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Ingredients
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Broth
Proteins & Noodles
Garnish & Finish
Method
Broth
- 1
Prep aromatics
Smash the lemongrass stalks with the back of a knife and cut into 2–3 pieces each. Peel and slice galangal into 3 thin slices. Lightly crush the shallots and garlic cloves (no need to finely chop). Tear the kaffir lime leaves into a few pieces to release oils.
- 2
Simmer base
In a large stockpot, combine chicken stock and water and bring to a gentle simmer over medium heat. Add smashed lemongrass, sliced galangal, kaffir lime leaves, shallots, garlic, and whole bird's eye chilies. Reduce heat to low and simmer gently for 15 minutes to infuse the flavors.
- 3
Flavor the broth
After 15 minutes, stir in the tom yum paste and mushrooms. Simmer 5 more minutes until mushrooms are tender. Taste and add fish sauce, lime juice, and palm sugar, adjusting each to reach a balance of salty, sour, and slightly sweet. Keep broth at a gentle simmer while preparing the rest.
Proteins & Noodles
- 4
Prepare the rice noodles according to package directions (usually soaking in hot water 5–8 minutes until tender but still slightly chewy). Drain and rinse briefly under warm water to stop cooking; set aside. If using dried wide pho-style rice noodles, boil 3–4 minutes until al dente, then drain.
- 5
- 6
Increase broth heat to medium-high and add the peeled shrimp. Cook until shrimp are opaque and just curled, about 2–3 minutes depending on size. Remove shrimp with a slotted spoon into a bowl and keep warm. (Shrimp will finish reheating when assembled.)
Assemble & Garnish
- 7
Divide the prepared rice noodles among 4 serving bowls (about 2 oz noodles per bowl). Arrange tofu (if using) and shrimp on top of the noodles.
- 8
Ladle the hot tom yum broth over the noodles and proteins, making sure to include mushrooms and a piece or two of lemongrass/galangal if desired (you can remove large aromatics before serving).
- 9
Top each bowl with a handful of bean sprouts, chopped scallions, cilantro, and Thai basil leaves. Serve with lime wedges and a small drizzle of chili oil or additional sliced chiles on the side for heat to taste.
- 10
Final seasoning: encourage diners to squeeze extra lime and add fish sauce or chili oil as desired. Taste and, if needed, adjust with a pinch more sugar or a splash more fish sauce to balance.