Spicy Tom Yum Soup
A vibrant and aromatic Thai-inspired soup that perfectly balances spicy, sour, and savory notes in a fragrant broth.
Ingredients
- •6 cups chicken stock (kosher)
- •3 stalks lemongrass, bruised and cut into 2-inch pieces
- •1 inch piece galangal or ginger, sliced into thin coins
- •5 kaffir lime leaves, torn
- •1/2 lb firm white fish fillets (such as sea bass or tilapia), cut into bite-sized chunks
- •1 cup oyster mushrooms, torn into strips
- •1 cup cherry tomatoes, halved
- •3 tablespoons fish sauce (ensure kosher certified)
- •3 tablespoons lime juice, freshly squeezed
- •2 tablespoons Thai chili paste (nam prik pao)
- •3 bird's eye chilies, smashed
- •1/4 cup fresh cilantro, roughly chopped
Instructions
- 1
Bring the chicken stock to a gentle boil in a large pot over medium-high heat.
- 2
Add the lemongrass, galangal, kaffir lime leaves, and smashed chilies to the pot. Reduce heat to low and simmer for 10 minutes to infuse the broth with aromatics.
- 3
Stir in the Thai chili paste until fully dissolved and the broth turns a rich orange-red color.
- 4
Add the oyster mushrooms and cherry tomatoes, cooking for 3 minutes until softened.
- 5
Gently slide the fish chunks into the simmering broth and cook for 3 to 4 minutes, or until the fish is opaque and cooked through.
- 6
Remove the pot from the heat and stir in the fish sauce and fresh lime juice.
- 7
Taste the soup and adjust the seasoning, adding more lime juice for sourness or fish sauce for saltiness if needed.
- 8
Ladle into bowls and garnish generously with fresh cilantro before serving.
💡 Chef tips
- If you cannot find kaffir lime leaves, substitute with the zest of one regular lime, though the flavor will be slightly less authentic.
- For a deeper flavor, prepare the broth base with the aromatics 30 minutes in advance, but add the fish only right before serving to prevent overcooking.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat gently on the stove without boiling to keep the fish tender.
✅ How it should turn out
The finished soup should be a vibrant, clear-yet-spicy broth with a fragrant citrus aroma and a perfect harmony of tangy lime, savory fish sauce, and a lingering spicy kick.