Tom Yum Soup Recipe (Thai Hot and Sour Shrimp Soup)
This Thai tom yum soup recipe is bright and fragrant with lime juice, makrut lime leaves, and lemongrass and fiery from a scoop of deeply savory nam phrik pao.
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Cooking tools:
- Meat tenderizer
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 3 large fresh lemongrass stalks
- 4 cups chicken stock
- 12 fresh or frozen makrut lime leaves, divided
- 1 cup canned straw mushrooms, drained
- 2–4 Tbsp. nam prik pao (roasted Thai chile paste)
- 8 oz. medium shrimp, peeled and deveined
- 1 Tbsp. plus 1½ tsp. fish sauce
- 4–6 bird’s eye chiles, stemmed and smashed with the side of a knife
- 3 scallions, cut into 1-in. lengths
- 1 Tbsp. fresh lime juice
- Steamed rice, for serving (optional)
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