Authentic Thai Tom Yum Soup with Bold Flavors

Ingredients:

4 cups chicken or vegetable broth
1 stalk lemongrass, smashed and cut into 2-inch pieces
3-4 kaffir lime leaves, torn into pieces
3-4 Thai bird’s eye chilies, smashed (adjust to spice preference)
1 small onion, sliced
2-3 thin slices of galangal (or ginger as a substitute)
1 cup mushrooms, sliced (shiitake, oyster, or button mushrooms)
1 medium tomato, quartered
200g shrimp, peeled and deveined
1 tablespoon fish sauce
1 tablespoon lime juice
1 teaspoon sugar
1/4 cup fresh cilantro, chopped
Optional: Thai chili paste (Nam Prik Pao) for extra depth of flavor

Directions:

In a large pot, bring the chicken or vegetable broth to a boil over medium heat.
Add the lemongrass, kaffir lime leaves, bird’s eye chilies, onion, and galangal (or ginger) to the pot. Let it simmer for 5-10 minutes to infuse the broth with the aromatic flavors.
Add the mushrooms and tomato to the pot. Continue simmering for another 5 minutes.
Add the shrimp, fish sauce, lime juice, and sugar. Let the soup simmer until the shrimp turns pink and cooked through, about 3-4 minutes.
Taste the soup and adjust the seasoning, adding more fish sauce, lime juice, or sugar as needed.
Remove from heat and discard the lemongrass, lime leaves, and galangal slices.
Ladle the soup into bowls and garnish with fresh cilantro. Optionally, add a spoonful of Thai chili paste for extra flavor.
Serve hot and enjoy!