asianThai Tom Yum Soup
Thailand's iconic fiery sour broth infused with bruised lemongrass, galangal, torn kaffir lime leaves, juicy tiger prawns, and fresh lime juice.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Tongs and thermometer, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Preparation
5 minutesCut the lemongrass into 5 cm pieces and bruise them with the back of a knife. Slice the galangal, tear the lime leaves and lightly crush the chilies.
Success cueThe lemongrass is bruised and smells strongly.
- 02
Broth
8 minutesGentle simmerBring the water to a boil, add the lemongrass, galangal and lime leaves and simmer for 8 minutes.
Success cueThe broth smells strongly of lemongrass.
- 03
Mushrooms
2 minutesGentle simmerAdd the halved mushrooms and the chilies and simmer for 2 minutes.
Success cueThe mushrooms are soft.
- 04
Shrimp
3 minutesGentle simmerAdd the peeled shrimp and cook for 2 to 3 minutes.
Success cueThe shrimp are pink, opaque and curled.
Watch outLonger cooking makes the shrimp tough.
- 05
Finish
1 minuteTake the pot off the heat and stir in the fish sauce and lime juice to taste. The lemongrass, galangal and lime leaves are for flavor and are not eaten.
Success cueThe soup tastes sour, salty and hot in balance.
Cooking tips
Bruising lemongrass and tearing leaves by hand ruptures cell walls for maximum aroma.
- • Add the lime juice off the heat; boiling makes it bitter.
Potential allergens
Fish, Shellfish
Compound ingredients vary by product; check labels and possible cross-contact.
You May Also Love
