Thai Tom Yum Spicy Recipe

Prepare aromatics

Bruise the lemongrass stalks by banging with the back of a knife, then trim ends and slice into 2–3 pieces. Peel and thinly slice galangal. Peel shallots and halve. Lightly crush the kaffir lime leaves with your hands to release oils. Halve the bird’s eye chiles (leave seeds for more heat) or roughly crush them.

In a medium pot, bring 6 cups of chicken stock (or water) to a gentle boil over medium-high heat. Add the prepared lemongrass, galangal slices, kaffir lime leaves, shallots, and chiles. Reduce heat to medium-low and simmer gently, uncovered, for 10–12 minutes to infuse the broth. Taste the broth for heat and adjust chile quantity if needed.

While the broth simmers, prepare the shrimp and vegetables. If using shrimp, keep them chilled until ready; if using chicken, slice thinly across the grain. Clean and halve or slice mushrooms and wedge the tomato.

After the broth has simmered 10–12 minutes, add the mushrooms and tomato wedges and simmer for 2–3 minutes until mushrooms begin to soften. Add the shrimp (or chicken/seafood) and simmer just until cooked through: shrimp will take 2–3 minutes, thin chicken slices 3–4 minutes. Do not overcook proteins.

Remove the pot from heat. Stir in 3 tablespoons fish sauce, 1 tablespoon roasted chili paste (if using), 1/2 teaspoon sugar, and 1 teaspoon chili oil or crushed red pepper. Taste and adjust: add more fish sauce for saltiness, more lime for brightness, or more sugar for balance.

Add 3 tablespoons fresh lime juice slowly, tasting as you go; Tom Yum should be a bold balance of spicy, sour, and salty. Remove and discard large pieces of lemongrass and galangal if desired (they are fibrous).

Ladle soup into bowls, garnish with fresh cilantro leaves, and serve immediately with steamed rice or on its own.