Tom Yum Soup Recipe

Prep the Aromatics

Cut the lemongrass stalks into 2-inch pieces and gently crush them with the flat side of a knife to release their flavor. Slice the galangal root into thin pieces.

Prepare the Ingredients

Wash and chop the cilantro, quarter the tomatoes, and slice the mushrooms. Ensure the shrimp are peeled and deveined.

Make the Broth

In a large pot, combine the chicken broth, lemongrass, kaffir lime leaves, galangal, and bird's eye chilies. Bring to a boil over medium-high heat.

Add Shrimp and Vegetables

Once the broth is boiling, add the shrimp, mushrooms, and tomatoes. Cook for about 5 minutes or until the shrimp turn pink and the mushrooms are tender.

Season the Soup

Stir in the fish sauce, lime juice, and sugar. Taste and adjust seasoning if necessary. Add more lime juice or fish sauce to achieve desired sourness and saltiness.

Garnish and Serve

Remove the pot from heat. Ladle the soup into bowls and garnish with chopped cilantro. Serve hot.