This aromatic Thai Tom Yum Soup is a perfect balance of spicy, sour, and savory flavors. Made with fresh herbs like lemongrass, kaffir lime leaves, galangal, and Thai chilies, it's a bold and invigorating dish that’s light yet full of flavor.
2stalkslemongrass, cut into 2-inch pieces and smashed
3slicesgalangal or ginger
5leaveskaffir lime leaves, torn
2-3chilisThai bird's eye chilies, smashed (adjust to taste)
3clovesgarlic, smashed
200gmushrooms, sliced
250gshrimp, peeled and deveined
2tablespoonsfish sauce
1tablespoonThai chili paste (Nam Prik Pao)
2tablespoonslime juice
1teaspoonsugar (optional)
freshto tastecilantro, for garnish
Instructions
In a large pot, bring the chicken broth or water to a simmer over medium heat.
Add the lemongrass, galangal or ginger, kaffir lime leaves, chilies, and smashed garlic to the pot. Let it simmer for 5-10 minutes to infuse the broth.
Add the mushrooms and cook for another 3-4 minutes, until they are tender.
Stir in the shrimp and cook for 2-3 minutes, or until they turn pink.
Add the fish sauce, Thai chili paste, lime juice, and sugar. Taste and adjust the seasoning as needed. You can add more lime juice or fish sauce depending on your preference.
Remove from heat and discard the lemongrass, galangal, and kaffir lime leaves if desired.
Serve hot, garnished with fresh cilantro and lime wedges.