Description
Tom Yum Soup is a hot and sour Thai soup known for its bold flavors, featuring lemongrass, lime leaves, chili, and shrimp in a fragrant, savory broth.
Ingredients
Units
Scale
- 4 cups chicken or vegetable broth
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3 kaffir lime leaves, torn
- 3 slices galangal or ginger
- 2 Thai chilies, smashed (adjust to taste)
- 200g (7 oz) shrimp, peeled and deveined
- 1 cup mushrooms, sliced (straw or button)
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp sugar
- 2 tbsp Thai chili paste (nam prik pao, optional)
- Fresh cilantro leaves, for garnish
Instructions
- In a pot, bring the broth to a boil. Add lemongrass, kaffir lime leaves, galangal, and chilies. Simmer for 10 minutes to infuse the flavors.
- Strain out the aromatics if desired, or leave them for a more rustic presentation.
- Add mushrooms and cook for 2–3 minutes until tender.
- Add shrimp and cook until pink and opaque, about 2–3 minutes.
- Stir in fish sauce, lime juice, sugar, and chili paste (if using). Adjust seasoning to taste.
- Serve hot, garnished with fresh cilantro leaves.
Notes
- Substitute chicken or tofu for shrimp if preferred.
- Lemongrass, lime leaves, and galangal can be found in Asian markets or online.
- Chili paste adds richness but can be skipped for a lighter version.
Nutrition
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 3g
- Sodium: 720mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 95mg