Ingredients
For the Soup:
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Shrimp - 200g, peeled and deveined (keep the shells for the broth)
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Lemongrass - 2 stalks, smashed and cut into 2-inch pieces
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Galangal - 10 slices (can substitute with ginger if galangal is not available)
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Kaffir lime leaves - 6, torn into pieces
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Thai chilies - 3-5, smashed (adjust according to heat preference)
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Fish sauce - 2-3 tbsp (adjust to taste)
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Lime juice - from 2 limes
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Mushrooms - 1 cup, sliced (straw mushrooms are traditional but you can use any type)
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Cherry tomatoes - ½ cup, halved
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Thai chili paste (Nam Prik Pao) - 1 tbsp (optional for a richer, more complex flavor)
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Sugar - 1 tsp (optional, to balance flavors)
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Fresh cilantro - for garnish
For the Broth:
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Water or chicken broth - 4 cups
- Shrimp shells
Instructions
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Prepare the Broth:
- Boil the shrimp shells in water or chicken broth for about 10 minutes. Strain and keep the liquid. This step is optional but enhances the flavor.
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Infuse the Broth:
- In the strained broth, add the lemongrass, galangal, kaffir lime leaves, and Thai chilies. Simmer for 5-10 minutes to infuse the flavors.
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Cook the Soup:
- Add the mushrooms and cherry tomatoes to the broth. Cook until the mushrooms are soft.
- Add the shrimp and cook until they turn pink and are cooked through.
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Season the Soup:
- Stir in the fish sauce, lime juice, Thai chili paste, and sugar. Adjust the seasonings to taste. The soup should be a balance of spicy, sour, salty, and slightly sweet.
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Garnish and Serve:
- Turn off the heat and garnish with fresh cilantro.
- Serve hot.
Enjoy your Tom Yum Soup! This soup is perfect as a starter or can be served with rice to make a more filling meal. You can also add other seafood like fish, squid, or mussels to make a seafood Tom Yum. The key to an authentic Tom Yum is the use of fresh herbs like lemongrass, galangal, and kaffir lime leaves, which impart the characteristic flavors of this beloved Thai soup.
