Hot and sour soup with shrimp and lemongrass
Tom yum is a quintessential Thai-Lao soup featuring a bright, spicy, and aromatic broth infused with lemongrass, galangal, and lime, typically made with shrimp or chicken.
Serves 4
Lightly bruise lemongrass stalks with the side of a knife to release oils. Crush galangal slices slightly.
Bruising releases the aromatic oils without breaking apart
Bring broth to a boil. Add lemongrass, galangal, and Thai chilies. Simmer for 10 minutes to infuse flavors.
Don't boil too vigorously or broth will become cloudy
Add shrimp to the broth and cook for 3-4 minutes until they turn pink and are cooked through.
Don't overcook shrimp or they'll become tough
Remove from heat, stir in lime juice and fish sauce. Taste and adjust seasoning. Remove large pieces of lemongrass if desired. Serve immediately.
Use fresh ingredients for the best aromatic quality
Don't boil the broth vigorously after adding fish sauce
Serve piping hot in warmed bowls
Substitute chicken for shrimp
Add mushrooms or vegetables like bell peppers
Make tom yum paste version by pounding aromatics first
Keep refrigerated for up to 3 days. Reheat gently on stovetop.
Tom yum is one of the most famous Thai-Lao soups, representing the balance of sour, spicy, salty, and aromatic flavors fundamental to Southeast Asian cuisine.
Tom yum is broth-based and spicy, while tom kha includes coconut milk and is creamier.
Fresh is preferred, but frozen works in a pinch when thawed and drained.
Per serving · 4 servings total
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