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Homemade Thai Tom Yum Soup Recipe photo

Thai Tom Yum Soup Recipe

This Thai Tom Yum Soup is a flavorful explosion! Perfectly spicy and aromatic, it’s a must-try comfort food!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 tablespoon Thai red curry paste
  • 3 stalks lemongrass
  • 1/2 medium white onion sliced
  • 5 cloves garlic minced
  • 1 (3-inch) galangal or ginger sliced into thin pieces (no need to peel)
  • 6 cups reduced sodium chicken broth
  • 3 tablespoons fish sauce
  • 1 teaspoon Asian chili sauce more or less to taste (optional)
  • 1 teaspoon brown sugar
  • 1 teaspoon dried basil
  • 5 kaffir lime leaves roughly torn or 3 bay leaves + 1 teaspoon lime zest
  • 1/4 teaspoon pepper (omit if using galangal and not ginger)
  • 3 tablespoons lime juice
  • 1 pound large raw shrimp peeled and deveined
  • 8 oz. white mushrooms sliced
  • 2 large Roma tomatoes cut into wedges
  • Cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Knife and cutting board
  • Measuring spoons and cups
  • Serving bowls

Method
 

  1. In a large pot or Dutch oven, heat the vegetable oil over medium heat.
  2. Add the Thai red curry paste, lemongrass, sliced onion, minced garlic, and galangal (or ginger) to the pot. Sauté for about 3-4 minutes, or until the onions become translucent and fragrant.
  3. Pour in the reduced sodium chicken broth. Stir well to combine all the ingredients, allowing the flavors to meld together.
  4. Add the fish sauce, Asian chili sauce (if using), brown sugar, dried basil, torn kaffir lime leaves (or bay leaves and lime zest), and pepper. Bring the soup to a gentle boil.
  5. Once boiling, reduce the heat to medium-low and add the raw shrimp, sliced white mushrooms, and tomato wedges. Cook for about 5-7 minutes, or until the shrimp turns pink and the mushrooms are tender.
  6. Remove the pot from heat and stir in the lime juice. Adjust seasoning to taste, adding more fish sauce or lime juice if desired.
  7. Ladle the hot soup into serving bowls and garnish with fresh cilantro. Enjoy your vibrant and flavorful Thai Tom Yum Soup!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For longer storage, freeze the soup in a freezer-safe container for up to 3 months.
  • Thaw frozen soup in the refrigerator overnight before reheating.