Easy Tom Yum Soup (Clear or Creamy)
A bold, spicy, and tangy Thai soup made with fragrant herbs, shrimp, and a rich broth—easily customizable as clear or creamy Tom Yum.
Ingredients
- 6 large shrimp peeled and deveined
- 2 cups water or chicken broth
- 1 stalk lemongrass smashed and cut into 2-inch pieces
- 3 kaffir lime leaves torn slightly
- 4 slices galangal or ginger if unavailable
- 2 Thai bird’s eye chilies sliced (adjust for spice preference)
- 1 small tomato quartered
- ½ cup mushrooms straw or oyster preferred
- 1 tablespoon fish sauce or soy sauce for vegetarian
- 1 teaspoon sugar
- 2 tablespoons fresh lime juice
- ½ teaspoon chili paste optional, for extra heat
- ¼ cup evaporated milk or coconut milk for creamy version
- Fresh cilantro for garnish
Instructions
- Prepare the broth: In a pot, bring the water or chicken broth to a simmer over medium heat. Add the smashed lemongrass, lime leaves, galangal, and chilies. Let them infuse the broth for about 5 minutes.
- Add vegetables and seasoning: Stir in the tomatoes, mushrooms, fish sauce, and sugar. Let it simmer for another 5 minutes until the flavors blend.
- Add the shrimp: Drop the shrimp into the soup and let them cook for 2-3 minutes until pink and opaque.
- Make it creamy (if desired): For a creamy version, stir in evaporated milk or coconut milk and let it heat through for another minute.
- Finish with lime juice: Remove the pot from heat and stir in the fresh lime juice.
- Serve and enjoy: Ladle the soup into bowls, garnish with fresh cilantro, and serve hot!