Tom Yum Soup

Here’s a classic Tom Yum Soup recipe — a popular hot and sour Thai soup that’s aromatic, spicy, and flavorful.

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🌶️ Tom Yum Soup (Tom Yum Goong – with Shrimp)

Serves: 2–3 | Prep Time: 15 min | Cook Time: 15 min

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📝 Ingredients:

Broth Base:

• 3 cups water or chicken broth

• 3 stalks lemongrass (cut into 2-inch pieces, smashed)

• 5 slices galangal (or ginger if unavailable)

• 5 kaffir lime leaves (torn)

• 2 Thai bird’s eye chilies (smashed; adjust to taste)

Soup Ingredients:

• 200g (7 oz) shrimp, peeled and deveined

• 150g (5 oz) straw mushrooms or oyster mushrooms (halved)

• 1 medium tomato (cut into wedges, optional)

• 1 small onion (sliced, optional)

Seasoning:

• 2 tbsp fish sauce (adjust to taste)

• 1 tbsp lime juice (adjust to taste)

• 1 tsp sugar (optional)

• 1–2 tsp Thai chili paste (nam prik pao) – for Tom Yum Nam Khon (creamy style)

• 2 tbsp evaporated milk or coconut milk (optional, for creamy version)

Garnish:

• Fresh cilantro (chopped)

• Lime wedges

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🍲 Instructions:

1. Make the Broth:

   • Bring the water or chicken broth to a boil.

   • Add lemongrass, galangal, kaffir lime leaves, and chilies.

   • Simmer for 5–10 minutes to infuse the flavors.

2. Add Veggies and Shrimp:

   • Add mushrooms (and tomato/onion if using) and simmer for 3–4 minutes.

   • Add shrimp and cook just until they turn pink (about 2–3 minutes).

3. Season the Soup:

   • Add fish sauce, lime juice, sugar, and chili paste.

   • For creamy version (Tom Yum Nam Khon), stir in evaporated or coconut milk.

   • Adjust salt, spice, and sourness to taste.

4. Finish and Serve:

   • Remove from heat.

   • Garnish with fresh cilantro and serve hot with lime wedges.

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✅ Tips:

• Kaffir lime leaves, galangal, and lemongrass are key for authentic flavor. Try Asian markets if unavailable locally.

• If making it vegetarian, use tofu instead of shrimp and vegetable broth.