Tom Yum Soup Recipe

Ingredients

• 2 cloves garlic, minced
• 1 teaspoon sugar
• 2 tablespoons fish sauce (or soy sauce for a vegetarian option)
• 4 cups chicken broth (or vegetable broth)
• 1 stalk lemongrass, cut into 2-inch pieces and smashed
• 3-4 kaffir lime leaves, torn into pieces
• 2-3 Thai bird’s eye chilies, smashed (adjust to taste)
• 1-inch piece galangal (or ginger), sliced
• 1/2 lb shrimp or chicken, peeled and deveined
• 1 cup mushrooms, sliced (shiitake or white mushrooms)
• 1 tablespoon lime juice (or to taste)
• 1-2 teaspoons Thai chili paste (Nam Prik Pao) (optional)
• Fresh cilantro, chopped (for garnish)
• Fresh lime wedges (for serving)

Instructions

1. In a large pot, bring the chicken or vegetable broth to a boil over medium heat. Add the smashed lemongrass, kaffir lime leaves, bird’s eye chilies, galangal, and minced garlic. Let the broth simmer for 5-7 minutes, allowing the flavors to infuse.
2. Add sliced mushrooms to the broth and cook for about 2 minutes. Then, add the shrimp or chicken and cook for 3-5 minutes, or until the shrimp is pink and fully cooked or the chicken is tender.
3. Stir in fish sauce, lime juice, and sugar. Add Thai chili paste if you prefer extra heat and flavor. Taste the soup and adjust seasoning as needed with more lime juice or fish sauce.
4. Remove lemongrass and galangal pieces. Ladle soup into bowls, garnish with fresh cilantro, and serve with lime wedges for an added zing.