Regular Tom Yum Soup Recipe

Prepare 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. Peel the shallot and halve it. Lightly crush the Thai chilies (leave whole if you prefer less heat). Tear or bruise the kaffir lime leaves to release oils.

In a large pot, combine 6 cups chicken or vegetable stock and 1 cup water. Add the prepared lemongrass, galangal, shallot, kaffir lime leaves, and chilies. Bring to a gentle boil over medium-high heat, then reduce heat and simmer uncovered for 10 minutes to infuse the broth.

While the broth simmers, slice the mushrooms into halves or quarters depending on size. Peel and slice the carrot into thin rounds or matchsticks. Slice the half onion thinly. If using cherry tomatoes, halve them.

After the broth has simmered 10 minutes, add the carrots and onions and simmer 3 minutes. Add the mushrooms and cherry tomatoes and simmer another 2–3 minutes until vegetables are tender-crisp and mushrooms are heated through.

If using shrimp: add peeled and deveined shrimp to the simmering soup and cook 2–3 minutes until pink and opaque. If using tofu: add cubed tofu and simmer 2–3 minutes to warm through. Remove from heat once protein is cooked.

Stir in 1 teaspoon nam prik pao (or red curry paste) until dissolved. Add 3 tablespoons fish sauce and 1/2 teaspoon sugar, taste, and adjust saltiness by adding more fish sauce if needed.

Turn off the heat and stir in 3 tablespoons fresh lime juice. Taste for balance — soup should be a bright combination of sour, spicy, and salty. Add more lime (up to 1 tablespoon extra) or chiles to taste.

Ladle soup into bowls and garnish with roughly chopped cilantro and sliced green onions. Optionally discard the larger pieces of lemongrass and galangal before serving if you prefer not to have them in the bowl.