Tom Yum Soup Recipe: A Spicy Thai Delight
Tom Yum Soup is a popular Thai soup known for its bold and invigorating flavours. This hot and sour soup is a delightful blend of fragrant herbs, spicy chilies, and tangy citrus. It’s the perfect appetizer or light meal that warms the soul.
| Course | Cuisine | Servings | Preparation Time | Cooking Time | Calories |
|---|---|---|---|---|---|
| Soup, Appetizer | Thai | 4 servings | 15 minutes | 15 minutes | 120 calories |
Ingredients:
For the Broth:
- 4 cups water
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 3-4 slices of galangal or ginger
- 3-4 kaffir lime leaves, torn
- 2-3 bird’s eye chilies, crushed (adjust to spice preference)
- 2-3 cloves garlic, crushed
- 1 small shallot, peeled and halved
- 1 tablespoon soy sauce
- 1 teaspoon tamarind paste
- 1 teaspoon sugar
- Salt to taste
For the Soup:
- 200g tofu
- 200g mushrooms, sliced
- 1 medium tomato, cut into wedges
- 1 small onion, sliced
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Instructions:
- In a pot, bring the water to a boil. Add lemongrass, galangal or ginger, kaffir lime leaves, bird’s eye chilies, garlic, and shallot. Allow it to simmer for 5-10 minutes to infuse the flavors.
- Add tofu and continue to simmer until the protein is cooked through.
- Stir in mushrooms, tomato, and onion. Cook until the vegetables are tender.
- Season the soup with soy sauce, tamarind paste, sugar, and salt. Adjust the seasonings to your taste.
- Remove the pot from heat and discard the lemongrass, galangal, kaffir lime leaves, and shallot.
- Serve the Tom Yum Soup hot, garnished with fresh cilantro leaves, and accompanied by lime wedges for an extra zing.
Enjoy the bold and refreshing flavors of this classic Thai soup!
Note: You can adjust the spice level by adding more or fewer bird’s eye chilies, depending on your heat preference.
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