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Tom Yum Soup


At first sip of this Thai tom yum soup, you'll be overcome by the almost intoxicating flavors of lemongrass, garlic, lime, coconut milk, and chili combined with a chicken stock base and topped up with shrimp.
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At first sip of this Thai tom yum soup, you\'ll be overcome by the almost intoxicating flavors of lemongrass, garlic, lime, coconut milk, and chili combined with a chicken stock base and topped up wit...

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Cook time44 minYield4 serving


Ingredients

  • 12 to 14 medium shrimp (or 8 to 10 large, raw, shells left on or removed)
  • 6 cups chicken stock
  • 1 stalk lemongrass, lower third finely minced, top bulb smashed and bound with twine
  • 4 cloves garlic, minced
  • 3 tablespoons onion, minced
  • 3 tablespoons grated galangal or ginger
  • 3 leaves makrut lime, or bay leaves and long strip of lime zest
  • 1 teaspoon lime juice, or lemon juice
  • 1 1/2 tablespoons fish sauce
  • 1/2 tablespoon soy sauce
  • 1 carrot, thickly sliced
  • 1 to 2 cups shiitake mushrooms, stems removed
  • 1 small zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, sliced in half
  • 1/4 to 1/3 can coconut milk, adding more or less to taste
  • 1 teaspoon chili oil
  • 1/3 cup fresh coriander
  • Optional: brown sugar, to taste
  • Optional: crushed chili pepper flakes, to taste

Cooking guidelines

Pour stock into a deep cooking pot and switch heat to medium-high. Add prepared lemongrass, including upper sections of the stalk you didn't mince. Boil hard 5 to 6 minutes to soften.

Add garlic, onion, galangal or ginger, lime leaves (or bay leaves), lime or lemon juice, fish sauce, soy sauce, and carrots. Reduce heat slightly, cover, and continue lightly boiling 5 minutes. Add mushrooms and zucchini, and continue lightly boiling another 5 minutes.

Add shrimp and cherry tomatoes. Cook 3 minutes, or until shrimp are pink and plump.

Turn down the heat to low and add 1/4 can coconut milk plus more fish sauce to taste. This is where the soup comes to its ​perfection. Taste-test for the most flavorful you can make it, without tilting over into too-salty, adding more fish sauce until you're happy with the flavor. Discard the lime or bay leaves and the zest, if using.

Serve with fresh coriander sprinkled over, and enjoy!


  • Chef: Adela
  • Published:

Category: Soups

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