Tom Yum Recipe
Spicy and sour soup. Straw mushrooms, tomato. Garnished with cilantro.
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Ingredients
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Broth & aromatics
Spice & paste
Main ingredients
Seasoning & finish
Method
Broth & aromatics
- 1
In a large pot, combine 6 cups chicken stock and 1 cup water and bring to a gentle simmer over medium heat.
- 2
Add sliced galangal, smashed lemongrass, torn kaffir lime leaves, sliced shallot, and smashed garlic to the simmering liquid. Simmer gently, uncovered, for 10 minutes to infuse the broth.
Spice & paste
- 3
Bruise 3 bird's eye chilies with the side of a knife (or roughly chop for more heat) and add to the simmering broth. If using, stir in 1 tablespoon nam prik pao (Thai chili paste) now for additional color and depth. Simmer 2–3 minutes.
Main ingredients
- 4
- 5
If using shrimp, add them now and simmer 2–3 minutes more, until opaque and cooked through. Do not overcook shrimp.
Seasoning & finish
- 6
Remove the pot from heat. Stir in 3 tablespoons fish sauce, 3 tablespoons fresh lime juice, and 1 teaspoon sugar. Taste and adjust: add more fish sauce for saltiness, more lime juice for sourness, or additional sugar for balance.
- 7
Ladle the soup into bowls, garnish with chopped cilantro and sliced green onions. Serve immediately while hot. Optional: serve with extra lime wedges and fresh chilies on the side.
