Tom Yum Soup | Feast at home

delicious and warming, Tom Yum Soup is a classic Thai soup best known for its clear, sour broth with lemongrass and galangal. Make this vegetarian dish with tofu, or add shrimp or chicken!

“If something is worth doing, do it with all your heart.”

Buddha

This easy, authentic tom yum soup can be enjoyed year-round, but is especially good during the colder months. It contains healing ingredients such as lemongrass, galangal and kaffir lime leaves.

These aromatic herbs add flavor to the soup, while the fish sauce and tamarind complete the soup perfectly.

Tom yum tends to be on the sour side, so be generous with lime juice or tamarind. The traditional Thai recipe uses tamarind and lime juice for the tart, tangy flavor.

Table of contents

1. Ingredients IN Tom Yum Soup
2. How to Make Tom Yum Soup
3. recipe notes
4. Frequently asked questions about recipes
5. Tom Yum Soup Recipe

Ingredients IN Tom Yum Soup

• warehouse or Broth. Vegetable broth, chicken broth, or beef broth all work great. In a pinch, water is fine too, but for the extra flavors, you’ll need to add extra fish sauce and lime juice.
• Tom Yum paste. Look for Thai chilli paste called Thai Nam Prik Pao to add to the soup. Or just replace it with a bit of red curry paste or sambal olek.
• tamarind or lime juice. Use tamarind concentrate for the soup. Lime juice is great too.
• fish sauce. Salt will do, but the fish sauce adds that extra umami flavor.
• kaffir lime leaves. Cut the ribs and leave them in large chunks. Read more about kaffir lime leaves and substitutes here.
• lemongrass. Cut the lemongrass into long 3-4 inch stalks. Mash the pieces lightly to release oil for the added flavors and aromas.
• galangal Use fresh or frozen galangal for this recipe. Mash the pieces lightly to release oil for the added flavors and aromas.
• Coriander comes from. Use the thickest parts of the cilantro stalks, where the flavors reside.
• Protein. Crispy tofu, thinly sliced ​​chicken breast and shrimp all go well here!

How to Make Tom Yum Soup

Step 1: If using tofu, prepare your crispy tofu first and set aside. Use firm tofu for this recipe to keep the tofu from breaking. If you’re using chicken or other protein, wait to add it towards the end.

Step 2: Prepare the broth by mixing the broth, lemongrass, galangal, kaffir leaves, and coriander stalks in a large stockpot. Bring everything to a boil over medium heat for about 10 minutes.

Reduce the heat to medium, add the Thai chili paste, fish sauce and sugar and stir well.

Step 3: Add the vegetables and let cook until just tender – 3-5 minutes. If you’re using chicken or shrimp, you can add it here as well.

Step 4: Lastly add the tofu, tamarind or lime juice and turn off the heat.

Adjust with more fish sauce or salt and lime juice. Serve straight away or with a small bowl of rice, rice noodles, a delicious baguette or sourdough bread.

Step 5: Garnish with a generous amount of cilantro and more lime wedges!

recipe notes

• Be sure to add tamarind and lime juice at the very end or your soup may turn bitter.
• Remove the lemongrass, galangal, and kaffir lime leaves before serving. The large chunks are just for flavoring the soup. But if you forget, just put them aside.
• Thai chili paste adds a spicy and sweet flavor to your soup. Omit the sugar altogether if your chili paste adds enough sweetness to your soup.

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