Tom Yum Recipe

Prepare aromatics

Trim outer tough layers from lemongrass, smash the stalks with the back of a knife and cut into 2-inch pieces. Thinly slice galangal (or ginger). Tear kaffir lime leaves if using. Lightly crush garlic and thinly slice shallot.

In a medium-large pot, combine 6 cups broth and 1 cup water. Add prepared lemongrass, galangal (or ginger), torn kaffir lime leaves, sliced shallot, and crushed garlic. Bring to a gentle boil over medium-high heat.

Reduce heat to a simmer and let the aromatics steep uncovered for 10 minutes to infuse the broth. Taste the broth for aromatics strength; simmer up to 15 minutes if you prefer stronger lemongrass/galangal flavor. Do not over-simmer, which can make galangal bitter.

While the broth simmers, prepare your protein. If using chicken, slice thinly across the grain into bite-sized strips. If using mushrooms, clean and slice. If using tofu, drain well and cut into 1-inch cubes.

If using chicken: after aromatics have steeped 10 minutes, raise heat to medium-high and add the chicken slices to the simmering broth. Cook gently until opaque and cooked through, about 4–6 minutes depending on thickness.

If using mushrooms (or additional straw/button mushrooms): add them to the simmering broth after the aromatics have steeped and cook 3–5 minutes, until tender but still springy.

If using tofu: add tofu cubes to the simmering broth after aromatics have steeped and warm through for 2–3 minutes. Stir gently to avoid breaking the cubes.

You can combine one protein (e.g., chicken) with mushrooms or tofu as desired; follow the timing above so everything finishes at the same time.

Add tomato wedges and halved straw/button mushrooms (if using) to the pot about 2–3 minutes before the protein is finished to warm but not collapse the tomato. Simmer briefly until tomato starts to soften.

Turn off heat (or reduce to very low) once all proteins and vegetables are cooked. Remove and discard large pieces of lemongrass and galangal slices if desired for easier eating (the smaller galangal pieces can be left but are tough).

Stir in fish sauce (or soy sauce for vegetarian) and palm sugar. If using tom yum paste or Thai red curry paste for extra depth, whisk in 1 tablespoon now. Taste the broth and adjust: add more fish sauce for saltiness, more lime juice for acidity, or a touch more sugar if too tart.

Add smashed Thai chiles whole for a moderate heat. If you prefer more heat, slice chiles to release seeds into the broth or add an extra chile. Simmer 30–60 seconds just to meld flavors; do not boil aggressively after adding lime juice.

Stir in fresh lime juice (about 3 tablespoons) off the heat to preserve bright citrus flavor. Taste and adjust acidity or salt as needed.

If you prefer a creamy tom yum (tom yum nam khon), stir in up to 1 cup light coconut milk now and gently warm (do not boil) for 1–2 minutes to combine. Adjust seasoning again if needed.

Ladle soup into bowls. Garnish with chopped cilantro and sliced green onions. Drizzle a little chili oil or sprinkle chili flakes for color and extra heat. Serve immediately with lime wedges on the side.