Tom Yum Soup For One Recipe

Prepare aromatics

Crush the lemongrass stalks lightly with the back of a knife and trim ends. Slice galangal into 3 thin rounds. Tear kaffir lime leaves once to release aroma. Lightly crush chilies with the side of a knife (leave whole if you want less heat).

In a small saucepan, add 2.5 cups water and 0.5 cup chicken or seafood stock. Bring to a gentle boil over medium-high heat.

Add the sliced galangal, smashed lemongrass pieces, torn kaffir lime leaves, crushed chilies, and sliced shallot to the pot. Reduce heat to a simmer and gently simmer, uncovered, for 6–8 minutes to infuse the broth. Taste for heat and aroma — simmer a few minutes longer if a stronger herb flavor is desired.

While the broth simmers, prepare and clean the seafood: peel and devein shrimp, halve scallops if large, clean mussels and discard any that are open and won’t close when tapped. Halve mushrooms and cherry tomatoes.

After the broth has simmered 6–8 minutes, strain out the larger aromatics with a slotted spoon if you prefer a clearer soup (optional). Return the broth to a gentle simmer.

Add mushrooms and cherry tomatoes to the simmering broth and cook 1–2 minutes until mushrooms begin to soften.

Add the scallops and mussels, simmer 1 minute, then add the shrimp. Continue to cook until shrimp turn pink and opaque and mussels open (about 2–3 minutes total). Discard any mussels that remain closed.

Turn off the heat. Stir in 1 tablespoon fish sauce, 2 tablespoons fresh lime juice, 1/2 tablespoon nam prik pao (or 1 tsp mild chili paste), and 1/4 teaspoon sugar. Taste and adjust: add more fish sauce for saltiness, more lime for tang, or more chili paste for richness and color.

Ladle the soup into a single serving bowl. Top with chopped cilantro (use about 2 tablespoons), sliced green onion (if using), and an extra torn kaffir lime leaf or a thin slice of raw red chili for color, if desired.

Serve immediately while hot. Offer extra lime wedges and fish sauce at the table for individual adjustment.