Soup
Spicy Tom Yum Soup
A bright, aromatic Thai soup loaded with lemongrass, kaffir lime, galangal, and plump shrimp. The sour-spicy broth is deeply restorative on a cold day.
35 min
4 servings
medium
Ingredients
- •4 cups chicken broth
- •2 lemongrass stalks
- •5 slices galangal, sliced
- •4 kaffir lime leaves
- •3 Thai bird chiles
- •300 g large shrimp, peeled
- •1 cup oyster mushrooms
- •3 tbsp fish sauce
- •3 tbsp lime juice
- •1/4 cup fresh cilantro
Instructions
- 1Bring broth to a boil. Add lemongrass, galangal, lime leaves, and chiles. Simmer 5 min.
- 2Add mushrooms and cook 3 minutes.
- 3Add shrimp and cook until pink, about 2–3 minutes.
- 4Season with fish sauce and lime juice. Adjust to taste — it should be sour, salty, and spicy.
- 5Serve immediately garnished with fresh cilantro.