Thai Tom Yum Soup
A vibrant and aromatic Thai hot and sour soup bursting with lemongrass, galangal, and fresh shrimp in a creamy coconut broth.
Story
This classic Thai soup delivers an irresistible balance of tangy, spicy, and creamy flavors. The aromatic broth is infused with lemongrass and kaffir lime leaves, while tender shrimp and earthy mushrooms soak up all the deliciousness.
Ingredients
large shrimp, peeled and deveined
1 lb
oyster or straw mushrooms, halved
1 cup
coconut milk
1 can (14 oz)
chicken stock
4 cups
lemongrass, bruised and sliced
2 stalks
galangal, sliced
3 pieces
kaffir lime leaves, torn
4 leaves
Thai chilies, smashed
3-4
fish sauce
2 tbsp
lime juice
3 tbsp
shrimp paste
1 tbsp
kaffir lime leaves for garnish
optional
Instructions
1
Build the aromatic broth
Combine chicken stock, lemongrass, galangal, kaffir lime leaves, and Thai chilies in a large pot. Bring to a gentle boil and let simmer for 10 minutes to allow the flavors to meld together.
2
Add depth with shrimp paste
Stir in the shrimp paste and continue cooking for another 5 minutes. Use a fine mesh strainer to remove the solid aromatics, or leave them in for a more rustic presentation—the choice is yours.
3
Cook the proteins
Add the halved mushrooms and peeled shrimp to the fragrant broth. Simmer on medium-low heat for 3-4 minutes until the shrimp turn pink and curl up. Be careful not to overcook them.
4
Finish with creaminess
Pour in the coconut milk and stir gently to combine. Remove from heat and season with fish sauce and fresh lime juice. Taste and adjust—should be tangy, savory, and slightly creamy.
5
Serve immediately
Ladle the hot soup into bowls. Garnish with extra kaffir lime leaves and a drizzle of coconut cream if desired. Serve right away while piping hot.
