Tom Yum

Refreshing Tom Yum Soup – Hot and Sour from Thailand

This aromatic soup combines spicy Thai chilies, exotic lemongrass, and juicy shrimp – perfect for 2–3 people.

Ingredients

Main Ingredients

• 1 tbsp vegetable oil
• 225 g large shrimp (with heads and shells)
• 3 cups water
• 2 cups low-sodium chicken broth

Aromatics & Vegetables

• 1 stalk lemongrass (bruised)
• 3 small shallots, crushed
• 1 cilantro stem, crushed (reserve leaves for garnish)
• 1 piece galangal (approx. 2.5 cm), sliced into 6 pieces
• 5 makrut lime leaves, roughly torn
• 1–2 Thai chilies, crushed and halved
• approx. 115 g beech or oyster mushrooms

Seasoning

• 1 tsp sugar
• 2 tsp Thai chili paste (Nam Prik Pao, optional)
• 2 tbsp fish sauce
• 3 tbsp fresh lime juice (approx. 1½ limes)

Preparation

1. Sauté shrimp shells and heads with oil in a wok or pot over medium heat for 1–2 minutes until deep orange.
2. Add water, bring to a boil, then simmer for 10 minutes. Strain and return to the wok.
3. Stir in chicken broth. Add lemongrass, shallots, cilantro stem, galangal, lime leaves, and Thai chilies. Bring to a boil and simmer for another 10 minutes.
4. Add mushrooms and simmer for another 5 minutes.
5. Stir in sugar, Thai chili paste, and fish sauce until dissolved.
6. Add shrimp and simmer for just 30 seconds to 1 minute until just cooked through.
7. Add lime juice to serving bowls, pour in the soup, and garnish with fresh cilantro.

Have fun cooking and enjoy your meal!