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
Units
Scale
- 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
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.
Nutrition
- Serving Size: 1.5 cups
- Calories: 150
- Sugar: 3g
- Sodium: 750mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg