Tom Yum Soup - Bangkok Style

Name: Tom Yum Soup - Bangkok Style
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 4 cups chicken or vegetable broth; 1 stalk lemongrass, smashed and cut into 2-inch pieces; 3-4 kaffir lime leaves; 3 slices galangal or ginger; 200g shrimp, peeled and deveined; 200g mushrooms, sliced; 2-3 Thai bird's eye chilies, sliced (adjust to taste); 2 tablespoons fish sauce; 1-2 tablespoons lime juice; 1 teaspoon sugar; Fresh cilantro leaves for garnish; Optional: cherry tomatoes, tofu, or other vegetables

45 min · Medium · 4 servings

A vibrant and spicy Thai soup packed with bold flavors and fresh herbs, perfect for warming up any meal.

Ingredients

4 cups chicken or vegetable broth→make it yourself

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

3-4 kaffir lime leaves

3 slices galangal or ginger

200g shrimp, peeled and deveined

200g mushrooms, sliced

2-3 Thai bird's eye chilies, sliced (adjust to taste)

2 tablespoons fish sauce

1-2 tablespoons lime juice

1 teaspoon sugar

Fresh cilantro leaves for garnish

Optional: cherry tomatoes, tofu, or other vegetables→

Tap an ingredient to explore it

Method

Bring the broth to a boil in a large pot.

Add lemongrass, kaffir lime leaves, and galangal; simmer for 10 minutes to infuse flavors.

Remove lemongrass and lime leaves.

Add mushrooms and cook for 5 minutes.

Add shrimp and cook until pink, about 3-4 minutes.

Season with fish sauce, lime juice, and sugar, adjusting to taste.

Serve hot, garnished with fresh cilantro.

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