Thai Tom Yum Soup is a zesty and fragrant dish bursting with flavor! With fresh herbs, spicy chilies, and a hint of lime, it’s perfect for warming you up on a chilly day.
This soup is like a little bowl of sunshine! I love how easy it is to make, and I often add extra shrimp because, well, who can resist more seafood? You’ll love it too!
Key Ingredients & Substitutions
Lemongrass: Fresh lemongrass is key for that zesty flavor. If unavailable, try using lemon zest or a few drops of lemon juice as an alternative, but it won’t replicate the unique taste entirely.
Kaffir Lime Leaves: These add a wonderful citrusy aroma. If you can’t find them, fresh lime leaves or regular lime zest can work in a pinch but won’t be as fragrant.
Galangal: This root brings a distinct flavor. If it’s hard to find, ginger can be an easy substitute, though the taste will differ slightly.
Shrimp: Fresh shrimp is best for the dish’s freshness. If you’re looking for alternatives, chicken or tofu are great swaps, or even canned shrimp if on short notice.
Fish Sauce: This is vital for that umami depth. Soy sauce can be used for a vegetarian option, or even coconut aminos for a gluten-free choice. Adjust saltiness to taste.
How Do You Infuse Great Flavors into the Broth?
Making the broth is where you’ll capture all the flavors of your ingredients in this soup. Start with boiling your water or chicken stock. If using shrimp heads and shells, simmer those for extra richness!
- Let the broth simmer with lemongrass, kaffir lime leaves, galangal, and chilies for 5-10 minutes. This allows the flavors to meld beautifully.
- When adding mushrooms and other optional ingredients like tomatoes and shallots, keep the cooking time short to maintain their textures.
- Finally, don’t forget to season the broth with fish sauce and lime juice towards the end to balance the flavors of salty, sour, and sweet.
These steps will make your Tom Yum Soup aromatic and delicious, inviting everyone to the table!
How to Make Thai Tom Yum Soup
Ingredients You’ll Need:
For the Broth:
- 4 cups water or chicken stock
- 3 stalks lemongrass, cut into 2-inch pieces and smashed
- 5-6 kaffir lime leaves, torn into pieces
- 3-4 slices galangal (or ginger as substitute)
- 3 Thai bird’s eye chilies, smashed (adjust to taste)
For the Soup Base:
- 200 grams (about 7 oz) shrimp, peeled and deveined (reserve some heads and shells if making stock)
- 5-6 mushrooms, sliced (straw mushrooms or button mushrooms)
For Seasoning and Garnish:
- 2-3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- Fresh cilantro leaves for garnish
- Optional: 1-2 small tomatoes, halved
- Optional: 1 small shallot, sliced
- 1-2 tablespoons Thai chili paste (nam prik pao) for extra flavor and color
- Fresh Thai basil or coriander leaves for garnish
How Much Time Will You Need?
This delicious Thai Tom Yum Soup requires about 15 minutes of prep time and around 15 minutes of cooking time. In total, expect about 30 minutes from start to finish—perfect for a quick, flavorful meal!
Step-by-Step Instructions:
1. Prepare the Broth:
In a pot, bring the water or chicken stock to a gentle boil. If you’re using shrimp heads and shells for extra flavor, add them in now and let them simmer for about 10 minutes. After that, strain the broth to remove the shells and set it aside.
2. Infuse with Aromatics:
Add the smashed lemongrass, torn kaffir lime leaves, sliced galangal, smashed bird’s eye chilies, and shallot (if using) to the broth. Let it simmer over medium heat for 5-10 minutes. This step is key to filling the broth with beautiful, aromatic flavors!
3. Add Extras:
Now, it’s time to enhance the soup further. Toss in the sliced mushrooms and halved tomatoes (if using) and cook for another 3-4 minutes until they are tender and heated through.
4. Cook the Shrimp:
Add the shrimp to the pot and cook until they turn bright pink and are just cooked through. This should take about 2-3 minutes. Don’t overcook them to keep that perfect texture!
5. Season to Taste:
Stir in the fish sauce, lime juice, and sugar. Taste the broth and adjust the seasoning until you have a balanced flavor of salty, sour, and sweet. Remember, you can customize it to your preference!
6. Optional Chili Paste:
If you’re feeling adventurous, stir in the Thai chili paste (nam prik pao) for extra depth and spice. It’s the perfect way to elevate the flavor even more!
7. Serve Up!
Remove the pot from heat and ladle the delicious soup into serving bowls. Garnish with fresh cilantro and Thai basil leaves for a touch of freshness.
8. Enjoy!
Serve the soup immediately with lime wedges on the side. That way, everyone can add a squeeze for an extra zing! Enjoy your authentic, vibrant, and tangy Thai Tom Yum Soup!
Can I Use Different Proteins in This Soup?
Absolutely! While shrimp is traditional, you can substitute it with chicken, tofu, or any fish you prefer. Just adjust the cooking time accordingly based on the protein you choose.
What Should I Do If I Don’t Have Kaffir Lime Leaves?
If you can’t find kaffir lime leaves, you can use fresh lime zest or regular lime leaves. They won’t have the same unique flavor, but they’ll provide a citrusy hint to the soup.
How Can I Make This Recipe Vegetarian?
To make the soup vegetarian, substitute shrimp with tofu and use vegetable stock instead of chicken stock. Swap out fish sauce with soy sauce or a vegan fish sauce alternative for that umami flavor!
How Long Will Leftovers Last?
Store any leftovers in an airtight container in the fridge for up to 2-3 days. To reheat, warm gently on the stove or in the microwave, but be careful not to overcook the shrimp again!
