Authentic Tom Yum Soup Recipe

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"high-resolution food photography of authentic tom yum soup with shrimp, mushrooms, lemongrass, kaffir lime leaves, and galangal; garnished with cilantro and thai chilies, served in a vibrant bowl on a wooden surface. "

Authentic Tom Yum Soup Recipe

A vibrant Thai hot and sour soup ready in under an hour

KEY INFO

– Prep Time: 20 minutes
– Cook Time: 30 minutes
– Total Time: 50 minutes
– Servings: 4-6
– Difficulty: Medium
– Dietary: Can be made gluten-free, dairy-free (traditional version contains shellfish)

Fresh thai ingredients neatly arranged in a pristine kitchen workspace under natural light

EQUIPMENT NEEDED

– Large pot or wok (at least 4-quart capacity)
– Sharp knife
– Cutting board
– Strainer
– Ladle
– Mortar and pestle (or heavy knife for bruising herbs)

INGREDIENTS

For the Broth

– 8 cups (2L) chicken stock or water
– 4 stalks lemongrass, outer leaves removed, bruised and cut into 4-inch pieces
– 6 kaffir lime leaves, torn
– 2-inch (5cm) piece galangal, sliced
– 4 Thai bird’s eye chilies, bruised
– 4 shallots, peeled and halved

Hands crushing lemongrass stalks with a stone mortar and pestle on a wooden cutting board, pieces of removed outer leaves and visible pale yellow interior under natural kitchen lighting

Main Ingredients

– 1 pound (450g) raw shrimp, peeled and deveined (save shells for broth)
– 8 ounces (225g) mushrooms, sliced
– 3 tablespoons fish sauce
– 2 tablespoons lime juice
– 1 teaspoon palm sugar or brown sugar
– Fresh cilantro for garnish

Large stainless steel pot simmering clear broth with lemongrass, kaffir lime leaves, galangal, and shallots

METHOD

1. Make the Broth Base

– Heat stock in large pot until simmering
– Add lemongrass, lime leaves, galangal, chilies, and shallots
– Simmer for 15 minutes covered

Overhead view of raw shrimp shells being added to steamy aromatic broth with floating ingredients, turning slightly golden.

2. Build the Flavors

– Add shrimp shells (if using)
– Simmer another 5 minutes
– Strain broth if desired (traditional style keeps aromatics in)

Adding fresh sliced mushrooms and raw pink shrimp into a simmering broth with visible aromatics in the background, resulting in a richer, deeper colored broth.

3. Cook Main Ingredients

– Add mushrooms, cook for 3 minutes
– Add shrimp, cook until just pink (2-3 minutes)
– Remove from heat

Ladle pouring lime juice into soup pot with fish sauce and palm sugar on rustic wooden surface, visible droplets of oil on soup surface

4. Season

– Stir in fish sauce, lime juice, and sugar
– Taste and adjust seasonings
– Garnish with fresh cilantro

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Overhead view of finished tom yum soup with pink shrimp, mushrooms, cilantro and rising steam.

CRUCIAL TIPS

– Never boil the soup after adding lime juice
– Bruise lemongrass well to release flavors
– Don’t overcook the shrimp
– Adjust heat level by varying chili amount

STORAGE & VARIATIONS

Storage

– Refrigerate up to 3 days
– Freeze broth base (without shrimp) up to 3 months

Common Variations

– Vegetarian: Replace shrimp with tofu, use mushroom broth
– Creamy: Add 1 cup coconut milk at the end
– Seafood: Mix in squid, fish, or mussels

Common Mistakes

– Using woody galangal (should be fresh and aromatic)
– Boiling rather than simmering
– Adding lime juice too early
– Overcooking the protein

Remember: Tom Yum is about balance – hot, sour, salty, and slightly sweet. Adjust seasonings to your taste!

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