Tom Yum Soup Thailand
This Tom Yum Soup Recipe is an amazingly delicious Thai hot and sour soup that brings you the most soul-soothing flavors from Thailand.
Servings: 4 people
Ingredients
- 8 ounces boneless, skinless fish fillets
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 Tablespoon olive oil
- 1 small yellow onion, diced (about ⅓ cup)
- 2 Tablespoons galangal, diced
- 2 Tablespoons frozen lemongrass
- 4 fresh cilantro stems (reserve leaves for garnish)
- 2 Thai Bird's eye chili peppers, cut in half, seeded, and diced
- 4 cups vegetable broth
- 2 cups water
- ¼ cup clam juice
- ¼ cup fish sauce
- 1 teaspoon Tom Yum or other Thai chili paste
- 1 teaspoon sugar
- 8 ounces mushrooms, cleaned
- 1 fresh lime, cut into wedges
Instructions
- Gather all of your ingredients.
- Pat fish fillets dry with paper towels, cut into cubes, and sprinkle all over with kosher salt and black pepper.
- To a large pot or Dutch oven over medium high heat, add the oil, diced onion, galangal, lemon grass, cilantro stems, chili peppers, and sauté for 3 minutes.
- Add vegetable broth, water, clam juice, fish sauce, chili paste, and sugar. Stir well to combine, and bring to a boil over high heat.
- Remove pot from heat and add mushrooms and fish, making sure fish is completely submerged in the broth. Cover with a lid and let sit undisturbed for about 8 to 10 minutes until fish is cooked.
- Ladle into bowls and serve with fresh cilantro leaves and a squeeze of fresh lime juice. Serve immediately.
