Tom Yum Soup
Introduction
Tom Yum Soup is a famous Thai dish that brings heat and flavor together. It’s perfect for those chilly nights or when you want a taste of something exciting. This soup is fragrant, spicy, and filled with fresh ingredients. You’ll love how quickly it comes together!
Why Make This Recipe
There are many reasons to make Tom Yum Soup! It’s quick, healthy, and full of flavor. The shrimp and mushrooms give it a nice texture, while the herbs add a fragrant touch. Plus, it’s a fun way to experience Thai cuisine right at home. You can impress your family and friends and cozy up with a steaming bowl!
How to Make Tom Yum Soup
Making Tom Yum Soup is easier than you think! Follow these simple steps to create a delicious dish that everyone will enjoy.
Ingredients:
- 1 1/4 pounds head-on, shell-on jumbo shrimp (see Tip)
- 1 tablespoon canola or vegetable oil
- 2 lemongrass stalks, trimmed, dry outer layer removed for each
- 1 (1-inch) piece galangal, thinly sliced
- 6 makrut lime leaves (3 double leaves), torn
- 1 to 3 Thai chiles, crushed
- 1/4 cup fish sauce
- 1/4 cup nam prik pao (Thai chile jam or Thai roasted chile paste), store-bought or homemade
- 1 teaspoon sugar
- About 3 cups/7 ounces oyster mushrooms, torn into bite-size pieces
- 1/3 cup fresh lime juice (from 3 to 4 limes)
- Cilantro, for garnish
Directions:
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First, twist the heads off the shrimp. Peel and devein them, saving the heads and shells. Put the cleaned shrimp in the fridge while you prepare the stock.
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In a large pot, heat the canola oil over medium heat. Add the reserved shrimp heads and shells. Cook for about 5 minutes until they are toasted and brown. Use a wooden spoon to break them up a bit.
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Next, stir in 5 1/2 cups of water. Scrape up any browned bits from the pot. Bring this mixture to a boil. Then reduce the heat and let it simmer for 15 minutes, stirring occasionally.
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While the broth cooks, take your lemongrass stalks and gently smash them with a meat mallet or the back of a heavy knife. Cut them into 2-inch pieces.
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Once the broth is ready, use a slotted spoon to remove the heads and shells. Add the lemongrass, galangal, lime leaves, and chiles. Let it simmer on medium heat for another 10 minutes.
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Stir in the fish sauce, nam prik pao, and sugar. Make sure the nam prik pao is fully dissolved. If it’s thick, mix it with some hot broth in a bowl and then stir it into the pot.
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Add the mushrooms and let them cook for about 2 minutes until tender. Then add the cleaned shrimp and simmer until they turn pink, about 1 to 3 minutes.
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Turn off the heat and stir in the fresh lime juice. When serving, you can remove the galangal, lime leaves, chiles, and lemongrass, or let your guests know to avoid them. Garnish with fresh cilantro.
How to Serve Tom Yum Soup
Serve your Tom Yum Soup hot, right away. You can pair it with some steamed rice or enjoy it on its own. It’s great for sharing, so bring everyone together around the table!
How to Store Tom Yum Soup
If you have leftovers, let the soup cool down before putting it in an airtight container. It can be stored in the fridge for up to 2 days. Just reheat on the stove or in the microwave when you’re ready to enjoy again.
Tips to Make Tom Yum Soup
- If you want more spice, add extra Thai chiles.
- For a richer flavor, use chicken or vegetable broth instead of water.
- Don’t skip the fresh lime juice; it adds a bright flavor that balances the dish.
Variation
You can make Tom Yum Soup with different proteins. Try using fish, tofu, or even chicken for variety. You can also play around with the mushrooms you use!
FAQs
1. Can I make Tom Yum Soup without shrimp?
Yes! You can use tofu or other vegetables if you prefer a vegetarian version.
2. What if I can’t find galangal?
You can substitute galangal with fresh ginger, though the flavor will be slightly different.
3. How spicy is Tom Yum Soup?
The spiciness depends on how many Thai chiles you use. Start with one and add more if you like it spicier!
