Tom Yum Soup (Hot and Sour Soup Recipe)
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
12 mins
-
Servings
4
-
Calories
222 kcal
-
Course
Main Course, Soup
-
Cuisine
Thai
Tom Yum Soup (Hot and Sour Soup Recipe)
Description
Tom Yum Soup (Hot and Sour Soup Recipe) centers on a shrimp-based broth enriched by aromatic herbs like lemongrass, kaffir lime leaves, and galangal. The recipe begins with sautéing shrimp heads in vegetable oil until crispy to extract deep seafood flavor, setting the foundation for the soup. This technique enhances the broth's richness before adding water and the combination of herbs and vegetables to simmer gently. Thai chiles or chili paste contribute heat, balanced by lime juice for acidity, along with mushrooms that offer tender texture. Simmering these components produces a fragrant and flavorful soup that highlights the unique Thai flavor profile.
The soup’s flavor is bright, spicy, and sour due to the fresh herbal ingredients and lime juice, while the shrimp heads provide depth and umami. The mushrooms add subtle earthiness and body, complementing the intensity of the broth. Cooking the brothy base by briefly sautéing the shrimp heads in oil and then simmering the herbs and spices ensures the soup develops a layered taste.
Tom Yum can be served as a warming appetizer or light meal, pairing well with simple steamed rice to balance spice and acidity. Adding fresh cilantro and lime wedges as garnishes enhances both visual appeal and flavor. Though not included in this version, some variations add coconut milk for creaminess, which can be incorporated at the end if desired.
According to the notes, a splash of coconut milk can be added at the end to modify the soup’s texture and flavor for a creamier result. The recipe advises discarding tough lemongrass pieces after simmering unless soft. These details assist in adjusting the soup’s consistency and ensuring quality texture.
Ingredients
- 1 ½ pounds Shrimp with heads intact, medium-sized whole raw
- 1/3 cup vegetable oil flavorless
- 6 cups water
- 5 talks lemongrass fresh
- 15 kaffir lime leaves fresh or frozen
- ½ onion peeled and cut into wedges
- 4-6 Thai chiles (or Thai chile paste to taste)
- 1 inch galangal root optional, piece
- 2 tablespoons fish sauce
- 1 cup button mushroom sliced, or straw mushroom
- 1 lime juiced
- cilantro leaves and wedges, possible garnishes
- lime leaves and wedges, possible garnishes
Instructions
- Pull the heads off the shrimp and place them in a wok or large skillet. Peel and clean the shrimp and set aside. *You can add the shrimp shells to the skillet as well, but the heads are the important part.
- Add the oil to the skillet and set over medium heat. Add a good pinch of salt. Sauté the shrimp heads to release their flavor into the oil, cooking until they are red and crispy. Then turn off the heat.
- Meanwhile, trim the tips and root ends of the lemongrass stalks and remove the tough outer layers. Cut the lemongrass into 1 ½ inch segments. Cut the galangal into 3 or 4 pieces.
- Using a meat mallet or the side of a knife, smash the lemongrass, kaffir lime leaves, onion, chilies, and galangal. Place them in a medium soup pot. Pour the water into the pot then bring to a boil. Reduce the heat and simmer for 5-10 minutes, until the broth smells bright and fragrant.
- Remove and discard any tough sections of lemongrass. (Keep them all in if the stalks are soft.) Increase the heat to high. Stir in the mushrooms. Boil for 1 minute. Then stir in the shrimp and fish sauce, cooking until the shrimp are just cooked through, about 45 seconds.
- Turn off the heat and stir in the lime juice. Then stir in 3-4 tablespoons of the shrimp oil. (Discard the heads; do not add them to the soup.)
- Serve with fresh lime wedges and cilantro. Tom Yum is often served over rice, however it’s low carb served as-is!
Notes
- You may add a splash of coconut milk at the end if you prefer a creamier version of Tom Yum Soup.
- Remove any tough lemongrass pieces after simmering to improve the texture of the finished broth unless the stalks have softened.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 222kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 26g | 52% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 286mg | 95% |
| Sodium | 1437mg | 60% |
| Potassium | 450mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 428IU | 9% |
| Vitamin C | 76mg | 84% |
| Calcium | 201mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
