Tom Yum Soup
Thailand's iconic hot and sour soup — aromatic, spicy, and deeply flavorful with shrimp, mushrooms, lemongrass, and galangal. Every spoonful is a perfect balance of sour, spicy, salty, and sweet.
Prep
10 min
Cook
20 min
Servings
4
Calories
220
Difficulty
Medium
Cuisine
Thai
Ingredients
- • 1 lb large shrimp, peeled and deveined
- • 4 cups chicken broth
- • 1 can (14 oz) coconut milk
- • 8 oz mushrooms, sliced
- • 3 stalks lemongrass, cut into 2-inch pieces and smashed
- • 1-inch piece galangal or ginger, sliced
- • 4 kaffir lime leaves
- • 3 Thai bird chilies, smashed
- • 3 tablespoons fish sauce
- • 2 tablespoons lime juice
- • 1 tablespoon chili paste (nam prik pao)
- • 2 Roma tomatoes, quartered
- • Fresh cilantro for garnish
Instructions
- Step 1: Bring chicken broth to a boil in a large pot. Add lemongrass, galangal, and kaffir lime leaves. Simmer for 5 minutes to infuse.
- Step 2: Add mushrooms, tomatoes, and Thai chilies. Cook for 3 minutes.
- Step 3: Pour in coconut milk and bring back to a gentle simmer.
- Step 4: Add shrimp and cook for 3-4 minutes until pink and opaque.
- Step 5: Stir in fish sauce, lime juice, and chili paste. Taste and adjust seasoning — it should be sour, spicy, and savory.
- Step 6: Ladle into bowls and garnish with fresh cilantro. Serve with steamed jasmine rice.