Tom Yum Soup Recipe (Thai Hot and Sour Shrimp Soup) | Saveur
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
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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