Tom Yum Soup is a bright and spicy Thai dish that warms you up from the inside out. With shrimp, mushrooms, and fresh herbs, it’s bursting with flavor and aroma!
You can’t help but love the zing from lime and the kick from chili. I always sip up every last drop because it feels like a hug in a bowl with a little bit of sass! 😊
Key Ingredients & Substitutions
Lemongrass: This adds a fresh, citrusy note to the soup. If you can’t find it, lemon zest or lime zest can bring a good substitute, although it’s not quite the same.
Kaffir lime leaves: Essential for that distinct flavor! If unavailable, use a little lime zest in the broth instead. It won’t be identical but will still give a lovely aroma.
Galangal: This has a sharper taste than ginger. If you’re in a pinch, use ginger, but remember galangal is really special for this dish.
Shrimp: Fresh shrimp is fantastic, but frozen shrimp can work just as well. If you’re looking for a vegetarian option, tofu or mushrooms are great alternatives.
Fish sauce: It’s key for the salty umami. If you’re vegan or vegetarian, consider soy sauce or a mushroom-based sauce as replacements.
How Do I Make Sure My Tom Yum is Bursting with Flavor?
The key to a flavorful Tom Yum lies in how you prepare the broth. Start by simmering the lemongrass, kaffir lime leaves, and galangal to extract those strong aromas. Don’t rush this step!
- Use low-medium heat to prevent boiling away the flavors too quickly.
- Add fresh chilies to control the heat; start with fewer if you’re unsure.
- Balance the soup with the right amounts of fish sauce, lime juice, and sugar. Taste and adjust before serving.
By taking the time to properly infuse and balance these ingredients, your Tom Yum Soup will have that famous punch of flavor that you crave!
How to Make Tom Yum Soup
Ingredients You’ll Need:
For the Broth:
- 4 cups water or chicken broth
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3-4 kaffir lime leaves, torn into pieces
- 3 slices galangal (or ginger if unavailable)
- 2-3 Thai bird’s eye chilies, smashed (adjust to taste)
- 2 cloves garlic, smashed
- 1 small shallot, sliced (optional)
For the Soup:
- 200 grams (7 oz) shrimp, peeled and deveined (leave tails on)
- 100 grams (3.5 oz) straw mushrooms or button mushrooms, halved
- 2 medium tomatoes, quartered
- 3 tablespoons fish sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon sugar
- Fresh cilantro leaves, for garnish
- Fresh Thai basil or coriander leaves (optional)
- 1-2 tablespoons Thai chili paste (nam prik pao) (optional, for extra depth and color)
How Much Time Will You Need?
This delicious Tom Yum Soup takes about 15-20 minutes to prepare and cook. You’ll spend around 10 minutes making the broth and infusing the flavors, and then about 5-10 minutes cooking the shrimp and vegetables. It’s a quick and satisfying meal, perfect for any day!
Step-by-Step Instructions:
1. Prepare the Broth:
Start by bringing the water or chicken broth to a boil in a medium pot. This will be the base for your soup.
2. Infuse the Flavors:
Add the smashed lemongrass, torn kaffir lime leaves, galangal slices, smashed garlic, shallot (if using), and smashed bird’s eye chilies into the pot. Let it simmer for about 5-10 minutes to allow those amazing flavors to infuse into the broth.
3. Add the Chili Paste:
If you’d like a richer taste, stir in the Thai chili paste (nam prik pao) now, and let it dissolve in the broth. This adds an extra layer of flavor!
4. Cook the Veggies:
Now, toss in the halved mushrooms and quartered tomatoes. Cook them together in the pot for about 3-4 minutes until they start to soften.
5. Cook the Shrimp:
Next, add in the shrimp. Cook for another 2-3 minutes, or until the shrimp turn a lovely pink color and are just cooked through. Keep an eye on them so they don’t overcook!
6. Season the Soup:
It’s time to flavor your soup! Season it with fish sauce, lime juice, and sugar. Taste and adjust these ingredients to balance salty, sour, and sweet flavors according to your preference.
7. Finishing Touches:
Remove the soup from heat. If you’d like, discard the lemongrass, galangal slices, and lime leaves to enhance your eating experience.
8. Serve and Garnish:
Ladle the hot soup into bowls. Garnish with fresh cilantro and, if desired, some Thai basil leaves for an aromatic finish.
9. Enjoy!
Serve your Tom Yum Soup hot with lime wedges and extra chili on the side for those who want a bit more spice. Enjoy every spoonful of this deliciously vibrant soup!
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Just ensure the shrimp is completely thawed before adding them to the soup. Thaw them overnight in the fridge or place them in a sealed bag and submerge in cold water for a quick thaw.
How Can I Make This Soup Vegetarian?
To make a vegetarian version, simply replace the shrimp with tofu and use vegetable broth instead of chicken broth. You can also add extra veggies like bell peppers or carrots for added texture and flavor!
What If I Can’t Find Kaffir Lime Leaves?
No worries! If you can’t find kaffir lime leaves, you can use a little lime zest or a squeeze of lime juice to mimic the citrusy flavor, although it won’t exactly replicate the unique aroma of kaffir lime leaves.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, warm it gently on the stove or in the microwave. However, keep in mind that shrimp can become rubbery if reheated multiple times, so it’s best enjoyed freshly made!
