Thai Tom Yum Soup with Shrimp and Lemongrass
Ingredients
- For the Broth:
- 3 cups chicken or vegetable broth
- 2 stalks lemongrass, trimmed and smashed
- 3–4 kaffir lime leaves, torn
- 1-inch piece galangal, sliced thin (or ginger if unavailable)
- 2 small Thai red chilies, smashed (adjust to taste)
- 3 cloves garlic, smashed
- 2 tablespoons fish sauce (or soy sauce for vegetarian version)
- 1–2 tablespoons lime juice (adjust to taste)
- 1 teaspoon sugar (optional, balances sourness)
- For the Soup:
- 200g shrimp, peeled and deveined
- ½ cup straw mushrooms, sliced (or button mushrooms)
- 1 small tomato, cut into wedges
- 1 small onion, sliced thin
- 2 green onions, chopped
- Fresh cilantro, for garnish
Instructions
- Step 1: Prepare the Aromatic Broth : In a medium pot, combine broth, lemongrass, kaffir lime leaves, galangal, garlic, and chilies. Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes to release flavors.
- Step 2: Add Vegetables : Add mushrooms, tomato, and onion slices. Simmer for 3–4 minutes until vegetables are tender but still vibrant.
- Step 3: Add Shrimp and Seasonings : Add shrimp to the simmering broth and cook for 2–3 minutes until pink and opaque. Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning.
- Step 4: Serve : Remove lemongrass, lime leaves, and galangal slices before serving. Ladle soup into bowls, garnish with green onions and cilantro. Serve hot with steamed jasmine rice if desired.