Tom Yum Soup is a vibrant Thai classic, bursting with bold flavors of spicy, sour, salty, and sweet. Infused with aromatic herbs like lemongrass and kaffir lime, it delivers a perfect balance of heat and tang, making every spoonful a delightful experience.
Make this flavorful dish at home with our Tom Yum Set, which includes all the fresh vegetable ingredients (pre-washed) you need for an authentic, easy-to-make Tom Yum Soup. Just add your choice of protein with some flavors, and you’re ready to enjoy this Thai favorite in no time!
Per Serving: 100-150 calories; fat 3-5 g; sodium 800-1,200 mg; carbohydrates 6-10 g; protein 5-20 g.
Lemongrass: Cut the lemongrass into 4-inch pieces. Using the back of a knife or a meat mallet, gently smash the lemongrass to release its fragrant oils.
Kaffir Lime Leaves: Tear the lime leaves into pieces to help release their oils.
Galangal: Slice the galangal into 1/4-inch thick slices.
Chilies: Smash or slice the Thai bird’s eye chilies, depending on how spicy you want your soup. Adjust the number of chilies according to your spice tolerance.
Lime: Slice it in 1/4, ready for you to squeeze its juice in the soup.
Protein Prep And Boil The Broth
– Prepare your protein. In case of shrimp, peel off the shell, make a shallow cut along the back, and gently pull out the dark vein.
– In a large pot, add 4 cups of water (or chicken stock for added richness).
– Bring the broth to a boil over medium-high heat.
– Once boiling, add the lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies.
– Lower the heat and let the broth simmer for 5-10 minutes to allow the aromatics to infuse the liquid.
– Add the shrimp (your desired protein) to the pot.
– Continue to simmer for about 3-5 minutes, or until the shrimp turn pink and are fully cooked.
– Once the shrimp are cooked, add the fish sauce and lime juice. Stir well.
– Add sugar to balance the flavors. Taste the soup and adjust the seasoning if needed, adding more fish sauce, lime juice, or sugar to achieve your desired balance of salty, sour, and savory flavors.
– For a creamy version of Tom Yum, add 1/2 cup of coconut milk at this point. Stir to combine.
– Add 1 tbsp of Chili Paste to it. Both ingredients will give out the creamy, tasty, bright looking of tom yum soup.
When cooking Tom Yum Soup, adjust the spiciness by adding more or fewer bird’s eye chilies based on your preference, and balance the flavors with fish sauce, lime juice, and sugar. For a richer taste, consider adding coconut milk, and always taste and adjust the seasoning as you go. Enjoy this aromatic, flavorful Thai classic!
Tom Yum Soup is a vibrant Thai classic, bursting with bold flavors of spicy, sour, salty, and sweet.
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