Thai Tom Yum Soup
A vibrant, aromatic Thai hot and sour soup featuring plump shrimp swimming in a rich, coconut-infused broth with lemongrass, galangal, and a zesty kick from lime and chilies.
Story
This classic Thai soup delivers an irresistible balance of sour, spicy, and aromatic flavors. The key is to develop deep flavor from the shrimp heads before adding the broth.
Ingredients
large shrimp
1 lb, heads on
lemongrass
3 stalks, tough outer layers removed, cut into 3-inch sections
galangal
1-inch piece, thinly sliced
kaffir lime leaves
4 leaves, torn in half
Thai chilies
4-6 pieces, halved
lime
2 limes, juiced
fish sauce
3 tablespoons
coconut milk
1 can (14 oz)
mushrooms
1 cup, halved or quartered
vegetable or shrimp stock
4 cups
vegetable oil
2 tablespoons
fresh cilantro
for garnish
Instructions
1
Prep the ingredients
Remove the heads from the shrimp and set aside. Devein the shrimp by making a shallow cut along the back. Slice the lemongrass into 3-inch sections, keeping the tough ends for the broth. Thinly slice the galangal and tear the lime leaves to release their oils. Halve the Thai chilies.
2
Bloom the aromatics
Heat oil in a large pot over medium-high heat. Add the shrimp heads and cook, pressing down to extract the rich red oil, about 3-4 minutes. Toss in the lemongrass, galangal, lime leaves, and chilies. Stir for 30 seconds until fragrant.
3
Build the broth
Pour in the stock and bring to a rolling boil. Reduce heat and simmer for 10 minutes to let the aromatics infuse the liquid. Add the coconut milk and mushrooms, then return to a gentle simmer.
4
Finish and serve
Add the shrimp and cook just until they turn pink, about 2-3 minutes. Remove from heat and stir in the lime juice and fish sauce. Taste and adjust seasoning—should be tangy, savory, and slightly spicy. Garnish with fresh cilantro and serve immediately.
