Thai Tom Yum Recipe

Name: Hungry Pot Korean BBQ, Hot Pot & Sushis Thai Tom Yum Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 cups water; 2 cups vegetable stock (low-sodium); 3 pieces lemongrass stalks; 3 slices galangal; 6 pieces kaffir lime leaves; 4 pieces Thai bird's eye chilies; 2 pieces shallots; 3 pieces garlic cloves; 12 pieces medium shrimp, peeled and deveined; 8 oz firm white fish fillet (e.g., cod or halibut), cut into 1-inch pieces; 1 cups straw mushrooms or button mushrooms, halved; 3 tbs fish sauce; 3 tbs fresh lime juice; 1 tsp palm sugar or light brown sugar; 1 tsp Thai chili paste (nam prik pao) - optional; 1 tbs fresh cilantro leaves; 2 tbs green onions, thinly sliced

Inspired by Hungry Pot Korean BBQ, Hot Pot & Sushi

Time35m

Serves4

(Pescetarian) (Clear Broth Base)

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Ingredients

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Broth & aromatics

6 cups water

2 cups vegetable stock (low-sodium)

3 pieces lemongrass stalks

3 slices galangal

6 pieces kaffir lime leaves

4 pieces Thai bird's eye chilies

2 pieces shallots

3 pieces Garlic cloves

Seafood & main additions

12 pieces medium shrimp, peeled and deveined

8 oz firm white fish fillet (e.g., cod or halibut), cut into 1-inch pieces

1 cups straw mushrooms or button mushrooms, halved

Seasoning & finishing

3 tbs Fish sauce

3 tbs Fresh lime juice

1 tsp palm sugar or light brown sugar

1 tsp Thai chili paste (nam prik pao) - optional

1 tbs Fresh cilantro leaves

2 tbs green onions, thinly sliced

Method

Broth & aromatics

Prepare aromatics

Smash the lemongrass stalks with the back of a knife and cut each into 2–3 pieces. Thinly slice galangal. Peel and lightly crush the shallots and garlic. Tear the kaffir lime leaves once or twice to release oils. Leave chilies whole if you want moderate heat or slice lengthwise for more heat.

In a large pot, combine 6 cups water and 2 cups vegetable stock and bring to a gentle simmer over medium heat.

Add the prepared lemongrass, sliced galangal, kaffir lime leaves, shallots, garlic and chilies to the pot. Lower heat to maintain a gentle simmer and poach the aromatics for 12–15 minutes to infuse the broth. Do not boil vigorously—aim for a light simmer to keep broth clear.

After simmering, strain the broth into a clean pot or return it to the same pot, discarding the used solids (or leave some lemongrass pieces if you prefer stronger flavor, but remove before serving).

Seafood & main additions

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

Add the fish pieces to the simmering broth and poach 2–3 minutes until opaque and just cooked through.

Add the peeled, deveined shrimp and simmer 1–2 minutes until shrimp are pink and curled. Take care not to overcook shrimp—they cook quickly.

Seasoning & finishing

Turn off the heat. Stir in 3 tablespoons fish sauce, 3 tablespoons fresh lime juice, and 1 teaspoon palm sugar. Taste and adjust: add more fish sauce for saltiness, more lime for tartness, or a pinch more sugar to balance. If you want a slightly sweet-smoky layer, stir in 1 teaspoon nam prik pao (optional).

Ladle the soup into bowls and garnish with 1 tablespoon chopped cilantro and 2 tablespoons sliced green onions per batch. Serve immediately with extra lime wedges and fish sauce on the side.