30-Minute Thai Tom Yum Soup
A quick and easy Thai shrimp soup bursting with aromatic lemongrass, galangal, and fresh lime flavors. This light yet flavorful soup is perfect for a healthy, protein-rich meal.
Equipment
- 1 Heavy-Bottomed Saucepan (4-6 quarts)
- 1 Sharp chef’s knife
- 1 Mortar and Pestle
- 1 Fine Mesh Strainer
- 1 Ladle
Ingredients
- 4 cups shrimp broth see below or unsalted chicken broth
- 12 to 15 medium or large shrimp with heads and shells on (if making shrimp broth)
- 2 stalks fresh lemongrass bottom halves only, lightly crushed and cut into 2-inch pieces
- 6 fresh kaffir lime leaves makrut lime leaves
- 8 thin slices of fresh galangal
- 2 to 5 Thai bird’s eye chilies finely minced or crushed into a coarse paste (adjust to heat preference)
- 7 ounces oyster mushrooms torn into bite-sized chunks
- ¼ cup Thai chili paste Nam Prik Pao
- 3 tablespoons fish sauce
- ½ cup freshly squeezed lime juice
- 1 teaspoon granulated sugar
- Fresh cilantro or sawtooth coriander chopped, for garnish
- Cooked jasmine rice to serve alongside
For the Shrimp Broth:
- Shrimp heads and shells reserved from above
- 1 tablespoon neutral cooking oil
- 4¼ cups water
- ¼ cup finely diced daikon radish optional
- ¼ cup finely chopped onion optional
Instructions
- Prepare the Shrimp Broth: Heat the neutral oil in a medium pot over medium heat. Add the shrimp heads and shells, stirring occasionally until they turn pink and release their aroma, about 3–4 minutes. Pour in the water, then add the diced daikon and onion if using. Bring to a gentle simmer, cooking for 8 to 10 minutes to extract rich flavors. Strain the broth through a fine mesh sieve, discarding solids, and set the clear stock aside.
- Infuse the Broth with Aromatics: Return the shrimp or chicken broth to the pot and add the smashed lemongrass pieces, kaffir lime leaves, and galangal slices. Simmer gently for 5 minutes, allowing the broth to soak up the fragrant herbal notes.
- Add Mushrooms and Chilies: Stir in the torn oyster mushrooms and the prepared chili paste along with the minced or pounded Thai chilies. Allow the soup to simmer for an additional 3 minutes, which helps meld the flavors together.
- Cook the Shrimp: Add the whole shrimp to the broth. Simmer just until they turn pink and curl, about 2–3 minutes. Avoid overcooking to maintain their tender texture.
- Final Seasoning: Remove the pot from heat and stir in the fish sauce, fresh lime juice, and sugar.Taste and adjust seasoning, balancing sour, salty, sweet, and spicy flavors to your preference.
- Serve and Garnish: Ladle the hot soup into bowls, garnishing with chopped cilantro or sawtooth coriander.Serve immediately with jasmine rice on the side for a complete meal.
Notes
- Lemongrass Preparation: Only use the lower, thicker parts of the lemongrass stalks for maximum flavor. Lightly crush them to release their oils before adding to the broth.
- Adjusting Heat Level: Modify the amount of Thai chilies according to your spice tolerance. Removing seeds can reduce heat.
- Shrimp Stock Shortcut: If pressed for time, substitute the shrimp stock with unsalted chicken broth without compromising the dish’s flavor much.
- Herbs: Fresh kaffir lime leaves and galangal are essential to authentic flavor, but dried or frozen can work in a pinch.
- Serving Suggestion: Serve with steamed jasmine rice or enjoy as a light, flavorful soup on its own.
