Tom Yum Soup Recipe

Introduction

Tom Yum Soup is a famous Thai dish known for its incredible balance of spicy, sour, salty, and savory flavors. With aromatic herbs like lemongrass, kaffir lime leaves, and galangal, combined with the richness of shrimp or chicken, this soup packs an unforgettable flavor punch. It’s an ideal choice for anyone who loves vibrant, zesty dishes and can be easily tailored to meet various spice preferences.

In this comprehensive guide, we’ll delve into everything you need to know to prepare Tom Yum Soup, including its history, step-by-step instructions, serving suggestions, and even a few variations to customize the soup to your taste.

Overview of the Recipe

Tom Yum Soup, originating in Thailand, is famous for its distinctive taste derived from fresh ingredients like lemongrass, lime leaves, and galangal. This classic Thai soup is traditionally made with shrimp (Tom Yum Goong) but can also feature chicken or tofu as a protein. It’s simple yet packed with layers of flavors, making it perfect for anyone seeking a culinary adventure with minimal fuss.

History and Origin

Tom Yum Soup dates back centuries in Thai cuisine, with its name translating to “boiling” (Tom) and “mix” (Yum) in Thai. The soup captures the essence of Thai food culture, with its balance of flavors created through native ingredients like lemongrass and lime leaves. Though traditionally served as a shrimp dish, it’s now common to find variations featuring other proteins, reflecting the soup’s adaptability to regional preferences and dietary needs.

Ingredients

Core Ingredients

• 2 cloves garlic, minced
• 1 teaspoon sugar
• 2 tablespoons fish sauce (adds savory depth; can use soy sauce for a vegetarian option)
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 stalk lemongrass, cut into 2-inch pieces and smashed
• 3-4 kaffir lime leaves, torn into pieces
• 2-3 Thai bird’s eye chilies, smashed (adjust based on spice preference)
• 1-inch piece of galangal (or ginger), sliced
• 1/2 lb shrimp or chicken, peeled and deveined
• 1 cup mushrooms, sliced (shiitake or white mushrooms work well)
• 1 tablespoon lime juice (adjust to taste)
• 1-2 teaspoons Thai chili paste (Nam Prik Pao) (optional for extra heat and flavor)

For Garnish and Serving

• Fresh cilantro, chopped
• Fresh lime wedges

Instructions

Step 1: Prepare the Broth

1. In a large pot, pour in the chicken or vegetable broth and bring it to a gentle boil over medium heat.
2. Add the smashed lemongrass, torn kaffir lime leaves, smashed bird’s eye chilies, sliced galangal, and minced garlic.
3. Reduce the heat to a simmer, allowing the aromatic herbs to infuse the broth. Let it cook for 5-7 minutes.

Step 2: Add Mushrooms and Protein

1. Add the sliced mushrooms to the broth and let them cook for about 2 minutes.
2. Carefully add the shrimp or chicken to the pot, and cook for 3-5 minutes, or until the shrimp turn pink and are fully cooked (or until the chicken is tender).

Step 3: Season the Soup

1. Add the fish sauce, lime juice, and sugar to the pot.
2. If you want additional heat and depth, stir in 1-2 teaspoons of Thai chili paste (Nam Prik Pao).
3. Taste the soup and adjust the seasoning with extra lime juice or fish sauce to reach your preferred balance of spicy, sour, and salty flavors.

Step 4: Serve

1. Remove the lemongrass and galangal pieces from the pot to prevent bitterness.
2. Ladle the soup into serving bowls.
3. Garnish with freshly chopped cilantro.
4. Optionally, serve with lime wedges for extra sourness.

Serving and Pairing Suggestions

Tom Yum Soup is traditionally served as an appetizer or main dish in Thai cuisine. It pairs excellently with:

• Steamed Jasmine Rice: This helps balance the soup’s strong flavors and adds a filling element.
• Thai Salad: A light, refreshing salad can complement the soup’s spiciness.
• Stir-Fried Vegetables: Adding an assortment of lightly seasoned vegetables provides textural variety.
• Spring Rolls: Fried or fresh spring rolls add a delightful crunch that pairs well with the soup’s tangy, spicy profile.

Variations of the Recipe

1. Tom Yum Goong (Shrimp Tom Yum)

• This classic version uses shrimp as the main protein and includes a touch of Thai chili paste for extra flavor.

2. Chicken Tom Yum

• Swap the shrimp for chicken to create a heartier, milder flavor. Chicken pairs well with the citrus notes from lime and lemongrass.

3. Vegetarian Tom Yum

• Use vegetable broth and replace fish sauce with soy sauce or coconut aminos for a vegan-friendly option. Add tofu for protein if desired.

