Narai Tom Yum Soup
Experience the vibrant flavors of Thailand with Narai Tom Yum Soup, a soul-warming dish that perfectly balances spicy, sour, and savory notes. This classic Thai soup is infused with aromatic lemongrass, galangal, and kaffir lime leaves, creating a fragrant base that pairs beautifully with tender shrimp, earthy mushrooms, and juicy tomatoes. A touch of tamarind paste, fresh lime juice, and a hint of palm sugar offer a harmonious blend of tangy sweetness, enhanced by the heat of bird’s eye chilies. Ready in just 35 minutes, this Southeast Asian favorite is not only quick and easy to prepare but also ideal for a comforting meal bursting with layers of flavor. Serve it hot, garnished with cilantro and spring onions, for an authentic taste of Thailand in every spoonful. Perfect for lovers of bold, zesty soups!
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Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 6 cups Chicken stock
- 2 Lemongrass stalks (trimmed and smashed)
- 5 slices Galangal (sliced)
- 6 Kaffir lime leaves
- 3 Bird's eye chilies (smashed)
- 200 grams White mushrooms (sliced)
- 2 Tomatoes (cut into wedges)
- 3 tablespoons Fish sauce
- 2 tablespoons Tamarind paste
- 3 tablespoons Lime juice
- 1 tablespoon Palm sugar
- 2 tablespoons Fresh cilantro leaves (chopped)
- 2 Spring onions (sliced)
Instructions
In a medium-sized pot, bring the chicken stock to a gentle boil over medium heat.
Add the smashed lemongrass stalks, sliced galangal, smashed bird's eye chilies, and kaffir lime leaves to the pot. Let the broth simmer for 5-7 minutes to infuse the aromatic flavors.
Reduce the heat to a gentle simmer and strain out the aromatics if preferred or leave them in for a more intense flavor.
Add the sliced mushrooms and tomato wedges to the pot. Let them cook for 3-4 minutes until tender.
Stir in the fish sauce, tamarind paste, lime juice, and palm sugar, tasting as you go to adjust the balance of flavors to your liking.
Add the shrimp to the pot and cook for 2-3 minutes, or until they turn pink and are cooked through.
Turn off the heat and top the soup with fresh cilantro leaves and sliced spring onions.
Serve the Narai Tom Yum Soup hot, optionally garnished with extra lime wedges for an added tang.
Nutrition Facts
Calories |
1462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1104 mg | 368% | |
| Sodium | 5525 mg | 240% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 50.2 g | ||
| Protein | 213.6 g | 427% | |
| Vitamin D | 22.9 mcg | 114% | |
| Calcium | 610 mg | 47% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 3452 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
