30-Minute Traditional Thai Tom Yum Soup Recipe With Galangal, Lemongrass & Shrimp by Chef Gigi
You will love this fragrant, broth-based Thai soup recipe scented with fresh lemongrass and galangal. Compared to ginger, galangal is sometimes known as Thai ginger and carries a brighter flavor. Ginger offers a fresh, sweet-yet-spicy taste, while galangal's flavor is sharper, spicier and slightly more peppery finish. It's the perfect combination and balance for this lemon and seafood soup recipe.
It is important to note that the lemongrass, galangal and kaffir lime leaves traditionally are left in the soup as a garnish. They are not meant to be eaten in this soup recipe. Remove before serving if you like. I love this spicy bowl of love.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
- 6 cups shrimp stock or chicken stock
- 1 pound medium-sized shrimp, head and shell on, if possible
- 4 - 5 kaffir lime leaves, roughly torn or cut
- 1 lemongrass stalk, smashed and cut into 1- to 2-inch pieces
- 1 thumb-sized knob of fresh galangal, thinly sliced into coins
- 2 - 3 Thai chilies, bruised and cut into large pieces (or to taste)
- 3 - 4 tablespoons Thai chili paste (optional)
- 1/2 cup fresh lime juice
- 2 tablespoons fish sauce
- 1 - 2 teaspoons granulated sugar
- 3 giant handfuls of fresh oyster mushrooms (cut or tear large ones into bite-sized pieces)
- fresh cilantro, for garnish
Here's how to make it:
- In a large soup pot add the stock, lemongrass, kaffir lime leaves, galangal and chilies. Bring to a boil and let it boil for about 5 minutes until you can smell the fragrance of the herbs from the pot. Reduce heat to simmer and add the oyster mushrooms. Cook the mushrooms for about an additional 5 minutes.
- Increase the heat to a low boil. Add the shrimp, and when the soup just starts to bubble again, turn off the heat. Let the residual heat of the soup cook the shrimp completely, another minute or so.
- Add the lime juice, fish sauce, chili paste and sugar. Stir. Taste and adjust seasoning and spicy heat balance. Garnish with cilantro leaves and serve with a side of rice or turn it into, Kuay Tiew Tom Yum by pouring the soup over rice noodles for a pho-style meal.
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