Tom Yum Soup is a hot and sour Thai dish that packs a flavorful punch! It’s made with shrimp, mushrooms, and fresh herbs like lemongrass and cilantro.
This soup is great for warming you up on a chilly day! I love how the spicy and zesty flavors make each spoonful exciting. I often pair it with rice for a filling meal!
Key Ingredients & Substitutions
Lemongrass: This ingredient brings a bright, citrusy flavor to the soup. If you can’t find it, try using lemon zest or a bit of lemon juice, but use less to avoid overpowering the dish. I love the authentic taste of fresh lemongrass!
Kaffir lime leaves: These give a unique aroma and flavor to Tom Yum. If unavailable, lime zest can offer a hint of citrus but won’t replicate the exact taste. I often find some local stores carry dried kaffir lime leaves as well.
Galangal: This root adds earthiness, but ginger is a common substitute if galangal is hard to find. It won’t be the same, but it will still be good. Don’t skip this step; it adds depth!
Shrimp: For a change, you can use fish, tofu, or even chicken—whatever you prefer! Just remember that cooking times may vary, so adjust accordingly. I frequently enjoy using shrimp for its delicate sweetness.
How Do You Make the Perfect Tom Yum Soup?
Making a delicious Tom Yum Soup is all about balancing the flavors. Start by infusing the broth with the herbs for that classic taste. Here’s how to ensure you nail it:
- Bring the broth to a boil and add lemongrass and kaffir lime leaves. This allows their flavors to seep into the soup!
- Smash the chilies to release their heat. Adjust the number based on how spicy you like your soup.
- Add shrimp last since they cook quickly. Pull them off the heat as soon as they turn pink for the best texture!
- For taste, always add lime juice to balance the broth with a fresh, tangy finish.
Enjoying this soup fresh is key, so serve immediately for the best experience!
How to Make Tom Yum Soup
Ingredients You’ll Need:
For the Broth:
- 4 cups chicken or vegetable broth
- 1 stalk lemongrass, sliced into 2-inch pieces and smashed
- 3-4 kaffir lime leaves, torn into pieces
- 3 slices galangal (or ginger if unavailable)
- 2-3 Thai bird’s eye chilies, smashed (adjust to taste)
For the Soup:
- 200 grams (about 7 oz) shrimp, peeled and deveined
- 150 grams (about 5 oz) straw mushrooms or button mushrooms, halved
- 2-3 tablespoons fish sauce
- 1-2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon sugar
For Garnishing:
- Fresh cilantro leaves
- Fresh Thai basil leaves (optional)
- Sliced red chili (optional)
- Lime wedges for serving
Time Needed:
This recipe will take about 10 minutes to prepare and approximately 15 minutes to cook, for a total of about 25 minutes. It’s quick, easy, and the delicious flavors are worth every minute spent in the kitchen!
Step-by-Step Instructions:
1. Prepare the Broth:
Start by pouring the chicken or vegetable broth into a pot and bringing it to a boil. This is the base of your soup, so a flavorful broth is essential. While it heats, chop your ingredients as needed.
2. Infuse the Flavors:
Add the smashed lemongrass, torn kaffir lime leaves, and slices of galangal to the boiling broth. Let it boil for about 5-7 minutes. This step helps to infuse the delicious aromas into your soup and gives it that unique Tom Yum flavor!
3. Add Vegetables:
Now, it’s time to add the smashed bird’s eye chilies and halved mushrooms to the pot. Cook everything together for another 3-4 minutes until the mushrooms become tender—but not mushy!
4. Cook the Shrimp:
Add the shrimp to the pot and cook them for about 2-3 minutes or until they turn a lovely pink color. This means they are cooked through. Be careful not to overcook the shrimp, or they can become rubbery.
5. Season the Soup:
Now it’s time to season your soup! Add fish sauce, lime juice, and sugar to balance the flavors. Taste your soup and adjust the seasoning as needed—this is where you can make it perfectly to your liking!
6. Finish and Serve:
Once everything is done, remove the pot from heat. You can discard the lemongrass, galangal, and kaffir lime leaves if you’d like, or leave them in for extra flavor. Ladle the soup into bowls, and don’t forget to garnish with fresh cilantro, Thai basil leaves, and sliced red chilies. Serve with lime wedges on the side for an extra zesty kick!
Enjoy your homemade Tom Yum Soup, bursting with bold, tangy, and spicy flavors! It’s perfect on a chilly day or whenever you need a pick-me-up.
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before adding them to the soup. You can thaw them in the refrigerator overnight or place them in a sealed bag under cold running water for quicker results. Pat them dry before cooking to avoid excess moisture.
What Can I Use Instead of Fish Sauce?
If you’re looking for a substitute, you can use soy sauce or tamari for a vegetarian option. Coconut aminos is another great alternative if you want a gluten-free option—just keep in mind that it may be slightly sweeter than fish sauce.
Can I Make Tom Yum Soup Vegetarian?
Yes! Simply substitute the shrimp with tofu or vegetables. Use vegetable broth instead of chicken broth and keep all the other ingredients the same. The soup will still be flavorful and delicious!
How Do I Store Leftover Tom Yum Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave. If the soup thickens after refrigerating, add a splash of broth or water while reheating to restore its consistency.