Tom Yum soup (Hot and Sour Thai soup) is one of my favorite soups. It offers such a great number of distinct flavors which complement each other beautifully. I love the fresh ginger, lime, lemongrass, and cilantro flavors contrasting with the spiciness of the red chilis!
I order Tom Yum soup out almost every time I eat at a Thai restaurant and was pleasantly surprised by how easy it was to make this recipe and how much it tasted like what I have when out.
- 2 cans College Inn chicken or vegetable broth
- 1 cup water
- 1 tablespoon of Better than Bouillion Fish stock
- 2 stalks fresh lemongrass, or 1 tablespoon lemongrass paste
- 1-inch piece fresh ginger, grated (another 1/2 inch, sliced)
- 2 red chiles, sliced
- 2 tablespoons fish sauce
- 1 1/2 teaspoons sugar
- 1 large shitake mushroom, sliced or 6-8 button mushrooms cut in half
- 1 pound large shrimp, peeled with tails on
- 2-3 tablespoons lime juice
- 4 green onions, sliced
- 1 handful fresh cilantro, chopped
- Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass paste, ginger, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
- Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour.