Tom yum soup
There´s nothing quite like the vibrant, zesty flavors of tom yum soup. It is a delightful combination of of spicy, sour, and savory notes.
Ingredients
Instructions
In a medium-sized pot, bring the chicken or vegetable broth to a boil over medium-high heat.
Add the lemongrass, kaffir lime leaves, Thai bird’s eye chilies, and galangal to the pot. These ingredients are the heart of Tom Yum Soup, infusing it with its distinct, fragrant aroma.
Allow the broth to simmer for 5-10 minutes. This gives the flavors of the aromatics time to meld beautifully with the broth.
Add the mushrooms, tomatoes, and onions to the pot. Cook for about 5 minutes, or until the mushrooms are tender and the onions are translucent.
Stir in the fish sauce, lime juice, and sugar. Taste the broth and adjust the seasoning to your preference, add more fish sauce for saltiness, more lime juice for sourness or more sugar for sweetness.
Add the shrimp to the pot and cook for 2-3 minutes, or until they turn pink and opaque. This happens quickly, so keep an eye on them to ensure they do not overcook.
Remove the pot from the heat and discard the lemongrass, kaffir lime leaves, and galangal slices. These served their purpose in flavoring the broth but are not meant to be eaten.
If using, garnish with fresh cilantro leaves before serving. Serve the tom yum soup hot.
Notes
This soup pairs wonderfully with jasmine rice or can be enjoyed on its own as a satisfying, warming meal.
The bright, fresh coriander as garnish perfectly complements the soup's rich, complex flavors.
This soup is perfect for a weeknight meal or an impressive party dish. Packed with fresh herbs, spices, and lean protein, it is as nutritious as it is delicious.
Variations
There are different versions and all of them share the same base of spicy and sour broth, typically flavored with lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and chili peppers, the choice of protein gives each its unique character.
Tom yum kung features shrimp as the maing protein, so this soup is all about the rich, seafood flavor that shrimp brings to the dish. Tom yum goong is another way to refr to the shrimp-based version of the soup.
Tom yum gai uses chicken as the primary protein, making this a popular choice for those who prefer poultry over seafood. Substitute the shrimp in the recipe for the same amoung of chicken, cut into bite-sized pieces.
Tom yum pla has uses fish as the main proteini, and it offers a different texture and flavor profile compared to shrimp or chicken. Substitute shrimp in the recipe for the same amount of fish, clean of skin and bones, cut into bite-sized pieces.
Tom yum talay is a seafood medley version. This soup includes a mix of seafood such as shrimp, squid, mussels, and fish, providing a rich and diverse taste. Substitute part of the shrimp with other seafood.
Tom yum nam kong is a creamier version, often made with the addition of evaporated milk or coconut milk, giving it a richer and slightly milder flavor compared to the clear broth versions. Add some evaporated milk or coconut milk to the basic recipe.
Tom yum hed is a vegetarian version that uses mushrooms instead of seafood or chicken, making it a great for those who prefer a plant-based option. Substitute the shrimp with the same amount of extra mushrooms.