Tom Yum Soup
A bracing, hot-and-sour Thai broth of lemongrass, galangal, kaffir lime, chilli, and fish sauce — loaded with prawns or mushrooms and finished with a squeeze of lime.
Cuisines
Thai
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 3 cups | water |
| 1 cup | chicken stock |
| 2 stalks | lemongrass, cut into 2-inch pieces and smashed |
| 3 slices | galangal |
| 3 leaves | kaffir lime, torn |
| 200 grams | shrimp, peeled and deveined |
| 1 cup | mushrooms, halved |
| 2 tablespoons | fish sauce |
| 2 tablespoons | lime juice |
| 2 | Thai bird's eye chilies, crushed |
| 1 teaspoon | sugar |
| 2 | tomatoes, quartered |
| 1 tablespoon | cilantro, chopped |
| 1 | green onion, chopped |
Instructions
- 1 In a pot, bring the water and chicken stock to a boil.
- 2 Add the lemongrass, galangal, and kaffir lime leaves to the pot and let it simmer for 5 minutes to infuse the flavors.
- 3 Add the shrimp and mushrooms to the pot and cook until the shrimp turn pink, about 3-4 minutes.
- 4 Stir in the fish sauce, lime juice, crushed chilies, and sugar. Adjust seasoning if needed.
- 5 Add the tomatoes and let the soup simmer for another 2 minutes.
- 6 Remove from heat and garnish with chopped cilantro and green onion before serving.
Tips
Adjust the number of chilies to your spice preference. For a richer flavor, add a splash of coconut milk.