Thai Tom Yum Soup is a zesty and fragrant dish packed with fresh herbs, shrimp, and spices. It’s a bit spicy, a bit sour, and oh-so-refreshing—a true delight!
This soup warms you up from the inside out. I love how easy it is to whip up at home. Just throw everything in a pot and let the flavors mingle. You’ll want seconds for sure! 😄
Key Ingredients & Substitutions
Broth: Chicken broth adds a rich flavor, but vegetable broth works just as well for a vegetarian option. You can also use homemade broth for a fresher taste!
Lemongrass: This ingredient gives a unique citrusy flavor. If you can’t find it, try using a bit of lemon zest and juice instead to mimic the brightness.
Kaffir Lime Leaves: These bring a fragrant aroma. If none are available, substitute with a mix of lime zest and a splash of lime juice.
Galangal: If it’s hard to find, ginger is a good alternative. While the flavor won’t be quite the same, it will still add a nice warmth.
Shrimp: Fresh shrimp is fantastic, but frozen shrimp will do in a pinch. Just be sure to thaw them first. For a plant-based option, use tofu or mushrooms.
Fish Sauce: A key component for flavor, but if you’re vegetarian or vegan, you can use soy sauce or a mushroom-based sauce instead.
How Do I Get the Right Balance of Flavors?
Achieving the perfect balance of salty, sour, spicy, and sweet is essential in Tom Yum soup. Here’s how you can do it:
- Start by tasting the broth after adding fish sauce and lime juice. Remember, you can always add more, but it’s hard to take away!
- If it’s too salty, add a bit of sugar to balance it out.
- If you want more sourness, squeeze in extra lime juice or add more kaffir lime leaves.
- Adjust the spiciness by adding more chilies or a spoonful of chili paste.
Taste as you go! This is the best way to end up with a soup you love.
How to Make Thai Tom Yum Soup
Ingredients You’ll Need:
Base Ingredients:
- 4 cups chicken or vegetable broth
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3-4 kaffir lime leaves, torn into pieces
- 3-4 slices galangal (or ginger if unavailable)
- 2-3 Thai bird’s eye chilies, smashed (adjust to spice preference)
Main Ingredients:
- 200g (about 7 oz) medium shrimp, peeled and deveined
- 5-6 straw mushrooms or button mushrooms, halved
- 2 medium tomatoes, quartered
Seasonings:
- 3 tablespoons fish sauce
- 1-2 tablespoons fresh lime juice
- 1 teaspoon sugar
- 2 tablespoons Thai chili paste (Nam Prik Pao)
For Garnish:
- Fresh cilantro leaves for garnish
- Optional: sliced shallots or onions
- Optional: chili oil for extra heat
How Much Time Will You Need?
This delicious Tom Yum Soup will take about 25 minutes in total: 10 minutes for preparation and about 15 minutes for cooking. You’ll have a hot, fragrant soup ready in no time!
Step-by-Step Instructions:
1. Prepare the Broth:
In a medium pot, bring the chicken or vegetable broth to a boil. Add the smashed lemongrass, torn kaffir lime leaves, and galangal slices. Let it simmer for 5-10 minutes. This step lets all those fragrant flavors mingle together in the broth!
2. Add Vegetables and Spices:
Next, add the smashed Thai chilies and the mushrooms to the pot. Cook for another 3-4 minutes. The chilies will infuse the soup with a lovely spice, and the mushrooms will soak up all the wonderful flavors.
3. Mix in the Chili Paste:
Now, stir in the Thai chili paste (Nam Prik Pao) until it’s well dissolved. This will give your soup a delicious, rich flavor.
4. Cook the Shrimp and Tomatoes:
Add the shrimp and quartered tomatoes to the pot. Allow them to cook together until the shrimp turn pink and are cooked through, which should take about 3 minutes. You’ll see how beautiful and vibrant the soup becomes!
5. Season to Perfection:
Season your soup with fish sauce, fresh lime juice, and sugar. Take a moment to taste and adjust the balance of salty, sour, and sweet to your liking—this is where you can personalize your soup!
6. Finish Cooking:
Once done, remove the pot from the heat. If you prefer, you can discard the lemongrass, kaffir lime leaves, and galangal slices or leave them in for that extra flavor punch.
7. Serve and Enjoy:
Serve the soup hot and garnish it with fresh cilantro leaves. If you like a little more heat, don’t forget to add a dash of chili oil on top. Enjoy your scrumptious and spicy Thai Tom Yum Soup!
Can I Use Different Proteins in This Recipe?
Absolutely! While shrimp is traditional, you can easily swap it out for chicken, tofu, or even mushrooms for a plant-based option. Just remember to adjust the cooking time based on the protein you choose to ensure it’s fully cooked.
How Can I Adjust the Spice Level?
If you’re sensitive to spice, reduce the number of bird’s eye chilies or remove their seeds before adding them to the broth. You can also serve the soup with sliced chilies on the side or add chili oil for those who enjoy extra heat.
What Should I Do with Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 2 days. The flavors will continue to develop! When reheating, do so on the stove over low heat, adding a splash of broth or water to keep it from thickening too much.
Can I Make This Soup Vegetarian?
Yes! Just use vegetable broth, omit the fish sauce, and opt for soy sauce or a mushroom-based sauce instead for added umami. You can also load up on veggies and tofu for a delicious vegetarian version!
