Chicken Free Classic Tom Yum Soup

Total time45 min

Prep time20 min

Cook time25 min

4.8

(28)

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Ingredients

4 servings

For the broth

4 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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
Chef's tip
Ginger is the closest stand-in - swap 1:1; the flavor is warmer and less piney.
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.

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