Tom Yum Soup is a zesty and aromatic dish bursting with fresh flavors! With shrimp, mushrooms, and herbs like lemongrass and cilantro, each spoonful is a little party in your mouth.
Honestly, the mix of sour and spicy makes it super fun to eat. I love slurping it up on a chilly day! Just make sure to have extra napkins handy—it gets tasty! 😊
Key Ingredients & Substitutions
Lemongrass: This gives the soup its signature citrus flavor. If you can’t find fresh lemongrass, try using lemongrass paste or even lemon zest in a pinch!
Kaffir Lime Leaves: Essential for a fragrant aroma, they can be tricky to find. If unavailable, use lime zest as a substitute, but the flavor won’t be as intense.
Galangal: This adds warmth and a unique taste. If galangal isn’t available, a small amount of fresh ginger can work as a backup, albeit with a different flavor profile.
Bird’s Eye Chilies: These tiny peppers pack a punch! Adjust the amount based on your spice preference. You can use red pepper flakes if these are hard to come by.
Fresh Shrimp: While fresh shrimp is best, frozen shrimp (thawed) can easily be substituted. If you’re vegetarian, try adding tofu for protein.
How Do I Get the Perfect Balance of Flavors?
The trick to a delicious Tom Yum lies in balancing the sour, salty, and spicy notes. Here’s how to do it:
- Sour: Start with a good amount of lime juice, but add it gradually, tasting as you go.
- Salty: Fish sauce adds depth. If you’re vegetarian, consider soy sauce for a different but savory flavor.
- Spicy: Adjust the number of chilies to suit your heat level. Remember, you can always add more when serving!
Create a rich broth first, and taste it before adding salt or sugar. Achieving your desired taste might take a couple of tweaks, but it’s so worth it!
How to Make Tom Yum Soup
Ingredients You’ll Need:
For the Broth:
- 4 cups water or chicken broth
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 4-5 kaffir lime leaves, torn into pieces
- 3-4 slices galangal
- 3-4 Thai bird’s eye chilies (adjust to taste)
- Optional: 1 shallot, sliced thinly
For the Main Ingredients:
- 200g fresh shrimp, peeled and deveined
- 100g fresh clams or mussels
- 100g straw mushrooms or button mushrooms, halved
For Seasoning:
- 2 tbsp fish sauce
- 1-2 tbsp lime juice (to taste)
- 1 tsp sugar
- 1-2 tbsp Thai chili paste (Nam Prik Pao)
For Garnishing:
- Fresh cilantro leaves
- Fresh Thai basil leaves
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and cook. You’ll spend about 10 minutes gathering and prepping ingredients and another 20 minutes on the stove. It’s quick, easy, and unbelievably delicious!
Step-by-Step Instructions:
1. Prepare the Broth:
In a pot, bring the water or chicken broth to a boil over medium heat. This will be the base of your soup.
2. Add Aromatics:
Once boiling, add in the smashed lemongrass, torn kaffir lime leaves, galangal slices, and sliced shallots (if using). Let it simmer for about 5-10 minutes. This will infuse the broth with wonderful aromatic flavors.
3. Incorporate Mushrooms and Chilies:
Next, add the Thai bird’s eye chilies and mushrooms into the pot. Cook for another 3-4 minutes until the mushrooms start to soften. This gives the soup a beautiful texture!
4. Add the Spicy Flavor:
Stir in the Thai chili paste (Nam Prik Pao). This is where the soup gets its signature spicy and smoky flavor—so yummy!
5. Introduce the Seafood:
Add the peeled shrimp and clams to the pot. Cook for about 3-5 minutes, or until the shrimp turn pink and the clams open up. Make sure to stir gently!
6. Season the Soup:
Now it’s time to balance the flavors! Season the soup with fish sauce, lime juice, and a little sugar. Taste and adjust as needed, balancing the sour, salty, and spicy notes to your liking.
7. Serve It Up:
Remove the pot from heat and ladle the soup into serving bowls. It’s looking good already!
8. Garnishing:
Top the soup with fresh cilantro and Thai basil leaves for that extra pop of freshness and color.
9. Enjoy!
Serve your hot Tom Yum Soup and relish the lively flavors! It’s perfect for a cozy meal and is sure to impress anyone you share it with!
With every spoonful, you’ll experience the vivid, spicy, sour, and aromatic notes that define authentic Thai Tom Yum Soup. Enjoy!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! If you’re using frozen shrimp, just make sure to thaw them completely before adding them to the soup. You can thaw them in the refrigerator overnight or quickly in a sealed bag submerged in cold water.
What Can I Substitute for Kaffir Lime Leaves?
If you can’t find kaffir lime leaves, you can use lime zest as a substitute. Just be aware that the flavor will be less intense, so add it gradually to taste!
How Can I Make This Soup Vegetarian?
To make a vegetarian version, simply replace shrimp and clams with tofu or extra vegetables like bell peppers or zucchini. Use vegetable broth instead of chicken broth for the base, and enjoy the rich flavors!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. Reheat gently on the stove or microwave, adding a splash of water if the soup thickens. Be cautious not to boil it again, as it can overcook the shrimp!
