Tom Yum Recipe

Prepare aromatics

Smash the lemongrass stalks with the back of a knife and cut each into 2–3 pieces about 2–3 inches long. Lightly smash the galangal slices and tear the kaffir lime leaves once to release oils. Peel and halve the shallots. Lightly bruise the chilies with the side of a knife (leave whole if you want less heat).

In a large pot, combine 6 cups water and 2 cups chicken or vegetable stock. Add the prepared lemongrass, galangal, kaffir lime leaves, shallots and smashed chilies. Bring to a gentle boil over high heat.

Once boiling, reduce heat to medium-low and simmer uncovered for 10–12 minutes to infuse the broth. Taste the broth for aroma — it should smell bright and citrusy. If using a milder galangal substitute (ginger), simmer the same time.

Add the mushrooms to the simmering broth and cook 2–3 minutes until they begin to soften.

Add the cherry tomato halves and continue simmering 1–2 minutes to warm and slightly soften them.

Add the peeled and deveined shrimp to the pot and cook 2–3 minutes, until shrimp turn pink and opaque. Do not overcook — shrimp should be just done.

Lower the heat to low. Remove about 2–3 whole pieces of lemongrass and any large galangal slices if you prefer clearer broth (they’re edible but fibrous).

Stir in 1 tablespoon nam prik pao (or chili paste) until dissolved. Add 3 tablespoons fish sauce and 1 teaspoon sugar. Stir and simmer for 1 minute to let flavors marry.

Turn off the heat and add 3 tablespoons fresh lime juice. Taste and adjust seasoning: add more fish sauce for saltiness or more lime for tang. If you want a creamy Tom Yum (Tom Yum Goong Nam Khon), stir in 1 cup coconut milk before turning off the heat and gently warm (do not boil vigorously) for 1–2 minutes.

Ladle the soup into bowls, making sure each bowl gets shrimp, mushrooms and tomatoes.

Scatter chopped cilantro and sliced green onions over each bowl. Serve immediately with lime wedges on the side for extra acidity.