Thai Tom Yum Soup
Dive into the bold and vibrant flavors of Thai Tom Yum Soup, a classic dish that captures the essence of Thai cuisine in every spoonful. This aromatic soup features a tantalizing blend of lemongrass, kaffir lime leaves, galangal, and Thai bird’s eye chilies, simmered to perfection in a savory broth. Tender shrimp and earthy mushrooms add a satisfying heartiness, while fresh lime juice and Thai chili paste provide a balanced kick of tanginess and heat. Enhanced with fish sauce and a touch of sugar, this soup is a harmony of salty, sour, spicy, and sweet flavors. Ready in just 30 minutes, Thai Tom Yum Soup is perfect served hot on its own or alongside steamed jasmine rice for a comforting, flavor-packed meal.
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Recipe Information
Ingredients
- 4 cups vegetable stock or water
- 2 lemongrass stalks
- 6 kaffir lime leaves
- 1 inch galangal
- 4 Thai bird’s eye chilies
- 1 pound fresh shrimp, peeled and deveined
- 1 cup white mushrooms, sliced
- 3 tablespoons fish sauce
- 3 tablespoons lime juice, freshly squeezed
- 2 tomatoes, quartered
- 2 tablespoons cilantro leaves, chopped
- 1 tablespoon Thai chili paste (Nam Prik Pao)
- 1 teaspoon sugar
Instructions
In a medium-sized pot, bring the vegetable stock or water to a boil over medium heat.
Prepare the aromatics: Bruise the lemongrass stalks using the back of a knife and cut them into 2-inch pieces. Tear the kaffir lime leaves in half to release their aroma. Slice the galangal into thin coins.
Add the lemongrass, kaffir lime leaves, galangal, and Thai bird’s eye chilies (lightly smashed) to the boiling stock. Let simmer for 5 minutes to infuse the broth with the aromatics.
Add the shrimp, sliced mushrooms, and quartered tomatoes to the pot. Simmer for 3–5 minutes until the shrimp turn pink and are fully cooked.
Stir in the fish sauce, lime juice, Thai chili paste, and sugar. Allow the flavors to meld for another 2 minutes.
Taste the soup and adjust the seasoning with more fish sauce (for saltiness), lime juice (for acidity), or chili paste (for heat).
Turn off the heat and garnish with chopped cilantro leaves before serving.
Serve hot as a standalone dish or with steamed jasmine rice on the side.
Nutrition Facts
Calories |
790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 8046 mg | 350% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 23.1 g | ||
| Protein | 122.2 g | 244% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 527 mg | 41% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4018 mg | 85% | |
*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.
