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Tom Yum Recipe

Thai · Soup · 30 min total

A classic Thai hot and sour soup with shrimp, mushrooms, and aromatic herbs, balanced with spicy, sour, and savory flavors.

Ingredients

• 12 large shrimp, peeled and deveined, shells reserved
• 4 cups chicken or shrimp stock
• 3 stalks lemongrass, bruised and cut into 2-inch pieces
• 6 kaffir lime leaves, torn
• 5 slices galangal (about 1/4 inch thick)
• 4-6 Thai bird's eye chilies, crushed
• 1 cup sliced straw mushrooms or oyster mushrooms
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1-2 teaspoons chili paste (nam prik pao)
• 1/2 cup cherry tomatoes, halved
• Fresh cilantro leaves for garnish

Instructions

1. In a pot, bring the stock to a boil. Add the shrimp shells and simmer for 5 minutes, then strain and discard shells, returning stock to pot.
2. Add lemongrass, kaffir lime leaves, galangal, and chilies to the stock. Boil for 3 minutes to infuse flavors.
3. Add mushrooms and cook for 2 minutes.
4. Add shrimp and cook until pink, about 2 minutes.
5. Remove from heat. Stir in fish sauce, lime juice, and chili paste. Adjust seasoning to taste.
6. Add cherry tomatoes and stir gently. Serve hot, garnished with cilantro.

Tips

• For a creamier version, add 1/2 cup evaporated milk or coconut milk at the end.
• Adjust spiciness by adding fewer or more chilies.
• Best served immediately; do not reheat as shrimp will become tough.

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