T1 Tom Yum Recipe

Name: KHON Thai Kitchen by Seedas T1 Tom Yum Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 cups vegetable or chicken stock; 1 cups coconut milk (full fat); 2 oz galangal (fresh), sliced 1/8-in thick; 2 stalks lemongrass stalks, bruised and cut into 3-4 pieces; 1 each shallot or small red onion, halved; 2 each Thai red chilies (bird's eye) or substitute Fresno, smashed; 2 tbsp cilantro roots or stems (optional), roughly chopped; 8 oz white button mushrooms, cleaned and halved or quartered; 0.5 cup red onion, thinly sliced; 2 tbsp culantro (sawtooth herb), leaves thinly sliced (or substitute extra cilantro); 2 tbsp fish sauce (or soy sauce for vegetarian); 3 tbsp fresh lime juice; 1 tsp palm sugar or light brown sugar; 0.5 tsp sea salt; 0.25 cup fresh cilantro leaves, chopped; 1 tsp optional: Thai chili oil or sliced fresh chilies

Inspired by KHON Thai Kitchen by Seeda

Time35m

Serves4

Creamy hot and sour soup with coconut milk, white mushroom, red onion, galangal, lemon grass, culantro, and cilantro.

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Ingredients

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Broth & Aromatics

6 cups vegetable or chicken stock

1 cups coconut milk (full fat)

2 oz galangal (fresh), sliced 1/8-in thick

2 stalks lemongrass stalks, bruised and cut into 3-4 pieces

1 each shallot or small red onion, halved

2 each Thai red chilies (bird's eye) or substitute Fresno, smashed

2 tbsp cilantro roots or stems (optional), roughly chopped

Mushrooms & Vegetables

8 oz white button mushrooms, cleaned and halved or quartered

1/2 cup Red onion, thinly sliced

2 tbsp culantro (sawtooth herb), leaves thinly sliced (or substitute extra cilantro)

Seasoning & Finishing

2 tbsp fish sauce (or soy sauce for vegetarian)

3 tbsp Fresh lime juice

1 tsp palm sugar or light brown sugar

1/2 tsp sea salt

1/4 cup fresh cilantro leaves, chopped

1 tsp optional: Thai chili oil or sliced fresh chilies

Method

Broth & Aromatics

Prepare aromatics

Peel and slice galangal into 1/8-inch rounds. Trim outer stalks of lemongrass, bruise the stalks with the back of a knife and cut into 3–4 pieces. Halve the shallot (or red onion) and lightly smash the chilies. If using cilantro roots/stems, roughly chop them.

In a medium-large pot, combine 6 cups of stock with the sliced galangal, lemongrass pieces, halved shallot, smashed chilies, and cilantro roots/stems. Bring to a gentle simmer over medium heat.

Reduce heat to low and simmer gently, 10–12 minutes, to infuse the broth with aromatics. Do not boil vigorously — maintain a gentle simmer so the flavors extract without becoming bitter.

Strain the broth if you prefer a clear soup, reserving the infused liquid and discarding or setting aside the aromatics. (You can leave them in for stronger flavor; the following mushroom step will still work.)

Mushrooms & Vegetables

While the broth is infusing, clean and prepare the mushrooms (trim stems as needed) and thinly slice the red onion. Slice culantro leaves into thin ribbons.

Add the prepared mushrooms and sliced red onion to the simmering infused broth. Increase the heat slightly to bring the soup back to a gentle simmer and cook 4–6 minutes, until the mushrooms are tender but still hold their shape.

If you left aromatics in the pot and they are large (lemongrass stalks, galangal slices), fish out large pieces now so they don't overwhelm the finished soup.

Seasoning & Finishing

Stir in 1 cup coconut milk and return the soup to a gentle simmer for 1–2 minutes to warm the coconut milk through. Do not boil hard after adding coconut milk to avoid separating.

Add 2 tablespoons fish sauce (or soy sauce), 1 teaspoon palm sugar, and 1/2 teaspoon salt. Taste the soup and adjust: add more fish sauce for saltiness/umami, more lime for acidity, or more sugar for balance.

Remove the pot from heat and immediately stir in 3 tablespoons fresh lime juice and the thinly sliced culantro. Stir to combine.

Ladle soup into bowls and garnish with chopped fresh cilantro leaves and optional Thai chili oil or additional sliced fresh chilies to taste.

Serve hot. Leftovers keep refrigerated up to 3 days; reheat gently over low heat to avoid breaking the coconut milk.