Tom Yum Soup
Thailand’s iconic hot-and-sour soup, Tom Yum is a fragrant, clear broth infused with lemongrass, makrut lime leaves, galangal, chiles, and lime. Shrimp is the traditional protein, but tofu makes an excellent vegetarian alternative. The name reflects the preparation: tom refers to the boiling process, while yum describes the mixing or combining of the soup’s many aromatic ingredients. For a richer, creamier variation called Tom Kha, substitute 1 cup of the broth with coconut milk or evaporated milk.
- Serves
- 4
Directions
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Sauté the Aromatics: Place the saucepan over medium heat and add the vegetable oil. Once the oil is hot and shimmering, add the lime leaves (or lime peel), garlic, galangal (or ginger), lemongrass (or lemon peel), and minced red chilis. Sauté for 1-2 minutes to infuse the oil. Do not let the garlic burn.
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Build the Broth: Bring the broth to a simmer in a medium saucepan. Add the lemongrass, makrut lime leaves (or lime peel/ juice), galangal, and chiles. Simmer gently for 5–7 minutes to infuse the broth with their flavors.
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Add the Vegetables: Add the mushrooms and tomatoes and continue simmering for 7-8 minutes, until the vegetables are just tender, releasing their natural water content.
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Season the Soup: Stir in the fish sauce, lime juice, and palm (or light brown) sugar. Taste and adjust the seasoning, keeping in mind that the soup should have a lively balance of salty, sour, spicy, and slightly sweet flavors. Add salt to taste.
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Add the Shrimp or Tofu: Add the shrimp and simmer for 2–3 minutes, until pink, curled, and cooked through. If using tofu, simmer 5 minutes. Chicken or pork can also be substituted, but pre-cook it in a separate skillet and simmer in the broth for 10 minutes.
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Garnish and Serve: Ladle the soup into bowls and garnish with fresh cilantro and Thai basil. Serve immediately while hot.
From Shawnie's class “Thai Classics”
