Tom Yum Soup: A Thai Culinary Journey
Prepare for a journey to Thailand with this aromatic and flavorful Tom Yum Soup. The combination of spicy, tangy, and savory elements in this recipe offers an authentic taste of Thai cuisine. A warm bowl of this soup will not only satisfy your cravings but also soothe your soul.
Why Make This Recipe
Tom Yum Soup, named after the Thai words “tom” (boiling) and “yum” (spicy and sour salad), is iconic for its distinctive hot and sour flavors, accentuated by fragrant spices and herbs generously used in Thai cooking. This refreshing and low-calorie soup is the ultimate dish to tease your palate and stimulate your appetite. Plus, it’s pretty simple and quick to prepare!
How to Make Tom Yum Soup
Ingredients
4 cups chicken or vegetable broth
1 stalk lemongrass, cut into 2-inch pieces and smashed
3 kaffir lime leaves, torn into pieces
2-3 Thai bird’s eye chilies, smashed
200g shrimp, peeled and deveined
1 cup mushrooms, sliced (preferably straw or button)
2 tbsp fish sauce (adjust as needed)
1 tbsp lime juice
1 tsp sugar
5 cherry tomatoes, halved
1 small onion, sliced
Fresh cilantro, for garnish
Lime wedges, for serving
Directions
1. In a large pot, bring the broth to a boil. Add lemongrass, kaffir lime leaves, and chilies. Simmer for 5 minutes to infuse the flavors.
2. Add the shrimp and mushrooms to the pot. Cook until the shrimp turns pink and is fully cooked.
3. Stir in the fish sauce, lime juice, and sugar. Taste and adjust the seasoning if needed.
4. Add the cherry tomatoes and onion into the soup and let it simmer until they soften.
5. Take the pot off the heat. Serve the Tom Yum Soup garnished with fresh cilantro.
How to Serve Tom Yum Soup
Serve this soup hot, ideally immediately after it’s cooked to enjoy its full flavors. Don’t forget to put lime wedges on the side—your guests can squeeze some extra lime juice into their soup if they like it more on the sour side.
How to Store Tom Yum Soup
If you have leftovers, let the soup cool down before storing it in an airtight container. It will keep in the fridge for about 3 days. When reheating, bring the soup back to a boil to ensure the shrimp are heated thoroughly.
Tips to Make Tom Yum Soup
– Be generous with your herbs. The key to Tom Yum’s distinctive flavor is using plenty of lemongrass, kaffir lime leaves, and chilies.
– Use fresh shrimp for a fuller taste and better texture.
– Adjust the amount of lime juice, fish sauce, and sugar to strike a balance of hot, sour and savory that suits your palate.
Variations
If you want to experiment, feel free to add other proteins like chicken or tofu, or more vegetables like baby corn and bell peppers.
FAQs
1. Can I use dried herbs for this recipe?
Yes, you can use dried lemongrass and kaffir lime leaves, but fresh herbs bring out a stronger and more authentic flavor.
2. Can I make it less spicy?
Absolutely. You can control the spiciness by using fewer chilies.
3. Is there a vegetarian version of Tom Yum?
Definitely. Substitute shrimp with tofu or more mushrooms and use vegetable broth instead of chicken broth.