Tom Yum Soup Recipe

Chicken broth: The base of the soup, providing a rich and savory flavor.

Mushrooms: Adds a hearty texture and absorbs the flavors of the soup.

Lemongrass: Imparts a citrusy aroma and flavor, essential for authentic Tom Yum.

Galangal: A root similar to ginger, but with a more peppery and pine-like flavor.

Kaffir lime leaves: Adds a unique citrusy fragrance and flavor to the soup.

Fish sauce: Provides a salty and umami depth to the soup.

Lime juice: Adds a tangy and refreshing sourness.

Red chili peppers: Brings the heat and spice to the soup.

Shrimp: The main protein, adding a sweet and delicate flavor.

Cherry tomatoes: Adds a slight sweetness and acidity.

Coconut milk: Adds creaminess and balances the spiciness.

Cilantro: Used as a garnish to add a fresh and herbaceous note.

When preparing lemongrass, use the back of a knife to gently bruise the stalks before cutting them into pieces. This helps release the essential oils and enhances the flavor of the soup.

• chicken broth - Substitute with vegetable broth: For a vegetarian option, vegetable broth provides a similar savory base.

• mushrooms - Substitute with tofu: Tofu can add a similar texture and absorb the flavors of the soup well.

• lemongrass - Substitute with lemon zest: Lemon zest can provide a similar citrusy aroma and flavor.

• galangal - Substitute with ginger: Ginger has a similar spicy and aromatic quality, though it is slightly less pungent.

• kaffir lime leaves - Substitute with lime zest: Lime zest can mimic the citrusy notes of kaffir lime leaves.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, making it suitable for vegetarians.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar tangy acidity.

• red chili peppers - Substitute with red pepper flakes: Red pepper flakes can provide a similar level of heat.

• shrimp - Substitute with chicken breast: Chicken breast can be used for a non-seafood alternative, offering a similar protein content.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and size.

• coconut milk - Substitute with evaporated milk: Evaporated milk can provide a creamy texture, though it lacks the coconut flavor.

• cilantro - Substitute with parsley: Parsley can offer a fresh, herbaceous note similar to cilantro.

• Allow the Tom Yum Soup to cool to room temperature before storing. This helps prevent condensation, which can affect the texture and flavor of the soup.

• Transfer the cooled soup into airtight containers. Glass containers are ideal as they do not absorb odors and are easy to clean. Make sure to leave some space at the top of the container to allow for expansion if you plan to freeze the soup.

• Label the containers with the date of preparation. This helps you keep track of how long the soup has been stored and ensures you consume it while it's still fresh.

• Store the soup in the refrigerator if you plan to consume it within 3-4 days. The shrimp and coconut milk can spoil quickly, so it's best to consume the soup within this timeframe.

• For longer storage, place the airtight containers in the freezer. The Tom Yum Soup can be frozen for up to 2-3 months. Freezing helps preserve the flavors and nutrients of the soup.

• When ready to reheat, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor of the soup.

• Reheat the soup on the stovetop over medium heat. Stir occasionally to ensure even heating. Avoid boiling the soup as this can cause the shrimp to become rubbery and the coconut milk to separate.

• If the soup appears too thick after reheating, add a splash of chicken broth or coconut milk to achieve the desired consistency. Adjust the seasoning with a bit of fish sauce or lime juice if needed.

• Garnish with fresh cilantro before serving to enhance the flavor and presentation of the Tom Yum Soup.

• For stovetop reheating:

  1. Pour the leftover Tom Yum Soup into a pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup begins to simmer, reduce the heat to low and let it warm through for about 5-7 minutes.
  4. Check that the shrimp and vegetables are heated thoroughly before serving.

• For microwave reheating:

  1. Transfer the Tom Yum Soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. If the soup is not hot enough, continue to heat in 30-second intervals, stirring in between, until the desired temperature is reached.

• For reheating in a slow cooker:

  1. Pour the leftover Tom Yum Soup into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Allow the soup to heat for about 1-2 hours, stirring occasionally.
  4. Once the soup is heated through, switch the slow cooker to the warm setting until ready to serve.

• For reheating in an oven:

  1. Preheat the oven to 350°F (175°C).
  2. Transfer the Tom Yum Soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-30 minutes, stirring halfway through.
  5. Check that the soup is heated thoroughly before serving.

• Pot: A large vessel used to bring the chicken broth to a boil and simmer the ingredients.

• Knife: Essential for slicing mushrooms, chopping chili peppers, and cutting lemongrass into pieces.

• Cutting board: A surface to safely chop and slice all the ingredients.

• Measuring cups: Used to measure the chicken broth, coconut milk, and other liquid ingredients accurately.

• Measuring spoons: Necessary for measuring the fish sauce and lime juice.

• Stirring spoon: Used to stir the soup and ensure all ingredients are well mixed.

• Ladle: Useful for serving the soup into bowls.

• Tongs: Handy for adding and removing shrimp from the pot.

• Serving bowls: For presenting the finished Tom Yum Soup.

• Cilantro chopper: A tool to finely chop the cilantro for garnishing.

Prep ingredients ahead: Chop mushrooms, lemongrass, and chili peppers in advance to save time during cooking.

Use pre-made broth: Opt for store-bought chicken broth to cut down on preparation time.

Quick shrimp prep: Buy shrimp that are already peeled and deveined.

Simmer efficiently: Use a lid to bring the broth to a boil faster and maintain heat.

Batch cook: Double the recipe and freeze half for a quick meal later.

One-pot method: Cook everything in one pot to minimize cleanup time.