Tom Yum Soup Ingredients

Tom Yum Soup Recipe

Ingredients:

• 4 cups Chicken Stock (or vegetable stock for vegetarian)
• 2 stalks Lemongrass (cut into 2-inch pieces and lightly crushed)
• 4-5 slices Galangal (or ginger as a substitute)
• 4-5 Kaffir Lime Leaves (torn into pieces)
• 200g Shrimp (peeled and deveined) or Tofu (cubed for vegetarian)
• 1 cup Mushrooms (button or straw mushrooms, halved)
• 2-3 Thai Red Chilies (crushed, adjust to taste)
• 2 tbsp Thai Chili Paste (Nam Prik Pao)
• 2 tbsp Fish Sauce (or soy sauce for vegetarian)
• 1-2 tbsp Lime Juice (adjust to taste)
• 1 tsp Sugar
• Fresh Coriander (for garnish)
• Lime Wedges (for serving)

Instructions:

1. Boil the Stock: In a pot, bring the chicken or vegetable stock to a boil over medium heat.

2. Add Aromatics: Add the lemongrass, galangal slices, and kaffir lime leaves to the boiling stock. Let it simmer for about 5-7 minutes to infuse the flavors.

3. Add the Shrimp (or Tofu) and Mushrooms: Add the shrimp or tofu and mushrooms to the soup. Simmer until the shrimp turns pink and is cooked through (about 3-4 minutes), or until the tofu is heated through.

4. Flavor the Soup: Stir in the Thai chili paste, fish sauce (or soy sauce), lime juice, and sugar. Taste and adjust seasoning, adding more lime juice for sourness or fish sauce for saltiness.

5. Add Heat: Add the crushed Thai red chilies to taste, adjusting the spice level based on your preference.

6. Serve: Remove the lemongrass and galangal slices. Ladle the soup into bowls and garnish with fresh coriander. Serve with lime wedges on the side for extra zing.

Enjoy your hot and sour Tom Yum Soup!

This flavorful soup is perfect as an appetizer or a light main course.