Tom Yum
Refreshing Tom Yum Soup – Hot and Sour from Thailand
This aromatic soup combines spicy Thai chilies, exotic lemongrass, and juicy shrimp – perfect for 2–3 people.
Ingredients
Main Ingredients
- 1 tbsp vegetable oil
- 225 g large shrimp (with heads and shells)
- 3 cups water
- 2 cups low-sodium chicken broth
Aromatics & Vegetables
- 1 stalk lemongrass (bruised)
- 3 small shallots, crushed
- 1 cilantro stem, crushed (reserve leaves for garnish)
- 1 piece galangal (approx. 2.5 cm), sliced into 6 pieces
- 5 makrut lime leaves, roughly torn
- 1–2 Thai chilies, crushed and halved
- approx. 115 g beech or oyster mushrooms
Seasoning
- 1 tsp sugar
- 2 tsp Thai chili paste (Nam Prik Pao, optional)
- 2 tbsp fish sauce
- 3 tbsp fresh lime juice (approx. 1½ limes)
Preparation
- Sauté shrimp shells and heads with oil in a wok or pot over medium heat for 1–2 minutes until deep orange.
- Add water, bring to a boil, then simmer for 10 minutes. Strain and return to the wok.
- Stir in chicken broth. Add lemongrass, shallots, cilantro stem, galangal, lime leaves, and Thai chilies. Bring to a boil and simmer for another 10 minutes.
- Add mushrooms and simmer for another 5 minutes.
- Stir in sugar, Thai chili paste, and fish sauce until dissolved.
- Add shrimp and simmer for just 30 seconds to 1 minute until just cooked through.
- Add lime juice to serving bowls, pour in the soup, and garnish with fresh cilantro.
Have fun cooking and enjoy your meal!
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