Spicy Tom Yum Soup (Printable)

A vibrant Thai broth with shrimp, lemongrass, lime, and chili delivers bold, refreshing flavors.

# Components:

→ Broth Base

01 - 4 cups chicken or vegetable stock
02 - 2 stalks fresh lemongrass, trimmed and smashed
03 - 4 kaffir lime leaves, torn into pieces
04 - 3 slices fresh galangal (or ginger if unavailable)
05 - 2 Thai bird’s eye chilies, sliced (adjust to heat preference)

→ Main Ingredients

06 - 9 oz large shrimp, peeled and deveined
07 - 5 oz white mushrooms, sliced
08 - 2 medium tomatoes, cut into wedges
09 - 1 small onion, sliced
10 - 2 tablespoons fish sauce
11 - 1 tablespoon lime juice (plus more to taste)
12 - 1 teaspoon sugar
13 - 1 teaspoon chili paste (nam prik pao), optional
14 - Salt to taste

→ Garnishes

15 - Fresh cilantro leaves
16 - Sliced green onions
17 - Extra lime wedges

# Method:

01 - Bring chicken or vegetable stock to a simmer over medium heat. Add lemongrass, kaffir lime leaves, galangal, and sliced chilies. Simmer for 5 to 7 minutes to infuse flavors.
02 - Add sliced mushrooms, tomato wedges, and sliced onion to the broth. Cook for 3 to 4 minutes until vegetables soften.
03 - Add peeled shrimp and cook for 2 to 3 minutes until they turn pink and opaque.
04 - Stir in fish sauce, lime juice, sugar, and optional chili paste. Taste and adjust seasoning with additional fish sauce, lime juice, or salt as needed.
05 - Remove from heat. If desired, discard lemongrass and galangal slices. Ladle soup into bowls and garnish with fresh cilantro, sliced green onions, and lime wedges.

# Expert Advice:

01 -
  • It comes together in thirty-five minutes but tastes like you've been simmering it all day.
  • The heat builds gently rather than hitting you all at once, so even spice-shy people find themselves asking for seconds.
  • One pot means more time eating and less time cleaning, which is honestly the real win.
02 -
  • If you add the shrimp too early or leave them in too long, you'll end up with sad, tough little things instead of the tender ones everyone wants.
  • The infusing step isn't something to rush—those five to seven minutes are what separate this from tasting like hot water with stuff in it, so be patient.
  • Fish sauce smells genuinely alarming before it hits the heat, but it transforms into something subtle and essential; don't panic or skip it.
03 -
  • Keep your movements efficient once the shrimp goes in—overthinking the last three minutes will only make you anxious and turn them rubbery.
  • If you're cooking for guests, prep everything beforehand and keep the stock at a gentle simmer so you're just adding things in sequence rather than scrambling.
  • Taste constantly and adjust fearlessly; this soup is forgiving about seasoning changes, so trust your palate over any recipe.
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