Thai Tom Yum Soup is a zesty and aromatic dish that warms your soul. It features shrimp, mushrooms, and fresh herbs like cilantro, all swimming in a spicy and tangy broth!
This soup has a way of making your taste buds dance! I love slurping it up on chilly nights. Just be ready for that kick of flavor—it’s sure to wake you right up! 🌶️😊
Ingredients & Substitutions
Lemongrass: This gives a distinct citrusy flavor. If you can’t find fresh lemongrass, try using lemongrass paste or the zest of a lemon as a substitute. It won’t have the same depth but will still add freshness!
Kaffir Lime Leaves: They add a unique aroma. If you don’t have them, you could use regular lime leaves or even a bit of lime zest. Just be careful not to overpower the soup!
Galangal: This is key for a true Tom Yum, but if it’s unavailable, ginger is a decent substitute. It won’t taste the same but will still offer some warmth and flavor.
Shrimp: Fresh shrimp is awesome when you can get it. If you’re looking for a vegetarian option, use tofu or mushrooms instead for a hearty feel.
Fish Sauce: For a vegetarian version, try using soy sauce or a seaweed-based alternative. It won’t be the same, but it’ll still taste good!
How Do You Make Sure the Broth Has Maximum Flavor?
The broth is the heart of Tom Yum soup, so let’s maximize that flavor! Start with good quality water or chicken broth. Then, be sure to properly crush the aromatics (lemongrass, chilies, and galangal) before adding them. This releases more oils and taste!
- After simmering, strain out the solids to have a clear, aromatic broth. This step is crucial for enjoying the clean flavors.
- The trick is to build layers of flavor as you go. Add the Thai chili paste before the shrimp for a robust depth.
- Adding fish sauce and lime juice near the end allows the flavors to pop without losing their freshness.
How to Make Delicious Thai Tom Yum Soup
Ingredients You’ll Need:
For the Broth:
- 4 cups water or chicken broth
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3-4 kaffir lime leaves, torn into pieces
- 3 slices galangal (or ginger if unavailable)
- 5 Thai bird’s eye chilies, smashed (adjust for spice level)
For the Soup:
- 200 grams (7 oz) medium shrimp, peeled and deveined (keep some heads and shells for stock if desired)
- 1 cup straw mushrooms or button mushrooms, halved
- 3 tablespoons fish sauce
- 2 tablespoons lime juice (freshly squeezed)
- 1 teaspoon sugar
- 2 tablespoons Thai chili paste (Nam Prik Pao)
For Garnishing:
- Fresh cilantro leaves
- Fresh Thai basil leaves (optional)
- 2 lime wedges for serving
- Chopped green onions/scallions
- Optional: 100 ml coconut milk or evaporated milk to add creaminess
How Much Time Will You Need?
This delicious soup takes about 15-20 minutes to prep and cook. You’ll be enjoying this flavorful dish in no time!
Step-by-Step Instructions:
1. Prepare the Broth:
Start by pouring the water or chicken broth into a pot and bring it to a boil. Add the smashed lemongrass, torn kaffir lime leaves, galangal slices, and smashed bird’s eye chilies. Allow it to simmer for 5-10 minutes to infuse those wonderful flavors into the broth.
2. Enhance the Flavor:
If you’re using shrimp shells and heads, add them now. Let everything simmer for another 5 minutes, then strain the broth to remove the solids. Return the clear broth to the pot for the next step.
3. Add the Chili Paste:
Stir in the Thai chili paste (Nam Prik Pao) and mix well until fully combined with the broth. This will give your soup that rich flavor profile!
4. Cook the Mushrooms:
Add the mushrooms to your pot and cook them until they are tender, which should take around 3-4 minutes. Their earthy flavor will complement the broth nicely.
5. Cook the Shrimp:
Now it’s time to add the shrimp! Cook them until they turn pink and opaque, about 2-3 minutes. Watch closely; shrimp cook quickly!
6. Season the Soup:
Season your soup with fish sauce, freshly squeezed lime juice, and a teaspoon of sugar. Give it a taste and adjust the seasoning to achieve that perfect balance of sour, salty, sweet, and spicy.
7. Add Creaminess (Optional):
If you like, you can mix in the coconut milk or evaporated milk now for a creamier soup. This step adds a nice richness to the overall taste.
8. Serve it Up!
Now, remove the pot from heat and ladle the soup into bowls. Get ready for the delicious aroma that fills the air!
9. Garnish Your Soup:
Top each bowl with fresh cilantro, Thai basil leaves (if using), and chopped green onions for extra flavor and a pop of color.
10. Enjoy!
Serve the soup hot with lime wedges on the side. Squeeze that fresh lime juice over the soup just before enjoying it to enhance the flavor even more!
Enjoy your hot, tangy, spicy, and savory flavors of authentic Thai Tom Yum soup! It’s perfect for cozy nights or when you need a little pick-me-up. 🍜✨
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If using frozen shrimp, make sure to thaw it in the refrigerator overnight or quickly in a sealed plastic bag submerged in cold water. Pat dry before adding it to the soup for the best results.
How Can I Adjust the Spice Level?
If you prefer a milder soup, reduce the number of bird’s eye chilies or remove the seeds before smashing them. You can also substitute them with less spicy options like jalapeños or omit them altogether for a milder flavor.
Can I Make This Soup Vegetarian?
Yes! Simply replace the shrimp with tofu or additional mushrooms and use vegetable broth instead of chicken broth. You can also swap fish sauce for soy sauce or a vegan alternative for a delicious vegetarian variation.
How to Store Leftovers?
Leftover Tom Yum soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally. Keep in mind that adding fresh herbs right before serving will brighten up the flavors!
