Quick and Easy Tom Yum Soup Recipe
Introduction
Tom Yum Soup is a classic Thai dish celebrated for its bold, tangy flavors and fragrant aromas. This quick and easy version captures the essence of the traditional soup with simple ingredients, perfect for a comforting meal any day of the week.
Ingredients
- 4 cups Chicken Stock
- 2 stalks Lemongrass
- 3 slices Galangal
- 2 tablespoons Tom Yum Chili Paste
- 2 Kaffir Lime Leaves
- 1 cup Oyster Mushrooms
- 1 cup Cherry Tomatoes
- 1 Thai Chili Pepper
- 8 Large Shrimp
- 1 tablespoon Granulated Sugar
- 1 tablespoon Fish Sauce
- Lime, as needed
- Fresh Cilantro Leaves, as needed
Instructions
- Step 1: Pour the chicken stock into a medium-sized pot or saucepan. Add the lemongrass stalks and galangal slices, then bring the mixture to a boil over medium-high heat.
- Step 2: Once the stock is boiling rapidly, stir in 1 tablespoon of the Tom Yum chili paste. Taste the broth and add the remaining tablespoon if you want a stronger chili flavor.
- Step 3: Add the kaffir lime leaves, oyster mushrooms, cherry tomatoes, and Thai chili pepper to the soup. Let it return to a rolling boil.
- Step 4: Add the large shrimp to the pot. Stir in the granulated sugar, fish sauce, and about 1 tablespoon of lime juice. Cook for 1 to 2 minutes until the shrimp are pink and cooked through.
- Step 5: Remove the soup from heat and ladle into serving bowls. Garnish with fresh cilantro leaves and serve immediately with lime wedges on the side.
Tips & Variations
- If you can’t find galangal, fresh ginger can be a mild substitute though it will alter the flavor slightly.
- Adjust the level of chili paste and fresh chili pepper to control the spiciness according to your preference.
- Add other seafood like squid or fish for a different protein option.
- For a vegetarian version, use vegetable stock and omit the shrimp and fish sauce, replacing fish sauce with soy sauce or tamari.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the shrimp. It’s best enjoyed fresh for optimal flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen shrimp for this soup?
Yes, frozen shrimp can be used. Thaw them completely before adding to the soup to ensure even cooking.
What can I substitute for kaffir lime leaves?
If kaffir lime leaves are unavailable, you can use a strip of lime zest as a substitute, though the flavor will be less intense and aromatic.
Print
Quick and Easy Tom Yum Soup Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Quick and Easy Tom Yum Soup recipe brings the authentic flavors of Thailand to your table in a simple, fast-to-make dish. Featuring a fragrant blend of lemongrass, galangal, kaffir lime leaves, and spicy Tom Yum chili paste, the soup is enriched with juicy shrimp, mushrooms, cherry tomatoes, and a bright balance of fish sauce, lime, and fresh cilantro. Perfect as a warming appetizer or a light meal, this soup combines a harmonious mix of spicy, sour, and savory notes that are both comforting and invigorating.
Ingredients
Broth and Aromatics
- 4 cups Chicken Stock
- 2 stalks Lemongrass
- 3 slices Galangal
- 2 Kaffir Lime Leaves
- 2 tablespoons Tom Yum Chili Paste
Vegetables and Protein
- 1 cup Oyster Mushrooms
- 1 cup Cherry Tomatoes
- 1 Thai Chili Pepper (optional)
- 8 Large Shrimp
Seasoning and Garnish
- 1 tablespoon Granulated Sugar
- 1 tablespoon Fish Sauce
- Lime Juice (about 1 tablespoon or to taste)
- Fresh Cilantro Leaves (for garnish)
- Lime Wedges (for serving)
Instructions
- Prepare the Broth: Pour the chicken stock into a medium-sized pot or saucepan. Add the lemongrass stalks and galangal slices to the stock, then bring it to a boil over medium-high heat to infuse the flavors.
- Add Chili Paste: Once the stock is boiling rapidly, stir in 1 tablespoon of Tom Yum chili paste. Taste the broth and add the remaining tablespoon if you desire a stronger chili flavor.
- Add Vegetables and Aromatics: Incorporate the kaffir lime leaves, oyster mushrooms, cherry tomatoes, and Thai chili pepper (if using) into the pot. Allow the soup to return to a rolling boil, letting the flavors meld.
- Cook Shrimp and Season: Add the large shrimp to the boiling soup. Stir in the granulated sugar, fish sauce, and lime juice. Cook for 1 to 2 minutes until the shrimp turn pink and are cooked through.
- Serve and Garnish: Remove the soup from heat and ladle it into serving bowls. Garnish with fresh cilantro leaves and serve immediately with lime wedges on the side for extra tanginess.
Notes
- You can adjust the amount of Thai chili pepper and Tom Yum chili paste based on your preferred spice level.
- For a vegetarian version, substitute chicken stock with vegetable broth and replace shrimp with tofu or additional mushrooms.
- Adding lime juice at the end ensures the bright, fresh tang of Tom Yum soup is preserved.
- Use fresh herbs and aromatics for the most authentic flavor.
- Keep the soup boiling when adding shrimp to prevent them from becoming rubbery.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: Tom Yum Soup, Thai Soup, Spicy Soup, Shrimp Soup, Quick Asian Soup, Lemongrass Soup, Seafood Soup
