Tom Yum Soup

A hot and sour Thai soup bursting with aromatic lemongrass, galangal, kaffir lime leaves, and plump shrimp. This intensely flavorful broth is simultaneously spicy, sour, and deeply savory.

Ingredients

• 6 cups chicken or shrimp stock
• 3 stalks lemongrass, bottom 4 inches bruised and cut into 2-inch pieces
• 5 slices galangal (or ginger)
• 5 kaffir lime leaves, torn
• 3 Thai bird chilies, smashed
• 1 lb large shrimp, peeled and deveined (shells reserved)
• 8 oz straw mushrooms or button mushrooms, halved
• 2 medium tomatoes, cut into wedges
• 3 tbsp fish sauce
• 3 tbsp fresh lime juice
• 1 tsp sugar
• 2 tbsp Thai roasted chili paste (nam prik pao)
• ¼ cup fresh cilantro leaves

Method

1. Bring the stock to a boil in a large pot. Add the lemongrass, galangal, kaffir lime leaves, and Thai chilies. Simmer for 10 minutes to infuse the aromatics.
2. Add the mushrooms and tomatoes. Cook for 3 minutes until the mushrooms are tender.
3. Add the shrimp and cook for 2-3 minutes until they turn pink and curl up.
4. Remove from heat. Stir in fish sauce, lime juice, sugar, and roasted chili paste. Taste and adjust: it should be equally sour and spicy, with a background of saltiness and sweetness.
5. Ladle into bowls and garnish with fresh cilantro. Serve immediately. The lemongrass, galangal, and kaffir lime leaves are for flavoring and should not be eaten.

Chef's note: For tom yum nam khon (creamy version), add 2-3 tablespoons of evaporated milk or coconut milk at the end. Nam prik pao (roasted chili paste) adds a smoky depth; do not skip it. Always add the lime juice off-heat to preserve its brightness.

Nutrition per serving

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• Massaman Curry
• Mango Sticky Rice
• Thai Basil Chicken