|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.
- 3 to 4 cups chicken stock
- 1 stalk lemongrass (lower 1/3 finely minced and upper part kept whole)
- 3 cloves garlic (minced)
- 1/2 teaspoon dried crushed chili or to taste
- 3 makrut lime leaves (available fresh or frozen at Asian food stores)
- 1/2 to 3/4 cup fresh shiitake mushrooms (sliced thinly)
- 12 to 14 medium or large raw shrimp (shelled)
- 1 green and/or red bell pepper (sliced)
- Optional: a handful of cherry tomatoes
- 1/2 can coconut milk or to taste
- 2 tablespoons fish sauce
- Optional: 1 teaspoon brown sugar or a squeeze of lime juice
- Garnish: 1/3 cup fresh coriander (roughly chopped)
Gather the ingredients.
Pour chicken stock into a deep cooking pot 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 shrimp are pink and plump.
Turn down the heat to low and add coconut milk and fish sauce. Taste-test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 teaspoon brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer or creamier, or if it's too spicy for your taste.
Serve in bowls with fresh coriander sprinkled over.
- Spoon the soup over steamed white rice, which is how the dish is traditionally eaten in Thailand.
- Use a gentle hand when stirring coconut milk to avoid clumping or curdling. Avoid bringing the coconut milk to a full boil.
- If you can't find makrut lime leaves, use fresh lime juice instead. It will alter the taste slightly.
- 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.