Save Tom Yum Soup is a vibrant, aromatic Thai soup packed with bold flavors from lemongrass, lime, Thai chiles, and fresh herbs. It is perfectly balanced between sour, spicy, salty, and savory notes, making it a beloved staple of Thai cuisine.
Save This classic soup features a complex broth infused with medicinal herbs like galangal and kaffir lime. It offers an invigorating heat and a refreshing citrus finish that is both satisfying and light.
Ingredients
- 4 cups chicken or vegetable stock
- 2 stalks lemongrass, trimmed and smashed
- 4 kaffir lime leaves, torn
- 3 slices galangal (or ginger if unavailable)
- 2 Thai birds eye chiles, sliced (adjust to taste)
- 200 g (7 oz) mushrooms, sliced
- 2 medium tomatoes, cut into wedges
- 1 small onion, sliced
- 3 cloves garlic, smashed
- 300 g (10 oz) shrimp, peeled and deveined (or tofu for vegetarian option)
- 3 tbsp fish sauce (or soy sauce for vegetarian)
- 2 tbsp fresh lime juice
- 1 tsp sugar
- 1 tsp chili paste (nam prik pao), optional
- Fresh cilantro leaves, for garnish
- 2 green onions, sliced
- Lime wedges, to serve
Instructions
- Step 1: Infuse the Broth
- In a medium pot, bring the stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, chiles, garlic, and onion. Simmer for 10 minutes to let the flavors infuse.
- Step 2: Cook Vegetables
- Add mushrooms and tomatoes. Cook for 5 minutes until mushrooms are tender.
- Step 3: Add Protein
- Add shrimp (or tofu) and simmer just until shrimp turn pink and are cooked through, about 2–3 minutes.
- Step 4: Season
- Stir in fish sauce, lime juice, sugar, and chili paste if using. Taste and adjust seasoning for salt, sourness, and heat as desired.
- Step 5: Garnish and Serve
- Remove from heat. Ladle the soup into bowls and garnish with cilantro and green onions. Serve with lime wedges.
Zusatztipps für die Zubereitung
Using a medium pot and a ladle makes the process seamless. For those who prefer a clearer broth, an optional strainer can be used to remove the woody aromatics like lemongrass and galangal before serving.
Varianten und Anpassungen
For a vegetarian version, use vegetable stock, tofu, and soy sauce instead of fish sauce. You can also add straw mushrooms or baby corn for extra texture, and adjust the chili and lime to suit your preferred spice and sourness levels.
Serviervorschläge
Ladle the hot soup into rustic bowls and garnish with fresh herbs. Pair with steamed jasmine rice for a hearty meal that balances the spicy and sour notes of the broth.
Save Whether enjoyed as a light starter or a main course, Tom Yum Soup is a rewarding dish that brings the authentic flavors of Thailand to your table. Enjoy the perfect balance of heat and citrus in every spoonful.
Recipe Questions & Answers
- → How spicy is Tom Yum?
The heat level depends on the number of Thai chiles you add. Start with one chile and adjust to your preference. The soup balances spice with sour and savory elements.
- → Can I make this vegetarian?
Absolutely. Use vegetable stock instead of chicken stock, substitute tofu for shrimp, and replace fish sauce with soy sauce. The aromatic base remains equally delicious.
- → What makes Tom Yum sour?
Fresh lime juice provides the signature sour element. The amount can be adjusted to your taste, typically 2 tablespoons for a balanced tang that complements the spicy notes.
- → Can I prepare this ahead of time?
The broth base can be made 1-2 days in advance and refrigerated. Add the shrimp and finish with lime juice just before serving to maintain fresh flavors and texture.
- → What can I serve with Tom Yum?
Steamed jasmine rice is the classic accompaniment. The mild, fluffy rice balances the bold flavors perfectly. You can also enjoy it as a starter or light main dish.