🍲 Authentic Tom Yum Soup Recipe (Hot & Sour Thai Soup)
🔥 Flavor Profile:
Spicy 🌶️ | Sour 🍋 | Savory 🍄 | Fragrant 🌿
📝 Ingredients (Serves 2–4)
Base:
- 3 cups chicken broth (low sodium preferred)
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3–4 slices galangal (or ginger if unavailable)
- 3 kaffir lime leaves, torn in half (optional but recommended)
- 2–3 Thai chilies, crushed (adjust to taste)
- 1 small shallot, sliced
Protein & Veg:
- 200g (7 oz) shrimp, peeled and deveined (or tofu/chicken)
- 1 cup mushrooms (straw, oyster, or button), sliced
- 1 small tomato (optional), cut into wedges
Seasoning:
- 1½ tbsp fish sauce (low sodium if needed)
- 1½ tbsp lime juice (fresh)
- ½ tsp coconut sugar or a natural sweetener
- Optional: 1–2 tbsp Thai chili paste (Nam Prik Pao) for a richer version (Tom Yum Nam Khon)
Garnish:
- Fresh cilantro
- Extra lime wedges
👨🍳 Instructions
- Make the broth
In a pot, bring chicken broth to a gentle boil. Add lemongrass, galangal, kaffir lime leaves, chilies, and shallots. Simmer for 5–10 minutes to infuse the flavors. - Add mushrooms & tomatoes
Add sliced mushrooms and tomatoes (if using). Cook for 3–5 minutes. - Add shrimp or protein
Add shrimp and cook just until they turn pink and are cooked through (2–3 minutes). If using chicken, simmer until cooked. - Season
Add fish sauce, lime juice, and sugar. Taste and adjust seasoning — it should be balanced between sour, salty, spicy, and slightly sweet. - (Optional) Add chili paste
If you want a richer, creamier version, stir in Thai chili paste (Nam Prik Pao). - Garnish and serve
Remove lemongrass and lime leaves if desired. Serve hot with fresh cilantro and a wedge of lime.
✅ Bariatric Tips:
- Use low-sodium broth and light fish sauce to reduce salt intake.
- Skip the chili paste if you’re avoiding fats or spicy foods during early post-op stages.
- Use lean proteins like shrimp, tofu, or poached chicken.
- Strain the broth and use just the liquid during early stages (pureed/soft foods).
