A delightful Thai Tom Yum Soup made with a rich broth from shrimp and spices, flavored with lemongrass, coconut milk, and fresh herbs for a spicy kick. Perfect to enjoy with rice or noodles.
1: Optional step: Start by adding shrimp shells and heads to hot oil. Fry until they turn orange.
2: Add water, cover, and cook for 10 minutes. Strain out the shells and heads.
3: Add lemongrass and ginger/galangal (you can tie the lemongrass for easy removal later or cut it into small pieces to leave in the soup).
4: Add chicken pieces along with chicken bouillon. Cook for 6–7 minutes.
5: Add whole shrimp or shrimp balls, along with mushrooms.
6: Pour in coconut milk, tom yum paste, and fish sauce.
7: Check for salt and add kaffir lime leaves or a little zest, along with Thai red chilies.
8: Turn off the heat, cover, and let it sit.
9: Before serving, add chopped cilantro and a good squeeze of lime.
10: Enjoy with rice, noodles, dumplings, or on its own!
