Tom Yum Soup Recipe

Prepare lemongrass

Trim woody ends and outer tough layers from the lemongrass. Smash each stalk with the flat side of a knife and slice into 2–3 pieces to release oils.

Prep galangal and shallots

Peel galangal and cut into 3 thin slices. Peel shallots and lightly crush them with the side of a knife (don't finely chop).

Smash chilies lightly to release heat (leave whole if you prefer milder soup). Tear kaffir lime leaves once or twice to release aroma. Halve cherry tomatoes and slice mushrooms if not already sliced.

In a medium pot, bring 6 cups chicken or vegetable stock to a gentle simmer over medium heat.

Add the prepared lemongrass pieces, galangal slices, crushed shallots, torn kaffir lime leaves, and the smashed chilies to the simmering stock. Reduce heat to low and simmer gently for 10–12 minutes to infuse the broth. Keep the pot partially covered.

Strain the aromatic pieces out if you prefer a clear broth, or leave them in for stronger flavor. Add sliced mushrooms and halved cherry tomatoes to the broth and simmer for 2–3 minutes until mushrooms begin to soften.

Add peeled and deveined shrimp to the simmering broth. Cook 2–3 minutes until shrimp turn pink and opaque (do not overcook). If using additional button mushrooms, add them with the first mushrooms.

Lower heat to very gentle. Stir in fish sauce, Nam prik pao (or red chili paste), and sugar. Taste and adjust seasoning: add more fish sauce for saltiness, more lime for acidity, or more chili paste for heat.

Remove pot from heat and stir in fresh lime juice and optional coconut/evaporated milk for a creamier Tom Yum (Tom Yum Nam Khon style). Add chopped cilantro and sliced green onions.

Ladle soup into bowls and serve immediately, passing extra lime wedges, fish sauce, or sliced chilies at the table.