Thai Tom Yum Soup is a zesty and spicy treat that warms you up! It’s packed with fresh herbs, shrimp, and a hint of lime for a burst of flavor that dances on your taste buds.
Making this soup is like throwing a little party in your pot! 🌶️ I love how quickly it comes together—just toss in the ingredients and let it simmer. Perfect for chilly nights or when you’re craving something fun!
Key Ingredients & Substitutions
Lemongrass: This gives the soup its signature citrusy aroma. If you can’t find it, lemon zest or lime zest can work as a substitute, though it’s not quite the same.
Kaffir lime leaves: These leaves add a unique flavor. If you can’t get them, try using regular lime zest to mimic the taste, keeping in mind it won’t be as fragrant.
Galangal: It’s key for that distinctive taste. Ginger is an acceptable substitute, but again, the flavor profile will shift slightly.
Shrimp: Fresh shrimp is recommend for the best flavor. If you’re vegetarian, you can swap in tofu or mushrooms for protein.
Coconut milk: For a creamy option, add coconut milk but it’s optional. If you prefer less richness, skip it or use evaporated milk for a lighter touch.
How Do You Get the Perfect Balance of Flavors?
Balancing flavors in Tom Yum Soup is crucial! Aim for a combination of sour, spicy, salty, and a touch of sweetness. Here’s how:
- Start by simmering your aromatics (lemongrass, galangal) in broth to build the base flavor.
- Adjust seasoning gradually—add fish sauce for saltiness, lime juice for sourness, and sugar to cut through the acidity.
- Taste before serving; you might find you want more lime juice for brightness or fish sauce for salt.
Remember that when adding ingredients, it’s always easier to add more than to take it away!
Thai Tom Yum Soup
Ingredients You’ll Need:
For the Soup Base:
- 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 substitute with ginger if unavailable)
- 2-3 Thai red chilies, smashed
For the Main Ingredients:
- 200 grams (about 7 oz) fresh shrimp, peeled and deveined (leave tails on for presentation)
- 5-6 mushrooms, sliced (straw mushrooms or button mushrooms)
- 3 cloves garlic, smashed
- 1 small onion, sliced thinly
For Seasoning:
- 2-3 tablespoons fish sauce
- 1-2 tablespoons fresh lime juice, adjust to taste
- 1 teaspoon Thai chili paste (Nam Prik Pao)
- 1 teaspoon sugar
For Optional Creaminess and Garnish:
- 1/2 cup coconut milk or evaporated milk (optional for creamy version)
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
- Fresh red chilies, sliced for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20-25 minutes to prepare and cook. It’s a quick dish that’s perfect for a weeknight dinner! Just a bit of simmering with aromatics, followed by adding the main ingredients and seasoning, and you’re all set!
Step-by-Step Instructions:
1. Bring the Broth to a Boil:
In a large pot, pour in the water or chicken broth. Bring it to a gentle boil over medium heat.
2. Infuse the Flavors:
Add the smashed lemongrass, torn kaffir lime leaves, slices of galangal, smashed garlic, sliced onion, and smashed Thai chilies to the boiling broth. Let it simmer for about 10 minutes, which draws out all those lovely flavors!
3. Add the Mushrooms:
Stir in the mushrooms and let them cook for an additional 3-4 minutes until they are tender but not mushy.
4. Mix in Seasonings:
Now, it’s time to add the Thai chili paste (Nam Prik Pao), fish sauce, and sugar. Give it a good stir to combine everything well.
5. Cook the Shrimp:
Add the fresh shrimp into the pot. Cook just until they turn pink and are fully cooked through, which will take about 2-3 minutes. Be careful not to overcook them!
6. Add Creaminess (Optional):
If you like a creamy version, stir in the coconut milk now and bring the soup back to a gentle simmer. This step is optional, but it adds a dreamy richness!
7. Final Touches:
Remove the pot from heat. Squeeze in fresh lime juice to your preferred level of tanginess. Taste and tweak seasonings with more fish sauce, lime juice, or sugar if needed for balance.
8. Serve and Enjoy:
Serve the soup hot, garnished with fresh cilantro leaves and sliced red chilies. Don’t forget lime wedges on the side for that extra zing when you’re ready to eat!
Tom Yum Soup is best enjoyed fresh and hot, full of vibrant, spicy, and tangy flavors you’ll love!
Can I Use Different Proteins in This Soup?
Absolutely! While shrimp is traditional, you can substitute with chicken, tofu, or even fish. Just adjust the cooking time as needed; chicken may take a bit longer to cook through.
How Do I Store Leftover Tom Yum Soup?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave. If the soup thickens, you may need to add a splash of broth or water to get it back to your desired consistency.
What If I Can’t Find Certain Ingredients?
No worries! If you can’t find lemongrass, lemon or lime zest can add a similar brightness. Ginger can be used instead of galangal. If you can’t get kaffir lime leaves, regular lime leaves or zest can help mimic that distinct flavor.
Can I Make This Soup Vegetarian or Vegan?
Yes! Simply substitute the shrimp with tofu and use vegetable broth instead of chicken broth. Replace fish sauce with soy sauce or a vegan fish sauce alternative to keep it plant-based.