Tom Yum Soup
Thai hot and sour soup built on lemongrass, lime, and fish sauce with swappable protein and vegetable slots. A broth-based soup finished with fresh herbs and lime juice, served hot.
Ingredients
Method
Cut lemongrass stalks into 2-inch pieces and lightly bruise with the side of a knife. Slice ginger into thin matchsticks. Mince garlic.
Heat broth in a large pot over medium-high heat until it begins to simmer.
Add lemongrass, ginger, and garlic; simmer for 3 minutes until fragrant.
Whisk in red curry paste until fully dissolved, then add fish sauce and stir to combine.
Add protein to the soup and simmer for 4–6 minutes, depending on thickness and type (shrimp cooks in 3–4 minutes; chicken or mushroom may take longer).
Add chopped vegetable component and simmer for 2–3 minutes until just tender.
Taste the broth and adjust seasoning with more fish sauce if needed.
Remove from heat and squeeze lime juice into the pot; gently fold in cilantro and mint.
Ladle soup into bowls and top each portion with sliced green onion and red pepper flakes if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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