Checking the ingredient list, everything here is naturally clear of gluten — lemongrass, galangal, kaffir lime leaves, fish sauce, chili paste, shrimp, and mushrooms are all fair game to call out by name. That fragrant broth is the real star, simmered low and slow with bruised lemongrass and torn lime leaves until it turns deeply perfumed, then brightened with a hit of fresh lime juice right at the end. Plump shrimp and torn oyster mushrooms poach directly in that broth, soaking up the spicy, sour, savory balance that makes tom yum so addictive. Juicy tomato wedges add a little sweetness against the chilies, and a scattering of cilantro and green onion on top keeps every bowl tasting fresh. It's the kind of soup you can have simmering in under twenty minutes, and it's a solid pick for a gluten free table.
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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.
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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