Description
A fragrant and spicy Thai soup, Tom Yum features shrimp, mushrooms, and aromatic herbs, creating a delightful balance of sour, spicy, and savory flavors, perfect for cozy nights or gatherings.
Ingredients
Scale
- 4 cups chicken or vegetable broth
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3–4 kaffir lime leaves, torn into pieces
- 3–4 slices galangal (or ginger if unavailable)
- 200g shrimp, peeled and deveined
- 200g mushrooms, sliced (preferably straw or button mushrooms)
- 1 medium tomato, cut into wedges
- 1 small onion, sliced
- 2–3 Thai bird’s eye chilies, smashed (adjust to taste)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon sugar
- Fresh cilantro leaves for garnish
- Optional: Thai chili paste (Nam Prik Pao) for added flavor
Instructions
- In a large pot, pour in the chicken or vegetable broth and bring it to a gentle boil over medium heat.
- Once boiling, add the smashed lemongrass, torn kaffir lime leaves, and galangal slices. Let it simmer for about 5-10 minutes.
- Add the sliced onion and mushrooms to the pot and cook for about 3-4 minutes until softened.
- Add the shrimp and cook for 2-3 minutes until they turn pink and opaque.
- Toss in the tomato wedges and smashed bird’s eye chilies, letting everything simmer for another 2-3 minutes.
- Add the fish sauce, lime juice, and sugar. Stir well to combine.
- Taste the soup and adjust seasoning as needed, adding more chilies or Thai chili paste if desired.
- Remove the pot from heat and let the soup sit for a minute.
- Ladle the soup into bowls, ensuring a mix of shrimp, mushrooms, and tomatoes in each.
- Garnish with fresh cilantro leaves and serve with lime wedges on the side.
Notes
- Customize the soup by adding other proteins like chicken or tofu, or additional vegetables like bok choy or bell peppers.
- Serve with jasmine rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes