Thai Tom Yum Soup

Experience the essence of Thai cuisine with this Tom Yum Soup, a vibrant and aromatic dish that masterfully balances sour, spicy, salty, and savory notes. Infused with the refreshing scents of lemongrass and kaffir lime, this clear broth soup is both light and satisfying, offering a true sensory journey in every bowl.

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This recipe brings the bold flavors of Thai birds eye chiles and galangal together with fresh seafood to create a meal that is as nourishing as it is delicious. Whether served as a starter or a main course, it is sure to impress with its aromatic depth.

Ingredients

• Broth Base: 4 cups chicken or vegetable stock, 2 stalks lemongrass (smashed), 4 kaffir lime leaves (torn), 3 slices galangal, 2 Thai birds eye chiles (sliced).
• Vegetables & Aromatics: 200 g mushrooms (sliced), 2 medium tomatoes (wedges), 1 small onion (sliced), 3 cloves garlic (smashed).
• Protein: 300 g shrimp, peeled and deveined (or tofu).
• Seasonings & Finish: 3 tbsp fish sauce (or soy sauce), 2 tbsp fresh lime juice, 1 tsp sugar, 1 tsp chili paste (optional), fresh cilantro leaves, 2 green onions (sliced), and lime wedges.

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Instructions

Step 1

In a medium pot, bring the stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, chiles, garlic, and onion. Simmer for 10 minutes to let the flavors infuse.

Step 2

Add mushrooms and tomatoes. Cook for 5 minutes until mushrooms are tender.

Step 3

Add shrimp (or tofu) and simmer just until shrimp turn pink and are cooked through, about 2–3 minutes.

Step 4

Stir in fish sauce, lime juice, sugar, and chili paste if using. Taste and adjust seasoning for salt, sourness, and heat as desired.

Step 5

Remove from heat. Ladle the soup into bowls and garnish with cilantro and green onions. Serve with lime wedges.

Zusatztipps für die Zubereitung

Using a medium pot and a sharp knife for the aromatics is essential. For a better dining experience, you may use a strainer to remove the woody pieces of lemongrass, galangal, and lime leaves before serving, as they are used primarily for their flavor infusion.

Varianten und Anpassungen

For a vegetarian or vegan-friendly version, simply use vegetable stock and replace the shrimp with firm tofu. Use soy sauce instead of fish sauce to maintain the savory profile. You can also add straw mushrooms or baby corn for additional texture and variety.

Serviervorschläge

Ladle the steaming soup into deep bowls and serve alongside a portion of steamed jasmine rice for a hearty, traditional Thai meal. Always provide extra lime wedges on the side to allow everyone to customize the sourness to their liking.

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With approximately 180 calories per serving and 22g of protein, this Tom Yum Soup is as nutritious as it is flavorful. Enjoy this authentic taste of Thailand in the comfort of your own home.

Common Questions

→ Can I make Tom Yum soup vegetarian?

Yes, substitute vegetable stock for chicken stock, use firm tofu instead of shrimp, and replace fish sauce with soy sauce. The soup will maintain its bold, aromatic character while being completely plant-based.

→ What can I use if I can't find galangal?

Fresh ginger makes an excellent substitute for galangal. While the flavor is slightly different, ginger provides a similar aromatic warmth and spice that works beautifully in the broth.

→ How spicy is Tom Yum soup?

The spice level is adjustable. Start with 1-2 Thai chiles for moderate heat, or omit them entirely for a milder version. You can always add more chili paste at the end to suit your preference.

→ Can I prepare Tom Yum soup ahead of time?

The broth base can be made up to 2 days ahead and refrigerated. Add the shrimp, lime juice, and fresh herbs just before serving to maintain optimal texture and brightness.

→ What should I serve with Tom Yum soup?

Steamed jasmine rice is the traditional accompaniment, but the soup also pairs wonderfully with rice noodles. Serve with extra lime wedges and fresh cilantro on the side.

→ Where can I find kaffir lime leaves?

Look for kaffir lime leaves in Asian grocery stores, either fresh or frozen. Fresh lime zest can substitute in a pinch, though the flavor will be less complex and aromatic.