Tom Yum Soup is a famous Thai dish that warms you right up! It’s made with fresh shrimp, fragrant herbs, and a spicy broth that really brings the flavors alive.
Every slurp is a little adventure of sour and spicy goodness! I always love to serve it with a slice of lime for that perfect zesty kick—just trust me on this one! 🍋
Ingredients & Substitutions
Broth: Using chicken broth adds depth, but feel free to stick with water for a lighter version. If you want a vegetarian option, vegetable broth works well!
Lemongrass: Fresh lemongrass is a must for that unique flavor, but if you can’t find it, lemon zest or a splash of lemon juice can provide a hint of citrus.
Kaffir lime leaves: These add a fantastic aroma, but if they’re not available, the zest of regular lime can be a good substitute.
Galangal: It’s crucial for authentic flavor, yet it could be hard to find. Fresh ginger is a great stand-in, giving a good spice kick.
Shrimp: For those with seafood allergies, try using tofu or chickpeas for a protein boost instead while keeping the base of the soup intact.
How Do I Make Sure My Shrimp Are Perfectly Cooked?
Cooking shrimp is quick and requires attention to timing. Overcooked shrimp can become tough, so here are some key tips:
- Add shrimp to the pot when the soup is just about ready. They only need about 2-3 minutes to cook through until pink.
- Keep the heat on medium-high for rapid cooking, and stir gently to ensure even cooking.
- If you’re unsure, cut one shrimp open to check for doneness—should be opaque and firm.
Remember, it’s better to err on the side of being slightly undercooked as they will continue cooking from the heat of the soup.
How to Make Tom Yum Soup
Ingredients You’ll Need:
For the Broth:
- 6 cups water or chicken broth
- 2 stalks lemongrass, trimmed and smashed
- 3-4 kaffir lime leaves, torn into pieces
- 4-5 slices galangal (or fresh ginger if unavailable)
- 3-4 Thai bird’s eye chilies, smashed (adjust to taste)
For the Soup:
- 200g (about 7 oz) fresh shrimp, peeled and deveined, tails on for presentation
- 100g (3.5 oz) straw mushrooms or button mushrooms, halved
- 1 medium tomato, cut into wedges
- 1 small onion, sliced
- 2 tablespoons fish sauce
- 1-2 tablespoons Thai chili paste (Nam Prik Pao)
- 2 tablespoons fresh lime juice
- Fresh cilantro leaves for garnish
- Fresh basil leaf (optional) for garnish
- Lime wedges for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 15 minutes to cook. In just 25 minutes, you’ll have a delicious bowl of Tom Yum Soup ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Broth:
Start by bringing the water or chicken broth to a boil in a large pot over medium-high heat. This will be the flavorful base for your soup!
2. Infuse the Flavors:
Once boiling, add in the smashed lemongrass, torn kaffir lime leaves, galangal slices, and smashed bird’s eye chilies. Let it simmer for about 5-7 minutes. This step allows all those aromatic flavors to blend beautifully!
3. Add the Vegetables:
Next, toss in the sliced onion, halved mushrooms, and tomato wedges. Cook everything together for another 3-4 minutes until the mushrooms are nice and tender.
4. Season the Soup:
Now, stir in the fish sauce and the Thai chili paste (Nam Prik Pao). Remember, you can adjust the amount of chili paste according to how spicy you like your soup!
5. Cook the Shrimp:
Carefully add the shrimp to the pot and let them cook until they turn pink and fully cooked, which should take about 2-3 minutes.
6. Finish with Lime Juice:
Once the shrimp are ready, take the pot off heat and stir in the fresh lime juice. This adds that zesty kick that makes Tom Yum so special!
7. Garnish and Serve:
To serve, ladle the soup into bowls and garnish with fresh cilantro leaves (and basil, if you’d like!). Don’t forget the lime wedges on the side for that extra burst of flavor!
Enjoy this vibrant, spicy, and sour Thai classic—you’ll love every sip!
Can I Use Other Proteins Instead of Shrimp?
Absolutely! You can substitute shrimp with chicken, tofu, or even fish. Just adjust the cooking time accordingly—chicken should be cooked until no longer pink, while tofu can be added directly for a vegetarian option.
What if I Can’t Find Kaffir Lime Leaves?
If you can’t find kaffir lime leaves, don’t worry! You can use the zest of a regular lime for a citrusy touch or simply skip them altogether. The soup will still be delicious!
How Should I Store Leftover Tom Yum Soup?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, gently warm on the stove or in the microwave, adding a splash of water or broth to help revive the flavors.
Can I Adjust the Spiciness?
Definitely! Feel free to reduce the number of chilies or use milder varieties if you’re sensitive to spice. You can also remove the seeds from the chilies before smashing them for less heat.