Tom Yum Soup is a zesty Thai dish that’s perfect for anyone who loves bold flavors. With shrimp, mushrooms, and fresh herbs, it’s both tasty and refreshing!
This soup warms you up and tickles your taste buds, especially on a chilly day. I love adding a squeeze of lime for an extra zing. It’s like a little party in a bowl! 🎉
Key Ingredients & Substitutions
Lemongrass: Fresh lemongrass is key to the authentic flavor. If you can’t find it, consider using lemon zest paired with a bit of lime juice as a substitute.
Galangal: This root adds a unique flavor to the soup. If galangal is tricky to find, ginger is a great alternative, although it has a slightly different taste.
Kaffir lime leaves: These leaves give a wonderful aroma. If you’re out, use the zest of lime mixed with some additional lime juice for an extra kick.
Thai bird’s eye chilies: These chilies bring heat! If they’re too spicy for you, swap them with jalapeños or even red pepper flakes, depending on your preference.
Shrimp: You can use other seafood like scallops or even cooked chicken if you’re looking for alternative proteins. Tofu is a great option for a vegetarian twist!
What’s the Best Way to Infuse Flavor into Your Broth?
The broth is the heart of Tom Yum Soup, and infusing it properly sets the flavor foundation. Here are some steps to enhance your broth:
- Start by simmering lemongrass, galangal, kaffir lime leaves, and shallots in your water or broth. This releases their essential oils.
- Consider adding a splash of fish sauce or soy sauce early on for extra depth.
- For maximum flavor, simmer the broth longer than recipe calls for, but avoid boiling to keep it clear.
How to Make Tom Yum Soup
Ingredients You’ll Need:
Base Ingredients:
- 4 cups water or chicken broth
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3-4 slices galangal (or ginger if unavailable)
- 3-4 kaffir lime leaves, torn into pieces
- 2-3 Thai bird’s eye chilies, smashed (adjust to taste)
Seafood and Vegetables:
- 200g (about 7 oz) shrimp, peeled and deveined (reserve some heads and shells for flavor)
- 1 cup straw mushrooms or button mushrooms, halved
- 2-3 shallots, peeled and sliced
- 1-2 small tomatoes, quartered
Seasoning:
- 2 tbsp fish sauce
- 1-2 tbsp fresh lime juice (to taste)
- 1 tsp sugar
- Optional: 1 tbsp Thai chili paste (Nam Prik Pao) for deeper flavor and color
Garnish:
- Fresh cilantro leaves, for garnish
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and an additional 15-20 minutes to cook. Overall, it’s a quick and delightful dish that can be ready in about 40 minutes!
Step-by-Step Instructions:
1. Infusing the Broth:
In a pot, bring the water or chicken broth to a boil over medium heat. Add the smashed lemongrass, galangal slices, torn kaffir lime leaves, and sliced shallots. Allow it to simmer for about 10 minutes, which helps the flavors blend beautifully.
2. Adding More Flavor:
If you’ve saved the shrimp shells and heads, toss them into the pot now. Let everything simmer for an extra 5 minutes—this step is optional but will really enhance the soup’s taste! Afterward, strain the broth to remove any solids and return just the clear liquid to the pot.
3. Incorporating Vegetables:
Add in the halved mushrooms, quartered tomatoes, and smashed bird’s eye chilies to the broth. Let them cook for 3-5 minutes until the mushrooms are nice and tender.
4. Cooking the Shrimp:
Now it’s time for the shrimp! Add them to the pot and cook just until they are pink and opaque, which should take about 2-3 minutes. Be careful not to overcook them!
5. Final Seasoning:
Mix in the fish sauce and sugar, then stir in the chili paste if you’re using it. Taste your soup and adjust the flavors—more fish sauce for saltiness or lime juice for sourness, depending on your preference!
6. Finishing Touches:
Take the pot off the heat and stir in the fresh lime juice for that bright, zesty kick.
7. Serve and Enjoy:
Ladle the soup into bowls, sprinkle with fresh cilantro leaves as a garnish, and serve it hot. Enjoy the bright, spicy, and tangy flavors of this classic Thai Tom Yum Soup!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thoroughly thaw the shrimp before adding them to the soup. You can do this by placing them in the refrigerator overnight or running them under cold water in a sealed bag until thawed.
What Can I Use Instead of Fish Sauce?
If you’re looking for a substitute, soy sauce is a great alternative for a similar umami flavor. For a gluten-free option, try tamari or coconut aminos.
How Long Can I Store Leftover Soup?
Leftover Tom Yum Soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove or in the microwave, but be cautious not to overcook the shrimp again!
Can I Make This Soup Vegetarian?
Yes! Simply replace the shrimp with tofu or your favorite vegetables and use vegetable broth instead of chicken broth. You can still follow the recipe for all the herbs and spices for flavor.