Thai Tom Yum Soup
A vibrant and aromatic Thai classic that perfectly balances spicy, sour, and savory notes in a fragrant broth.
Ingredients
- •4 cups chicken or shrimp stock
- •3 stalks lemongrass, bruised and cut into 2-inch pieces
- •1 inch galangal, sliced into thin rounds
- •5 kaffir lime leaves, torn
- •10 oz shrimp, peeled and deveined
- •1 cup oyster mushrooms, torn into bite-sized pieces
- •2 tablespoons Thai chili paste (nam prik pao)
- •3 tablespoons fish sauce
- •3 tablespoons fresh lime juice
- •3 Thai bird's eye chilies, smashed
- •1/4 cup fresh cilantro, chopped
- •2 green onions, sliced
Instructions
- 1
Bring the chicken or shrimp stock to a boil in a large pot over medium-high heat.
- 2
Add the lemongrass, galangal, kaffir lime leaves, and smashed chilies to the pot, reducing heat to a simmer for 10 minutes to infuse the broth.
- 3
Stir in the Thai chili paste and fish sauce until fully dissolved.
- 4
Add the oyster mushrooms and shrimp, cooking for 2-3 minutes until the shrimp are pink and opaque.
- 5
Remove the pot from the heat and stir in the fresh lime juice.
- 6
Taste and adjust seasoning, adding more fish sauce for saltiness or lime juice for extra sourness if desired.
- 7
Garnish with fresh cilantro and green onions before serving immediately.
💡 Chef tips
- If you cannot find galangal, you may substitute with ginger, though the flavor will be slightly less authentic.
- For a creamier version, stir in 1/4 cup of evaporated milk or coconut milk at the very end before serving.
- Do not boil the soup after adding the lime juice, as it can turn the broth bitter.
✅ How it should turn out
The finished soup should be a clear, golden-red broth that smells intensely citrusy and spicy, with a bold, mouth-watering balance of sour lime and savory umami.