Description
This Tom Yum Soup Recipe has all the flavor of the authentic version in Thailand: Sour, pungent, acidic and hot.
Ingredients
Units
Scale
- 4 1/2 cups chicken stock
- 2 tablespoons tom yum sauce (recipe below)
- 4 leaves kaffir lime, finely chopped
- 1 4-inch piece lemongrass, roughly chopped
- 6 tablespoons lemon juice
- 6 tablespoons fish sauce
- 1 1/2 cup red bell pepper, finely sliced
- 3 or 4 fresh Thai chilies, roughly chopped
- 1 teaspoon granulated sugar
- 16 straw mushrooms, roughly chopped, or 8 button mushrooms
- 8 large shrimps, shelled and deveined
- lemon wedges, for garnish
Tom Yum Sauce
- 3 tablespoons vegetable oil
- 4 cloves garlic, sliced in half
- 4 shallots, roughly chopped
- 2 Thai chilies, roughly chopped
- 2 teaspoons granulated sugar
- 1 1/2 teaspoon kosher salt
- 1 tablespoon ground dried shrimps
Instructions
- Directions for tom yum sauce
- In a small pot, add oil, garlic, shallots and chilies and cook until garlic is golden brown (3-4 minutes). Turn the heat off and let the mixture cool in a bowl (don’t leave it in the pot as it will burn).
- Once the mixture has cooled, add to a mixer along with sugar, salt and ground shrimps. Blend until smooth or paste like.
- Directions for soup
- In a large saucepan, heat the stock with the tom yam sauce.
- Add the lime leaves, lemongrass, lemon juice, fish sauce, chilies, and sugar, then bring to a boil and simmer for two minutes. Stir in the mushrooms and shrimp and cook for a further two to three minutes, or until the shrimps are cooked through.
- Serve tom yum soup with fresh chiles and lemon wedges.
Notes
Tom yum soup is best enjoyed immediately. If you wish to save some for later, save the soup in a storage container and refrigerate for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 263
- Sugar: 14.9g
- Sodium: 2730mg
- Fat: 7.7g
- Saturated Fat: 3.8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3.3g
- Protein: 25g
- Cholesterol: 99mg
