Tom Yum Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Servings
4
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Calories
193 kcal
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Course
Main Course, Soup
Tom Yum Soup Recipe
Description
The Tom Yum Soup Recipe combines a savory broth made from chicken or shrimp stock with a blend of Thai chili peppers, fish sauce, and chili paste. Aromatics like lemongrass, kaffir lime leaves, garlic, and fresh galangal provide signature citrusy and earthy notes typical of traditional Tom Yum.
Straw mushrooms contribute a tender texture, while the shrimp offers a delicate seafood element, cooking briefly in the hot broth. The vibrant flavors balance spicy, sour, and umami tastes resulting in an invigorating soup.
Fresh lime juice is added late to brighten the soup, and it is served garnished with chopped cilantro, an extra drizzle of fish sauce, chili oil, or chili flakes to customize its heat and depth.
For homemade stock, use shrimp shells and heads simmered with herbs and aromatics to deepen flavor, though store-bought stocks can be used for convenience. Adjust the type and amount of chili peppers based on preferred heat level.
Ingredients
- 4 cups chicken stock or use shrimp stock
- 4 Thai Chili pepper or use any spicy pepper available to you - see recipe notes
- 4 tablespoons fish sauce
- 3 tablespoons Thai chili paste nam prik pao
- 1 tablespoon Chili oil
- 3 lemongrass chopped and smashed, stalks
- 3 kaffir lime leaves
- 2 garlic smashed, cloves
- 1 teaspoon galangal fresh, chopped
- 15 ounces straw mushrooms I used canned, drained, but you can use fresh
- 12 Shrimp peeled and deveined, medium
- lime juice from 1 small
- cilantro fish sauce, chili oil, chili flakes, for garnish/finish, chopped, fresh
Instructions
- Add the chicken stock (or shrimp stock) to a large pot along with the peppers, fish sauce, chili paste, chili oil, lemongrass, kaffir lime leaves, garlic and galangal. Bring to a boil, then reduce heat and simmer for 10 minutes. You can simmer longer if you'd like to develop more flavor. Strain, if desired.
- Add the mushrooms and cook for 3 minutes.
- Add the shrimp and lime juice. Simmer for 2 minutes, or until the shrimp is cooked through.
- Serve into bowls and top with chopped fresh cilantro, a drizzle of fish sauce and chili oil, and chili flakes (if desired).
Notes
- Thai chili peppers are traditional, but substitute with preferred spicy peppers such as jalapeno or serrano for varied heat.
- Homemade shrimp stock can intensify flavor by simmering shrimp shells with lemongrass, kaffir lime leaves, and other aromatics.
- Store-bought chicken stock or seafood broth can be used for quicker preparation without significantly sacrificing taste.
- Add evaporated or coconut milk to create a creamy variation known as Tom Yum Nam Khon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 15g | 30% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 53mg | 18% |
| Sodium | 2307mg | 96% |
| Potassium | 483mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 69IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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