Warm up with a punchy blend of lemongrass, kaffir lime leaves, and chili in this invigorating Thai classic. Shrimp and mushrooms add a hearty touch to this tangy and aromatic broth.
Tom Yum soup is a traditional Thai dish known for its distinct hot and sour flavors, often enjoyed for its warming properties and delicious complexity.
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
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.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat the soup gently on the stove over medium heat until warmed through, stirring occasionally.
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