Authentic Thai Tom Yum Soup with Shrimp and Herbs

Ingredients

• 1 lb (450g) raw shrimp, peeled and deveined
• 4 cups water or chicken broth
• 2 stalks lemongrass, cut into 2-inch pieces and smashed
• 5 slices fresh galangal (or ginger if unavailable)
• 5 kaffir lime leaves, torn
• 2 Thai chilies, smashed (adjust to taste)
• 200g mushrooms, sliced (straw or button mushrooms)
• 2 medium tomatoes, quartered
• 3 tbsp fish sauce (or to taste)
• 1 tbsp lime juice (or more to taste)
• 1 tsp sugar
• Fresh cilantro for garnish
• Optional: 1/4 cup evaporated milk or coconut milk for a creamy version

Instructions

1. Bring the water or broth to a boil in a medium saucepan. Add lemongrass, galangal, kaffir lime leaves, and chilies. Simmer for 5–10 minutes to infuse the broth.

2. Add mushrooms and tomatoes. Cook for about 5 minutes until just tender.

3. Add shrimp and cook until they turn pink and opaque, about 2–3 minutes.

4. Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning as needed.

5. For a creamy version, stir in evaporated milk or coconut milk just before serving.

6. Ladle into bowls, garnish with fresh cilantro, and serve hot.

Notes

• Galangal and kaffir lime leaves are essential for authentic flavor; check Asian grocery stores
• Use chicken or tofu instead of shrimp for variation
• For vegetarian, replace fish sauce with soy sauce and use vegetable broth
• Tom Yum is best enjoyed fresh but can be refrigerated for up to 2 days