Description
Make classic Thai hot and sour shrimp soup with fresh herbs for an authentic flavor.
Ingredients
Scale
- 4 cups chicken or vegetable broth
- 1 pound raw shrimp, peeled and deveined
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 4 slices galangal (or ginger if galangal is unavailable)
- 5 kaffir lime leaves, torn
- 2-3 Thai chilies, crushed (adjust to heat preference)
- 1/2 cup straw mushrooms or button mushrooms, halved
- 2 tablespoons fish sauce
- 2 tablespoons lime juice, freshly squeezed
- 1 teaspoon sugar
- 1/4 cup cilantro, chopped, for garnish
- (Optional for creamy version: 1/4 cup evaporated milk or coconut milk)
- (For Vegan/Vegetarian alternative: Substitute shrimp with 1 cup firm tofu cubes and use vegetable broth; substitute fish sauce with soy sauce or vegan fish sauce)
Instructions
- Combine broth, lemongrass, galangal, kaffir lime leaves, and crushed chilies in a medium pot. Bring to a boil over medium-high heat.
- Reduce heat and simmer for 10 minutes to infuse the broth with the aromatics.
- Strain the broth to remove the lemongrass, galangal, and kaffir lime leaves, or leave them in for a more rustic presentation. Return the broth to the pot.
- Add mushrooms and cook until tender, about 3 minutes.
- Add the shrimp (or tofu for vegan option). Cook until the shrimp turn pink and opaque, about 2-3 minutes. Do not overcook.
- Remove the pot from the heat. Stir in the fish sauce, lime juice, and sugar. Taste and adjust seasoning—add more lime for sourness or fish sauce for saltiness.
- If using, stir in the evaporated milk or coconut milk now for a creamy Tom Yum Nam Khon.
- Ladle the soup into bowls. Garnish generously with fresh cilantro before serving.
Notes
- For the best flavor, gently bruise the lemongrass stalk with the back of a knife before adding it to the broth.
- Use fresh lime juice only; bottled juice changes the flavor profile significantly.
- If you prefer a clear soup (Tom Yum Nam Sai), skip the optional evaporated or coconut milk step.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Soup
- Method: Stovetop Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 150
- Sugar: 3
- Sodium: 650
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 22
- Cholesterol: 150