Description
Tom Yum Kha Soup is a fragrant and spicy Thai soup featuring shrimp, aromatic herbs like lemongrass, kaffir lime leaves, and galangal, combined with creamy coconut milk and a balance of sour, salty, and spicy flavors. This comforting dish provides a perfect blend of fresh ingredients and rich broth that showcases classic Thai cuisine flavors.
Ingredients
Shrimp and Broth Ingredients
- 20 oz whole shrimps (with heads and shells)
- 3 stalks lemongrass (minced or 3 tablespoons lemongrass paste from a tube)
- 4 Thai bird's eye chilies (smashed or Serrano chilies/red pepper flakes as substitute)
- 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
Soup Ingredients
- 1 medium onion (cut into ½ inch thick wedges)
- 8 oz oyster mushrooms (sliced)
- 2 tomatoes (cut into wedges)
- 2 tsp sugar
- 6 tbsp fish sauce
- 5 tbsp lime juice
- 3 tbsp Thai roasted chili paste
- ⅔ cup coconut milk
- ½ cup fresh coriander/cilantro leaves (for garnish)
Instructions
- Prepare Shrimp: Remove the shells and heads from the shrimp, reserving the shells and heads for broth preparation. Set the peeled shrimp meat aside for later use.
- Make Broth: In a large pot, combine shrimp heads and shells with minced lemongrass, smashed bird’s eye chilies, smashed garlic, torn kaffir lime leaves, sliced galangal, low sodium chicken broth, and water.
- Simmer Broth: Bring the mixture to a boil, then reduce the heat and simmer gently for 10 minutes to extract all flavors into the broth.
- Strain Broth: Pour the broth through a fine strainer to remove all solids, keeping only the clear, flavorful liquid.
- Add Vegetables: Return the strained broth to the pot, then add onion wedges and sliced oyster mushrooms. Simmer for about 3 minutes to soften the vegetables.
- Add Tomatoes: Stir in the tomato wedges and cook for an additional minute to slightly soften without losing shape.
- Cook Shrimp: Add the reserved shrimp meat and cook for 2 minutes until shrimp turns pink and opaque, indicating it is cooked through.
- Season Soup: Stir in sugar, fish sauce, Thai roasted chili paste, coconut milk, and lime juice. Simmer for 1 more minute to blend all flavors evenly.
- Serve: Ladle the hot soup into bowls, garnish with fresh coriander/cilantro leaves, and serve immediately for the best flavor experience.
Notes
- Using fresh galangal provides the authentic flavor, but fresh ginger can be substituted if unavailable, though it changes the final taste slightly.
- If Thai bird's eye chilies are not available, Serrano chilies or red pepper flakes can substitute to achieve desired heat.
- Keep the shrimp shells and heads to make the broth richer and more flavorful.
- Adjust the amount of chili paste and lime juice to balance spiciness and sourness according to personal preference.
- For a vegetarian option, substitute shrimp with tofu and use vegetable broth instead of chicken broth, and omit fish sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
