Description
A comforting and flavorful Thai Tom Yum Soup with fresh shrimp, herbs, and a perfect balance of sour, spicy, and savory.
Ingredients
Scale
- 4 cups shrimp stock or unsalted chicken stock
- 12 to 15 medium or large shrimp, head-on, shell-on
- 2 stalks lemongrass, bottom half only, smashed and cut into 2-inch pieces
- 6 makrut lime leaves
- 8 slices galangal
- 2 to 5 Thai chilies, to taste, pounded or minced
- 7 oz oyster mushrooms
- 1/4 cup Thai chili paste
- 3 tablespoons fish sauce
- 1/2 cup fresh lime juice
- 1 teaspoon sugar
- Chopped cilantro for garnish
- Jasmine rice for serving
Instructions
- Sauté shrimp heads and shells in a pot over medium heat for about 2-3 minutes.
- Simmer 4 cups of water with the sautéed shrimp shells for about 5 minutes, then strain to make the stock.
- Combine the shrimp stock, lemongrass, galangal, Thai chilies, and oyster mushrooms in a large pot and bring to a gentle simmer.
- Bruise the makrut lime leaves and stir them into the pot.
- Mix chili paste with some broth and pour it back into the pot; add fish sauce and shrimp, cooking until just pink.
- Stir in fresh lime juice to balance flavors.
- Serve the soup in bowls, garnished with chopped cilantro, alongside warm jasmine rice.
Notes
Use fresh ingredients for the best flavor. Adjust the level of spice according to your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 125mg