Tom Yum Soup with Shrimp

Name: Tom Yum Soup with Shrimp
Cook time: 20 min
Yield: 4 servings
Ingredients: 15 ml neutral oil for sautéing; 1 medium shallot thinly sliced; 3 cloves garlic smashed; 3 whole bird's eye chilies lightly crushed; 1200 ml water for broth; 3 stalks lemongrass trimmed, bruised, and cut into 7 cm pieces; 20 g galangal sliced; 6 leaves kaffir lime leaves lightly torn; 200 g mushrooms sliced; 1 medium tomato cut into wedges; 450 g shrimp peeled and deveined; 20 ml fish sauce divided; 30 ml lime juice divided; 1 g salt divided, to taste; 5 g sugar optional, to balance acidity; 15 g cilantro leaves and tender stems, chopped; 10 ml fish sauce divided; 15 ml lime juice divided; 1 g salt divided, to taste; 200 g jasmine rice cooked for serving, optional

A home-kitchen version of tom yum built on a lemongrass and ginger broth with shrimp, mushrooms, tomatoes, lime, and cilantro. It uses a straightforward simmer, then finishes with lime juice and fish sauce for brightness and saltiness. Serve hot with jasmine rice on the side if desired.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

15 ml neutral oil for sautéing
1 medium shallot thinly sliced
3 cloves garlic smashed
3 whole bird's eye chilies lightly crushed
1200 ml water for broth
3 stalks lemongrass trimmed, bruised, and cut into 7 cm pieces
20 g galangal sliced
6 leaves kaffir lime leaves lightly torn
200 g mushrooms sliced
1 medium tomato cut into wedges
450 g shrimp peeled and deveined
20 ml fish sauce divided
30 ml lime juice divided
1 g salt divided, to taste
5 g sugar optional, to balance acidity
15 g cilantro leaves and tender stems, chopped
10 ml fish sauce divided
15 ml lime juice divided
1 g salt divided, to taste
200 g jasmine rice cooked for serving, optional

Instructions

Heat the oil in a 5 L soup pot over medium heat. Add the shallot, garlic, and chilies and cook briefly, stirring, until fragrant but not browned, about 1 minute. The aromatics smell fragrant and the shallot turns glossy, not browned.
Add the water, lemongrass, galangal, and kaffir lime leaves. Bring to a simmer over medium-high heat, then lower the heat and simmer for 10 minutes to infuse the broth. The broth smells strongly of lemongrass and lime leaf and tastes aromatic, not raw.
Add the mushrooms and tomato. Simmer for 4 minutes, until the mushrooms soften and the tomato begins to break down. The mushrooms are tender at the edges and the tomato has started to release juice.
Add the shrimp and simmer gently for 2 to 3 minutes, just until the shrimp turn pink and curl into a loose C shape. Do not boil hard. The shrimp are opaque and pink throughout, with firm but tender texture.
Stir in 20 ml of the fish sauce, 30 ml of the lime juice, and 1 g of the salt. Taste the broth and add the remaining fish sauce, lime juice, salt, and the sugar if needed to sharpen or smooth the balance. The broth tastes spicy, sour, and savory, with brightness coming through after the seasoning adjustment.
Turn off the heat and stir in the cilantro. Ladle into bowls and serve hot, with the optional cooked jasmine rice alongside if using. The cilantro stays green and fragrant, and the soup is served steaming hot.