Thai Spicy and Sour Soup
Experience the bold and vibrant flavors of Thailand with this authentic Thai Spicy and Sour Soup, also known as Tom Yum. This iconic dish boasts a harmonious blend of zesty lime juice, fiery bird’s eye chilies, and fragrant aromatics like lemongrass, galangal, and kaffir lime leaves, all simmered to perfection in a rich broth. Tender shrimp or chicken, juicy cherry tomatoes, and earthy mushrooms add depth and texture, while a touch of Tom Yum paste enhances its signature smoky heat. Finished with a splash of fish sauce and a sprinkle of fresh cilantro, this quick and easy soup comes together in just 30 minutes, offering a perfect balance of spicy, sour, salty, and sweet. Enjoy this comforting Thai classic as a stand-alone dish or pair it with steamed jasmine rice for a satisfying meal. Ideal for weeknight dinners or an impressively flavorful start to any meal, this recipe is a must-try for lovers of Thai cuisine!
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Recipe Information
Ingredients
- 4 cups Chicken or vegetable stock
- 2 Lemongrass stalks
- 5 slices Galangal (sliced)
- 4 Kaffir lime leaves
- 4 Bird's eye chilies (smashed)
- 3 Shallots (sliced)
- 1 cup Mushrooms (button or straw, sliced)
- 200 grams Shrimp (peeled and deveined) or chicken (sliced thinly)
- 3 tablespoons Fish sauce
- 4 tablespoons Lime juice
- 2 tablespoons Tom Yum paste
- 2 tablespoons Cilantro (chopped)
- 6 Cherry tomatoes (halved)
- 1 teaspoon Sugar
Instructions
Begin by bruising the lemongrass stalks using the back of a knife, then cut them into 2-inch pieces for easy infusion.
In a medium pot, bring the chicken or vegetable stock to a gentle boil over medium heat.
Add the lemongrass, galangal slices, kaffir lime leaves, bird's eye chilies, and shallots to the pot. Let these aromatic ingredients simmer for 5 minutes to release their flavors.
Stir in the Tom Yum paste and mix well to combine with the broth.
Add the sliced mushrooms and bring the soup back to a gentle boil. Let the mushrooms cook for 3-4 minutes.
Reduce the heat to a simmer and add the shrimp (or chicken slices). Cook until the shrimp turn pink and are opaque, or until the chicken is fully cooked, about 3-5 minutes.
Stir in the fish sauce, cherry tomatoes, sugar, and lime juice. Taste the soup and adjust the seasoning with more fish sauce (for saltiness), lime juice (for sourness), or sugar (to balance).
Once everything is well-balanced, turn off the heat and garnish the soup with freshly chopped cilantro.
Serve the Tom Yum soup hot, either on its own or with steamed jasmine rice for a complete meal.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 8835 mg | 384% | |
| Total Carbohydrate | 107.6 g | 39% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 36.0 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 9.1 mcg | 46% | |
| Calcium | 374 mg | 29% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4173 mg | 89% | |
*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.
