Introduction
Easy Thai Soup Dinner Ideas are a staple in many households, and one of the most popular and delicious options is Tom Yum Soup. This spicy and sour soup is a significant part of Thai cuisine, and its two versions, clear and creamy, offer something for everyone. In this article, we’ll focus on an authentic Thai street food style Tom Yum Soup recipe that’s sure to become a favorite.
Tom Yum Soup is a flavorful and aromatic dish that’s perfect for any occasion. With its unique blend of lemongrass, galangal, kaffir lime leaves, Thai chilies, and lime juice, it’s a true representation of Thai cuisine. Whether you prefer the clear or creamy version, Tom Yum Soup is a must-try for anyone looking for Easy Thai Soup Dinner Ideas.
In this recipe, we’ll explore the authentic Thai street food style Tom Yum Soup, which is a clear version of the soup. We’ll also provide an optional creamy version for those who prefer a richer and more indulgent soup.
Why You’ll Love This Recipe
This Tom Yum Soup recipe is a game-changer for anyone looking for Easy Thai Soup Dinner Ideas. The combination of lemongrass, galangal, kaffir lime leaves, Thai chilies, and lime juice creates a truly unique and flavorful broth. The health benefits of this soup are also numerous, with the spices and herbs providing a soothing and comforting effect.
The authenticity of this recipe is what sets it apart from others. We’ve used traditional Thai ingredients and cooking methods to create a truly authentic Tom Yum Soup experience. Whether you’re a fan of spicy food or not, this soup is sure to become a favorite.
So, what makes this recipe so special? The answer lies in the combination of flavors and the use of high-quality ingredients. From the lemongrass and galangal to the kaffir lime leaves and Thai chilies, every ingredient plays a crucial role in creating the perfect Tom Yum Soup.
Ingredients
- For the Soup
- 2 liters of water
- 4 stalks of lemongrass
- 1 inch chunk of galangal
- 10 kaffir lime leaves
- 10 Thai chilies
- 5 cloves of garlic
- ½ kilo shrimp
- 300 grams of oyster mushrooms
- 2 roma tomatoes
- 2 white onions (medium sized)
- 2 teaspoons of sugar
- 8 – 12 tablespoons of fish sauce
- 8 – 12 tablespoons of lime juice (10 – 15 limes)
- Handful of cilantro
- For the Creamy Version
- 3 heaping tablespoons of Thai roasted chili sauce (nam prik pao น้ำพริกเผา)
- 10 tablespoons evaporated milk
Key Ingredient Notes
Let’s take a closer look at the main ingredients in this recipe. Lemongrass and galangal are two of the most important ingredients in Tom Yum Soup, providing a unique and citrusy flavor. Kaffir lime leaves add a subtle and aromatic flavor, while Thai chilies provide the heat and spice. Lime juice is also essential, adding a sour and refreshing flavor to the soup.
When it comes to protein, shrimp is a popular choice for Tom Yum Soup. However, you can also use other proteins like chicken or tofu if you prefer. Oyster mushrooms add a meaty and earthy flavor, while roma tomatoes and white onions provide a sweet and crunchy texture.
Finally, fish sauce and sugar are used to season the soup, adding a salty and sweet flavor. Cilantro is used as a garnish, adding a fresh and herbaceous flavor to the soup.
Step-by-Step Instructions
- Bring 2 liters of water to a boil in a large pot or saucepan.
- Squeeze 10-15 limes to yield 8-12 tablespoons of lime juice; set aside for later use.
- Prepare the 4 stalks of lemongrass by tearing off the outermost leaf and discarding it. Lightly pound the stalks with a mallet to release their flavors, then slice them diagonally into 1-inch strips.
- Chop the 1-inch chunk of galangal into slices.
- Coarsely tear the 10 kaffir lime leaves to help release their aromatic oils.
- Peel the 5 cloves of garlic.
- Remove the stems from the 10 Thai chilies. You can either slice them in half or lightly pound them on your cutting board, being careful of flying seeds. For less heat, you can remove the seeds.
- Add the prepared lemongrass, galangal, kaffir lime leaves, garlic, and Thai chilies to the boiling water. Cover the pot to help it return to a boil and infuse the herb flavors quicker.
- Prepare the ½ kilo shrimp by cleaning them and chopping off tentacles if using freshwater shrimp.
- Boil the soup with the herbs for about 10 minutes to allow the flavors to develop. Then, add the shrimp to the pot and reduce the heat to low.
- Rinse the 300 grams of oyster mushrooms and add them to the soup.
- Slice the 2 roma tomatoes and 2 medium white onions into large, chunky wedges. Add them to the tom yum.
- Skim off any foam that builds up on the surface of the soup, particularly from the shrimp, and discard it.
- Boil the tom yum gently for about 2-3 minutes, ensuring the mushrooms and onions soften.
- Stir in 6 tablespoons of fish sauce and 2 teaspoons of sugar.
- Boil for another minute, then turn off the heat to prevent overcooking the ingredients.
- Add 8 tablespoons of the reserved lime juice to the soup.
- Taste the tom yum and adjust seasoning as needed, adding more fish sauce for saltiness, sugar for sweetness, or lime juice for sourness, until the flavor is perfectly balanced.
- Chop a handful of fresh cilantro and stir it into the soup. Adding the lime juice and cilantro off the heat helps preserve their fresh and vibrant flavors. This completes the Tom Yum Goong Nam Sai (clear version).
Visual Guide & Tips
As you cook the soup, you’ll notice the aroma of the herbs and spices filling the air. The lemongrass and galangal will add a citrusy and earthy flavor, while the kaffir lime leaves will provide a subtle and aromatic flavor. The Thai chilies will add heat and spice, while the lime juice will add a sour and refreshing flavor.
