Tom Yum Soup Recipe

Name: Sabaidee Thai Lao Cuisines Tom Yum Soup Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 4 cups Water; 2 cups Chicken or vegetable broth; 2 pieces Lemongrass stalks, cut into 2-inch pieces and smashed; 1 inch Galangal, sliced; 5 leaves Kaffir lime leaves, torn; 3 peppers Thai bird’s eye chili peppers, smashed; 3 tablespoons Fish sauce; 2 tablespoons Lime juice; 1 pound Shrimp, peeled and deveined; 1 cup Mushrooms, sliced; 2 medium Tomatoes, quartered; 0.5 cup Cilantro, chopped (for garnish)

Inspired by Sabaidee Thai Lao Cuisine

Time30m

Serves4

Spicy and sour soup with shrimp.

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Ingredients

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Soup Base

4 cups Water

2 cups Chicken or vegetable broth

2 pieces Lemongrass stalks, cut into 2-inch pieces and smashed

1 inch Galangal, sliced

5 leaves Kaffir lime leaves, torn

3 peppers Thai bird’s eye chili peppers, smashed

3 tablespoons Fish sauce

2 tablespoons ReaLime juice

Main Ingredients

1 pound Shrimp, peeled and deveined

1 cup Mushrooms, sliced

2 medium Tomatoes, quartered

1/2 cup Cilantro, chopped (for garnish)

Method

Preparation of Soup Base

Prepare the Broth

In a large pot, combine the water and chicken or vegetable broth. Bring it to a boil over medium-high heat.

Add Aromatics

Once boiling, reduce the heat to medium and add the lemongrass, galangal, kaffir lime leaves, and bird’s eye chilies. Let it simmer for about 10 minutes to allow the flavors to meld.

Season the Broth

Stir in the fish sauce and lime juice. Adjust seasoning to taste if needed.

Cooking the Main Ingredients

Add Shrimp and Vegetables

After simmering the broth, add the shrimp, mushrooms, and tomatoes to the pot. Cook for an additional 5-7 minutes, or until the shrimp turn pink and the mushrooms are tender.

Final Touches

Taste the soup and adjust the seasoning with more fish sauce or lime juice as desired. Remove from heat.

Garnish and Serve

Ladle the soup into bowls, sprinkle with chopped cilantro, and serve hot.