Craving a soup that will transport your taste buds straight to the vibrant streets of Thailand? Look no further than this mind-blowing Tom Yum Soup recipe that promises an explosion of tangy, spicy, and aromatic flavors in every single spoonful! This legendary Thai dish is not just a soup - it's a sensory experience that combines the perfect balance of heat, sourness, and umami that will make your palate dance with excitement.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 4 cups chicken or vegetable broth
- 1 stalk lemongrass, cut into pieces
- 3-4 kaffir lime leaves
- 3-4 slices galangal (or ginger)
- 200g shrimp, peeled and deveined
- 200g mushrooms, sliced
- 2-3 Thai bird's eye chilies, smashed
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- Prepare ingredients by washing and chopping lemongrass into 2-inch pieces, smashing Thai chilies, slicing mushrooms, and peeling shrimp.
- In a medium pot, pour chicken or vegetable broth and bring to a gentle simmer over medium heat.
- Add lemongrass, kaffir lime leaves, and galangal (or ginger) to the broth. Allow these aromatics to infuse for 5-6 minutes, releasing their fragrant oils.
- Add sliced mushrooms and smashed Thai chilies to the broth, cooking for 2-3 minutes until mushrooms start to soften.
- Carefully add peeled and deveined shrimp to the pot, cooking for 2-3 minutes until they turn pink and are just cooked through.
- Season the soup with fish sauce and lime juice, stirring to incorporate and balance the flavors.
- Taste and adjust seasoning, adding more fish sauce for saltiness or lime juice for sourness as needed.
- Remove from heat and discard lemongrass, kaffir lime leaves, and galangal pieces.
- Ladle soup into serving bowls and garnish with fresh chopped cilantro.
- Serve hot, preferably with steamed jasmine rice on the side.
Tips
- Fresh ingredients are key: Always use fresh lemongrass, kaffir lime leaves, and galangal for the most authentic flavor profile.
- Control the heat: Adjust the number of Thai bird's eye chilies based on your spice tolerance. For a milder version, use fewer chilies or remove the seeds.
- Don't overcook the shrimp: Add shrimp at the last moment and cook just until they turn pink to maintain their tender texture.
- Infusion is crucial: Let the aromatics like lemongrass and kaffir lime leaves steep in the broth to extract maximum flavor.
- Taste and adjust: Tom Yum is all about balancing sour, spicy, and salty flavors. Don't hesitate to adjust fish sauce and lime juice to suit your taste.
- Serve immediately: This soup is best enjoyed hot, right after cooking to preserve its vibrant flavors and aromatic qualities.
Nutrition Facts
Calories: 100kcal
Carbohydrates: 10g
Protein: 9g
Fat: g
Saturated Fat: g
Cholesterol: 50mg
