Tom Yum
Ingredients
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- 1 pounds large shrimp (shell-on) – peeled and deveined, shells (and heads if attached) reserved
- 6 cups water
- 2 stalks lemongrass – trimmed, lightly smashed, cut into 2-inch pieces
- 1 ounce galangal – thinly sliced
- 6 leaves makrut lime leaves – torn to release oils
- 6 pieces Thai bird’s eye chiles – lightly crushed
- 3 ounces shallots – thinly sliced (~2.5 medium shallots)
- 8 ounces straw mushrooms (canned) – drained and halved
- 3 tbsp fish sauce
- 2 tbsp Thai roasted chili paste (nam prik pao)
- 1 tsp palm sugar
- 1/4 cup lime juice – freshly squeezed
- 1/4 cup cilantro – coarsely chopped
- lime wedges – for serving
Instructions
1. Rinse the shrimp. Peel and devein, reserving the shells (and heads if attached); keep the shrimp chilled.
2. Combine the water, reserved shrimp shells (and heads), lemongrass, galangal, makrut lime leaves, Thai bird’s eye chiles, and shallots in a medium pot. Bring to a boil over high heat, then reduce to a gentle simmer and cook 10–15 minutes until very fragrant.
3. Use a slotted spoon to remove and discard the shrimp shells (and heads), leaving the aromatics in the pot. Return the broth to a simmer.
4. Add the straw mushrooms and simmer 3–4 minutes until just tender.
5. Stir in the fish sauce, Thai roasted chili paste (nam prik pao), and palm sugar. Simmer 1 minute to dissolve and marry flavors.
6. Add the shrimp and simmer gently 1–2 minutes until just opaque and pink, with tails curled; avoid boiling to prevent toughness. Turn off the heat.
7. Stir in the lime juice and cilantro. Taste and adjust with more fish sauce or lime juice for a balanced hot-sour-salty profile.
8. Ladle into bowls and serve immediately with lime wedges for serving.
Tom Yum is Thailand’s iconic hot-and-sour soup, prized for its bright, bracing broth layered with citrusy lemongrass, peppery galangal, and the perfume of makrut lime leaves. A lick of fish sauce brings salinity and depth, while fresh lime juice and Thai chiles create a sharp, invigorating finish. The most beloved version features sweet, just-cooked shrimp and tender mushrooms in a clear, aromatic broth that feels light yet deeply satisfying.
Originating in central Thailand, Tom Yum has grown into a family of soups defined by the same core aromatics and a lively balance of flavors. Tom Yum Goong (with shrimp) became the international standard-bearer, while regional and modern variations range from clear-broth “nam sai” to richer “nam khon,” which incorporates evaporated milk for creaminess. Over time, Thai roasted chili paste (nam prik pao) joined many renditions, adding gentle sweetness and smoky heat without dulling the soup’s signature clarity.