Tom Yum Recipe

1. Prepare aromatics

Lightly smash the lemongrass stalks with the flat side of a knife, trim tough tops, then cut into 2-inch pieces. Thinly slice galangal (or ginger). Tear the kaffir lime leaves into a few pieces to release oils. Halve the shallot.

2. In a large pot (about 4–5 quarts), combine 6 cups chicken or vegetable broth and 1 cup water and bring to a gentle simmer over medium heat.

3. Add the smashed lemongrass pieces, sliced galangal, torn kaffir lime leaves, whole Thai chiles (leave whole for mild heat), and halved shallot to the simmering liquid. Reduce heat to low and gently simmer, uncovered, for 10–12 minutes to infuse flavors.

4. Taste broth after simmering. If it tastes too strong, add up to 1/2 cup additional water and simmer 2 minutes more. Strain broth through a fine mesh sieve into a clean pot to remove aromatics, reserving the liquid. Return strained broth to the stove at low heat.

5. While the broth simmers (or after straining), prepare vegetables: clean and slice mushrooms, cut tomatoes into wedges, thinly slice white onion, and trim and cut green onions into 1-inch pieces.

6. Bring the strained broth back to a gentle simmer. Add the sliced mushrooms and simmer for 3–4 minutes until they begin to soften.

7. Add the tomato wedges and sliced white onion to the pot. Simmer 2–3 minutes more — you want tomatoes slightly softened but still holding shape and onions translucent-crisp.

8. If using cooked shrimp or shredded chicken, add it in the last 1–2 minutes just to warm through. Avoid overcooking shrimp (1–2 minutes) to keep texture tender.

9. Add the green onion pieces to the pot and simmer 30 seconds to 1 minute so they remain bright and slightly crisp.

10. With the pot off the heat (or on the lowest setting), stir in 2 tbs fish sauce, 3 tbs fresh lime juice, 1 tsp tamarind paste, 1/2 tsp sugar, and 1 tsp mild chili paste (nam prik pao). Stir and taste.

11. Adjust seasoning to preference: add more fish sauce for saltiness (up to 1 tbs), more lime juice for tang, or an extra 1/2 tsp tamarind paste if you want deeper sourness. Because this version is pre-spiced to mild, do not add additional fresh chiles unless you want more heat.

12. If you used coriander stems, add bruised stems now for aroma for about 1 minute then remove, or leave in for serving if desired.

13. Taste for final seasoning and add up to 1/4 tsp sea salt if needed.

14. Ladle soup into bowls, garnish with chopped cilantro, and serve immediately with lime wedges on the side.