This Thai Tom Yum Soup is a flavorful kick in every spoonful! With zesty lime, fresh herbs, and spicy chilies, it’s like a party for your taste buds.
I love how quick it is to make, especially on chilly days. Just throw everything in the pot, and voilà—a delicious bowl of warmth that feels like a cozy hug! 😊
Key Ingredients & Substitutions
Lemongrass: This ingredient brings a fresh, citrusy flavor to the soup. If you can’t find it, try using lime zest and a splash of lime juice as a substitute, but it won’t be quite the same!
Galangal: It has a unique flavor that’s essential for authentic taste. If you can’t find fresh galangal, use ginger, but again, it won’t be the same. Just a little will do, to give warmth to the soup.
Kaffir Lime Leaves: These leaves add a beautiful aroma. Dried leaves work in a pinch, but fresh is best. If you don’t have either, you might skip it or add a bit of regular lime zest.
Thai Bird’s Eye Chilies: They pack a punch! Adjust them based on your heat preference. If they’re too spicy, use mild chili flakes or jalapeños instead.
Mixed Seafood: Feel free to swap in any seafood you have on hand. Chicken can be a good substitute for a different protein, if seafood isn’t your thing!
How Do I Infuse Flavors Perfectly?
Infusing the broth with all those aromatic herbs and spices is crucial for a delicious Tom Yum Soup. Here’s how to do it right:
- Start by boiling the water or broth before adding the lemongrass, galangal, and kaffir lime leaves. Let them simmer gently; this releases their flavors beautifully.
- Keep simmering for about 5-10 minutes—don’t rush it! This is the moment when the broth becomes aromatic.
- After adding the vegetables and chili paste, continue to cook for just a few minutes. You’ll want everything to be hot and the veggies tender but not mushy.
- Finally, add lime juice last. It keeps the bright flavor intact, balancing the heat and seasoning for a fresh finish.
Follow these steps for a warm and cozy bowl that bursts with flavors! Happy cooking! 😊
How to Make Thai Tom Yum Soup
Ingredients You’ll Need:
For the Broth:
- 6 cups water or chicken broth
- 4-5 stalks lemongrass, trimmed and smashed
- 4-5 slices galangal
- 3-4 kaffir lime leaves, torn into pieces
- 3-4 Thai bird’s eye chilies, smashed (adjust to taste)
For the Soup:
- 200g (7 oz) fresh shrimp, peeled and deveined (reserve heads and shells for broth if desired)
- 150g (5 oz) mixed seafood (clams, squid, etc.)
- 5-6 straw mushrooms or button mushrooms, halved
- 2 medium tomatoes, quartered
- 1 medium onion, sliced
For Flavor:
- 2 tablespoons fish sauce (adjust to taste)
- 1 tablespoon Thai chili paste (Nam Prik Pao)
- 2-3 tablespoons fresh lime juice (adjust to taste)
- 1 teaspoon sugar
For Garnish:
- Fresh cilantro leaves
- Optional: sliced scallions or fresh Thai basil for garnish
How Much Time Will You Need?
This Thai Tom Yum Soup can be prepared in about 30 minutes. You’ll spend around 10 minutes on prep and 20 minutes on cooking. Perfect for a quick and delightful meal any day!
Step-by-Step Instructions:
1. Prepare the Broth:
In a large pot, bring water or chicken broth to a rolling boil. This will be the base of your soup. The choice between water or broth will affect the depth of flavor, so choose what you prefer!
2. Add Aromatics:
Once boiling, add the smashed lemongrass, galangal slices, and torn kaffir lime leaves. These ingredients are essential for giving your soup a fragrant aroma. Lower the heat to a gentle boil and let them simmer for about 5-10 minutes to allow their flavors to infuse into the broth.
3. Cook the Vegetables:
Next, toss in the sliced onion, halved mushrooms, and quartered tomatoes. Let these cook for about 3-5 minutes until they become tender but not mushy. This is where your soup starts to come alive with color!
4. Season the Soup:
Now, stir in the Thai chili paste (Nam Prik Pao) and fish sauce. Adjust the amount of fish sauce based on your taste. This is key to finding the perfect savory balance in your soup.
5. Add Seafood:
Carefully add the shrimp and mixed seafood to the pot. Stir gently and watch as everything cooks! It should only take about 2-3 minutes until the shrimp turns pink and the seafood is fully cooked.
6. Final Touches:
Turn off the heat, and it’s time to brighten up the flavors! Stir in the fresh lime juice and a teaspoon of sugar to balance the taste. Take a moment to taste your creation, adjusting the seasoning for that perfect blend of sour, salty, spicy, and sweet.
7. Serve and Garnish:
Ladle the hot soup into bowls and sprinkle with fresh cilantro leaves. If you’d like, add some sliced scallions or Thai basil as an extra garnish for presentation and flavor!
8. Enjoy:
Now, dive in and enjoy your homemade Thai Tom Yum Soup! Each spoonful brings a burst of exciting flavors, making for a satisfying meal.
Can I Use Dried Herbs Instead of Fresh?
While fresh herbs like lemongrass, galangal, and kaffir lime leaves provide the best flavor, you can use dried alternatives if fresh ones aren’t available. For example, use about 1 tablespoon of dried lemongrass and a few dashes of dried lime zest, but keep in mind that the taste will differ slightly.
Can I Make This Soup Vegetarian?
Absolutely! Substitute the shrimp and seafood with tofu or your favorite vegetables, and replace chicken broth with vegetable broth. You can still keep the delicious flavor by maintaining the herbs and spices.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of water if needed to maintain the soup’s consistency.
What If I Want a Milder Soup?
If you prefer a milder soup, reduce the number of chilies or omit them altogether. You can always serve chili paste on the side for those who love the heat! Additionally, consider adding more coconut milk for creaminess without too much spice.
