Tom Yum Soup is a spicy and sour Thai classic that brings warm vibes to your table. With shrimp, mushrooms, and fragrant herbs, it’s a flavor explosion!
Trust me, this soup is like a cozy hug in a bowl. I love slurping it up on a rainy day, letting the spices chase the chill away. 🥣❤️
Key Ingredients & Substitutions
Lemongrass: It’s vital for that fresh citrusy flavor. If you can’t find it, you can use lemon zest or a splash of lemon juice. Just remember, lemongrass adds depth, so the flavor might be slightly different.
Kaffir Lime Leaves: These provide a unique aroma. If they’re unavailable, lime zest or bay leaves can be a substitute. For me, the real deal is best, but the alternatives can work in a pinch!
Galangal: This gives Tom Yum its signature taste but can be hard to find. Ginger is a good substitute, but it lacks the same sharpness. Use less ginger as it is stronger in flavor.
Shrimp: Fresh shrimp is lovely, but frozen works just as well. You could also substitute with chicken, tofu, or even mixed seafood for variety.
Mushrooms: I like using straw mushrooms, but if they’re hard to find, button mushrooms or shiitake mushrooms are great alternatives.
How Do I Make Sure My Tom Yum Soup is Perfectly Balanced?
The beauty of Tom Yum is its balance of flavors—spicy, sour, salty, and slightly sweet. To achieve this, pay attention during seasoning.
- Start with small amounts of fish sauce and lime juice, tasting along the way to avoid overpowering the soup.
- Adding sugar at the end helps to temper any bitterness or excess acidity.
- If you want a creamier texture, coconut milk can be added for richness, but don’t let it boil vigorously to prevent curdling.
These adjustments can help you find that delicious balance and make your soup outstanding! Enjoy the process of tasting and tweaking!
How to Make Tom Yum Soup
Ingredients You’ll Need:
For the Broth:
- 4 cups chicken or vegetable 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 (about 7 oz) raw shrimp, peeled and deveined
- 1 cup mushrooms, sliced (straw mushrooms or button mushrooms)
- 2 medium tomatoes, cut into wedges (optional)
- 1 small white onion, sliced (optional)
- 2-3 tbsp fish sauce (to taste)
- 1-2 tbsp lime juice (to taste)
- 1 tsp sugar
- 100 ml coconut milk or evaporated milk (for Tom Yum Goong Nam Khon variation, optional)
For Garnishing:
- Fresh cilantro leaves
- Fresh Thai basil leaves (optional)
- Fresh coriander leaves for garnish
How Much Time Will You Need?
This delicious Tom Yum Soup takes approximately 30 minutes to prepare and cook. In no time, you’ll have a fragrant, spicy dish that is sure to impress!
Step-by-Step Instructions:
1. Prepare the Broth:
In a pot, bring the chicken or vegetable broth to a boil over medium-high heat. The flavorful base is about to come to life!
2. Add Aromatics:
Add the smashed lemongrass, torn kaffir lime leaves, and galangal slices to the boiling broth. Let it simmer for about 5-10 minutes. This will help the flavors meld beautifully.
3. Include the Vegetables:
Next, stir in the sliced mushrooms, tomatoes, and onions if you’re using them. Allow everything to cook until the mushrooms are tender, which should take about 3-5 minutes.
4. Spice It Up:
Now it’s time to add the heat! Add the smashed Thai chilies. Feel free to adjust the amount to fit your taste. Remember, it can get spicy!
5. Cook the Shrimp:
Add the raw shrimp to the pot. Cook until the shrimp are pink and opaque, which takes about 2-3 minutes. Such a pretty color!
6. Season the Soup:
To finish up, season the soup with fish sauce, lime juice, and sugar. Start with small amounts and taste to find your favorite balance of salty, sour, and slightly sweet.
7. Creamy Variation (Optional):
If you’re making the creamy version, gently stir in the coconut milk or evaporated milk. Heat through but avoid boiling vigorously to keep the texture nice and smooth.
8. Remove Aromatics:
Take the pot off the heat and carefully discard the lemongrass, kaffir lime leaves, and galangal slices. They’ve done their job!
9. Serve and Garnish:
Ladle the soup into bowls and garnish generously with fresh cilantro and Thai basil leaves for an extra pop of flavor. So fresh and inviting!
10. Enjoy!
Serve your delicious Tom Yum Soup hot and enjoy the explosion of flavors with each slurp!
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before adding them to the soup. You can thaw them overnight in the fridge or place them in a sealed bag and submerge in cold water for a quick thaw.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 2 days. When reheating, do so gently on the stove or in the microwave, as overcooking can make the shrimp tough.
Can I Make This Soup Vegetarian?
Yes! Simply swap the shrimp for extra mushrooms or tofu, and use vegetable broth instead of chicken broth. You can also add more veggies like bell peppers or bok choy for added nutrition!
What Can I Substitute for Kaffir Lime Leaves?
If you can’t find kaffir lime leaves, you can use regular lime zest for a similar citrus flavor, though it won’t have the exact same aroma. Bay leaves can also be a substitute in a pinch, but the flavor profile will change a bit.