When adding the shrimp, make sure to cook them until they’re pink and fully cooked. The oyster mushrooms will add a meaty and earthy flavor, while the roma tomatoes and white onions will provide a sweet and crunchy texture.
Finally, when seasoning the soup, make sure to taste and adjust as needed. You can add more fish sauce for saltiness, sugar for sweetness, or lime juice for sourness, until the flavor is perfectly balanced.
Expert Tips & Troubleshooting
One of the most common mistakes people make when cooking Tom Yum Soup is not using fresh and high-quality ingredients. This can result in a soup that’s lacking in flavor and aroma. To avoid this, make sure to use the freshest ingredients possible, including lemongrass, galangal, kaffir lime leaves, and Thai chilies.
Another common mistake is not adjusting the seasoning to taste. Tom Yum Soup is all about balance, so make sure to taste and adjust the seasoning as needed. You can add more fish sauce for saltiness, sugar for sweetness, or lime juice for sourness, until the flavor is perfectly balanced.
If you find that your soup is too spicy, you can add more coconut milk or evaporated milk to reduce the heat. If you find that your soup is too sour, you can add more sugar to balance out the flavor.
Storage & Freezing
Tom Yum Soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. When storing, make sure to cool the soup to room temperature before refrigerating or freezing. You can also add more lime juice or fish sauce to the soup before storing to help preserve the flavor.
Frequently Asked Questions (FAQ)
Here are some frequently asked questions about Tom Yum Soup:
Q: What is the difference between clear and creamy Tom Yum Soup?
A: The main difference between clear and creamy Tom Yum Soup is the addition of coconut milk or evaporated milk to the creamy version. This gives the soup a richer and more indulgent flavor.
Q: Can I use coconut milk instead of evaporated milk?
A: Yes, you can use coconut milk instead of evaporated milk. However, keep in mind that coconut milk has a stronger flavor and can make the soup more rich and creamy.
Q: How do I adjust the spice level?
A: You can adjust the spice level by adding more or less Thai chilies to the soup. You can also add more lime juice or sugar to balance out the flavor.
Nutritional Information
Here is the nutritional information for Tom Yum Soup:
Calories: 265 kcal
Protein: 29g
Carbs: 24g
Fat: 7g
Sugar: 17g
Conclusion
In conclusion, Tom Yum Soup is a delicious and flavorful dish that’s perfect for anyone looking for Easy Thai Soup Dinner Ideas. With its unique blend of lemongrass, galangal, kaffir lime leaves, Thai chilies, and lime juice, it’s a true representation of Thai cuisine. Whether you prefer the clear or creamy version, Tom Yum Soup is a must-try for anyone looking for a spicy and sour soup.
So, did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! I’d love to see your creations and hear your feedback. Happy cooking, and I’ll see you in the next recipe! If you’re looking for more delicious and easy-to-make recipes, be sure to check out my soup recipes or my vegetarian slow cooker recipes. You can also try my creamy roasted tomato basil soup for a creamy and indulgent treat.
Tom Yum Soup Recipe (ต้มยำกุ้ง)
Ingredients
Method
- Bring 2 liters of water to a boil in a large pot or saucepan.
- Squeeze 10-15 limes to yield 8-12 tablespoons of lime juice; set aside for later use.
- Prepare the 4 stalks of lemongrass by tearing off the outermost leaf and discarding it. Lightly pound the stalks with a mallet to release their flavors, then slice them diagonally into 1-inch strips.
- Chop the 1-inch chunk of galangal into slices.
- Coarsely tear the 10 kaffir lime leaves to help release their aromatic oils.
- Peel the 5 cloves of garlic.
- Remove the stems from the 10 Thai chilies. You can either slice them in half or lightly pound them on your cutting board, being careful of flying seeds. For less heat, you can remove the seeds.
- Add the prepared lemongrass, galangal, kaffir lime leaves, garlic, and Thai chilies to the boiling water. Cover the pot to help it return to a boil and infuse the herb flavors quicker.
- Prepare the ½ kilo shrimp by cleaning them and chopping off tentacles if using freshwater shrimp.
- Boil the soup with the herbs for about 10 minutes to allow the flavors to develop. Then, add the shrimp to the pot and reduce the heat to low.
- Rinse the 300 grams of oyster mushrooms and add them to the soup.
- Slice the 2 roma tomatoes and 2 medium white onions into large, chunky wedges. Add them to the tom yum.
- Skim off any foam that builds up on the surface of the soup, particularly from the shrimp, and discard it.
- Boil the tom yum gently for about 2-3 minutes, ensuring the mushrooms and onions soften.
- Stir in 6 tablespoons of fish sauce and 2 teaspoons of sugar.
- Boil for another minute, then turn off the heat to prevent overcooking the ingredients.
- Add 8 tablespoons of the reserved lime juice to the soup.
- Taste the tom yum and adjust seasoning as needed, adding more fish sauce for saltiness, sugar for sweetness, or lime juice for sourness, until the flavor is perfectly balanced.
- Chop a handful of fresh cilantro and stir it into the soup. Adding the lime juice and cilantro off the heat helps preserve their fresh and vibrant flavors.
- Separate approximately half of the clear tom yum soup into another pot if you wish to enjoy both versions.
- Turn on the heat to low for the pot containing the soup designated for the creamy version.
- Add 3 heaping tablespoons of Thai roasted chili sauce (nam prik pao) to the soup and stir until it is thoroughly combined.
- Pour in 10 tablespoons of evaporated milk and mix well.
- Heat the creamy soup for about 1 minute, allowing it to warm through without boiling vigorously.
- Taste the creamy tom yum and adjust the seasoning. The roasted chili sauce and evaporated milk will alter the flavor profile, so you may need to add additional lime juice or fish sauce to achieve your desired balance of sourness and saltiness.