Tom Yum Soup is a classic Thai favorite, celebrated for its perfect blend of spicy, sour, salty, and savory flavors.

Infused with lemongrass, kaffir lime leaves, and galangal, and enriched with shrimp or chicken, it delivers a vibrant, zesty taste.

Easily adjustable for spice levels, it’s a must-try dish.

Ingredients

For the soup:

2 cloves garlic, minced
1 tsp sugar
2 tbsp fish sauce
4 cups chicken broth
1 stalk lemongrass, cut into 2-inch pieces and smashed
3-4 kaffir lime leaves, torn into pieces
2-3 Thai bird’s eye chilies, smashed
1-inch piece of galangal (or ginger), sliced
1/2 lb shrimp or chicken, peeled and deveined
1 cup mushrooms, sliced
1 tbsp lime juice
1-2 tbsp Thai chili paste (Nam Prik Pao)

For the garnish and serving:

Fresh cilantro, chopped
Fresh lime wedges

Instructions

Step 1: In a large pot, pour in the chicken or vegetable broth and bring it to a gentle boil over medium heat.

Add the smashed lemongrass, torn kaffir lime leaves, smashed bird’s eye chilies, sliced galangal, and minced garlic.

Step 2: Reduce the heat to a simmer, allowing the aromatic herbs to infuse the broth. Let it cook for 5-7 minutes.

Add the sliced mushrooms to the broth and let them cook for about 2 minutes.

Step 3: Carefully add the shrimp or chicken to the pot, and cook for 3-5 minutes, or until the shrimp turn pink and are fully cooked (or until the chicken is tender).

Step 4: Add the fish sauce, lime juice, and sugar to the pot.

If you want additional heat and depth, stir in 1-2 teaspoons of Thai chili paste (Nam Prik Pao).

Step 5: Taste the soup and adjust the seasoning with extra lime juice or fish sauce to reach your preferred balance of spicy, sour, and salty flavors.

Remove the lemongrass and galangal pieces from the pot to prevent bitterness.

Step 6: Garnish with freshly chopped cilantro and lime wedges (optional), serve and enjoy!

Frequently Asked Questions (FAQs)

1. Can I make Tom Yum Soup ahead of time?

Yes, the broth can be prepared ahead of time and stored in the refrigerator for up to two days.

Reheat and add fresh shrimp or chicken before serving for the best taste.

2. Can I freeze Tom Yum Soup?

Tom Yum Soup freezes well; however, avoid freezing with shrimp, as it can change the texture.

Freeze the broth, then add fresh shrimp or chicken upon reheating.

3. How can I make the soup less spicy?

Adjust the spice level by using fewer bird’s eye chilies, or omit them entirely if you prefer a milder version.

4. What can I use instead of Thai bird’s eye chilies?

Substitute with red pepper flakes or a milder chili, like jalapeño, for a less intense heat.

5. Can I make this recipe vegetarian?

Yes, substitute chicken broth with vegetable broth and fish sauce with soy sauce to make a vegetarian version of Tom Yum Soup.