Tom Yum Soup
A fragrant and spicy Thai soup filled with shrimp and mushrooms, perfect for chilly nights.
Ingredients
Main Ingredients
- 1.25 pounds head-on, shell-on jumbo shrimp See Tip
- 1 tablespoon canola or vegetable oil
- 2 stalks lemongrass, trimmed, dry outer layer removed
- 1 inch piece galangal, thinly sliced
- 6 leaves makrut lime leaves, torn 3 double leaves
- 1 to 3 pieces Thai chiles, crushed Adjust based on spice preference
- 0.25 cup fish sauce
- 0.25 cup nam prik pao (Thai chile jam) Store-bought or homemade
- 1 teaspoon sugar
- 3 cups oyster mushrooms, torn into bite-size pieces About 7 ounces
- 1/3 cup fresh lime juice From 3 to 4 limes
- to taste garnish Cilantro
Instructions
Preparation
- 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.
- 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.
- 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.
- While the broth cooks, gently smash the lemongrass stalks with a meat mallet or the back of a heavy knife. Cut them into 2-inch pieces.
Cooking
- 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.
- 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.
- 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.
Serving
- 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.
Notes
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.