Tom Yum Recipe

Prepare aromatics

Smash the lemongrass stalks with the back of a knife and trim ends; slice into 2–3 large pieces. Lightly bruise the galangal slices and tear the kaffir lime leaves into large pieces (reserve one whole leaf for garnish if desired).

In a large pot, combine the stock and water and bring to a gentle simmer over medium heat. Add the prepared lemongrass, galangal, kaffir lime leaves, shallot halves and crushed garlic. Reduce heat to low and simmer gently, uncovered, for 10–12 minutes to infuse flavors.

While broth simmers, prepare vegetables: thinly slice the onion, halve the mushrooms if needed, and cut the tomato into wedges. If using bird's eye chilies, lightly bruise or chop them (leave whole if you want less heat).

After the broth has simmered 10–12 minutes, strain out and discard the large aromatics (lemongrass pieces, galangal slices, whole shallot). Return clear infused broth to the pot and bring back to a gentle simmer. Add the sliced onion and mushrooms; simmer 3–4 minutes until mushrooms are tender and onion is slightly translucent. Add tomato wedges and simmer 1–2 minutes — tomatoes should warm but retain some shape.

If using shrimp: add shrimp to the simmering broth and cook 2–3 minutes until pink and opaque. If using tofu: add cubed tofu and simmer 2–3 minutes until heated through. Remove from heat once protein is cooked.

Off the heat, season the soup. Stir in fish sauce, lime juice and nam prik pao (or 1 tsp sugar if you don’t have the chili paste). Taste and adjust: add more fish sauce for saltiness, more lime juice for sourness, or a pinch more sugar for balance. If using palm sugar, dissolve it into the hot broth now.

Add chopped cilantro and sliced scallions (if using). Give a final gentle stir and keep the soup hot but do not boil after adding the lime juice to preserve fresh citrus flavor.

To make quick roasted chili oil: warm the neutral oil in a small saucepan over low heat until hot but not smoking (about 1–2 minutes). Remove from heat and stir in dried chili flakes and toasted sesame oil (if using). Let steep 1 minute, then spoon 1–2 teaspoons per bowl when serving to add a fragrant, smoky heat.