Description
Learn the secrets behind the classic Shrimp Tom Yum Soup — easier to make than you think and bursting with all the sour, spicy Thai flavors you love.
Ingredients
- 1 quart chicken broth
- 3–4 stalks of fresh lemongrass
- 8 thin slices of fresh galangal
- 6 fresh kaffir lime leaves, torn
- 2–5 fresh Thai chilies, smashed
- 1 small white onion, thinly sliced
- 2 cups mushrooms, thinly sliced
- 2–3 small tomatoes, cut into wedges
- 4 servings of shrimp of choice
- 3–4 Tbsp Thai roasted chili paste, to taste
- 1–2 Tbsp tamarind paste, to taste
- Juice from 2–3 limes, to taste
- 2–3 Tbsp fish sauce, to taste
- 1 Tbsp brown sugar, to taste
- Handful of coarsely chopped cilantro leaves
Instructions
1. Cut off the bottom tip of the lemongrass stalks and discard the outer layer. Slice diagonally into 1-inch sections and smash lightly.
2. Slice galangal into 8 thin pieces. Tear kaffir lime leaves into large pieces. Smash Thai chilies to release juices.
3. Place lemongrass, galangal, kaffir lime leaves, chilies, and chicken broth in a pot. Bring to a boil, then simmer for 15–20 minutes.
4. Add onion and mushrooms. Simmer until mushrooms are tender and onion is softened.
5. Add shrimp and tomato wedges. Cook for 20–30 seconds until shrimp turn pink and opaque. Turn off heat.
6. Stir in roasted chili paste, tamarind paste, lime juice, fish sauce, and brown sugar. Mix well until dissolved.
7. Taste and adjust seasoning for perfect sour, spicy, and savory balance.
8. Garnish with fresh cilantro and serve hot with jasmine rice.
Notes
Tamarind paste can be replaced with more lime juice.
Substitute shrimp with chicken or tofu if desired.
Kaffir lime leaves can be swapped with ½ tsp lime zest per leaf.
For a shortcut, use ½ cup of Tom Yum paste in place of the lemongrass, galangal, lime leaves, and chilies.
Do not eat the lemongrass, galangal, or lime leaves — they’re for flavoring only.
Avoid overcooking shrimp; remove from heat as soon as they turn pink.