Hey, foodies! As an American woman who loves exploring global cuisines, Thai food has always been a top favorite, and Tom Yum Soup is an absolute gem.
To start this delicious journey, I gather the essential ingredients. I need fresh lemongrass stalks, which I smash a bit to release their fragrant oils. Then there’s galangal, a root similar to ginger but with a unique flavor. I peel and slice it thinly. Kaffir lime leaves are also a must – these add that distinct citrusy aroma. For the spiciness, I have Thai chilies. I usually start with a couple and adjust according to my heat tolerance.
I begin by heating a pot of water and adding the lemongrass, galangal, and kaffir lime leaves. Let this simmer for a good 5 – 7 minutes to really infuse the water with those amazing flavors. Then, I add in some sliced mushrooms. I love using a combination of shiitake and straw mushrooms for their different textures. Next comes the protein. I often choose shrimp. I peel and devein them, and add them to the pot when the mushrooms have started to cook a bit. The shrimp turn a beautiful pink color as they cook.
For the tangy element, I squeeze in the juice of fresh limes. And to give it that rich and savory depth, I add fish sauce. A little bit goes a long way. Now, it’s time for the tomatoes. I chop them up and toss them in. They add a nice sweetness and acidity. Finally, I stir in some fresh cilantro leaves right before serving.
The result is a bowl of Tom Yum Soup that is a perfect balance of spicy, tangy, sour, and a hint of sweet. It’s like a party in your mouth. I love serving it with a side of steamed jasmine rice. It’s a great meal on a cold day or when you just need a boost of flavor.