Tom Yum Soup 🍲🌶️
Ingredients:
- 4 cups chicken or vegetable broth
- 1 stalk lemongrass, cut into 3-inch pieces and smashed
- 3-4 kaffir lime leaves, torn
- 1-inch piece of galangal (or ginger if unavailable), sliced
- 3-4 Thai bird’s eye chilies, smashed (adjust based on spice preference)
- 200g (7 oz) shrimp, peeled and deveined (or chicken/tofu)
- 1 cup mushrooms, sliced (shiitake, oyster, or button)
- 2 medium tomatoes, quartered
- 3 tablespoons fish sauce (or soy sauce for a vegetarian option)
- 1 tablespoon sugar
- 3-4 tablespoons lime juice (freshly squeezed)
- 1-2 tablespoons chili paste (optional for extra heat)
- Fresh cilantro for garnish
- Optional: Thai chili oil for drizzling
Instructions:
- Prepare the Broth: In a large pot, bring the chicken or vegetable broth to a boil over medium-high heat.
- Infuse the Flavors: Add the lemongrass, kaffir lime leaves, galangal, and smashed bird’s eye chilies. Let it boil for 5-7 minutes to allow the flavors to infuse.
- Add the Vegetables: Stir in the mushrooms and tomatoes, cooking for about 2-3 minutes.
- Cook the Protein: Add the shrimp (or chicken/tofu) to the pot. Allow it to cook for 2-3 minutes, or until the shrimp turns pink and opaque, or the chicken/tofu is fully cooked.
- Season the Soup: Stir in the fish sauce, sugar, and chili paste (if using). Adjust the seasoning to taste by adding more fish sauce or sugar if needed.
- Add Lime Juice: Remove the soup from heat and stir in the freshly squeezed lime juice for that tangy flavor.
- Serve: Pour the soup into bowls and garnish with fresh cilantro. Optionally, drizzle with Thai chili oil for extra spice.
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes