Tom Yum Soup Recipe
A spicy soup with shrimp, mushrooms, and lemongrass.
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
- 1
Prepare the Ingredients
Peel and devein the shrimp. Clean the mushrooms and slice them. Cut the lemongrass stalks into 2-inch pieces and smash them slightly with the back of a knife. Slice the galangal into thin rounds. Tear the kaffir lime leaves into pieces.
Cooking the Soup
- 2
Simmer the Broth
In a large pot, combine the water or chicken broth, lemongrass, galangal, and kaffir lime leaves. Bring to a boil over medium-high heat, then reduce to a simmer for about 15 minutes to allow the flavors to infuse.
- 3
Add Spices and Vegetables
Add the Thai bird's eye chili and cherry tomatoes to the pot. Simmer for an additional 5 minutes.
- 4
Add Shrimp and Mushrooms
Stir in the shrimp and mushrooms. Cook for about 3-5 minutes or until the shrimp are cooked through and turn pink.
- 5
Season the Soup
Stir in the fish sauce and lime juice. Adjust seasoning to taste, adding more fish sauce or lime juice if desired.
Serving
- 6
Garnish and Serve
Ladle the soup into bowls and garnish with fresh cilantro and lime wedges. Serve hot.
