Tom Yum Soup
A vibrant and aromatic Thai soup that combines sour, spicy, and savory notes with fresh herbs, zesty lime, and succulent shrimp.
Ingredients
Broth Base
- 4 cups chicken or vegetable broth
Aromatics
- 1 stalk lemongrass, sliced
- 3-4 leaves kaffir lime leaves
- 3-4 slices galangal (or ginger)
Main Ingredients
- 200 g shrimp, peeled and deveined
- 200 g mushrooms, sliced
- 2-3 pieces Thai bird chilies, smashed
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
Garnish
- Cilantro leaves for garnish
Instructions
Preparation
- Start by pouring the chicken or vegetable broth into a pot and bring it to a boil over medium-high heat.
- Once the broth reaches a boil, add the sliced lemongrass, kaffir lime leaves, and galangal slices. Let the mixture simmer for about 5 minutes.
- Next, introduce the shrimp and sliced mushrooms to the pot and continue cooking until the shrimp turns pink.
- Stir in the smashed Thai bird chilies, fish sauce, and lime juice, adjusting seasoning as needed.
- Ladle the hot soup into bowls, garnish with cilantro leaves, and serve immediately.
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Notes
For the best flavor, ensure the use of fresh ingredients. Serve hot and consider pairing with jasmine rice or crusty bread. Adjust spice levels by modifying the number of chilies.