Tom Yum Soup is a spicy and tangy treat that’s packed with flavor! With shrimp, mushrooms, and fresh herbs, this soup warms you up while making your taste buds dance.
Whenever I make it, I can’t help but feel like a chef! Just mix it all together and let it bubble. Plus, it’s great with rice on the side—perfect for any meal!
Key Ingredients & Substitutions
Lemongrass: This gives Tom Yum its signature citrusy flavor. If you can’t find it, you can use lime zest as a substitute, but it won’t be quite the same!
Kaffir lime leaves: These leaves add a unique fragrance. If they’re hard to source, try using a little lime juice and zest to mimic the flavor, though it won’t fully replicate it.
Galangal: This root adds an earthy note. If you can’t find it, ginger is a decent substitute, though the flavor will be milder. Fresh is best, but powdered ginger can work too in a pinch.
Shrimp: I love using fresh shrimp, but frozen shrimp works just fine. Adjust cooking time slightly as frozen shrimp may need a minute longer to cook through.
Mushrooms: Straw mushrooms give an authentic taste, but button mushrooms are great too. You can use any mushrooms you like, even shiitake or oyster mushrooms, for a different texture.
How Do You Get the Perfect Balance of Flavors in Tom Yum Soup?
Getting the right blend of sour, salty, and spicy is key! Start with a basic balance and then adjust to your taste as you go. Here’s how:
- Start with fish sauce to add saltiness; add a little at a time, tasting as you go.
- Use fresh lime juice to bring in that zesty sourness—again, adjust it according to your liking.
- For spiciness, incorporate smashed bird’s eye chilies slowly, so it doesn’t overwhelm the soup. You can always add more if desired!
Don’t forget to balance things out with a pinch of sugar; it helps round off the flavors beautifully!
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
- 3 slices galangal (or ginger if unavailable)
- 2-3 Thai bird’s eye chilies, smashed (adjust to taste)
For the Filling:
- 200g (about 7 oz) shrimp, peeled and deveined
- 100g (about 3.5 oz) straw mushrooms or button mushrooms, halved
- 1 medium tomato, cut into wedges (optional)
- 1 small onion, sliced
For Seasoning:
- 2 tbsp fish sauce (more to taste)
- 1 tbsp lime juice (freshly squeezed)
- 1 tsp sugar
For Garnish:
- Fresh cilantro leaves
- Optional: 1-2 small red chili peppers, sliced for extra heat
- Optional: Thai chili paste (Nam Prik Pao) 1 tbsp for richer flavor
- Optional: 1-2 tsp roasted chili oil or chili flakes for garnish
How Much Time Will You Need?
This delicious Tom Yum Soup takes about 15 minutes of prep time and 20 minutes of cooking, so you can have it ready in about 35 minutes! Perfect for a quick and tasty meal.
Step-by-Step Instructions:
1. Prepare the Broth:
Start by bringing 4 cups of water or chicken broth to a boil in a medium-sized pot. This will be the base of your soup!
2. Add the Aromatics:
Add the lemongrass, kaffir lime leaves, galangal slices, and smashed bird’s eye chilies to the boiling broth. Let it all simmer gently for 5-10 minutes to let those fantastic flavors meld together.
3. Incorporate Vegetables:
Now, toss in the sliced onion and mushrooms (and the tomato if you’re using it). Let the mixture simmer for another 3-5 minutes, until the mushrooms are tender.
4. Cook the Shrimp:
Add the shrimp to the pot and let them cook until they turn pink—this should take about 2-3 minutes. Yum, the smell is heavenly!
5. Seasoning Time:
Season your soup with fish sauce, lime juice, and sugar. Taste it and adjust the seasoning as needed to achieve that tasty balance of salty, sour, and a little sweet. You’ll love finding that perfect spot!
6. Extra Flavor (Optional):
If you want a deeper flavor, stir in the Thai chili paste (Nam Prik Pao) and let it simmer for another minute. This step will elevate your soup even more!
7. Final Touch:
Remove the pot from heat and discard the lemongrass and galangal pieces—those are there for flavor, not eating!
8. Serve It Up:
Ladle the soup into bowls, and don’t forget to garnish generously with fresh cilantro leaves and sliced red chilies or drizzle some chili oil on top for that extra kick!
9. Enjoy!
Serve your beautiful Tom Yum Soup hot, ideally with some steamed jasmine rice on the side to soak up all the delicious flavors!
Enjoy the vibrant, spicy, and refreshing taste of authentic Tom Yum Soup!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp before adding them to the soup. You can quickly thaw shrimp by placing them in a sealed bag and submerging in cold water for about 15-20 minutes.
What Are Good Substitutes for Kaffir Lime Leaves?
If you can’t find kaffir lime leaves, you can use a combination of lime zest and a little lime juice to mimic the flavor. Though it won’t be exact, it still adds a lovely citrus note!
Can I Make Tom Yum Soup Ahead of Time?
You can prepare the broth and add the aromatics ahead of time, but it’s best to cook the shrimp just before serving to keep them tender. If you need to store, keep the soup base separate from the shrimp and reheat them together when ready to serve.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently on the stovetop and add a splash of water or broth if it seems too thick.