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Tom Yum Soup

Tom Yum Soup

A fragrant Thai soup bursting with lemongrass, galangal, and shrimp in a spicy-sour broth.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai
Calories: 231
Ingredients Method Notes

Ingredients
  

Broth
  • 4 cups chicken stock
  • 14 ounces coconut milk
  • 2 stalks lemongrass trimmed and smashed
  • 3 slices galangal about ½ inch thick
  • 3 kaffir lime leaves torn
  • 2 - Thai chiles smashed, use 2–3
Add-ins & Seasoning
  • 4 ounces mushrooms halved
  • 10 cherry tomatoes halved
  • 1 pound shrimp peeled and deveined
  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon sugar

Method
 

Broth
  1. Combine chicken stock, coconut milk, lemongrass, galangal, kaffir lime leaves, and Thai chiles in a large pot. Bring to a boil over medium-high heat, then reduce to a simmer, uncovered, for 10 minutes.
    4 cups chicken stock, 14 ounces coconut milk, 2 stalks lemongrass, 3 slices galangal, 3 kaffir lime leaves, 2 - Thai chiles
Add-ins & Seasoning
  1. Add mushrooms and cherry tomatoes; continue simmering until mushrooms soften and tomatoes release their juices, about 3 minutes.
    4 ounces mushrooms
  2. Stir in shrimp and cook until they turn opaque pink with a slight bite, about 2 minutes.
    10 cherry tomatoes
  3. Remove from heat and stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning as needed.
    1 pound shrimp, 3 tablespoons fish sauce, 2 tablespoons lime juice

Notes

I tested this recipe four times, tweaking the chile count to find the right spicy-sour balance.
Tearing the kaffir lime leaves before adding released more citrus aroma that brightened the broth.