Tom Yum (Hot and Sour Soup)

Name: Tom Yum (Hot and Sour Soup)
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 Thai Bird's Eye Chilies, lightly bruised; 1 l Water; 2 stalks of Lemongrass, trimmed, bruised and cut into 5 cm pieces; 6 slices of Galangal, sliced 3-4 mm thick; 6 leaves of Kaffir Lime Leaves, torn; 3 Shallots, small, halved; 400g Medium Shrimp, peeled and deveined; 200g Straw Mushroom, halved; 1 Medium Tomato, cut into wedges; 3 tbsp Fish Sauce; 1 1/2 tbsp Thai Roasted Chili Paste (Nam Prik Pao); 4 tbsp Fresh Lime Juice; 1 tsp Sugar, optional, to balance; 1/4 cups Cilantro, leaves and tender stems, roughly chopped; 2 Spring Onion (Scallion)s, thinly sliced

Tom Yum is a bright, aromatic Thai hot-and-sour soup that combines citrusy herbs, fragrant roots, fiery chilies and succulent shrimp for a perfect balance of flavors. This version layers lemongrass, galangal and kaffir lime leaves with roasted chili paste and lime juice to create a deeply savory, spicy broth finished with fresh cilantro and scallions.

Tom Yum is a bright, aromatic Thai hot-and-sour soup that combines citrusy herbs, fragrant roots, fiery chilies and succulent shri... Show more

Traditional Thai Recipe

Health Grade

A- · Excellent

Rating

4.1

Time

40 min

Price

3,40 €

Calories

219 kcal

low calorie

quick

easy

meal prep

Method

Wash the produce

Rinse the Thai bird's eye chilies, lemongrass, galangal, kaffir lime leaves, shallots, straw mushrooms, tomato, cilantro, and spring onions under cool water. If the shrimp are still in their shells, give them a quick rinse too, then pat everything dry so it's easier and safer to cut.

Prep the aromatics

Trim the root ends and any tough outer layer from the lemongrass, then smack each stalk firmly with the back of your knife to bruise it and cut it into 5 cm pieces. Lightly crush the chilies so they release their heat, slice the galangal into thin coins about 3-4 mm thick, tear the kaffir lime leaves in half, and peel and halve the shallots. Peel and devein the shrimp if needed, halve the mushrooms, cut the tomato into wedges, roughly chop the cilantro, thinly slice the spring onions, and squeeze enough fresh lime juice to measure 4 tablespoons.

Simmer the broth

Pour the water into a medium pot and add the lemongrass, galangal, kaffir lime leaves, shallots, and chilies. Bring it to a boil over medium-high heat, then lower the heat and let it simmer gently for 10 minutes so the broth turns fragrant and slightly spicy.

Cook mushrooms and shrimp

Add the mushrooms and tomato to the fragrant broth and simmer for 2 minutes to soften them slightly. Slide in the shrimp and cook for 1-2 minutes, just until they turn pink and opaque with a gentle curl.

Season the soup

Stir in the fish sauce, Thai roasted chili paste, and the sugar if you want a little balance. Taste the broth, then turn off the heat and stir in the fresh lime juice so the soup stays bright and fresh-tasting; don't boil the soup after the lime goes in.

Finish and serve

Ladle the soup into bowls, making sure each one gets shrimp, mushrooms, tomato, and plenty of broth. Scatter the cilantro and spring onions over the top and serve right away while it's steaming hot.