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Flavorful Tom Yum Soup Recipe Easy Homemade Hot and Sour Shrimp Soup

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A quick and easy homemade Tom Yum soup featuring shrimp, fresh herbs, and a perfect balance of hot, sour, and savory flavors. Ready in under 30 minutes, this comforting Thai classic is perfect for busy weeknights or cozy meals.

Ingredients

Scale
  • 1 pound (450g) medium shrimp, peeled and deveined (fresh or thawed frozen shrimp)
  • 4 cups (1 liter) chicken or vegetable broth (homemade or low-sodium store-bought)
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 4–5 kaffir lime leaves, torn (or a splash of lime zest as substitute)
  • 2-inch piece galangal, sliced thin (or ginger as a substitute)
  • 2–3 Thai bird’s eye chilies, sliced (adjust to heat preference)
  • 2 medium shallots, sliced thin
  • Juice of 2 limes
  • 3 tablespoons fish sauce
  • 1 cup straw mushrooms or button mushrooms, sliced (optional)
  • A handful cilantro, chopped (for garnish)
  • 2 stalks green onions, sliced
  • 1 medium tomato, quartered
  • Pinch of sugar (optional)

Instructions

  1. Prep the aromatics: Bruise lemongrass stalks with the back of a knife and cut into 2-inch pieces. Tear kaffir lime leaves into smaller pieces. Slice galangal thinly.
  2. Build the broth: Bring chicken or vegetable broth to a gentle boil in a pot. Add lemongrass, kaffir lime leaves, galangal, sliced shallots, and bird’s eye chilies. Simmer uncovered for about 10 minutes.
  3. Add mushrooms and tomatoes: Toss in mushrooms and quartered tomatoes. Simmer for another 5 minutes until mushrooms are tender and tomatoes soften.
  4. Cook the shrimp: Add peeled shrimp to the broth and cook for 3-4 minutes until shrimp turn pink and curl up. Avoid overcooking.
  5. Season the soup: Turn off heat and stir in fish sauce, fresh lime juice, and a pinch of sugar if desired. Taste and adjust seasoning as needed.
  6. Final touches: Remove lemongrass and galangal pieces if preferred. Garnish with chopped cilantro and green onions before serving.

Notes

Use fresh lemongrass and kaffir lime leaves for authentic flavor. Do not overcook shrimp to avoid rubbery texture. Adjust heat by varying bird’s eye chilies. Taste and balance salty, sour, and spicy flavors at the end. Optionally strain broth for smoother texture. For gluten-free, verify fish sauce or substitute with coconut aminos.

Nutrition

Keywords: Tom Yum, Thai soup, shrimp soup, hot and sour soup, easy Thai recipe, homemade soup, quick soup, spicy soup

Find it online: https://cooksybite.com/flavorful-tom-yum-soup-recipe-easy-homemade-hot-and-sour-shrimp-soup/