Tom Yum Recipe

Prepare aromatics: Lightly bruise the lemongrass with the back of a knife, then trim into 2–3 inch pieces. Slice galangal into thin rounds (or slice ginger if using). Tear kaffir lime leaves to release oils. Halve the shallot. If using whole chilies, smash them lightly to release heat.

Bring stock to a simmer: In a medium pot, add 6 cups water or low-sodium chicken stock and bring to a gentle simmer over medium heat.

Infuse aromatics: Add the lemongrass, galangal, torn kaffir lime leaves, halved shallot, and crushed chilies to the simmering stock. Reduce heat to low and simmer gently, uncovered, for 8–10 minutes to allow the broth to become fragrant.

Add mushrooms and tomatoes: After the broth has been infused, add the halved mushrooms and tomato wedges to the pot. Raise heat slightly so the broth returns to a gentle simmer and cook 3–4 minutes until mushrooms are tender and tomatoes begin to soften.

Cook the protein: If using shrimp, add them to the pot and simmer 2–3 minutes until pink and opaque. If using thin-sliced chicken, add and simmer 3–5 minutes until cooked through. Do not overcook.

Season the soup: Stir in the fish sauce and nam prik pao (or chili paste). Taste the broth for balance — add up to 1 teaspoon sugar if you want to round the flavors. Simmer for 30–60 seconds to meld the seasoning.

Finish with lime: Remove the pot from heat. Add fresh lime juice (about 3 tablespoons) and taste; add more fish sauce for saltiness or more lime juice for brightness to achieve the classic spicy-sour balance.

Strain or remove aromatics (optional): Use a slotted spoon to remove and discard the large pieces of lemongrass, galangal and kaffir lime leaves if you prefer a clearer, easier-to-eat soup.

Serve and garnish: Ladle soup into bowls. Sprinkle chopped cilantro and sliced green onions over each bowl. Add Thai basil or mint if using. Serve hot with lime wedges on the side for extra acidity.