TOM YUM SOUP
Tom Yum is a classic Thai dish that is famous for its bold, tangy, and spicy flavours. The single serving of tom yum soup promises perfection: shrimp or tofu combined with mushrooms and fragrant broth infused with Thai red curry paste, ginger, garlic, and lime, with coconut milk adding a subtle creaminess and fresh cilantro providing brightness. You can flavour this soup up with fish sauce to add depth, or keep it strictly vegetarian and omit the ingredients. This Tom Yum soup is light but full of flavour, making it an ideal starter or speedy lunch.
RECIPE CATEGORY
Lunch, Dinner, Entrée, Soup / Stew
SERVING SIZE
1
CUISINE
Thai
PREPARATION / TECHNIQUES
Simmer, One-Pot Wonders, Sauté
OCCASION / HOLIDAY
Fall, Winter, Mother’s Day, Potluck, Super Bowl, Family Dinner, Summer
SPECIAL CONSIDERATION / DIETARY CONCERNS
Gluten-Free, Quick & Easy, Low Fat, Healthy, Vegetarian (with tofu)
DISH TYPE
Soup / Stew
INGREDIENTS
- ¼ cup shrimp (or tofu for a vegetarian option)
- ¼ cup mushrooms, sliced
- ½ cup vegetable broth
- ½ tbsp lime juice
- ½ tsp Thai red curry paste
- ¼ cup coconut milk
- 1 clove garlic, minced
- ¼ tsp grated ginger
- ½ tbsp fish sauce (optional)
- Fresh cilantro for garnish
FULL NUTRITIONAL INFORMATION (PER SERVING)
- Calories: 180
- Protein: 10g
- Fat: 11g
- Carbohydrates: 10g
- Fibre: 1g
- Sodium: 600mg
PREPARATION OF TOM YUM SOUP
- Prepare the broth: Combine the vegetable broth, garlic, and ginger in a small saucepan over medium heat. Let it simmer and cook for 2-3 minutes to allow the flavours to infuse.
- Add the curry paste: Stir in the Thai red curry paste, mixing until it dissolves into the broth.
- Add mushrooms and Protein: Add the sliced mushrooms and shrimp (or tofu). Let the soup simmer for 5 minutes or until the shrimp are fully cooked (pink and opaque) or the tofu is warmed through.
- Add coconut milk and lime: Pour in the coconut milk and lime juice. Stir to combine and let the soup heat through for another 2-3 minutes.
- Season with fish sauce: If desired, add the fish sauce for an extra depth of flavour and stir well.
- Serve: Pour the soup into a bowl, garnish with fresh cilantro, and serve hot.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS
- If you are a vegetarian, skip the fish sauce and replace the shrimp with tofu.
- Adjust the spiciness by adding more or less Thai red curry paste based on your heat preference.
- If you need a more intense flavour broth, you can add some lemongrass and kaffir lime leaves while it is simmering for an authentic flavour of Thailand.
VARIATIONS
- Toss in baby corn or slice bell peppers for extra veggies.
- Swap shrimp for chicken or add cooked noodles for a more filling meal.
- If you prefer it spicier, add a pinch of crushed red pepper or drizzle chilli oil on top right before serving.
- If you need a thicker consistency soup, then you may reduce the amount of broth or increase the amount of coconut milk.
PREPPING AND STORAGE
- Fridge: Leftover Tom Yum soup can be cooled and refrigerated overnight. It will then be kept in the refrigerator for 2 days when it should be gently reheated on the stovetop or in the microwave.
- Freezing: Tom Yum soup freezes well. Let the soup cool before placing it in freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator, and reheat.