|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 26g||129%|
|Total Carbohydrate 68g||25%|
|Dietary Fiber 10g||37%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Aside from being the most famous of all Thai soups, Tom Yum offers many health benefits due to its potent combination of herbs and spices. With its collection of ingredients like lemongrass, garlic, lime leaves, and coriander, this Thai favorite is said to have both immune-boosting and anti-inflammatory properties. Making it a wonderful go-to option when fighting off a cold or stomach ailments.
This version of the soup includes coconut milk (which officially makes it "Tom Khaa"), adding both richness and flavor while still keeping the soup super healthy. Spoon the soup over steamed white rice if you like; this is how the dish is traditionally eaten in Thailand.
- 1 stalk lemongrass
- 3 to 4 cups chicken stock
- 3 cloves garlic (minced)
- 1/2 teaspoon dried crushed chili (or to taste)
- 3 makrut lime leaves
- 1/2 to 3/4 cup fresh shiitake mushrooms (sliced thinly)
- 12 to 14 medium or large raw shrimp (shelled)
- 1 green or red bell pepper (sliced)
- Optional: 1 handful cherry tomatoes
- 1/2 (13.5-ounce) can coconut milk (or to taste)
- 2 tablespoons fish sauce
- Garnish: sprig fresh cilantro (roughly chopped)
Gather the ingredients.
Prepare the lemongrass: Finely mince the lower third of the stalk and keep the upper part whole.
In a deep cooking pot, pour the chicken stock and turn heat to medium-high. Add prepared lemongrass to the pot, including upper parts of the stalk you didn't mince. Boil 5 to 6 minutes, or until fragrant.
Reduce heat slightly to achieve a nice simmer. Add garlic, chili, lime leaves, and mushrooms to broth. Continue simmering for another 5 minutes.
Add shrimp, bell pepper, and cherry tomatoes (if using). Simmer 5 to 6 minutes, or until the shrimp are pink and plump.
Turn down the heat to low and add coconut milk and fish sauce. Taste-test and adjust as needed.
Serve in bowls with fresh cilantro sprinkled over as a garnish. Enjoy.
How to Adjust the Soup to Taste
One key to this soup is to adjusting it to suit your taste. After the coconut milk and fish sauce are added, test it, and make the following additions if needed:
- To make it spicier, add a little more chili.
- Rather than salt, add fish sauce for a saltier soup.
- Add a squeeze of lime if it's too salty.
- If it's too sour, add 1 teaspoon brown sugar.
- Make the soup richer or creamier by adding more coconut milk. This also fixes a soup that's too spicy.
- Makrut lime leaves are available fresh or frozen at Asian food stores.
- If you can't find makrut lime leaves, use fresh lime juice instead. It will alter the taste slightly.
- Use a gentle hand when stirring coconut milk to avoid clumping or curdling. Avoid bringing the coconut milk to a full boil.
- Vegetarian version: Use vegan fish sauce, eliminate the shrimp, and substitute vegetable stock for the chicken stock.
- Chicken variation: Add bite-sized pieces of chicken breast instead of the shrimp.
- Version without coconut milk: Coconut milk is optional in this tom yum kung recipe.