Tom yum's signature sour-spicy balance comes from galangal root that's been wild-harvested in Thai forests for 800 years.
Tom Yum Soup
Dive into a bowl of vibrant Tom Yum Soup, where zesty lime and fragrant lemongrass create a delightful flavor explosion! This easy-to-make Thai classic comes alive with fresh shrimp and a hint of chili heat, making it the perfect dish to warm your soul. Get ready to impress your taste buds with this aromatic gem right from your kitchen!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- Chopped cilantro
- 5 kaffir lime leaves
- Lime juiceoptional
- 1 shallot
- 2 thai chili peppersoptional
🥩Meat & Seafood(2)
- 3 cups of chicken stock/chicken broth (720 ml)
- 6 large shrimp (head on shell on preferred)
🥛Dairy & Eggs(1)
- ½ cup evaporated milk (120 ml)
🍯Sauces & Condiments(1)
- 1 TBSP fish sauce (15 ml)
📦Other(4)
- 5 slices of galangal
- 2 stalks of lemongrass
- 1 can of straw mushrooms
- 1 TBSP thai chili paste (15 ml)
👨🍳 Instructions
- 1
Prepare your aromatics: Peel the first couple outer layers of lemongrass, cut off the leafy ends, and bruise it. Fold lime leaves in half lengthwise and peel off the stem. Wash galangal and cut 5 slices (about 1/8 of an inch thick). Peel shallot and cut into quarters.
- 2
Bring 3 cups of chicken stock to a boil. Add lemongrass, shallots, galangal, and lime leaves. Cook for 2 minutes and then remove most of the aromatics, leaving a couple of pieces.
- 3
Add straw mushrooms and cook for 1 minute.
- 4
After 1 minute, add shrimp, fish sauce, thai chili paste, evaporated milk, and lime juice.
- 5
Finish with chopped cilantro.
💡 Pro Tips
- ✓Bruise lemongrass stalks with the back of a knife to break cell walls and release 3x more aromatic oils (citral and limonene) into the broth during the 2-minute simmer.technique3x more oils
- ✓Remove aromatics after exactly 2 minutes to prevent over-extraction of bitter compounds while retaining essential oils that dissolve in the first 90-120 seconds of boiling.timing2 minutes
- ✓Add shrimp in the final step and cook only 60-90 seconds maximum - shrimp proteins coagulate at 140°F and become rubbery if overcooked beyond 160°F.timing60-90 seconds, 140-160°F
- ✓Add lime juice last and off heat because citric acid denatures at 175°F, losing 40% of its brightness when boiled in the soup.ingredient175°F, 40% brightness loss
- ✓Use evaporated milk instead of coconut milk for authentic tom yum - it provides creaminess without masking the soup's signature sour-spicy balance that coconut's fats would suppress.ingredient
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Tom yum's signature sour-spicy balance comes from galangal root that's been wild-harvested in Thai forests for 800 years.
Tom Yum Soup
Dive into a bowl of vibrant Tom Yum Soup, where zesty lime and fragrant lemongrass create a delightful flavor explosion! This easy-to-make Thai classic comes alive with fresh shrimp and a hint of chili heat, making it the perfect dish to warm your soul. Get ready to impress your taste buds with this aromatic gem right from your kitchen!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- Chopped cilantro
- 5 kaffir lime leaves
- Lime juiceoptional
- 1 shallot
- 2 thai chili peppersoptional
🥩Meat & Seafood(2)
- 3 cups of chicken stock/chicken broth (720 ml)
- 6 large shrimp (head on shell on preferred)
🥛Dairy & Eggs(1)
- ½ cup evaporated milk (120 ml)
🍯Sauces & Condiments(1)
- 1 TBSP fish sauce (15 ml)
📦Other(4)
- 5 slices of galangal
- 2 stalks of lemongrass
- 1 can of straw mushrooms
- 1 TBSP thai chili paste (15 ml)
👨🍳 Instructions
- 1
Prepare your aromatics: Peel the first couple outer layers of lemongrass, cut off the leafy ends, and bruise it. Fold lime leaves in half lengthwise and peel off the stem. Wash galangal and cut 5 slices (about 1/8 of an inch thick). Peel shallot and cut into quarters.
- 2
Bring 3 cups of chicken stock to a boil. Add lemongrass, shallots, galangal, and lime leaves. Cook for 2 minutes and then remove most of the aromatics, leaving a couple of pieces.
- 3
Add straw mushrooms and cook for 1 minute.
- 4
After 1 minute, add shrimp, fish sauce, thai chili paste, evaporated milk, and lime juice.
- 5
Finish with chopped cilantro.
💡 Pro Tips
- ✓Bruise lemongrass stalks with the back of a knife to break cell walls and release 3x more aromatic oils (citral and limonene) into the broth during the 2-minute simmer.technique3x more oils
- ✓Remove aromatics after exactly 2 minutes to prevent over-extraction of bitter compounds while retaining essential oils that dissolve in the first 90-120 seconds of boiling.timing2 minutes
- ✓Add shrimp in the final step and cook only 60-90 seconds maximum - shrimp proteins coagulate at 140°F and become rubbery if overcooked beyond 160°F.timing60-90 seconds, 140-160°F
- ✓Add lime juice last and off heat because citric acid denatures at 175°F, losing 40% of its brightness when boiled in the soup.ingredient175°F, 40% brightness loss
- ✓Use evaporated milk instead of coconut milk for authentic tom yum - it provides creaminess without masking the soup's signature sour-spicy balance that coconut's fats would suppress.ingredient