This Thai Tom Yum Soup is a hot and sour treat! Made with fresh herbs, zesty lime, and shrimp or chicken, it’s bursting with flavor that warms your soul.
Every spoonful feels like a mini vacation to Thailand! I love serving it with a side of rice to soak up the delicious broth. Yum! 🍜
Key Ingredients & Substitutions
Lemongrass: This ingredient gives a citrusy flavor that’s key to Tom Yum Soup. If you can’t find lemongrass, lemon zest or lemon juice can be a good substitute, but the flavor won’t be quite the same.
Galangal: Confused about this root? It’s similar to ginger but has a unique flavor. If you can’t find it, fresh ginger is an acceptable alternative, though it will change the soup’s taste slightly.
Kaffir lime leaves: They add a distinct citrus aroma. If unavailable, you can use lime zest as a substitute, but it won’t give the same fragrance.
Thai bird’s eye chilies: They pack some heat! If you prefer less spice, you can use jalapeño peppers or reduce the number of chilies. For a milder soup, consider adding bell peppers instead.
Shrimp: If you’re not a shrimp fan, chicken or tofu are excellent substitutes for a protein that still absorbs the soup’s flavors. Use cooked chicken for faster prep!
How Do I Achieve the Perfect Balance of Flavors?
Tom Yum Soup is all about balancing hot, sour, salty, and sweet flavors. Here’s how you can do it:
- Start with your base by boiling the broth with lemongrass and spices for those vibrant flavors.
- When adding fish sauce, lime juice, and chili paste, taste as you go. Each ingredient adjusts the soup’s flavor profile.
- Consider adding a little sugar to balance out the sourness from the lime juice – this really enhances the flavor!
- If it’s too spicy for your taste, you can add more broth or a splash of coconut milk to tone it down.
Remember, making this soup is a personal experience! Adjust it to your taste and enjoy every spoonful!
How to Make Thai Tom Yum Soup
Ingredients You’ll Need:
For the Soup:
- 4 cups water or chicken broth
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3-4 slices galangal (or ginger if unavailable)
- 4-5 kaffir lime leaves, torn into pieces
- 2-3 Thai bird’s eye chilies, smashed (adjust to taste)
- 200 grams (about 7 oz) shrimp, peeled and deveined
- 100 grams (about 3.5 oz) straw mushrooms or white mushrooms, halved
- 1 small tomato, cut into wedges
- 1 small onion, quartered
- 2 tablespoons fish sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon chili paste (Nam Prik Pao)
- 1 teaspoon sugar
For the Garnish:
- Fresh cilantro leaves
- Fresh Thai basil leaves (optional)
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time and 15 minutes of cooking time, making a total of 25 minutes. It’s a quick, satisfying dish perfect for busy weeknights or fancy dinner gatherings!
Step-by-Step Instructions:
1. Prepare the Broth:
In a medium pot, bring the 4 cups of water or chicken broth to a boil. This will be the flavorful base of your soup.
2. Add Aromatics:
Once boiling, add the smashed lemongrass, galangal (or ginger), torn kaffir lime leaves, and smashed Thai chilies. Let everything boil together for about 5 minutes to allow those wonderful aromas to infuse the broth.
3. Add Vegetables:
Next, toss in the mushrooms, tomato wedges, and quartered onion. Continue to simmer for another 3-4 minutes, until the mushrooms are tender and the flavors meld together beautifully.
4. Cook the Shrimp:
Now it’s time to add the shrimp! Cook them until they turn pink, which usually takes about 2-3 minutes. Be careful not to overcook them, as they can toughen!
5. Season the Soup:
Stir in the fish sauce, lime juice, chili paste (Nam Prik Pao), and sugar. Give the soup a taste—adjust the seasoning as needed to find that perfect balance of sour, salty, and spicy flavors!
6. Final Touches:
Remove the soup from heat, and discard the lemongrass, galangal slices, and kaffir lime leaves. This helps keep the soup smooth and enjoyable.
7. Serve and Garnish:
Ladle the soup into bowls and garnish with fresh cilantro leaves and optional Thai basil for an extra burst of flavor. Don’t forget to serve it hot with steamed jasmine rice on the side!
Enjoy!
This classic Thai Tom Yum Soup is sure to bring warmth and joy with every spoonful. Enjoy your cooking adventure!
Can I Use Other Proteins Instead of Shrimp?
Absolutely! You can substitute shrimp with chicken, tofu, or even fish. Just adjust the cooking time accordingly—chicken will need a bit longer to cook through, while tofu should be added towards the end just to heat it up.
What If I Can’t Find Some Ingredients?
No problem! For galangal, fresh ginger works in a pinch, though the flavor will be slightly different. If you can’t find kaffir lime leaves, lime zest can add a nice citrus note, but it won’t be as aromatic.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. If needed, reheat gently on the stove or in the microwave, adding a splash of water or broth if the soup thickens.
Can I Make This Soup Vegetarian?
Absolutely! You can use vegetable broth instead of chicken broth, and replace shrimp with tofu or additional veggies like bell peppers or bok choy. Just be sure to use soy sauce instead of fish sauce for seasoning!