Guide To Serve Tom Yum Soup Recipe Simple

Posted on

Tom Yum Soup is a beloved Thai dish renowned for its vibrant flavors. This fragrant broth is a symphony of spicy, sour, salty, and slightly sweet notes, making it a true crowd-pleaser. The good news? You can recreate this restaurant favorite in your own kitchen with minimal effort.


Tom Yum Goong (hot and sour lemongrass shrimp soup)
Tom Yum Goong (hot and sour lemongrass shrimp soup)

1 tbsp vegetable oil

  • 4 stalks lemongrass, white bulb bruised
  • 2 kaffir lime leaves
  • 1 galangal root, sliced (substitute with ginger if unavailable)
  • 3 cloves garlic, smashed
  • 1 red chili pepper, sliced (adjust for desired spice level)
  • 10 cups chicken broth
  • 4 cups sliced mushrooms (cremini, shiitake, or button)
  • 1.5 cups cherry tomatoes, halved
  • 4 tbsp lime juice, fresh
  • 3 tbsp fish sauce
  • 1 tbsp palm sugar (or brown sugar)
  • 1 tbsp chopped fresh cilantro
  • 1 pound cooked, deveined shrimp (or tofu for vegetarian option)
  • Salt and freshly ground black pepper to taste
  • Cooked rice or noodles for serving (optional)

  • Instructions:

    1. Prepare the aromatics: Heat oil in a large pot or Dutch oven over medium heat. Add lemongrass, kaffir lime leaves, galangal, garlic, and chili pepper. Sauté for 2-3 minutes, until fragrant.

    2. Simmer the broth: Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes, allowing the flavors to infuse.

    3. Add vegetables: Add mushrooms and tomatoes to the simmering broth. Cook for 5 minutes, or until softened slightly.

    4. Season and adjust flavors: Stir in lime juice, fish sauce, and palm sugar. Taste and adjust seasonings with salt and pepper as desired.

    5. Protein time: Gently add shrimp (or tofu) to the pot and cook for 2-3 minutes, until heated through. Be careful not to overcook the shrimp, as they become tough.

    6. Serve and enjoy: Remove the pot from heat and stir in fresh cilantro. Ladle the hot soup into bowls and serve immediately with cooked rice or noodles on the side, if desired.

    Nutrition Facts (per serving):

    This recipe yields approximately 4 servings. Please note that these are approximate values and may vary depending on the specific ingredients used.

    Calories: 300

  • Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 150mg
  • Sodium: 800mg (adjust based on your fish sauce usage)
  • Carbohydrates: 30g
  • Sugar: 15g
  • Protein: 25g

  • Conclusion

    Tom Yum Soup is a versatile dish that can be enjoyed as a light lunch, a comforting dinner, or even as a flavorful appetizer. Feel free to experiment with different vegetables, protein options, and spice levels to create your perfect Tom Yum experience.

    Frequently Asked Questions (FAQs):

    1. Can I substitute other vegetables? Absolutely! This recipe is a great base, feel free to add your favorite vegetables like broccoli, baby corn, or green beans.

    2. What if I don’t have fresh lemongrass or galangal? No problem! You can substitute 1 tsp of dried lemongrass and 1/2 tsp of ginger for each fresh ingredient.

    3. How can I make this vegetarian? Simply replace the shrimp with cubed and pan-fried tofu. Adjust the cooking time of the tofu based on its thickness.

    4. What’s the best way to store leftover Tom Yum Soup? Let the soup cool completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.