Thailand Tom Yum (Hot and Sour Soup)
Tom yum, or hot and sour soup, is one of Thailand’s most iconic dishes, renowned for its bold flavors. This aromatic soup is made with a flavorful broth infused with lemongrass, ginger, kaffir lime leaves, chile peppers, and lime juice, creating a perfect harmony of spicy, sour, savory, and citrusy notes. Traditionally, tom yum includes ingredients such as fresh herbs and vegetables such as mushrooms, tomatoes, and onions. Sometimes enriched with a splash of coconut milk or evaporated milk for added creaminess, the dish is often garnished with fresh cilantro and served with steamed jasmine rice. A staple of Thai cuisine, tom yum exemplifies the balance and complexity that defines Thai cooking, making it a favorite both in Thailand and around the world. It can be made with the addition of a protein such as goong (shrimp) or gai (chicken), but this recipe is for a vegetarian version.
Recipe Servings: 4
Ingredients
Directions
- Place coconut oil into a large pot set over medium heat.
- Add onion and sauté for about 5 minutes, until they are soft, translucent, and slightly browned.
- Stir in ginger, chile peppers, shiitake mushrooms, garlic, and curry paste, sautéing for 4–5 minutes.
- Add vegetable broth, coconut milk, a few slices of lime peel, tomatoes, coconut aminos, and maple sugar.
- Bring mixture to a boil, cover pot, reduce heat, and simmer for 10–15 minutes.
- Stir in lime juice and simmer for 3–5 minutes.
- Taste soup and adjust flavor as needed, adding more lime for acidity, maple syrup for sweetness, coconut aminos for saltiness, and/or coconut milk for creaminess.
- Remove lime peel and serve soup hot.
Notes
- Store leftovers covered in the refrigerator up to four or five days, or in the freezer up to one month.
- Reheat soup on the stovetop, covered, until warmed through.
- Other types of mushrooms may be used in addition to or in place of shiitake.
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