Tom Yum Soup Recipe

Prepare aromatics

Smash the lemongrass with the back of a knife and trim tough ends; slice into 2-inch pieces. Lightly bruise the kaffir lime leaves by stacking and tearing once. Peel and halve shallots. Slice galangal into 3 thin rounds.

In a medium-large pot over medium heat, bring 6 cups of chicken stock (or water) to a gentle simmer. Add the sliced galangal, smashed lemongrass pieces, torn kaffir lime leaves, halved shallots, and whole bird's eye chilies. Reduce heat to low and simmer uncovered for 10–12 minutes to infuse the broth.

After the broth has simmered 10–12 minutes, add the sliced mushrooms. Continue simmering 3–4 minutes until the mushrooms are tender but still have some bite.

If using shrimp: add the peeled, deveined shrimp to the simmering broth and cook 2–3 minutes until pink and opaque. If using sliced chicken: add the thinly sliced chicken breast and simmer 4–5 minutes until cooked through. Discard any large pieces of galangal or lemongrass stalks before serving (they’re too fibrous to eat).

Stir in 1 tablespoon tom yum paste now if using, dissolving it into the broth for deeper flavor and slight color. Taste the broth and add 3 tablespoons fish sauce and 1 teaspoon sugar. Simmer 1 minute, then remove the pot from heat to preserve fresh aromatics.

Quickly stir in 3 tablespoons fresh lime juice and 1 teaspoon chili oil or a small spoon of chili paste if you want added heat and color. Adjust fish sauce (saltiness), lime (acidity), and sugar (balance) to taste—classic tom yum should be hot, sour, salty and slightly sweet.

Ladle soup into bowls, then top each bowl with roughly chopped cilantro (about 1/4 cup per bowl if serving four) and sliced scallions. Add optional thinly sliced red chili and a lime wedge on the side.