The Best Spicy Thai Soup (Authentic Tom Yum)

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option while chicken is more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a gluten-free alternative, while salt is a basic substitute.

galangal

🥗Healthier: ginger

💰Cheaper: ginger

Ginger is more widely available and offers a similar flavor profile.

kaffir lime leaves

🥗Healthier: lime zest

💰Cheaper: lime zest

Lime zest can mimic the citrus aroma when kaffir lime leaves are unavailable.

Prepare tamarind by placing 90 grams of tamarind paste in a bowl and pouring over 120 milliliters of boiling water.

Stir the tamarind and let it sit for a few minutes, then stir again until smooth and pass through a mesh strainer.

In a wok, heat 295 milliliters of vegetable oil over medium heat, add 50 grams of thinly sliced garlic, and fry until golden brown.

Remove the garlic from the oil and drain on paper towels.

Add 100 grams of thinly sliced shallots to the oil and fry until golden brown, then remove and drain.

Add 50 grams of de-seeded dried puya or arbol chilies to the oil and fry for 20-30 seconds until fragrant, then remove and drain.

Process 25 grams of dried shrimp in a food processor until fine, then add the fried garlic, shallots, and chilies and blend until slightly crumbly.

In the wok, add the shrimp powder and stir-fry until fragrant, then add 150 grams of crushed palm sugar and stir until dissolved.

Stir in the chili mixture and 90 grams of fish sauce, then let simmer until slightly thickened, then set aside to cool.

In a medium stock pot, add shrimp heads and shells and cover with 830 milliliters of water, bring to a boil, then reduce to a simmer for 10 minutes.

Strain the shrimp stock and prepare a sachet with 2 stalks of sliced lemongrass and a 2-inch knob of sliced galangal, tied with kitchen twine.

In a small stock pot, heat vegetable oil and sauté 2 heads of mini beech mushrooms and 2 sliced king oyster mushrooms for 3 minutes, then remove.

Add 80 grams of the non-prick pow, 5 cloves of thinly sliced garlic, and 5 thinly sliced Thai chilies to the pot and sauté until fragrant.

Add the sachet and the shrimp stock, followed by 7 kaffir lime leaves, and bring to a light simmer for 15 minutes.

Add the sautéed mushrooms back to the pot and then add the peeled and deveined shrimp, cooking for 2-3 minutes until cooked through.

Remove the sachet and squeeze any juices into the soup, then add 55 grams of fish sauce, 38 grams of lime juice, and 42 grams of palm sugar, adjusting seasoning to taste.

Optionally add half a bunch of cilantro and Thai basil to steep in the broth before serving.

Serve the soup in bowls, optionally adding oil from the non-prick pow or chili oil, and garnish with fresh cilantro leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens