The Best Spicy Thai Soup (Authentic Tom Yum)
A flavorful and authentic Tom Yum soup recipe with a spicy kick, perfect for a main course.
55m4Servings
Nutrition
134kcal
26gProtein
7gCarbs
1gFat
Ingredients
Water
6 cups
Lemongrass
3 stalks
Galangal
2 inchs
Kaffir Lime Leaves
5 leafs
Thai Chili Peppers
3 pieces
Fish Sauce
4 tbsp
Lime Juice
¼ cup
Sugar
1 tsp
Shrimp
1 lb
Mushrooms
sliced
8 oz
Cilantro
for garnish
¼ cup
Instructions
1Prepare Aromatics
10m
10mBruise Lemongrass
Trim the root end and tough outer layers of the lemongrass stalks. Bruise the stalks by hitting them with the back of a knife or a rolling pin to release their flavor.
Slice Galangal
Peel the galangal root and slice it thinly into rounds.
Prepare Chilies
Lightly smash the Thai chili peppers with the back of a knife.
2Simmer the Broth
30m
30mCombine Ingredients
In a large pot, combine water, bruised lemongrass stalks, sliced galangal, kaffir lime leaves, and smashed Thai chili peppers.
Boil and Simmer
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for at least 30 minutes to allow the flavors to meld.
Strain Broth
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. You should have a fragrant and flavorful base.
3Finish the Soup
10m
10mAdd Seasonings
Return the strained broth to medium heat. Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning as needed.
Cook Shrimp
Add the shrimp to the simmering broth and cook for 2-3 minutes, or until they turn pink and opaque. Do not overcook.
Add Mushrooms
Stir in the sliced mushrooms and cook for another 1-2 minutes until tender.
Serve
Ladle the hot soup into bowls. Garnish with fresh cilantro leaves. Serve immediately.
Tips
For a spicier soup, add more Thai chili peppers or leave some seeds in.
Adjust the fish sauce, lime juice, and sugar to achieve your desired balance of salty, sour, and sweet.
If you can't find galangal, ginger can be used as a substitute, though the flavor will be different.