Description
Tom Yum Soup is a hot and sour Thai soup known for its bold flavors, featuring lemongrass, kaffir lime leaves, galangal, chili, and shrimp in a fragrant broth.
Ingredients
Units
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- 4 cups chicken or vegetable broth
- 1 stalk lemongrass, trimmed and smashed
- 3 kaffir lime leaves, torn
- 3 slices galangal (or ginger)
- 2 Thai red chilies, sliced (adjust to taste)
- 200g (about 7 oz) shrimp, peeled and deveined
- 1 cup mushrooms, sliced (straw mushrooms or button mushrooms)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Fresh cilantro for garnish
Instructions
- In a pot, bring the chicken or vegetable broth to a boil.
- Add lemongrass, kaffir lime leaves, galangal, and chilies. Simmer for 5–10 minutes to infuse the flavors.
- Add mushrooms and cook for another 3–4 minutes.
- Stir in the shrimp and cook until they turn pink and are just cooked through, about 2–3 minutes.
- Add fish sauce, lime juice, and sugar. Stir and taste—adjust seasoning as needed.
- Remove from heat. Discard lemongrass, lime leaves, and galangal slices if desired.
- Serve hot, garnished with fresh cilantro.
Notes
- Adjust chili levels to suit your spice preference.
- For a creamy version, add a splash of evaporated milk or coconut milk.
- Substitute tofu for shrimp for a vegetarian option.
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 3g
- Sodium: 880mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 85mg