Tom Yum Kha Soup

[nverland]

Tom Yum Kha Soup
PREP TIME: 15 MINUTES COOK TIME: 20 MINUTES TOTAL TIME: 35 MINUTES SERVINGS: 4

Ingredients

US
20 oz whole shrimps with heads and shells
3 stalks lemongrass minced (use 3 tablespoons lemongrass paste from a tube if stalks are hard to find)
4 Thai bird's eye chilies smashed (Serrano chiles can be substituted, or just use red pepper flakes for heat)
6 garlic cloves smashed
10 kaffir lime leaves torn (can use lime zest instead)
1 piece galangal sliced (you can use fresh ginger as a substitute however it will yield a different flavor)
1 cup low sodium chicken broth
5 cups water

For the Soup
1 medium onion cut into wedges ½ inch thick
8 oz oyster mushrooms sliced
2 tomatoes cut into wedges
2 tsp sugar
6 tbsp fish sauce
5 tbsp lime juice
½ cup fresh coriander/cilantro leaves for garnish
3 tbsp Thai roasted chili paste
⅔ cup coconut milk

METRIC
600 g whole shrimps with heads and shells
3 stalks lemongrass minced (use 3 tablespoons lemongrass paste from a tube if stalks are hard to find)
4 Thai bird's eye chilies smashed (Serrano chiles can be substituted, or just use red pepper flakes for heat)
18 g garlic cloves smashed
10 kaffir lime leaves torn (can use lime zest instead)
1 piece galangal sliced (you can use fresh ginger as a substitute however it will yield a different flavor)
240 ml low sodium chicken broth
1.2 ml water

For the Soup
1 medium onion cut into wedges ½ inch thick
200 g oyster mushrooms sliced
2 tomatoes cut into wedges
8 g sugar
90 ml fish sauce
75 ml lime juice
15 g fresh coriander/cilantro leaves for garnish
45 g Thai roasted chili paste
150 ml coconut milk


Instructions

Remove the shells and heads from the shrimp, but keep them for the broth. Set the peeled shrimp meat aside.
In a large pot, combine the shrimp heads and shells with lemongrass, Thai bird’s eye chilies, garlic, kaffir lime leaves, galangal, chicken broth, and water.

Bring everything to a boil, then reduce the heat and simmer gently for 10 minutes.
Pour the broth through a fine strainer to remove the solids, keeping only the liquid.
Return the strained broth to the pot. Add the onion and mushrooms, and simmer for about 3 minutes.
Stir in the tomato wedges and cook for another minute.
Add the shrimp meat and cook for 2 minutes, until it turns pink and opaque.
Stir in the sugar, fish sauce, Thai roasted chili paste, coconut milk, and lime juice. Simmer for 1 more minute.
Ladle the soup into bowls, garnish with fresh coriander, and serve hot.

Notes
Tips To Get That Perfect Thai Flavor
A few simple tweaks can turn a good soup into an unforgettable one. Here’s how to make your Tom Yum Kha taste just right:
Don’t Rush The Broth: Let the shrimp shells, lemongrass, and galangal simmer slowly to release all their flavor.
Balance The Flavors: Adjust to taste — add more lime for tang, fish sauce for salt, or chili paste for heat.
Add Coconut Milk Gently: Stir it in at the end to keep the soup creamy and smooth.
Serve Fresh: The herbs and shrimp are at their best right after cooking — that’s when the magic happens.