Tom Yum Soup Recipe (Thai Soup Recipe)
User Reviews
5
Tom Yum Soup Recipe (Thai Soup Recipe)
Description
The Tom Yum Soup Recipe features a broth infused with key Thai ingredients including bruised lemongrass stalks, kaffir lime leaves, and sliced galangal. Red curry paste enhances the broth's depth alongside fish sauce's salty umami, balanced by lime juice's brightness and a hint of brown sugar for subtle sweetness. Straw mushrooms and shrimp add texture and substance, with the shrimp gently cooked until tender. The soup is simmered to marry the flavors and the broth may be served with herbs like cilantro for freshness. This preparation retains the fresh herbal character and mild heat from red Thai chiles, creating a layered, aromatic experience.
Having a bowl of Tom Yum Soup offers a light yet flavorful option for a starter or main, especially when seafood is desired. The soup is suitable for cooler days or anytime a bright yet warming dish is welcomed. It pairs well with steamed rice or as an accompaniment to other dishes in a Thai-inspired meal.
Substitutions such as lemongrass paste or ginger for galangal may be used when fresh ingredients are unavailable. The broth is typically not strained but removing the lemongrass and lime leaves before serving is recommended. Adjust seasoning to taste, especially the balance of sour, salty, and heat.
Ingredients
- 2 quarts chicken broth 8 cups, or shrimp or seafood stock
- 2 talks lemongrass see notes, fresh, outer layers removed, bruised and cut into thirds
- 5 kaffir lime leaves
- 1 inch galangal or ginger, fresh, sliced, piece
- 2 Thai red chiles see notes, whole or sliced
- 6 tablespoons fish sauce
- 6 tablespoons lime juice fresh
- 2 teaspoons brown sugar
- 1 - 2 tablespoons red curry paste
- 1 (15-ounces) straw mushrooms canned
- 1 pound Shrimp large, peeled, deveined with tails on or off
- cilantro a handful fresh, roughly chopped
Instructions
Infuse the Broth / Making Thai Broth
- In a large pot, bring the chicken broth or shrimp or seafood stock to a boil over medium-high heat. Add the lemongrass, Kaffir lime leaves, galangal or ginger and fresh chilies. Lower the heat and simmer covered, for about 20 minutes.
To Make the Soup
- Uncover the pot and stir in the fish sauce, lime juice, brown sugar and red curry paste into the broth. Stir and simmer for 5 minutes. Taste the soup and add additional curry paste for extra spiciness, additional fish sauce if you want the soup saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need tartness.
- Since there's only a few pieces of lemongrass and a few kaffir lime leaves, I don't usually strain the broth but simply pick the lemongrass and leaves with kitchen tongs. It's one less step and less dishes to clean! If preferred, strain the broth and return it to the pot.
- Stir in the mushrooms and shrimp and simmer until the shrimp is just cooked through, about 3-6 minutes.
- Turn the heat off, and add the fresh cilantro. Taste and adjust seasoning to your taste. Ladle soup into individual bowls and serve with additional fresh chiles and cilantro (optional)
If Making Broth with Whole Shrimp (Heads-on and Shells-on)
- Peel the shrimp or prawns. Place the heads and shells into a large pot. Reserve the meat. Add 7 cups of chicken broth + 1 cup of water. Add the lemongrass, Kaffir lime leaves, galangal or ginger and fresh chilies. Bring to a boil and then, lower the heat and simmer for about 10 - 12 minutes. Drain the broth and discard the solids. Return the broth to the pot and follow the rest of the recipe.
Notes
- Use fresh lemongrass stalks prepared by trimming and bruising to release aroma; if unavailable, 1 tablespoon of lemongrass paste can substitute.
- Kaffir lime leaves add aroma; if unavailable, use 1/4 teaspoon lime or lemon zest and bruise leaves before adding, then remove before serving.
- Galangal can be substituted with fresh ginger and a pinch of ground black pepper.
- Adding whole or sliced Thai chiles allows control of spiciness, and can be omitted if preferred mild.
- Fish sauce is essential for umami and saltiness; soy sauce or coconut aminos can be used in a pinch but alter authenticity.
- Use shrimp sizes according to preference; medium to extra-large shrimp or prawns work well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 11g | 4% |
| Protein | 27g | 54% |
| Fat | 2g | 3% |
| Cholesterol | 285mg | 95% |
| Sodium | 4737mg | 197% |
| Potassium | 700mg | 15% |
| Sugar | 4g | 8% |
| Vitamin A | 215IU | 4% |
| Vitamin C | 76.9mg | 85% |
| Calcium | 216mg | 22% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
