Imagine a soup so vibrant and electrifying that it transports you instantly to the bustling streets of Bangkok with just one spoonful. Thai Tom Yum Soup isn't just a meal; it's a culinary adventure that dances between fiery heat and tangy brightness, challenging everything you thought you knew about soup. This legendary dish is not for the faint-hearted, but for bold food explorers who crave an authentic taste of Southeast Asian cuisine that will awaken every single one of your senses.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 4 cups chicken broth
- 1 stalk lemongrass, chopped
- 3-4 kaffir lime leaves
- 3-4 slices galangal (or ginger)
- 200g shrimp, peeled and deveined
- 200g mushrooms, sliced
- 2-3 Thai bird chilies, smashed
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- In a large pot, pour in the 4 cups of chicken broth and bring it to a gentle boil over medium heat.
- Add the chopped lemongrass, kaffir lime leaves, and galangal (or ginger) slices to the boiling broth. These ingredients will infuse the soup with aromatic flavors. Allow the mixture to simmer for about 5 minutes to release their essences.
- After simmering, add the sliced mushrooms and the smashed Thai bird chilies to the pot. Continue to simmer for another 3-4 minutes until the mushrooms are tender.
- Next, gently add the peeled and deveined shrimp to the pot. Cook for approximately 2-3 minutes, or until the shrimp turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery.
- Once the shrimp are cooked, stir in the fish sauce and lime juice. This will add the signature hot and sour flavors to the soup. Taste and adjust seasoning if necessary, adding more fish sauce or lime juice according to your preference.
- Remove the pot from heat and let the soup sit for a minute to allow the flavors to meld together.
- To serve, ladle the hot soup into bowls and garnish with fresh cilantro. You can also add extra lime wedges on the side for those who prefer a more tangy flavor.
- Enjoy your homemade Thai Tom Yum Soup, a perfect blend of hot and sour flavors!
Tips
- Fresh ingredients are crucial: Use fresh lemongrass, kaffir lime leaves, and galangal if possible. Dried or frozen alternatives can work, but they won't deliver the same intense aromatics.
- Control your spice level: Thai bird chilies are extremely hot. Start with fewer chilies and adjust according to your heat tolerance.
- Don't overcook the shrimp: They should be just pink and opaque. Overcooked shrimp become tough and rubbery.
- Balance is key: The magic of Tom Yum is in its perfect hot and sour balance. Taste and adjust fish sauce and lime juice until you achieve that signature tangy-spicy flavor.
- For a heartier version, you can add chicken or tofu alongside or instead of shrimp.
- Serve immediately for the best flavor and temperature experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
