Soups & Stews > International Soups & Stews > Asian Soups & Stews > Miso Soup Recipe (Japanese)

Authentic Tom Yum Soup

A flavorful and aromatic Thai soup known for its hot and sour taste. This recipe uses fresh ingredients to create a truly authentic Tom Yum experience.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 6 cups Chicken Broth
  • 2 stalks Lemongrass
  • 4-5 slices Galangal (Thai Ginger)
  • 5 leaves Kaffir Lime Leaves
  • 2-3 chopped Thai Chili Peppers
  • 1 cup Mushrooms (Oyster or Straw)
  • 1/2 lb Shrimp or Chicken
  • 2 tbsp Fish Sauce
  • 3 tbsp Lime Juice
  • 1 tsp Sugar
  • 2 tbsp Cilantro

Prepare the Broth

In a large pot, combine the chicken broth, lemongrass (bruised), galangal, and kaffir lime leaves. Bring to a boil over medium-high heat.

Add Aromatics and Vegetables

Reduce heat and simmer for 10 minutes to allow the flavors to infuse. Add the chopped chili peppers and mushrooms. Simmer for another 5 minutes.

Add Protein

Add the shrimp (or chicken) to the pot and cook until pink and cooked through (about 3-5 minutes).

Season and Finish

Remove from heat. Stir in the fish sauce, lime juice, and sugar. Taste and adjust seasonings as needed. Be careful not to add too much fish sauce at once, as it can be quite salty.

Serve

Garnish with fresh cilantro and serve hot. Serve with rice if desired, but traditionally, Tom Yum is served on its own as a soup.

Nutrition Facts Estimated per 100g of product

Calories: 45, Protein: 4g, Fat: 2g, Carbohydrates: 3g (Values are approximate and may vary based on ingredient choices).

Other Considerations for Nutrition

Tom Yum soup can be high in sodium due to the fish sauce. Use low-sodium chicken broth to reduce the sodium content. Adjust the amount of chili peppers to control the spiciness. Shrimp will contribute to cholesterol levels.

← Authentic Japanese Motsunabe (Offal Hot Pot) Authentic Tom Yum Soup Recipe (Thai Hot and Sour Soup) →

FAQ

  • Can I use dried herbs instead of fresh?

    Fresh herbs are preferred for the best flavor, but you can use dried lemongrass, galangal, and kaffir lime leaves if fresh are unavailable. Use about 1 teaspoon of each dried herb for every stalk or leaf of fresh herb called for in the recipe.
  • How can I make this soup vegetarian/vegan?

    Use vegetable broth instead of chicken broth. Omit the shrimp or chicken and add tofu or more mushrooms. Substitute the fish sauce with soy sauce or tamari, and consider adding a teaspoon of mushroom seasoning for umami flavor.
  • How spicy is this soup?

    The spiciness depends on the amount of chili peppers used. Start with a small amount and add more to taste. Remember that the spiciness will intensify as the soup sits.