Also, check out our lemon coriander soup and best noodle soup recipe this winter season.
Spicy Thai Soup
This is my simple and classic version of clear tom yum soup (Tom Yum Goong Nam Sai); add evaporated milk and Thai chile paste for a creamy tom yum soup (Tom Yum Goong Nam Khon). Thai Tom yum soup is oil-free, easy to make, refreshing, spicy, and perfect for the cold weather. This soup helps cure colds. The combined flavor of fresh lemongrass, lime juice, galangal, crushed red chiles, and Thai green pepper makes it aromatic with balanced sourness and spiciness.
Ingredients
Lemon grass: Fresh lemongrass enhances the flavor of the soup recipe. If it is not available, use frozen or dried ones.Galangal: authentic tom yum soup is made using galangal, which looks very similar to ginger. If unavailable, skip or simply add ginger.Lime leaves: If fresh ones are unavailable, use frozen ones or atleast dried ones to get the thai taste.Lime juice: Right amount of sourness.Thai chilies: Gives the heat.Mushrooms: For flavor.Garnish: Fresh herbs like cilantro, basil, or spring onions will work.Sauce: Traditionally, fish sauce is used, but I prefer soy and Worcestershire sauce for a vegan version. See the recipe card below for a full list of ingredients and measurements.
How to make clear Tom Yum soup?
In a pot, add all the ingredients (mushroom, shitake, spring onions, carrot, green chile, jaggery, galangal, ginger, coriander stalk, Worcestershire sauce, soy, sauce, lime juice, lime leaves, lemongrass, red chile, salt to taste and water with a bouillon or stock) and bring this to boil. Reduce the heat to medium-low flame and simmer for atleast 15-20 minutes till all the flavors are well combined. Add tofu or shrimp and cook for another 3 minutes. Switch off the flame. Garnish it with cilantro/coriander leaves just before you serve. Serve hot, and enjoy
Tips
If you can’t find galangal, then add additional ginger slices. Add boiled noodles just before serving to make a Thai noodle soup. A complete meal in itself. You can substitute Worcestershire and soy sauce with fish sauce. This soup tastes the best when served hot and spicy. So try to make it spicier. I have made this tom yum soup oil-free. To get the restaurant-style taste, you can add chile oil. If it becomes too sour, add a little extra brown sugar. You can add ½ coconut milk and ½ water while making this soup.
*I have used a vegan/vegetarian version of Worcestershire sauce. Make sure you check the ingredient list in the sauce before you use it.
More Thai Recipes
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Recipe card
