Tom Yum Soup Recipe
Make bold, hot and sour Tom Yum Soup at home with this easy recipe with lots of shrimp, lemongrass, Thai chilies, and all the classic Thai flavors, so good!
Servings: 4
Calories: 193kcal
Ingredients
- 4 cups chicken stock or use shrimp stock
- 4 Thai chili peppers or use any spicy pepper available to you - see recipe notes
- 4 tablespoons fish sauce
- 3 tablespoons Thai chili paste nam prik pao
- 1 tablespoon chili oil (or use chili crisp)
- 3 lemongrass stalks chopped and smashed
- 3 makrut lime leaves
- 2 garlic cloves smashed
- 1 teaspoon fresh chopped galangal
- 15 ounces straw mushrooms I used canned, drained, but you can use fresh
- 12 medium shrimp peeled and deveined
- Juice from 1 small lime
- For Garnish/Finish: Chopped fresh cilantro, fish sauce, chili oil, chili flakes
For Creamy Tom Yum Soup (Tom Yum Goong Nam Khon)
- 1/2 cup evaporated milk (or use 1/2-1 cup coconut milk)
Instructions
- Add the chicken stock (or shrimp stock) to a large pot along with the peppers, fish sauce, chili paste, chili oil, lemongrass, lime leaves, garlic and galangal. Bring to a boil, then reduce heat and simmer for 10 minutes. You can simmer longer if you'd like to develop more flavor. Strain, if desired.
- Add the mushrooms and cook for 3 minutes.
- Add the shrimp and lime juice. Simmer for 2 minutes, or until the shrimp is cooked through.
- Serve into bowls and top with chopped fresh cilantro, a drizzle of fish sauce and chili oil, and chili flakes (if desired).
Creamy Tom Yum Soup (Tom Yum Goong Nam Khon)
- When you add the shrimp and lime juice (step 3), add the condensed milk.
Nutrition
Calories: 193kcal | Carbohydrates: 19g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 2307mg | Potassium: 483mg | Fiber: 3g | Sugar: 6g | Vitamin A: 69IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 3mg