Tom Yum Soup Recipe
Blog: www.nextinlime.com
Servings: 4
Ingredients
- 3 stalks of fresh lemongrass - cut into 2-inch pieces (see Note A below)
- 10 kaffir/makrut lime leaves - roughly hand-torn
- 2 inch piece of galangal - cut into thin slices
- 2 small Thai red chilies - cut into halves or thirds, adjust quantity to taste
- 2 tablespoons chicken powder - (Note B)
- 2 tablespoons Thai chili paste - aka nam prik pao (Note C)
- 5 ounces (140 g) fresh mushrooms - I use white shemiji/beech mushrooms (Note D)
- 1 medium tomato - cut into wedges, I use Roma tomatoes
- 1 medium onion - cut into bite-sized pieces
- 8 ounces (225 g) raw shrimp / prawns - peeled and deveined, tail-on or tail-off (weighed after thawing)
- 3 tablespoons fish sauce - (Note E)
- 8 tablespoons lime juice - this soup is boldly sour
- ¼ packed cup of chopped fresh cilantro - aka coriander
Instructions
- Bring 8 cups of water to boil in a stock pot over high heat. Add lemongrass, lime leaves, galangal and Thai chilies. When it's boiling again, reduce the heat to maintain a gentle simmer and cook covered for 20 minutes.
- I strain out the aromatics for a clear broth. You can leave them in as is traditionally done. They are not to be eaten, so warn your guests if you don't remove them.
- Adjust heat to medium-high and to the simmering broth, add chicken powder, Thai chili paste (nam prik pao) and mushrooms. Cook for 5 minutes.
- Increase the heat to bring the soup to a boil, add tomato and onion and cook for 2 minutes.
- When the soup is boiling again, add shrimp/prawns and fish sauce and cook for another 2 minutes or just until the shrimp turn opaque. Turn off the heat, add lime juice.
- Taste the soup. For more spice, add finely minced Thai chilies. To increase saltiness, add fish sauce or regular salt. For more tang, add lime juice. Make any adjustments in very small increments.
- Mix in cilantro, let the soup rest for 2 minutes and serve.
Notes
Note A: Lemongrass – trim off the dry, stiff top portion and the tough, bulb-like root end. Peel outer layer, then cut remaining stalk into 2-inch pieces.
Note B: Chicken powder – I use 8 cups water, but my chicken powder is measured for 6 cups broth: 1 teaspoon per cup (2 tablespoon total). Check your brand's instructions and use the amount recommended for 6 cups of broth.
Note C: Thai chili paste – Nam Prik Pao is a key ingredient, I wouldn’t skip it. At Asian grocery stores, jars are usually labeled “chili paste” or “chili paste with/in oil.” For the right kind, look for those made in Thailand. I use Pantai brand (not sponsored).
Note D: Mushrooms – Traditional tom yum uses straw mushrooms, but other kinds like oyster, button, cremini work too. If going with canned mushrooms, get whole peeled straw mushrooms. Cut mushrooms in bite-sized pieces. I use small shimeji/beech mushrooms and leave them whole.
Note E: Fish sauce – Good quality fish sauce should have a short ingredient list, usually fish or anchovy extract, salt, sugar, and water. I use the Squid brand (not sponsored)