Spicy Thai Tom Yum Soup

Name: Spicy Thai Tom Yum Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 lb shrimp, peeled and deveined; 8 oz mushrooms, sliced; 4 cups chicken broth; 2 stalks lemongrass, cut into 2-inch pieces and crushed; 5 kaffir lime leaves, torn; 2-3 Thai chilies, smashed; 2 cloves garlic, minced; 1 tbsp fish sauce; 1 tbsp lime juice; 1 tsp sugar; 1 cup cherry tomatoes, halved; 1/4 cup fresh cilantro, chopped

🕒 Prep: 10 min

🔥 Cook: 15 min

🍽 Serves: 4

★★★★★

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Spicy Thai Tom Yum Soup is a flavorful, aromatic dish that brings a bit of Thailand right into your kitchen. With its perfect balance of spice, sourness, and a hint of sweetness, this soup is your go-to for a quick yet exotic meal.

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Ingredients for Spicy Thai Tom Yum Soup

The star of this dish is the shrimp. It cooks quickly and absorbs the soup's vibrant flavors beautifully. Mushrooms add earthiness and a bit of texture, balancing the dish. The chicken broth serves as the base, providing depth and a savory backdrop. Lemongrass gives a citrusy brightness, while kaffir lime leaves add a unique, aromatic touch. Thai chilies bring the heat, and garlic enhances the overall flavor profile. The fish sauce contributes a salty, umami-rich element, and a splash of lime juice adds the necessary tanginess. A bit of sugar rounds out the flavors, while cherry tomatoes introduce a pop of color and freshness. Finally, a garnish of fresh cilantro offers an herbaceous finish.

Tips & Tricks

If you prefer less heat, reduce the number of **Thai chilies** or remove their seeds.
Use fresh **lemongrass** and **kaffir lime leaves** for the most authentic flavor.
Consider using jumbo **shrimp** for a meatier bite.
For a richer broth, simmer it a bit longer before adding the mushrooms.

Serving Suggestions

Serve this soup as an appetizer to a Thai-inspired dinner, or pair it with a side of steamed jasmine rice to make it a more filling meal. A light Thai salad with a citrus vinaigrette would complement this dish beautifully.

Frequently Asked Questions

Can I use other types of seafood?: Absolutely! You can substitute shrimp with fish or even a mix of seafood like squid and mussels.
Is there a vegetarian option?: Yes, swap the shrimp for tofu and use vegetable broth instead of chicken broth.
How can I store leftovers?: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to preserve the texture of the shrimp.

Spicy Thai Tom Yum Soup Recipe Walkthrough

Start by getting a large pot on the stove and pour in your chicken broth. Toss in the lemongrass, kaffir lime leaves, and Thai chilies. The key here is to let it come to a boil, which will help unleash all those wonderful aromas and flavors into the broth.

Once it's boiling, reduce the heat to a simmer. Let it sit for about 5 minutes; this gives the ingredients time to mingle and infuse the broth with their essence.

Next up, add the mushrooms and garlic. Cook them for another 5 minutes. You'll notice the mushrooms absorbing the broth, becoming tender and flavorful.

Now it's time for the shrimp. Add them to the pot and continue cooking until they turn pink and opaque, which should take about 3-4 minutes. This means they're perfectly cooked and ready to go.

Stir in the fish sauce, lime juice, and sugar. These ingredients are crucial for getting that classic Tom Yum taste. Make sure everything is well mixed.

Throw in the cherry tomatoes and let them cook for an additional 2 minutes. They should retain a bit of their bite, adding a nice texture to the soup.

Finally, remove the pot from heat, and finish by garnishing your soup with fresh cilantro. Serve it hot and enjoy the vibrant flavors.

Why You'll Love This Recipe

Quick and easy to prepare, perfect for weeknight dinners.
Authentic flavors that transport you straight to a Thai street market.
Customizable spice level to match your taste.
Light yet satisfying, making it a great appetizer or main dish.

Ingredients

1 lb shrimp, peeled and deveined

8 oz mushrooms, sliced

4 cups chicken broth

2 stalks lemongrass, cut into 2-inch pieces and crushed

5 kaffir lime leaves, torn

2-3 Thai chilies, smashed

2 cloves garlic, minced

1 tbsp fish sauce

1 tbsp lime juice

1 tsp sugar

1 cup cherry tomatoes, halved

1/4 cup fresh cilantro, chopped

Step-by-step Instructions

1. In a large pot, combine chicken broth, lemongrass, kaffir lime leaves, and Thai chilies. Bring to a boil.

2. Reduce the heat and simmer for 5 minutes to allow flavors to infuse.

3. Add the mushrooms and garlic, cooking for another 5 minutes.

4. Stir in the shrimp and continue cooking until they turn pink and opaque, about 3-4 minutes.

5. Add fish sauce, lime juice, and sugar, stirring to combine.

6. Add cherry tomatoes and cook for 2 more minutes.

7. Remove from heat, garnish with fresh cilantro, and serve hot.

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