This Thai Tom Yum Soup is a warm, zesty bowl of joy! It’s made with fragrant herbs, shrimp, and a kick of lime that makes your taste buds dance.
I love how this soup brings a little sunshine to any meal! Plus, it’s super quick to whip up—perfect for busy days when you need comfort in a hurry!
Key Ingredients & Substitutions
Lemongrass: This adds a signature citrusy flavor. If you can’t find fresh lemongrass, you can use lemongrass paste or dried lemongrass. You won’t get the same fresh essence, but it will still work in a pinch.
Kaffir Lime Leaves: These leaves are crucial for that unique aroma. If unavailable, use a bit of lime zest as a substitute, though the flavor won’t be identical. Dried kaffir lime leaves can also be an option.
Galangal: This gives a spicy, earthy flavor. If you can’t find it, ginger is a good alternative. It won’t be quite the same, but it will still add warmth to the soup.
Bird’s Eye Chilies: These provide the heat! If you prefer milder spice, try regular red chili peppers or jalapeños. You can always adjust the amount based on your taste.
Shrimp: Fresh shrimp is best, but frozen shrimp works well too. Just ensure it’s fully thawed before cooking. For a vegetarian version, substitute with tofu or skip the protein altogether!
How Do You Make a Flavorful Broth?
The broth is the heart of Tom Yum Soup, so it’s important to get it right. Start with a good quality water or chicken broth. Add the aromatics gradually to build depth.
- Bring your liquid to a boil, then add the lemongrass, kaffir lime leaves, and galangal (or ginger). This simmers for 5-10 minutes to release those lovely flavors.
- Be patient with the simmering; it’s worth it for that aromatic base!
- Taste as you go! After adding the shrimp and other ingredients, adjust with fish sauce, sugar, and lime juice to balance out the flavors. You want a nice mix of spicy, sour, salty, and a hint of sweetness.
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 smashed
- 3-4 kaffir lime leaves, torn into pieces
- 3 slices galangal (or ginger if unavailable)
- 2-3 Thai bird’s eye chilies, smashed (adjust to taste)
For the Soup:
- 200g (7 oz) fresh shrimp, peeled and deveined (leave tails on for presentation)
- 150g (5 oz) straw mushrooms or white mushrooms, halved or sliced
- 3 tbsp fish sauce
- 1-2 tbsp lime juice (freshly squeezed)
- 1 tsp Thai chili paste (nam prik pao), optional for deeper flavor
- 1 tbsp sugar
For Garnishing:
- Fresh cilantro leaves
- Thai basil leaves
- Lime wedges for serving
How Much Time Will You Need?
This delightful soup takes about 30 minutes to prepare. You’ll need around 10 minutes for prep and 20 minutes to cook everything to perfection. It’s a quick and satisfying meal option that’s perfect for any day!
Step-by-Step Instructions:
1. Prepare the Broth:
In a medium pot, bring the water or chicken broth to a boil over high heat. This sets the base for your flavorful soup.
2. Add the Aromatics:
Once boiling, add the smashed lemongrass stalks, torn kaffir lime leaves, and galangal slices. Let this mixture simmer for 5-10 minutes to infuse the broth with those delicious aromatic flavors.
3. Spice it Up:
Now, take the smashed bird’s eye chilies and add them to the pot. Feel free to adjust the number based on your spice preference!
4. Add the Mushrooms:
Incorporate the mushrooms into the pot and cook for 3-4 minutes until they start to soften. They’ll soak up the lovely flavors of the broth.
5. Cook the Shrimp:
Add the fresh shrimp to the pot. Cook until they turn pink and are cooked through, which should take about 2-3 minutes. Be careful not to overcook them!
6. Flavor Time:
Stir in the fish sauce, lime juice, sugar, and the optional Thai chili paste for extra depth of flavor. Taste it and adjust the seasoning if needed—remember, Tom Yum should be a beautiful balance of spicy, sour, salty, and a hint of sweetness!
7. Final Touches:
Remove the pot from heat. If you prefer, discard the lemongrass, kaffir lime leaves, and galangal slices before serving; they’ve done their job!
8. Serve it Up:
Ladle the warm soup into bowls. Garnish with fresh cilantro and Thai basil leaves for a burst of color and flavor, and don’t forget the lime wedges on the side!
9. Enjoy!
Serve your Tom Yum Soup hot and savor the beautiful blend of tangy, spicy, and fragrant flavors. It’s an experience that will brighten your day!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the frozen shrimp completely before adding them to the soup. You can do this by placing them in the fridge overnight or placing them in a sealed bag submerged in cold water for a quicker thaw.
How Can I Adjust the Spice Level?
If you prefer a milder soup, you can reduce the number of bird’s eye chilies or remove the seeds before smashing them. Alternatively, add them gradually while tasting to find your perfect heat level!
Can I Make This Soup Vegetarian?
Yes, you can! Simply replace the shrimp with tofu or mixed vegetables and use vegetable broth instead of chicken broth. You can also enhance the flavor by adding more mushrooms and some extra lime juice.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 2-3 days. When reheating, add a splash of fresh broth or water to keep it from being too thick.
