Tom Yum Soup

Ingredients

For the Soup Base:

• 6 cups chicken broth (or water)
• 2 stalks lemongrass, trimmed and smashed
• 4-5 kaffir lime leaves, torn into pieces
• 3-4 slices galangal (or ginger as a substitute)
• 2-3 Thai bird’s eye chilies, smashed (adjust to taste)
• 200g mushrooms (preferably straw or oyster mushrooms), sliced
• 2 medium tomatoes, quartered
• 1 small onion, quartered

For the Protein:

• 12-16 large shrimp, peeled and deveined (or substitute with chicken or tofu)

For the Seasoning:

• 3 tablespoons fish sauce (adjust to taste)
• 1 tablespoon lime juice (or more to taste)
• 1 tablespoon Thai chili paste (Nam Prik Pao, optional for extra depth and color)

For Garnish:

• Fresh cilantro, chopped
• 1-2 fresh lime wedges (for serving)

Instructions

1. Prepare the Aromatics:

   • In a large pot, bring the chicken broth to a boil.
   • Add the smashed lemongrass, torn kaffir lime leaves, and galangal. Simmer for 5-7 minutes to infuse the broth with flavor.

2. Add Vegetables:

   • Add the sliced mushrooms, tomatoes, and onions to the broth.
   • Let it simmer for 5-8 minutes until the vegetables are tender.

3. Add Protein:

   • Add the shrimp (or chicken/tofu) to the soup and cook for 3-4 minutes, or until the shrimp turns pink and opaque.

4. Season the Soup:

   • Stir in the fish sauce, lime juice, and Thai chili paste (if using). Taste the soup and adjust the seasoning with more fish sauce for saltiness or lime juice for tanginess.

5. Serve:

   • Ladle the soup into bowls and garnish with fresh cilantro.
   • Serve with lime wedges on the side for additional acidity if desired.

Enjoy!

This Tom Yum Soup is a perfect balance of spicy, sour, and savory flavors. It's incredibly fragrant and makes for a delightful appetizer or light meal. If you'd like to add variations like adding coconut milk for a creamier version (Tom Kha), just let me know!