Tom Yam?? More like Tom YUMMMMM Soup!
Tom Yam Soup with Shrimp
This soup was a SHOCK! I was determined to try something new, had no idea what to expect and ended up loving it! It has this incredibly flavorful vegetable broth with these succulent shrimp that just soak up the herbs and spices. It has flavors that are salty, spicy, with a slight sourness. The trifecta of Thai cooking! This soup takes a bit of prep work, but comes together so easily and quickly. You can substitute the shrimp with beef, pork, or chicken or you could leave it vegetarian and it would still taste amazing. Bear with me, because I know the ingredient list is a bit long but you gotta believe me it will be worth it in the end!
A note about some ingredients: There may be a few new ingredients on this list but don’t be alarmed!! Let’s talk about them…
Galangal– AKA Thai Ginger. DO NOT SUBSTITUTE REGULAR GINGER. They are not interchangeable. Galangal has an earthy, citrusy flavor to Gingers subtle sweetness. You can look for it in the produce department of your local Asian Food Store or surprisingly on Amazon.
Kaffir Limes & Lime Leaves– Yes, they tase totally different from regular limes. Much more bitter than sour. Again, not interchangeable. The leaves have a nice flavor as well, and are mild enough to be used in a lot of Thai cooking. Look for them in your local Asian Grocery store in the produce or herb section. You can also buy them here. They freeze great, and you can use regular limes for the juice.
Thai Parsley– Check your local Asian Grocery. I couldn’t find this one on Amazon except in seed form and it’s rather temperamental to grow. It has more of a zing to it than regular parsley, similar to Cilantro. If you can’t find any, just leave it out and add an extra pinch of Cilantro.
Servings: One large bowl, or Two smaller cups
1 1/2 Cups Water
1 Stalk Lemongrass, sliced into 1 inch pieces
1/4 Cup Galangal, Sliced
2 Shallots, Chopped
1/4 Cup of Sliced Tomatoes
1/2 Cup Mushrooms, Sliced
1/2 Tbsp Tamarind Chili Paste
1-5 Crushed Bird Eye’s Chili Peppers (Depends how spicy you like it!)
2 Tbsp Fish Sauce or Soy Sauce
1/4 tsp Salt
1/2 tsp Sugar
5 Shrimp, Peeled and Deveined
1 Tbsp Spring Onion, Chopped
1 Tbsp Thai Parsley, Chopped
1 Stem Cilantro, Chopped
3 Kaffir Lime Leaves, Chopped
2 tsp Lime Juice
In a medium sauce pan over low-medium heat add Water, Lemongrass, Galangal, Shallots, Tomatoes, and Mushrooms to make a broth. Heat until boiling.
Add tamarind chili paste and bird’s eye chili peppers. Flavor with fish or soy sauce, salt and sugar. Add Shrimp.
Stir thoroughly and add the Spring Onion, Thai parsley, Cilantro, and Kaffir Lime Leaves.
Finally, add the Lime Juice. If not spicy enough, add more Bird’s Eye Peppers!
Do let me know if you try it out! I’d love to hear if you love it as much as I do!