Thai · Soup · Medium
Tom Yum Soup
Hot and sour shrimp soup with lemongrass, galangal, and lime. Bright, fiery, and electrifyingly fragrant.
The whole recipe in 60 seconds
Tom Yum Soup, in 5 ideas
- Bruising the lemongrass and chilies releases their oils into the broth
- Lime juice goes in off the heat so its brightness does not cook away
- The balance of hot, sour, salty, and sweet is personal, taste and adjust boldly
- Galangal is peppery and piney, ginger works but tastes different
- Do not overcook the shrimp, they go rubbery fast in hot broth
What you need
Ingredients
- 1 lb shrimp, peeled and deveined
- 4 cups chicken stock
- 3 stalks lemongrass, bruised and cut in chunks
- 4 slices galangal or ginger
- 4 kaffir lime leaves, torn
- 3 Thai chilies, bruised
- 8 oz mushrooms, sliced
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 tsp sugar
- 2 green onions, sliced
- Cilantro for garnish
How to make it
Directions
- Simmer the stock with lemongrass, galangal, lime leaves, and chilies 10 minutes to infuse.
- Strain out the aromatics or push them aside. Add the mushrooms and simmer 3 minutes.
- Add the shrimp and cook 2 to 3 minutes until pink and just cooked.
- Stir in the fish sauce, lime juice, and sugar. Taste and balance hot, sour, salty, and sweet.
- Serve topped with green onions and cilantro.
Money saver. Lemongrass and galangal freeze well. Buy extra, freeze in portions, and always have soup ingredients ready.