Description
A hot and sour Thai soup with vibrant flavors from lemongrass, lime, chili, and galangal. Tom Yum soup is a delicious and aromatic dish often served with shrimp or chicken.
Ingredients
Units
Scale
- 4 cups water
- 1 stalk lemongrass, cut into pieces
- 3–4 kaffir lime leaves, torn
- 3–4 slices galangal (or ginger if unavailable)
- 2–3 Thai bird’s eye chilies, smashed
- 200g shrimp, peeled and deveined
- 200g mushrooms, sliced
- 1 medium tomato, cut into wedges
- 1 small onion, sliced
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- Fresh cilantro, for garnish
- 1–2 Thai chilies for extra heat (optional)
- 1 red chili for garnish (optional)
Instructions
- In a large pot, bring water to a boil.
- Add lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies to the pot. Let it simmer for about 5-10 minutes to release the flavors.
- Add the shrimp, mushrooms, tomato, and onion. Cook for 3-5 minutes until the shrimp turns pink and the vegetables soften.
- Season the soup with fish sauce, lime juice, and sugar. Taste and adjust seasoning as needed.
- Remove the pot from heat. Discard the lemongrass and galangal slices if desired.
- Serve the soup in bowls and garnish with fresh cilantro and red chili slices (optional).
Notes
- For a vegetarian version, omit the shrimp and use tofu or more vegetables.
- Adjust the number of chilies according to your preferred spice level.
- Tom Yum can be made with chicken or even beef instead of shrimp.
- If you don’t have kaffir lime leaves, lime zest can be a substitute.
Nutrition
- Serving Size: 1 bowl
- Calories: 120 kcal
- Sugar: 3g
- Sodium: 900mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 120mg