Tom Yum Soup is a classic Thai dish that’s packed with vibrant flavors, balancing spicy, sour, salty, and savory notes in every spoonful. Made with a broth infused with lemongrass, kaffir lime leaves, and galangal, this soup captures the essence of Thai cuisine. Shrimp, mushrooms, and fresh herbs make it both hearty and refreshing, while a dash of fish sauce and lime juice add depth and brightness. Perfect as an appetizer or main course, this soup is both aromatic and invigorating, ideal for anyone craving a taste of Thailand at home.
Ingredients:
- 4 cups chicken or vegetable broth
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3-4 kaffir lime leaves, torn
- 3 slices fresh galangal or ginger
- 2-3 Thai bird’s eye chilies, sliced (adjust to taste)
- 8 oz shrimp, peeled and deveined
- 1 cup mushrooms, sliced (shiitake, button, or straw mushrooms)
- 2-3 tbsp fish sauce (adjust to taste)
- 1-2 tbsp lime juice (adjust to taste)
- 1 tsp sugar
- Fresh cilantro leaves, for garnish
- Thai basil (optional)
- Sliced green onions, for garnish
Instructions:
- Prepare the Broth: In a medium pot, bring the chicken or vegetable broth to a boil. Add the lemongrass, kaffir lime leaves, galangal, and Thai chilies. Lower the heat and simmer for 10-15 minutes to let the flavors infuse.
- Add the Shrimp and Mushrooms: Add the shrimp and mushrooms to the pot. Simmer for another 5-7 minutes, until the shrimp are pink and fully cooked and the mushrooms are tender.
- Season the Soup: Add the fish sauce, lime juice, and sugar. Taste the broth and adjust seasoning as needed, adding more fish sauce for saltiness, lime juice for sourness, or sugar to balance the flavors.
- Serve: Ladle the soup into bowls, discarding the lemongrass and lime leaves if desired. Garnish with fresh cilantro, Thai basil, and green onions. Serve hot.
Tips: For a creamier version, add a splash of coconut milk to the broth. Serve with steamed jasmine rice on the side for a more filling meal.
