Classic Tom Yum Soup

Total time45 min

Prep time20 min

Cook time25 min

4.8

(28)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the broth

4 cups low-sodium chicken broth
2 cups water
3 stalks lemongrass, tough outer layers removed, cut into 2-inch pieces and lightly bruised
1 oz fresh galangal (or fresh ginger), sliced into ¼-inch coins
6 kaffir lime leaves, torn in half
4 cloves garlic, smashed
3–5 thai bird's eye chilies, halved lengthwise (adjust to heat preference)
2 tbsp fish sauce, plus more to taste
1 tbsp nam prik pao (thai roasted chili paste)
3 tbsp fresh lime juice (from about 2 limes)
1 tsp sugar

For the soup

1 lb large shrimp (21–25 count), peeled and deveined, tails on
6 oz oyster mushrooms or straw mushrooms, torn or halved
2 medium roma tomatoes, cut into wedges

For serving

¼ cup fresh cilantro leaves
2 green onions, thinly sliced
1 lime, cut into wedges (optional)

Instructions

1
Combine the chicken broth and water in a large saucepan over medium-high heat. Add the lemongrass, galangal, kaffir lime leaves, garlic, and bird's eye chilies. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes, until the broth is fragrant and deeply aromatic.
2
Strain the broth through a fine-mesh strainer or use a slotted spoon to fish out and discard the lemongrass, galangal, kaffir lime leaves, garlic, and chilies. Return the strained broth to the saucepan over medium heat.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!