Tom Yum Soup
A quick and flavorful Tom Yum soup, featuring bright lime, aromatic herbs, and tender shrimp in a comforting broth.
Ingredients
For the broth
- 14 oz shrimp or prawns (peeled and deveined; save shells and heads for broth) Using shrimp shells for a richer broth.
- 3 cups shrimp broth or chicken broth Shrimp broth is preferred for a seafood-forward flavor.
- 1/2 medium white onion (sliced)
- 2 Tbsp vegetable oil For sautéing the shrimp shells and onion.
- 2 cloves garlic (smashed)
For the soup
- 8 oz mushrooms (sliced)
- 1 Roma tomato (cut into wedges)
- 2 stalks lemongrass (outer leaves removed)
- 1 piece galangal (medium-sized, sliced) Can substitute with ginger but expect a flavor change.
- 5 leaves kaffir lime (torn)
- 2 Bird’s eye chilis (Thai chilies, chopped) Adjust quantity for desired heat.
- 1 tsp sugar
- 3 Tbsp fish sauce
- 1/4 cup lime juice (from about 2 limes)
- 1.5 Tbsp Thai chili paste (Nam Prik Pa) or another chili sauce For creamy heat.
- 1/3 cup evaporated milk For creaminess; can substitute with coconut milk.
- Cilantro to taste for garnish (optional)
Instructions
Preparation
- Peel and devein the shrimp; keep the shells and heads. Cut the onion into wedges, slice galangal, smash garlic, remove lemongrass outer leaves and smash the stalks, tear lime leaves, chop chilies, slice mushrooms, and wedge the tomato.
Making the broth
- Heat 1 tbsp vegetable oil in a pot over medium-high heat, add shrimp heads and shells plus onion wedges and sauté 1–2 minutes until fragrant and turning pink at the edges.
- Add about 4 cups of water, bring to a boil, lower heat and simmer for 10 minutes. Strain through a fine sieve, discard solids, and measure out 3 cups of the strained broth for the soup.
Cooking the soup
- In a clean pot, combine the 3 cups broth with lemongrass, smashed garlic, sliced galangal, torn kaffir lime leaves, and chopped chilies. Bring to a boil, then reduce to a simmer.
- Add tomato wedges and sliced onion; simmer for 2–3 minutes until softened but colorful.
- Add mushrooms and simmer another 1–2 minutes until they begin to release liquid.
- Add the prepared shrimp and simmer just until they turn opaque and curl slightly, about 2–3 minutes.
- Stir in sugar, fish sauce, and lime juice. Adjust for salt/sour balance according to taste.
- To make it creamy, stir in evaporated milk and Thai chili paste; simmer for 1 minute to meld flavors. Avoid boiling vigorously after adding milk.
Serving
- Ladle into bowls, garnish with cilantro, and serve hot.
Notes
Fresh ingredients enhance the flavor; serve in warmed bowls. Provide extra lime wedges and fish sauce for adjusting acidity and salt.