If you’re looking for a bold and flavorful soup to add to your recipe collection, look no further than Thai Tom Yum Soup. This traditional soup features a fragrant broth made of lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies. The combination of these spices creates a spicy and invigorating flavor profile that will excite your taste buds.
To give the soup a little more substance, it’s loaded with sliced mushrooms and tomatoes, and plump shrimp adds a touch of protein to the dish. The soup is then finished with a combination of fish sauce, palm sugar, and lime juice to bring all of the flavors together in perfect harmony.
Before serving, the dish is topped off with fresh cilantro, which adds a pop of freshness to the spiciness of the soup. This addition not only adds a nice visual element to the dish but also helps to balance out the flavor profile of the soup.
This Thai Tom Yum Soup is perfect for those who are looking for something savory and spicy. It’s a great way to spice up your dinner routine, and the bold flavors are sure to make an impression on your taste buds. So if you’re looking for a must-try soup recipe, give this one a shot, and you won’t be disappointed.
Tom Yum Soup Recipe
Ingredients
- 4 cups (960 ml) water
- 2 stalks lemongrass bruised
- 4 kaffir lime leaves torn
- 1 thumb-sized piece galangal thinly sliced
- 4 bird's eye chilies chopped
- 1 cup (184.6 g) straw mushrooms sliced
- 1 tomato cut into wedges
- 1/2 pound (226.8 g) shrimp deveined and peeled
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar
- 1/4 cup (61.4 g) lime juice
- 1/4 cup (4.1 g) cilantro chopped
Instructions
- In a pot, bring 4 cups of water to a boil.
- Add in 2 bruised stalks of lemongrass, 4 torn kaffir lime leaves, thinly sliced galangal, and chopped bird's eye chilies.
- Reduce heat and let it simmer for 5-8 minutes.
- Add sliced straw mushrooms and tomato wedges and simmer for another 2-3 minutes.
- Add in deveined and peeled shrimp and cook for 1-2 minutes or until they turn pink.
- Stir in fish sauce, palm sugar, and lime juice.
- Garnish with chopped cilantro before serving.
Notes
2. Adjust the spiciness level according to your preference. Add more or less bird's eye chilies depending on how hot you like it.
3. Be careful when handling bird's eye chilies as they can be very spicy and may cause skin irritation.
4. Clean and devein the shrimp properly before cooking to avoid any sand or grit in the soup.
5. Simmer the soup gently to allow all the flavors to meld together.
6. Taste the soup and adjust the seasoning as necessary. If it's too sour, add more palm sugar. If it's too salty, add more lime juice.
7. Use fresh lime juice for the best flavor. Avoid using bottled lime juice as it may contain preservatives and additives.
8. Garnish with fresh cilantro just before serving to add a burst of flavor and freshness to the soup.
9. Serve hot with steamed rice or noodles for a satisfying meal.
10. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Nutrition
Data source: USDA
Storage Tips
This recipe can typically last in the fridge for 3-4 days and in the freezer for up to 3 months.
To store in the fridge, allow the soup to cool down to room temperature and then transfer it to an airtight container. Place the container in the fridge and ensure that it is sealed properly.
To freeze the soup, allow it to cool down completely before transferring it to a freezer-safe container. Label the container with the date and store it in the freezer.
When defrosting the frozen soup, place it in the fridge overnight to allow it to slowly thaw. Once thawed, reheat the soup on the stove, stirring occasionally until it reaches the desired temperature.
Ensure that the soup is heated to a temperature of at least 165°F (74°C) before consuming. When reheating the soup, make sure to heat it to a rolling boil to ensure food safety.
When serving the soup, garnish it with cilantro and additional lime wedges for an added burst of flavor.
Recipe Variations
1. Vegetarian Tom Yum Soup: Omit the meat and add some thinly sliced mushrooms for a tasty vegetarian version of Tom Yum Soup.
2. Tom Yum Seafood Soup: Use seafood such as shrimp, calamari, and mussels instead of chicken for a tasty twist on Tom Yum Soup.
3. Tom Yum Noodle Soup: Add some rice noodles for a filling and hearty variation of Tom Yum Soup.
4. Tom Yum Coconut Soup: Stir in some coconut milk for a creamy, sweet and spicy Tom Yum Soup.
5. Tom Yum Tofu Soup: Use tofu instead of chicken for a vegetarian and protein-packed Tom Yum Soup.
6. Tom Yum Green Curry: Replace the clear broth with a green curry paste for a fragrant and spicy variation of Tom Yum Soup.
7. Tom Yum Chicken Wings: Toss chicken wings in a spicy Tom Yum marinade for a zesty appetizer.
8. Tom Yum Fried Rice: Stir in Tom Yum broth and leftover rice with scrambled eggs, vegetables and meat for a delicious Tom Yum fried rice.
9. Tom Yum Ramen: Add Tom Yum broth, bok choy, sliced meat, and an egg to your ramen noodles for a flavorful and filling ramen soup.
10. Tom Yum Hot Pot: Prepare a hot pot with Tom Yum broth and an array of meats, seafood, vegetables and noodles for a communal eating experience.
What To Serve With
1. Steamed rice
2. Thai basil fried rice
3. Pad Thai noodles
4. Spring rolls
5. Grilled shrimp skewers
6. Thai-style fried chicken
7. Mango sticky rice
8. Coconut milk rice pudding
9. Thai iced tea or coffee
10. Fresh fruit platter.
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