Thai Tom Yum Soup is a hot and tangy treat that’s bursting with flavor! Made with fresh herbs, spicy chilies, and shrimp, it’s both warming and refreshing.
This soup is my go-to when I need a little pep in my step! The best part? You can adjust the heat level to tickle your taste buds just right. Enjoy it with some rice—yum!
Key Ingredients & Substitutions
Lemongrass: This gives the soup its fresh, citrusy flavor. If you can’t find fresh lemongrass, use lemongrass paste or dried lemongrass, but fresh is always best!
Kaffir lime leaves: These add a unique aroma and flavor. If unavailable, you can substitute with lime zest, though the taste won’t be exactly the same.
Galangal: A key ingredient in Thai cooking, it’s similar to ginger but has a different flavor. If you can’t find it, ginger can work in a pinch, but the taste will change slightly.
Shrimp: Feel free to swap with chicken or tofu if you want a different protein. Just adjust the cooking time accordingly—chicken will take a bit longer to cook through.
Fish sauce: For a vegetarian option, use soy sauce or a vegan fish sauce made from mushrooms.
How Do You Infuse the Soup with Flavor?
The key to great Tom Yum Soup is in the infusing process. When adding the lemongrass, kaffir lime leaves, and galangal, these ingredients need time to release their flavors into the broth. Here’s how:
- Start by bringing your broth to a gentle boil.
- Add the smashed lemongrass, torn kaffir lime leaves, and galangal slices together.
- Let it simmer for at least 5-10 minutes. This is the magic time where the flavors meld beautifully.
Don’t rush this step; the longer they simmer, the richer the soup will taste.
How to Make Thai Tom Yum Soup
Ingredients You’ll Need:
For the Soup Base:
- 4 cups chicken or vegetable broth
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 4-5 kaffir lime leaves, torn into pieces
- 3 slices fresh galangal
- 3-4 Thai bird’s eye chilies, smashed (adjust to taste)
For the Main Ingredients:
- 200g (7 oz) medium shrimp, peeled and deveined (tails on or off as preferred)
- 1 cup mushrooms, sliced (straw mushrooms or button mushrooms)
- 2 small tomatoes, quartered
For Seasoning:
- 3 tablespoons fish sauce
- 1-2 tablespoons lime juice (to taste)
- 1 teaspoon sugar
- 1 small onion, sliced (optional)
For Garnishing:
- Fresh cilantro leaves for garnish
- 2-3 green onions, chopped
- 1 tablespoon Thai chili paste (Nam Prik Pao) (optional for depth and color)
How Much Time Will You Need?
This delicious Thai Tom Yum soup takes about 10 minutes of prep time and roughly 20 minutes of cooking, making it a quick meal option. In total, you will spend about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Broth:
In a medium pot, bring the chicken or vegetable broth to a gentle boil over medium heat. This will be the base of your flavorful soup.
2. Infuse the Aromatics:
Add the smashed lemongrass, torn kaffir lime leaves, galangal slices, and smashed bird’s eye chilies to the boiling broth. Let these ingredients simmer for 5-10 minutes. This is where the magic happens as the herbs release their refreshing aroma and flavors!
3. Add Vegetables:
Next, toss in the sliced mushrooms and quartered tomatoes. Continue to cook for about 3-4 minutes until the mushrooms are nice and tender, adding more texture and flavor to your soup.
4. Cook the Shrimp:
Now, add the shrimp to the pot. Cook until the shrimp turn a lovely pink color and are fully cooked through, which should take about 2-3 minutes. Keep an eye on them to avoid overcooking!
5. Season the Soup:
Stir in the fish sauce, lime juice, and sugar. Give it a taste, and adjust the seasoning to your preference. If you love more tanginess, add more lime juice; for saltiness, a bit more fish sauce will do!
6. Enrich the Flavor (Optional):
If you want a deeper flavor and a rich color, you can add the Thai chili paste (Nam Prik Pao) at this stage. Stir it in well until completely mixed.
7. Final Touches:
Remove the pot from heat. Discard the lemongrass stalks, galangal slices, and kaffir lime leaves. These have done their job!
8. Serve and Enjoy:
Pour the hot soup into bowls and garnish with fresh cilantro leaves and chopped green onions. Enjoy your steaming bowl of spicy and sour Thai Tom Yum Soup!
This soup is perfect for a light dinner or as an appetizer. It’s refreshing, warming, and packed with flavor—a true taste of Thailand!
Can I Use Other Proteins Besides Shrimp?
Absolutely! You can substitute shrimp with chicken, tofu, or even mussels. Just adjust the cooking time accordingly—chicken will need a bit more time to cook through, while tofu should be added closer to the end just to heat it up.
How Spicy is This Soup?
The spice level can vary depending on the number of bird’s eye chilies used. For a milder soup, start with 1 chili and gradually increase it to your taste. You can also remove the seeds from the chilies before smashing them for less heat.
Can I Make This Soup Vegetarian or Vegan?
Yes! Use vegetable broth instead of chicken, replace shrimp with tofu or vegetable proteins, and opt for a vegan fish sauce or simply use soy sauce for flavor. This will still give you a delightful and aromatic soup!
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 2 days. Reheat on the stove over low heat, and consider adding a splash of fresh broth or water to regain the soup’s consistency.
