Tom Yum Soup

This is the clear version of the traditional hot and sour Thai soup. You can sub in any protein you wish to fit your tastes. Serve with white rice to soak up extra broth.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 291 Calories

Ingredients

• 2 tablespoons white sugar
• 1 bunch fresh cilantro, chopped
• 2 quarts chicken broth
• 5 cloves garlic, crushed
• 1 (1 inch) piece galangal, thinly sliced
• 10 makrut lime leaves, torn in half
• 10 Thai chile peppers, seeded and minced
• 4 stalks lemongrass
• 1 ½ pounds raw shrimp, deveined
• ½ pound fresh oyster mushrooms, stemmed and sliced
• 2 medium white onions, cut into large slices
• 2 Roma tomatoes, cored and chopped
• ½ cup fish sauce, or more to taste
• ½ cup fresh lime juice, or more to taste

Recipe Instructions

Step 1

Bring broth to a boil in a large pot.

Step 2

Remove the outermost leaf from each stalk of lemongrass. Pound stalks to release flavor; cut into 1-inch lengths. Add the lemongrass, Thai chiles, garlic, lime leaves, and galangal to the broth. Cover and boil for 10 minutes.

Step 3

Reduce heat and add shrimp, mushrooms, onions, and tomatoes to the broth. Boil for 3 minutes. Add fish sauce and sugar; cook for 2 minutes more and remove from heat. Stir in cilantro and lime juice.