Tom Yum Recipe

Prepare aromatics

Trim the lemongrass: remove outer woody layers, bruise stalks with the back of a knife and cut into 2-inch pieces. Thinly slice galangal. Smash garlic and halve the shallot. Rinse kaffir lime leaves and set aside.

In a large pot, combine 6 cups vegetable broth and 1 cup water and bring to a gentle simmer over medium heat.

Add the bruised lemongrass, sliced galangal, smashed garlic, halved shallot, and kaffir lime leaves to the simmering broth. Reduce heat to low and simmer gently for 10–12 minutes to infuse the flavors.

While the broth simmers, prepare the tofu by patting it dry and cutting into 3/4–1 inch cubes. If you prefer a firmer texture, pan-fry the tofu lightly in 1 tablespoon oil over medium-high heat until golden on two sides (optional).

Slice mushrooms and prepare snow peas, baby corn, carrot, and spinach/basil so they are ready to add to the soup.

After the broth has infused (10–12 minutes), strain out the large pieces of lemongrass, galangal, and shallot with a slotted spoon if desired for a clearer broth (you may leave kaffir leaves if you want stronger aroma). Return the pot to medium heat so the broth returns to a simmer.

Add the sliced mushrooms and baby corn to the simmering broth. Cook 3–4 minutes until mushrooms begin to soften.

Add the cubed tofu, snow peas, and carrots. Simmer gently 2–3 minutes more, until vegetables are tender-crisp and tofu is heated through. Stir in spinach or Thai basil at the end and let wilt for 30–60 seconds.

Lower heat to maintain a gentle simmer. Stir in Thai chili paste (or red curry paste) and taste to judge heat—add more if desired. Add sliced fresh chilies for additional bite.

Season the soup with 2 tablespoons soy sauce, 1 teaspoon light brown sugar, and 1 teaspoon sea salt. Adjust saltiness incrementally to avoid over-salting. Add white or black pepper to taste.

Turn off the heat and stir in 3 tablespoons fresh lime juice. Taste and adjust: for more heat add more chilies or paste; for more sourness add up to 1 tablespoon more lime juice; for more umami add 1 teaspoon fish sauce (optional for non-vegetarian) or additional soy sauce.

Ladle the hot soup into bowls. Top each bowl with a generous handful of chopped cilantro and sliced green onions.

Serve immediately with extra lime wedges on the side and optional toasted chili oil or chili flakes for guests to add to taste.