Tom Yum Soup (Best and Authentic!)
User Reviews
4.6
Tom Yum Soup (Best and Authentic!)
Description
This Tom Yum Soup focuses on building authentic flavor by preparing a rich shrimp stock from shrimp heads and shells, which is simmered and reduced before straining. This base is then infused with traditional aromatics such as lemongrass stalks, galangal slices, bruised kaffir lime leaves, and pounded bird's eye chilies. Thai roasted chili paste (nam prik pao) and its oil introduce a smoky depth. Fresh oyster mushrooms add earthiness and bite, and peeled, shelled shrimp cook quickly within the broth. The soup is brightened at the end with lime juice to maintain its zesty character, and cilantro may be added for garnish.
The balance of spicy, sour, and savory elements typifies Tom Yum. The stock-making step intensifies the shrimp flavor, crucial for an authentic profile. The use of nam prik pao instead of just fresh chilies or pastes avoids bitterness and rounds the taste. This soup works well as a starter or light meal and pairs traditionally with steamed rice.
To preserve freshness and acidity, lime juice should be added last before serving. For a creamier option, evaporated milk can be stirred in, although coconut milk is not used in this recipe. The suggested shrimp types include tiger prawns or freshwater prawns, which can provide additional taste and texture.
Using fresh shrimp heads and shells for stock is preferred, but canned chicken stock can be substituted if unavailable, with adjustments to seasoning to maintain flavor depth. The preparation of key aromatics and proper handling of spices are essential to achieve the layered complexity characteristic of this soup.
Ingredients
- 3 cups water reduced to 2 1/2 cups
- 12 oz. (350g) Shrimp head-on and shell on or tiger prawn, head and shells peeled and deveined
- 1 talk lemongrass cut into 3-inch (7cm) strips, pounded with a cleaver
- 3 lices galangal
- 6 kaffir lime leaves bruised
- 6 Thai chilies bird's eye chilies, pounded
- 6 oyster mushrooms cut into pieces, fresh
- 2 tablespoons nam prik pao Thai roasted chili paste
- 2 tablespoons nam prik pao oil
- 3 teaspoons fish sauce
- 3 1/2 tablespoons lime juice
- cilantro for garnishing, optional, leaves
Instructions
- In a pot, bring 3 cups of water to boil. Add the shrimp heads and shells to make shrimp stock. Boil until the water turns slightly orange. Press the shrimp heads with a spatula to extract the juice from the heads. Simmer and let the stock reduce to 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads and shells.
- Turn the heat to high and add the lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushroom, nam prik pao, and nam prik pao oil to the shrimp stock.
- Bring it to a rolling boil before adding in the shrimp and fish sauce. Boil until the shrimp is cooked, then add the lime juice.
- Serve the soup in a bowl and garnish with cilantro leaves (optional).
Notes
- Use fresh or properly prepared shrimp heads and shells to make the shrimp stock for deep flavor.
- Nam prik pao (Thai roasted chili paste) is essential for authentic taste; find it at Asian markets.
- Add lime juice just before serving to keep its fresh, zesty flavor.
- For a creamier soup, include evaporated milk but do not substitute coconut milk in this recipe.
- Tiger prawns or freshwater prawns are recommended for best texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 2people | |
| Calories | 270kcal | 14% |
| Carbohydrates | 41g | 14% |
| Protein | 14g | 28% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 53mg | 18% |
| Sodium | 1402mg | 58% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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