4. Coconut Tom Yum (Tom Kha)

• Adding coconut milk creates a creamy, rich variation called Tom Kha, which is slightly less spicy and has a more mellow, comforting taste.

Health Benefits

Tom Yum Soup offers a variety of health benefits due to its nutrient-rich ingredients:

1. Boosts Immunity: Lemongrass, lime leaves, and galangal have anti-inflammatory properties that can strengthen the immune system.
2. Aids Digestion: Galangal and ginger promote better digestion and help alleviate gastrointestinal discomfort.
3. Rich in Antioxidants: Thai chili paste and garlic are high in antioxidants, promoting cardiovascular health and reducing oxidative stress.
4. Low-Calorie: This soup is naturally low in calories, making it ideal for a healthy, flavorful meal option.

FAQs

Q: Can I make Tom Yum Soup ahead of time?
A: Yes, the broth can be prepared ahead of time and stored in the refrigerator for up to two days. Reheat and add fresh shrimp or chicken before serving for the best taste.

Q: Can I freeze Tom Yum Soup?
A: Tom Yum Soup freezes well; however, avoid freezing with shrimp, as it can change the texture. Freeze the broth, then add fresh shrimp or chicken upon reheating.

Q: How can I make the soup less spicy?
A: Adjust the spice level by using fewer bird’s eye chilies, or omit them entirely if you prefer a milder version.

Q: What can I use instead of Thai bird’s eye chilies?
A: Substitute with red pepper flakes or a milder chili, like jalapeño, for a less intense heat.

Conclusion

Tom Yum Soup captures the essence of Thai cuisine with its harmonious balance of spicy, sour, and savory flavors. Whether you stick with the classic shrimp version or explore variations like chicken or vegetarian, this soup is sure to impress with its fragrant aromas and rich taste. Ideal as an appetizer or a main course, Tom Yum Soup can be easily adapted to suit various dietary needs and spice levels, making it a versatile addition to any meal plan. With this recipe, you can bring the warmth and vibrant flavors of Thailand into your kitchen, creating a memorable dish that friends and family will love.

Tom Yum Soup Recipe

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• Author: Wendy Balderas
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

Tom Yum Soup is a flavorful and aromatic Thai soup that balances spicy, sour, and savory tastes with fresh shrimp or chicken, lemongrass, and lime leaves. This recipe delivers authentic Thai flavors in just 25 minutes, making it a perfect dish for a quick and satisfying meal.

 

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Ingredients

Scale 1x2x3x

• 2 cloves garlic, minced
• 1 teaspoon sugar
• 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
• 4 cups chicken broth (or vegetable broth)
• 1 stalk lemongrass, cut into 2-inch pieces and smashed
• 3–4 kaffir lime leaves, torn into pieces
• 2–3 Thai bird’s eye chilies, smashed (adjust to taste)
• 1-inch piece galangal (or ginger), sliced
• 1/2 lb shrimp or chicken, peeled and deveined
• 1 cup mushrooms, sliced (shiitake or white mushrooms)
• 1 tablespoon lime juice (or to taste)
• 1–2 teaspoons Thai chili paste (Nam Prik Pao) (optional)
• Fresh cilantro, chopped (for garnish)
• Fresh lime wedges (for serving)

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Instructions

• Boil the Broth: In a large pot, bring the chicken or vegetable broth to a boil over medium heat. Add the smashed lemongrass, kaffir lime leaves, bird’s eye chilies, galangal, and minced garlic. Let the broth simmer for 5-7 minutes, allowing the flavors to infuse.
• Add Mushrooms & Protein: Add sliced mushrooms to the broth and cook for about 2 minutes. Then, add the shrimp or chicken and cook for 3-5 minutes, or until the shrimp is pink and fully cooked or the chicken is tender.
• Season the Soup: Stir in fish sauce, lime juice, and sugar. Add Thai chili paste if you prefer extra heat and flavor. Taste the soup and adjust seasoning as needed with more lime juice or fish sauce.
• Serve: Remove lemongrass and galangal pieces. Ladle soup into bowls, garnish with fresh cilantro, and serve with lime wedges for an added zing.

Notes

For a vegetarian version, use vegetable broth and soy sauce instead of fish sauce. Adjust the spice level by adding or reducing the number of bird’s eye chilies based on your preference.

 

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Soup
• Method: Boiling
• Cuisine: Thai

Nutrition

• Calories: 150 kcal
• Sugar: 3g
• Fat: 4g
• Carbohydrates: 8g
• Fiber: 1g
• Protein: 18g