Tom Yum Soup Recipe

Prepare aromatics: Trim outer tough layers of lemongrass and bruise the stalks with the back of a knife then cut into 2–3 pieces each. Lightly smash the galangal slices and halve the shallots if not already halved.

Combine liquids and aromatics: In a medium-large pot, add 6 cups water and 2 cups chicken or vegetable stock. Add the bruised lemongrass, sliced galangal, kaffir lime leaves (tear them once to release oils), halved shallots, and smashed bird's eye chilies.

Simmer to infuse: Bring the pot to a gentle boil over medium-high heat, then reduce to a simmer. Cover and simmer for 15 minutes to infuse the broth with the aromatics.

Strain (optional): After simmering, you can leave aromatics in the pot for ongoing flavor or strain them out with a fine mesh strainer for a clearer broth. If you keep them in, be mindful to remove large pieces when serving.

Add paste and roasted chili: Stir in 1.5 tablespoons Thai red curry paste or tom yum paste and 1 teaspoon nam prik pao (if using) into the simmering broth. Whisk or stir to fully dissolve and distribute the paste.

Season with fish sauce and sugar: Add 3 teaspoons fish sauce and 1 teaspoon palm or brown sugar. Taste the broth and adjust: it should be a balance of salty (fish sauce), sour (lime later), sweet (sugar) and spicy.

Add mushrooms and tofu: Add 1 cup prepared mushrooms and 1 cup tofu cubes (if using) to the simmering broth. Cook for 3–4 minutes until mushrooms begin to soften and tofu is heated through.

Cook the shrimp: Add the 12 shrimp to the pot and simmer gently for 2–3 minutes, or until shrimp are pink and opaque. Avoid overcooking.

Finish with lime: Remove the pot from heat. Stir in 3 tablespoons fresh lime juice. Taste and adjust seasoning — add a little more fish sauce for salt, lime for acidity, or sugar for balance.

Ladle and garnish: Serve hot in bowls, making sure to include pieces of shrimp, mushrooms, and some broth. Garnish each bowl with 2 tablespoons chopped cilantro, 2 tablespoons sliced green onions, and extra sliced chilies if desired.

Serve suggestions: Serve immediately with steamed jasmine rice or as part of a multi-course meal. For a creamier Tom Yum, add 1/2 cup coconut milk or evaporated milk with the paste in the seasoning step.