Description
Tom Yum is a classic Thai soup known for its bold, hot and sour flavor. This version is made with lemongrass, kaffir lime leaves, chili, lime juice, and shrimp for a deeply aromatic and authentic dish. It’s light but incredibly satisfying—a true taste of Thailand in every spoonful.
Ingredients
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4 cups chicken broth or water
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2 stalks lemongrass, cut into 2-inch pieces and smashed
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3 slices galangal or ginger
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5 kaffir lime leaves, torn
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2-3 Thai chilies, smashed (adjust to taste)
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200g (about 7 oz) mushrooms, sliced
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250g (about 8 oz) raw shrimp, peeled and deveined
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2 tablespoons fish sauce
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1 tablespoon Thai chili paste (Nam Prik Pao)
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2 tablespoons lime juice
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1 teaspoon sugar (optional)
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Fresh cilantro, for garnish
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Lime wedges, for serving
Instructions
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In a large pot, bring the broth to a simmer over medium heat.
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Add lemongrass, galangal, lime leaves, and chilies. Simmer for 5-10 minutes to infuse the broth.
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Add mushrooms and cook for another 3-4 minutes.
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Stir in shrimp and cook until just pink, about 2-3 minutes.
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Add fish sauce, Thai chili paste, and lime juice. Stir and taste—add more lime juice or fish sauce as needed.
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Remove from heat. Discard lemongrass and lime leaves if desired.
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Serve hot, garnished with fresh cilantro and lime wedges.
Notes
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Swap shrimp for chicken or tofu if preferred.
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Galangal and kaffir lime leaves give authentic flavor—look for them in Asian markets or use ginger and lime zest as substitutes.
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Adjust chili based on your heat preference.