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!
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
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
