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Thai
Tom Yum Soup
27 min total12 prep15 cook2 servings190 cal
PescetarianClassicFlexitarianLow-CarbContains shellfish
A hot-and-sour Thai broth infused with lemongrass, galangal, and kaffir lime leaves, packed with plump shrimp and mushrooms. Bright with lime and fiery with chilies, it's a bold, fragrant soup that wakes up every sense.
Ingredients
meat
- 250 gshrimp
produce
- 2 stalkslemongrass
- 4 slicesgalangal
- 4 leaveskaffir lime leaves
- 150 gmushrooms
- 1lime
- 3Thai chilies
pantry
- 2 tbspfish sauce
- 700 mlvegetable broth
Steps
- Bruise the lemongrass stalks with the flat side of a knife and cut into 2-inch pieces. Bruise the galangal slices lightly as well. Slice the mushrooms and crush the Thai chilies slightly to release their heat.
- Peel and devein the shrimp, leaving tails on if desired.
- Bring the vegetable broth to a simmer in a pot. Add the lemongrass, galangal, kaffir lime leaves, and chilies. Simmer for 8 minutes to infuse the broth.
- Add the sliced mushrooms and simmer for 2–3 minutes until just tender.
- Add the shrimp and cook for 2–3 minutes, just until they turn pink and opaque.
- Take the pot off the heat and stir in the fish sauce and the juice of the lime.
- Taste and adjust with more fish sauce or lime juice to balance salty, sour, and spicy.
- Ladle into bowls, avoiding the tough lemongrass and galangal pieces, and serve steaming hot.
Tips
- Bruise the lemongrass and galangal slices with the flat of a knife before simmering to release more of their aroma.
- Simmer the aromatics before adding the shrimp — a longer infusion builds a much more fragrant broth.
- Add the shrimp last and cook just until pink; they turn rubbery quickly if left in the hot broth too long.
- Stir in the fish sauce and lime juice at the very end, off the heat, to keep the broth bright and balanced.
