Tom yum soup is a classic Thai soup that’s filled with fragrant herbs and flavors to keep you warm on a cold day. It’s a hearty, warming soup that’s easy to make and can be made vegetarian or vegan with the addition of tofu. It’s a delicious dish to serve as an appetizer or even as a meal when served with rice on the side.
The base of this soup is a chicken or shrimp broth infused with lemongrass, galangal, kaffir lime leaves, and fresh chilies for a spicy kick that will leave you feeling invigorated and full after each sip. The ingredients also add a delicate sour and salty flavor to the soup, which is balanced with a bit of sweetness from nam prik pao paste.
This soup is incredibly easy to prepare and makes a perfect weeknight dinner. It’s also great for entertaining and is perfect as a party dish.
A few simple ingredients are needed to make this recipe and it’s a perfect winter warmer that will please the whole family. You’ll love the aroma and flavor of this spicy, tangy, and satisfying soup that can be savored any time of the year!
Traditionally, Tom Yum Soup is a shrimp soup, but you can use any type of protein that you like. It’s a great way to use up leftovers, too!
If you’re trying to cut down on calories, you can use low-fat broth, or substitute water with a cup of vegetable stock. If you prefer a creamy version, you can also use coconut milk to make this soup rich and delicious!
It’s also an excellent recipe to make in advance. You can store the sour and savory soup in the fridge or freezer to enjoy for a while when you need a quick snack or meal!
You can easily reheat this soup in a microwave or by boiling it in a pot. For best results, you should reheat the ingredients slowly and allow the soup to simmer for a few minutes before serving.
To Make the Soup: First, you’ll need to start by making the broth for the soup. You can make the broth in advance, and store it in the refrigerator. This is a great option if you’re short on time, but it will take longer to cook than if you start with the broth from scratch.
Once the broth is ready, add the lemongrass, kaffir lime leaves, galangal or ginger, and fresh chilies and simmer for about 20 minutes. You’ll want to stir the ingredients often so that they don’t burn.
Next, you’ll need to season the soup with fish sauce, lime juice, and roasted chili paste. You can also use a few teaspoons of chile oil for extra spice if you’d like.
Lastly, you’ll need to add the mushrooms and shrimp. Once the soup is ready, you can either serve it as-is or top it with a sprinkle of cilantro.
The soup is best served hot but can be enjoyed at room temperature as well. It’s an excellent appetizer or you can serve it as a meal when paired with steamed white rice on the side.