Tom Yum Soup

Core Ingredients

• 2 cloves garlic, minced

• 1 teaspoon sugar

• 2 tablespoons fish sauce (adds savory depth; can use soy sauce for a vegetarian option)

• 4 cups chicken broth (or vegetable broth for a vegetarian option)

• 1 stalk lemongrass, cut into 2-inch pieces and smashed

• 3-4 kaffir lime leaves, torn into pieces

• 2-3 Thai bird’s eye chilies, smashed (adjust based on spice preference)

• 1-inch piece of galangal (or ginger), sliced

• 1/2 lb shrimp or chicken, peeled and deveined

• 1 cup mushrooms, sliced (shiitake or white mushrooms work well)

• 1 tablespoon lime juice (adjust to taste)

• 1-2 teaspoons Thai chili paste (Nam Prik Pao)(optional for extra heat and flavor)

For Garnish and Serving

• Fresh cilantro, chopped

• Fresh lime wedges

Instructions

Step 1: Prepare the Broth

1. In a large pot, pour in the chicken or vegetable broth and bring it to a gentle boil over medium heat.

2. Add the smashed lemongrass, torn kaffir lime leaves, smashed bird’s eye chilies, sliced galangal, and minced garlic.

3. Reduce the heat to a simmer, allowing the aromatic herbs to infuse the broth. Let it cook for 5-7 minutes.

Step 2: Add Mushrooms and Protein

1. Add the sliced mushrooms to the broth and let them cook for about 2 minutes.

2. Carefully add the shrimp or chicken to the pot, and cook for 3-5 minutes, or until the shrimp turn pink and are fully cooked (or until the chicken is tender).

Step 3: Season the Soup

1. Add the fish sauce, lime juice, and sugar to the pot.

2. If you want additional heat and depth, stir in 1-2 teaspoons of Thai chili paste (Nam Prik Pao).

3. Taste the soup and adjust the seasoning with extra lime juice or fish sauce to reach your preferred balance of spicy, sour, and salty flavors.

Step 4: Serve

1. Remove the lemongrass and galangal piecesfrom the pot to prevent bitterness.

2. Ladle the soup into serving bowls.

3. Garnish with freshly chopped cilantro.

4. Optionally, serve with lime wedges for extra sourness.