Tom Yum Soup

• 4 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 3 stalks lemongrass, bruised and tied in a knot
• 4 kaffir lime leaves, torn
• 2 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 8 oz shrimp, peeled and deveined (cook to 165°F)
• 1 cup straw mushrooms
• 2–3 Thai chilies, sliced (adjust to taste)
• Fresh cilantro for garnish

Steps

1. 1 In a large pot, combine chicken broth, coconut milk, lemongrass, and kaffir lime leaves. Bring to a gentle boil.
2. 2 Stir in fish sauce, lime juice, and sugar. Adjust to taste.
3. 3 Add shrimp and cook until they turn pink and reach an internal temperature of 165°F, about 2–3 minutes.
4. 4 Stir in straw mushrooms and Thai chilies. Simmer for 2 more minutes.
5. 5 Ladle into bowls, garnish with cilantro, and serve hot.

Nutrition

Tips

• For a vegetarian version, swap chicken broth with vegetable broth and shrimp with tofu.
• If you can't find Thai chilies, use a pinch of red pepper flakes.
• Bruising the lemongrass releases more flavor into the soup.
• Adjust the heat by varying the number of chilies.
• Serve with steamed jasmine rice for a heartier meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if needed.

Serving Suggestions

• Pair with a side of steamed jasmine rice.
• Serve with crispy spring rolls for a complete meal.
• A squeeze of fresh lime adds a zesty finish.
• Enjoy with a chilled Thai iced tea.

FAQ