Tom Yum Salmon Soup Recipe
Spicy. Special made salmon soup broth with fresh salmon, mushrooms, lemongrass, galangal, fresh lime juice, and chili.
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Ingredients
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Broth
Seasoning & Aromatics
Main Ingredients
Finish & Serving
Method
Broth
- 1
Prepare aromatics
Smash the extra lemongrass stalk with the back of a knife or a rolling pin to bruise it and release oils. Trim ends and peel tough outer layers from both stalks. Slice remaining lemongrass stalks into 2-inch pieces. Peel the shallot and halved it. Rinse kaffir lime leaves and lightly tear them to release fragrance.
- 2
Simmer base
In a medium large pot, combine 6 cups stock and 1 cup water. Add bruised and sliced lemongrass, sliced galangal, torn kaffir lime leaves, halved shallot, and whole bird's eye chiles. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Simmer gently, uncovered, for 12 minutes to allow aromatics to infuse the broth.
- 3
Strain (optional)
If you prefer a clear broth, strain out the galangal, lemongrass, shallot and lime leaves using a sieve before adding other ingredients. Otherwise, leave them in and proceed.
Seasoning & Aromatics
- 4
After the broth has simmered for 12 minutes, lower heat to maintain a gentle simmer. Stir in fish sauce, roasted chili paste (if using), and palm sugar. Taste and adjust saltiness — add another teaspoon fish sauce if needed. Maintain a gentle simmer so flavors marry, about 2 minutes.
Main Ingredients
- 5
Add vegetables
Add halved mushrooms and cherry tomatoes to the simmering broth. Cook until mushrooms are tender, about 3–4 minutes.
- 6
Cook salmon
Slide the salmon pieces into the simmering broth in a single layer. Poach gently — do not boil — for 3–4 minutes, until the salmon is just cooked through and flakes easily with a fork. If you left whole aromatics in the pot, ensure salmon is not crowded and avoid vigorous stirring so pieces remain intact.
Finish & Serving
- 7
Turn off the heat. Stir in fresh lime juice and taste for balance — add more lime or fish sauce to adjust sourness and saltiness. Remove and discard large pieces of galangal and bruised lemongrass stalks if left in.
- 8
Ladle soup into bowls, dividing salmon and mushrooms evenly. Garnish with sliced scallions, cilantro (and Thai basil if using), and sliced red chile for heat. Serve immediately with steamed jasmine rice or on its own.