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Tom Yum Kha Soup Recipe

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4.3 from 82 reviews

This vibrant Tom Yum Kha Soup recipe combines aromatic herbs and spices with succulent shrimp to create a flavorful and comforting Thai classic. The broth is infused with lemongrass, kaffir lime leaves, galangal, and chilies, balanced with creamy coconut milk and tangy lime juice. Perfect for a warming lunch or dinner, this soup offers a spicy, sour, and slightly sweet flavor profile characteristic of authentic Thai cuisine.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Seafood

  • 20 oz whole shrimps (with heads and shells)

Broth Base

  • 3 stalks lemongrass (minced, or 3 tablespoons lemongrass paste if fresh is unavailable)
  • 4 Thai bird’s eye chilies (smashed; Serrano chilies or red pepper flakes as substitutes)
  • 6 garlic cloves (smashed)
  • 10 kaffir lime leaves (torn)
  • 1 piece galangal (sliced; fresh ginger can be substituted)
  • 1 cup low sodium chicken broth
  • 5 cups water

Vegetables & Herbs

  • 1 medium onion (cut into ½ inch thick wedges)
  • 8 oz oyster mushrooms (sliced)
  • 2 tomatoes (cut into wedges)
  • ½ cup fresh coriander/cilantro leaves (for garnish)

Seasonings & Others

  • 2 tsp sugar
  • 6 tbsp fish sauce
  • 5 tbsp lime juice
  • 3 tbsp Thai roasted chili paste
  • ⅔ cup coconut milk

Instructions

  1. Prepare Shrimp: Remove the shells and heads from the shrimp carefully, reserving the shells and heads to enhance the broth flavor. Set the peeled shrimp meat aside for later use.
  2. Make Broth: In a large pot, combine the reserved shrimp heads and shells with minced lemongrass, smashed Thai bird’s eye chilies, garlic, torn kaffir lime leaves, sliced galangal, chicken broth, and water.
  3. Simmer Broth: Bring this mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes. This process extracts deep flavors from the shrimp shells and aromatic herbs.
  4. Strain Broth: Carefully pour the broth through a fine strainer to remove all solids, keeping the clear, fragrant liquid for the soup base.
  5. Cook Vegetables: Return the strained broth to the pot. Add the onion wedges and sliced oyster mushrooms, simmering them for about 3 minutes until tender.
  6. Add Tomatoes: Stir in the tomato wedges and cook for an additional minute, allowing them to soften slightly and release their juices.
  7. Cook Shrimp: Add the peeled shrimp meat to the pot and cook for 2 minutes or until the shrimp turns pink and opaque, indicating it is cooked through.
  8. Season Soup: Mix in the sugar, fish sauce, Thai roasted chili paste, coconut milk, and lime juice. Stir well and simmer for 1 more minute to blend all flavors harmoniously.
  9. Serve: Ladle the hot soup into bowls, garnish with fresh coriander leaves, and serve immediately to enjoy the authentic Thai flavors.

Notes

  • You can substitute galangal with fresh ginger but expect a slightly different flavor profile.
  • Adjust chili quantity according to your spice tolerance; Thai bird’s eye chilies are very spicy.
  • Using shrimp shells and heads in the broth adds richness and depth to the soup.
  • Lemongrass paste is a convenient alternative if fresh lemongrass stalks are unavailable.
  • Ensure not to overcook the shrimp to maintain a tender texture.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://allyumcooks.com/tom-yum-kha-soup-recipe/