Why You’ll Love This Recipe

• Packed with authentic Thai flavors.
• Easy to make in just 30 minutes.
• Versatile and customizable with protein and spice level options.
• A healthy, low-calorie soup perfect for any time of the year.
• Made with simple, fresh ingredients for a wholesome meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups chicken or vegetable broth
• 1 stalk lemongrass, cut into 3-inch pieces and smashed
• 3-4 kaffir lime leaves, torn
• 1-inch piece of galangal (or ginger), sliced
• 3-4 Thai bird’s eye chilies, smashed
• 200g (7 oz) shrimp, peeled and deveined (or chicken/tofu)
• 1 cup mushrooms, sliced (shiitake, oyster, or button)
• 2 medium tomatoes, quartered
• 3 tablespoons fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon sugar
• 3-4 tablespoons lime juice, freshly squeezed
• 1-2 tablespoons chili paste (optional)
• Fresh cilantro for garnish
• Optional: Thai chili oil for drizzling

Directions

1. Prepare the Broth
   Bring the chicken or vegetable broth to a boil over medium-high heat in a large pot.
2. Infuse the Flavors
   Add lemongrass, kaffir lime leaves, galangal, and smashed chilies to the broth. Boil for 5-7 minutes to release their aromatic flavors.
3. Add Vegetables
   Stir in the mushrooms and tomatoes. Let them cook for about 2-3 minutes.
4. Cook the Protein
   Add shrimp (or chicken/tofu) to the pot. Cook for 2-3 minutes, or until the shrimp turns pink and opaque, or the chicken/tofu is fully cooked.
5. Season the Soup
   Stir in fish sauce, sugar, and chili paste (if using). Taste and adjust the seasoning with more fish sauce or sugar if needed.
6. Add Lime Juice
   Remove the soup from heat and stir in freshly squeezed lime juice for a bright, tangy finish.
7. Serve
   Pour the soup into bowls, garnish with fresh cilantro, and optionally drizzle with Thai chili oil for an extra kick.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes

Variations

• Protein Swap: Replace shrimp with chicken, tofu, or even fish.
• Vegetarian/Vegan: Use vegetable broth, soy sauce, and tofu as protein.
• Spice Control: Adjust the number of bird’s eye chilies or omit the chili paste for a milder soup.
• Add Noodles: For a heartier meal, toss in some rice noodles.
• Extra Veggies: Include baby corn, bok choy, or carrots for added texture.

Storage/Reheating

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm the soup over medium heat on the stovetop or in the microwave until heated through. Avoid overcooking to preserve the texture of the shrimp or tofu.

FAQs

1. Can I make this soup less spicy?

Yes, reduce or omit the bird’s eye chilies and chili paste for a milder version.

2. What can I use instead of galangal?

Ginger is a suitable substitute if galangal is unavailable.

3. Is Tom Yum Soup gluten-free?

It can be if you use gluten-free soy sauce or fish sauce.

4. Can I freeze Tom Yum Soup?

Yes, but it’s best to freeze it without the shrimp or tofu, as their texture may change. Add them fresh when reheating.

5. What mushrooms are best for this soup?

Shiitake, oyster, or button mushrooms work well.

6. Can I make it vegetarian?

Absolutely! Use vegetable broth, soy sauce, and tofu.

7. How do I prepare lemongrass for cooking?

Peel away the tough outer layers, cut into 3-inch pieces, and lightly smash to release the flavor.

8. What’s the purpose of kaffir lime leaves?

They add a citrusy aroma and unique flavor essential to Tom Yum Soup.

9. Can I add coconut milk?

Yes, adding coconut milk transforms it into Tom Kha, another delicious Thai soup.

10. How do I balance the flavors?

Taste the soup before serving and adjust lime juice, fish sauce, or sugar for a harmonious balance.

Conclusion

Tom Yum Soup is a delightful dish that brings the vibrant flavors of Thailand to your table. It’s quick, easy, and highly adaptable, making it perfect for weeknight dinners or impressing guests. Try it today and enjoy a taste of authentic Thai cuisine!

Tom Yum Soup Recipe

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• Author: Isabella
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

Tom Yum Soup is a classic Thai dish bursting with tangy, spicy, and savory flavors. This quick and versatile soup features fresh ingredients like lemongrass, kaffir lime leaves, and mushrooms, complemented by your choice of shrimp, chicken, or tofu. Perfect for a light, flavorful meal ready in just 30 minutes!

 

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Ingredients

• 4 cups chicken or vegetable broth
• 1 stalk lemongrass, cut into 3-inch pieces and smashed
• 3–4 kaffir lime leaves, torn
• 1-inch piece of galangal (or ginger), sliced
• 3–4 Thai bird’s eye chilies, smashed
• 200g (7 oz) shrimp, peeled and deveined (or chicken/tofu)
• 1 cup mushrooms, sliced (shiitake, oyster, or button)
• 2 medium tomatoes, quartered
• 3 tablespoons fish sauce (or soy sauce for a vegetarian option)
• 1 tablespoon sugar
• 3–4 tablespoons lime juice, freshly squeezed
• 1–2 tablespoons chili paste (optional)
• Fresh cilantro for garnish
• Optional: Thai chili oil for drizzling

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Instructions

• Prepare the Broth:
  Bring chicken or vegetable broth to a boil in a large pot over medium-high heat.
• Infuse the Flavors:
  Add lemongrass, kaffir lime leaves, galangal, and chilies. Boil for 5-7 minutes to extract their flavors.
• Add Vegetables:
  Stir in mushrooms and tomatoes, cooking for 2-3 minutes.
• Cook the Protein:
  Add shrimp, chicken, or tofu to the pot. Cook for 2-3 minutes or until the protein is fully cooked.
• Season the Soup:
  Stir in fish sauce, sugar, and optional chili paste. Adjust seasoning as needed.
• Add Lime Juice:
  Remove from heat and stir in freshly squeezed lime juice.
• Serve:
  Divide into bowls, garnish with cilantro, and drizzle with Thai chili oil if desired.

Notes

• Adjust spice level by reducing chilies or skipping chili paste.
• For vegetarian/vegan options, use vegetable broth and soy sauce with tofu.
• Store leftovers in an airtight container for up to 3 days.
• Reheat gently to avoid overcooking the shrimp or tofu.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Thai