Tom Yum Soup

Tom Yum Soup is a vibrant, aromatic Thai classic, celebrated for its bold blend of lemongrass, lime, and Thai chiles. This iconic dish perfectly balances sour, spicy, salty, and savory notes, creating a complex yet refreshing broth that is a hallmark of Southeast Asian cuisine.

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Whether you are seeking a light lunch or a fragrant starter, this soup delivers an explosion of taste in every spoonful. The combination of succulent shrimp, tender mushrooms, and a spicy-sour broth makes it a satisfying dish that is as comforting as it is healthy.

Ingredients

• Broth Base: 4 cups chicken or vegetable stock, 2 stalks lemongrass (trimmed and smashed), 4 kaffir lime leaves (torn), 3 slices galangal or ginger, 2 Thai birds eye chiles (sliced).
• Vegetables & Aromatics: 200 g mushrooms (sliced), 2 medium tomatoes (wedges), 1 small onion (sliced), 3 cloves garlic (smashed).
• Protein: 300 g shrimp, peeled and deveined (or tofu).
• Seasonings & Finish: 3 tbsp fish sauce (or soy sauce), 2 tbsp fresh lime juice, 1 tsp sugar, 1 tsp chili paste (optional), fresh cilantro leaves, 2 green onions (sliced), and lime wedges for serving.

Instructions

1. Infuse the Aromatics

In a medium pot, bring the stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, chiles, garlic, and onion. Simmer for 10 minutes to let the flavors infuse.

2. Cook the Vegetables

Add mushrooms and tomatoes. Cook for 5 minutes until the mushrooms are tender.

3. Simmer the Protein

Add the shrimp (or tofu) and simmer just until the shrimp turn pink and are cooked through, about 2–3 minutes.

4. Season and Balance

Stir in the fish sauce, lime juice, sugar, and chili paste if using. Taste and adjust the seasoning for salt, sourness, and heat as desired.

5. Garnish and Serve

Remove from heat. Ladle the soup into bowls and garnish with fresh cilantro and sliced green onions. Serve hot with lime wedges.

Zusatztipps für die Zubereitung

For extra texture, consider adding straw mushrooms or baby corn to the broth. Be sure to smash the lemongrass and garlic before adding them to the pot to ensure the maximum amount of essential oils and flavor are released into the stock.

Varianten und Anpassungen

To make a vegetarian version, simply swap the chicken stock for vegetable stock, use firm tofu instead of shrimp, and replace the fish sauce with soy sauce. You can also adjust the number of Thai chiles to reach your preferred spice level.

Serviervorschläge

For a more substantial meal, pair this soup with a side of steamed jasmine rice. Before serving, you may use a strainer to remove the woody pieces of lemongrass, galangal, and lime leaves if you prefer a smoother eating experience.

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Enjoy the authentic, vibrant taste of Thailand in every bowl of this Tom Yum Soup. With its perfect balance of aromatics and heat, it is a healthy choice that never compromises on flavor.

Recipe Questions

→ Can I make Tom Yum vegetarian?

Yes, substitute vegetable stock for chicken stock, use tofu instead of shrimp, and replace fish sauce with soy sauce for a fully plant-based version.

→ What can I use if I can't find galangal?

Fresh ginger works as a substitute, though galangal has a more citrusy and pine-like flavor. Use the same amount of ginger if galangal is unavailable.

→ How spicy is Tom Yum Soup?

Spice level varies based on the amount of Thai chiles used. Start with one or two chiles and adjust to your heat tolerance. Remove seeds for milder heat.

→ Can I prepare the broth in advance?

Absolutely. Simmer the aromatics in stock ahead of time and refrigerate. When ready to serve, reheat and add vegetables, protein, and seasonings fresh.

→ What other proteins work well in Tom Yum?

Chicken, firm white fish, squid, mussels, or a seafood mix all work beautifully. Adjust cooking times based on the protein to avoid overcooking.

→ Should I remove the lemongrass and lime leaves before serving?

These aromatics are traditionally left in for presentation and continued flavor, but they aren't meant to be eaten. You can strain them out if preferred.