Spicy Tom Yum Thai Soup (Printable)

A bold Thai broth with shrimp, lemongrass, lime, mushrooms, and chilies balanced in a hot and sour blend.

# What You Need:

→ Broth Base

01 - 4 cups chicken or vegetable stock
02 - 2 stalks fresh lemongrass, trimmed and smashed
03 - 4 kaffir lime leaves, torn
04 - 3 slices fresh galangal or ginger
05 - 2 Thai bird's eye chilies, sliced

→ Main Ingredients

06 - 9 oz large shrimp, peeled and deveined
07 - 5 oz white mushrooms, sliced
08 - 2 medium tomatoes, cut into wedges
09 - 1 small onion, sliced
10 - 2 tablespoons fish sauce
11 - 1 tablespoon lime juice, plus extra to taste
12 - 1 teaspoon sugar
13 - 1 teaspoon chili paste (nam prik pao), optional
14 - Salt to taste

→ Garnishes

15 - Fresh cilantro leaves
16 - Sliced green onions
17 - Extra lime wedges

# Steps:

01 - Bring chicken or vegetable stock to a simmer in a medium pot over medium heat. Add lemongrass, kaffir lime leaves, galangal, and sliced chilies. Simmer gently for 5 to 7 minutes to release flavors.
02 - Add sliced mushrooms, tomato wedges, and sliced onion to the broth. Simmer for 3 to 4 minutes until vegetables soften.
03 - Incorporate the shrimp into the simmering broth. Cook for 2 to 3 minutes, until shrimp turn pink and opaque.
04 - Stir in fish sauce, lime juice, sugar, and optional chili paste. Taste and adjust the seasoning as needed by adding more fish sauce, lime juice, or salt.
05 - Take the pot off heat. Discard lemongrass stalks and galangal slices if preferred for smoother texture.
06 - Ladle the soup into bowls. Garnish with fresh cilantro leaves, sliced green onions, and extra lime wedges for brightness.

# Expert Advice:

01 -
  • It's ready in 35 minutes but tastes like you've been simmering it for hours.
  • The heat builds beautifully without overwhelming your palate, leaving you wanting another spoonful instead of reaching for milk.
  • One pot means minimal cleanup, maximum flavor impact.
02 -
  • Fish sauce smells like something died in it until it hits heat, then it becomes invisible and essential—trust the process and never skip it.
  • Overcooked shrimp is the quickest way to ruin this soup, so keep your heat moderate and taste at 2 minutes instead of waiting until you think they're done.
  • Fresh lime juice is non-negotiable; bottled juice will make this taste like a pale imitation of itself, so it's worth squeezing if you have the time.
03 -
  • Buy shrimp with shells still on if you can, peel them yourself, and save those shells for your stock next time—it's a small act that compounds over time into genuinely better cooking.
  • Keep the lime wedge at the table and let people adjust the final acidity themselves; everyone's palate is different, and this soup benefits from that personal touch.
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