Pescatarian Classic Tom Yum Soup
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Learn more →Ingredients
4 servings
For the broth
- 4 cups low-sodium chicken broth
Chef's tipUse 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 tipGinger 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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