Description

A bold and tangy Thai Tom Yum soup made with fragrant lemongrass, lime, chilies, mushrooms, and shrimp in a spicy-sour broth that’s both refreshing and comforting.

Ingredients

4 cups water or chicken broth
2 stalks lemongrass, trimmed and smashed
4 kaffir lime leaves, torn
3 slices galangal or ginger
2 Thai red chilies, sliced (adjust to taste)
200g (7 oz) mushrooms, sliced (e.g., straw or button)
200g (7 oz) shrimp, peeled and deveined
2 tbsp fish sauce
1 tbsp lime juice (or to taste)
1 tsp sugar
1-2 tsp Thai chili paste (nam prik pao) (optional)
Fresh cilantro, for garnish

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Instructions

In a pot, bring the water or chicken broth to a boil. Add lemongrass, lime leaves, galangal, and chilies. Simmer for 10 minutes to infuse flavors.
Add mushrooms and cook for 5 minutes until tender.
Add shrimp and cook until they turn pink and opaque, about 2-3 minutes.
Stir in fish sauce, lime juice, sugar, and chili paste if using. Taste and adjust seasoning as needed.
Remove lemongrass, galangal, and lime leaves before serving.
Garnish with fresh cilantro and serve hot.

Notes

For a vegetarian version, use tofu and soy sauce instead of shrimp and fish sauce.
Adjust spice level with more or fewer chilies or chili paste.
Tom Yum is best served fresh to preserve its bright, herbal flavor.