Ingredients
Equipment
Method
How to Make Tom Yum Soup
- Heat oil in a large pot over medium heat; sauté sliced onions for about 2 minutes until fragrant and translucent.
- Pour in the chicken stock and bring it to a gentle simmer.
- Add lemongrass, kaffir lime leaves, galangal, and smashed Thai chilies; allow to simmer for 5-10 minutes.
- Stir in mushrooms and tomato; continue to simmer for an additional 5 minutes.
- Mix in fish sauce and sugar, then add shrimp; cook for 2-3 minutes until shrimp turn pink.
- Remove from heat; stir in fresh lime juice to brighten the soup.
- Serve by ladling into bowls, garnished with fresh cilantro.
Nutrition
Notes
Optional: Pair with jasmine rice or a fresh spring roll for a complete meal.