Thai Tom Yum Soup is a zesty and aromatic dish packed with shrimp, mushrooms, and fresh herbs. It’s a warm hug in a bowl, bursting with flavors that dance on your tongue!
I love how quick it is to make! Just toss everything in a pot, let it simmer, and you’ve got dinner ready. Pair it with rice, and you’re in for a treat! 🍜
Key Ingredients & Substitutions
Lemongrass: This ingredient gives an amazing citrusy flavor. If unavailable, you can use lemon zest as a substitute, but fresh lemongrass is always best.
Kaffir Lime Leaves: These add wonderful aroma. If you can’t find them, lime zest or a dash of lime juice can also provide some citrus flavor, though it’s not a perfect match.
Galangal: This gives a unique taste and is prized in Thai cuisine. If you can’t find it, ginger is a decent substitute in a pinch, though the flavor won’t be quite the same.
Shrimp: Feel free to use chicken, tofu, or other seafood if you prefer. For a vegetarian version, omit the shrimp and add more mushrooms or veggies!
Fish Sauce: This adds depth and saltiness. If you’re vegetarian or vegan, try soy sauce or a mix of soy sauce and a little lime juice for a similar effect.
How Do I Make Sure My Shrimp Are Perfectly Cooked?
Cooking shrimp just right is key to a great Tom Yum Soup! Here’s how to do it:
- Wait until the soup base is boiling before adding the shrimp. This ensures the shrimp cook quickly and evenly.
- Don’t cook them for too long; just 2-3 minutes until they turn pink and opaque. Overcooked shrimp can become tough!
- If you’re unsure, you can always cut one in half to check if it’s done.
How to Make Thai Tom Yum Soup
Ingredients You’ll Need:
For the Broth:
- 4 cups water or chicken broth
- 1 stalk lemongrass, cut into 2-inch pieces and crushed
- 3-4 kaffir lime leaves, torn into pieces
- 3-4 slices of galangal (or ginger if unavailable)
- 2-3 Thai red bird’s eye chilies, crushed (adjust to taste)
For the Soup:
- 200g (7 oz) shrimp, peeled and deveined
- 100g (3.5 oz) straw mushrooms or button mushrooms, halved or sliced
- 2 medium tomatoes, quartered (optional)
- 2 tablespoons fish sauce
- 1 tablespoon chili paste (Nam Prik Pao)
- 1 teaspoon sugar
- Juice of 1-2 limes (adjust to taste)
- Fresh cilantro leaves for garnish
- Fresh Thai basil leaves (optional)
- 2 green onions, cut into 1-inch pieces
How Much Time Will You Need?
This delicious Tom Yum Soup takes about 15-20 minutes of preparation and cooking time. Just a few minutes for chopping the ingredients, and the whole process comes together in a pot for a quick and satisfying dish!
Step-by-Step Instructions:
1. Start with the Broth:
In a medium pot, bring the water or chicken broth to a boil. This is the base of your soup, so make sure it’s nice and hot!
2. Infuse the Flavors:
Add the crushed lemongrass, torn kaffir lime leaves, and galangal slices to the boiling liquid. Let them boil for about 5-7 minutes. This step releases all those wonderful, aromatic flavors into the broth.
3. Cook the Veggies:
Add the crushed bird’s eye chilies and mushrooms to the pot. If you like tomatoes, toss those in too! Let everything cook for another 3-4 minutes until the mushrooms are tender and have absorbed some of that delicious broth.
4. Add the Seasonings:
Stir in the chili paste (Nam Prik Pao), fish sauce, and sugar. Mix everything together well; this will give your soup that iconic savory flavor!
5. Add the Shrimp:
Now it’s time to add the shrimp and green onions. Cook just until the shrimp turn pink and are opaque, which should take about 2-3 minutes. Don’t overcook them, or they’ll get tough!
6. Finish with Lime:
Remove the pot from heat and squeeze in the lime juice. Give it a taste and adjust the seasoning with a bit more fish sauce or lime juice if you want it more zingy.
7. Serve it Up:
Ladle the soup into bowls and garnish generously with fresh cilantro and, if you like, Thai basil leaves. Serve it hot and enjoy your homemade Thai Tom Yum Soup!
This soup will reward you with a perfect balance of spicy, sour, salty, and slightly sweet flavors, along with crisp, fresh herb notes. Enjoy your bowl of joy!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw your shrimp completely before adding them to the soup. You can thaw them overnight in the fridge or place them in a sealed plastic bag and submerge in cold water for quick thawing.
How Can I Adjust the Spiciness?
If you prefer a milder soup, use fewer bird’s eye chilies or remove the seeds before crushing them. You can also reduce the amount of chili paste used. For an extra kick, feel free to add more chilies to taste!
Can I Make This Soup Vegetarian?
Yes! Simply replace the shrimp with tofu or add more vegetables like carrots and bell peppers. Use vegetable broth instead of chicken broth and substitute fish sauce with soy sauce or a vegan fish sauce alternative.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, do it gently on the stove or microwave, and be mindful that shrimp can overcook if heated too long.