Tom Yum Soup
A fragrant Thai soup bursting with lemongrass, galangal, and shrimp in a spicy-sour broth.
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
Instructions
Broth
- 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
- Add mushrooms and cherry tomatoes; continue simmering until mushrooms soften and tomatoes release their juices, about 3 minutes.4 ounces mushrooms
- Stir in shrimp and cook until they turn opaque pink with a slight bite, about 2 minutes.10 cherry tomatoes
- 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.