Tom Yum Soup is a bright and spicy Thai dish that’s sure to warm you up! Made with fresh herbs, shrimp, and a tangy broth, it’s a burst of flavor in every bite.
This soup is my go-to when I need a little pick-me-up. It’s like a hug in a bowl! Plus, it’s simple to make, so I can whip it up anytime I want a taste of Thailand!
Key Ingredients & Substitutions
Lemongrass: Fresh lemongrass adds that signature citrus note. If not available, you can use a bit of lemon zest, but it won’t be quite the same. I love the aroma that lemongrass brings to the soup!
Kaffir Lime Leaves: They contribute a unique flavor. Dried lime leaves can work in a pinch, but fresh ones are the best. If you can’t find them, try a bit of regular lime zest instead.
Galangal: Galangal has a distinct taste, but ginger is a good substitute if it’s not accessible. I often go for ginger when I want a simpler version.
Shrimp: Fresh shrimp are fantastic, but frozen shrimp work too. Just make sure they’re fully thawed before cooking. For a vegetarian option, replace shrimp with tofu or more mushrooms!
Mushrooms: Straw mushrooms are traditional, but any mushrooms you have on hand will do. I like using shiitake for the extra flavor! You can also skip them for a lighter soup.
How Do I Ensure My Tom Yum Soup Has the Right Balance of Flavors?
Balancing flavors in Tom Yum Soup is essential for that perfect taste. Here’s how to do it:
- Start with your broth. A good, flavorful base is a must! Taste it first and adjust seasonings.
- As you add ingredients, keep tasting. The fish sauce offers saltiness, while lime juice adds acidity—both help in balancing the flavors.
- Add sugar to counteract the heat and sourness. Just a teaspoon can make a difference!
- Remember, you can always add more lime juice or fish sauce to your liking afterwards.
The key is to find that balance where sour, salty, and spicy work in harmony. Enjoy your cooking!
Tom Yum Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups chicken or vegetable 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)
- 3 shallots, sliced
- 2-3 Thai bird’s eye chilies, crushed (adjust for spice preference)
- 200g (7 oz) fresh shrimp, peeled and deveined (leave tails on for presentation)
- 150g (5 oz) mushrooms, sliced (preferably straw mushrooms or button mushrooms)
- 2 medium tomatoes, cut into wedges (optional)
- 2 tbsp fish sauce (adjust to taste)
- 1-2 tbsp fresh lime juice (to taste)
- 1 tsp sugar
- 1/4 cup fresh cilantro leaves
- Fresh Thai basil or kaffir lime leaves (optional, for garnish)
- 1/2 can (about 200 ml) coconut milk (optional, for creamy version)
How Much Time Will You Need?
This delicious Tom Yum Soup takes about 15 minutes to prepare and another 15 minutes to cook, making it ready in just about 30 minutes! It’s a quick and satisfying dish perfect for any day of the week!
Step-by-Step Instructions:
1. Boil the Broth:
In a pot, bring the chicken or vegetable broth to a boil over medium-high heat. This is the base of your soup, so make sure to choose a flavor-rich broth!
2. Infuse the Flavors:
Add the smashed lemongrass, torn kaffir lime leaves, galangal (or ginger), and sliced shallots to the boiling broth. Reduce the heat and let it simmer gently for about 5-10 minutes. Allowing the broth to simmer releases the wonderful flavors from these aromatic ingredients.
3. Add Vegetables and Spices:
Stir in the crushed chilies and sliced mushrooms. Continue to simmer for another 3-5 minutes, or until the mushrooms are tender. This is where your soup starts to fill with amazing scents!
4. Cook the Shrimp:
Now, add the shrimp and tomato wedges if you’re using them. Cook for about 2-3 minutes, or until the shrimp turns pink and is just cooked through. Keep an eye on them; overcooking can make shrimp tough!
5. Season Your Soup:
Stir in the fish sauce, lime juice, and sugar. Taste the soup and adjust the seasoning—add more fish sauce for saltiness or more lime juice for tanginess, according to your personal preference.
6. Creamy Option (Optional):
If you like a richer soup, this is the time to stir in the coconut milk. Gently warm the soup through without boiling to keep it nice and creamy.
7. Final Touches:
Remove the pot from heat and, if desired, discard the lemongrass stalks and galangal slices for a smoother broth. The flavors have done their magic!
8. Serve It Up:
Ladle the hot soup into bowls and garnish with fresh cilantro leaves, and if you have them, some Thai basil or extra kaffir lime leaves for a lovely touch.
9. Enjoy Your Creation:
This soup is best served hot, and you can enjoy it alongside steamed jasmine rice for a complete meal. Dive into the vibrant flavors of your homemade Tom Yum Soup—enjoy!
Your warm, tangy, and spicy Tom Yum Soup is ready to share with family and friends! Bon appétit!
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Just ensure that the shrimp are completely thawed before adding them to the soup. You can thaw them overnight in the fridge or quickly under cold running water. Pat them dry before cooking to prevent excess moisture.
How Can I Make This Soup Vegetarian?
For a vegetarian version, skip the shrimp and fish sauce. Instead, use tofu or additional mushrooms for protein, and season with soy sauce or tamari for a savory flavor. It’ll still be delicious!
Can I Store Leftover Tom Yum Soup?
Yes, store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating. Be aware that shrimp may become a bit firmer upon reheating.
What Are Some Other Possible Add-Ins?
You can customize your Tom Yum Soup by adding other vegetables like bok choy, spinach, or zucchini. Additionally, mushrooms can be varied; shiitake or oyster mushrooms are great choices that enhance the flavors!
