Tom Yum Soup (Hot and Sour Soup)

Name: Tom Yum Soup (Hot and Sour Soup)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5
Ingredients: 3 cups chicken broth {vegetable broth}; 1/3 cup fresh lime juice; 2 to 3 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce; 2 tablespoons sugar; 3 stalks fresh lemongrass, trimmed to use bottom 2- to 3-inches; 1 piece (about 1-inch) fresh galangal root, sliced; 2 makrut lime leaves, optional; 2 tablespoons Thai Kitchen® Gluten Free Roasted Red Chili Paste; 1 pound boneless skinless chicken breasts, cubed { medium shrimp, peeled and deveined OR firm tofu, drained and cubed}; 1 can straw mushrooms, drained; 1/2 small onion, thinly sliced; 2 Thai chilies, chopped; 1 small tomato, diced; Chopped fresh cilantro, optional

By: McCormick Kitchens

Made With:

A bold, aromatic Thai classic featuring lemongrass, galangal, lime juice, and Thai Kitchen® Roasted Red Chili Paste. This hot and sour soup balances heat and citrusy brightness with savory depth, making it a go-to for a light yet flavorful meal. Customize with chicken, shrimp, or tofu for a satisfying bowl that comes together in under an hour.

Recipe Info

Prep Time:

10m
Cook Time:

30m
Serving Size:

1 cup
Ingredients:

14
Servings:

5
User Rating:

Ingredients

3 cups chicken broth - Substitutesvegetable broth
1/3 cup fresh lime juice
2 to 3 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
2 tablespoons sugar
3 stalks fresh lemongrass, trimmed to use bottom 2- to 3-inches
1 piece (about 1-inch) fresh galangal root, sliced
2 makrut lime leaves, optional
2 tablespoons Thai Kitchen® Gluten Free Roasted Red Chili Paste
1 pound boneless skinless chicken breasts, cubed - Substitutes medium shrimp, peeled and deveined OR firm tofu, drained and cubed
1 can straw mushrooms, drained
1/2 small onion, thinly sliced
2 Thai chilies, chopped
1 small tomato, diced
Chopped fresh cilantro, optional

Nutrition Information

(per serving)

Key products

Thai Kitchen® Gluten Free Premium Fish Sauce, 6.76 fl oz

$5.99

Unit price: per

Thai Kitchen® Gluten Free Roasted Red Chili Paste, 4 oz

$6.49

Unit price: per

Instructions

BRING broth, lime juice, fish sauce, sugar, lemon grass, galangal and lime leaves to boil in large saucepan. Reduce heat to low; simmer 15 minutes.
STIR in chili paste until well blended. Add chicken, mushrooms, onion and chilies; simmer 10 to 15 minutes or until chicken is cooked through. Stir in tomato. Remove lemon grass, galangal and lime leaves before serving.
TO SERVE, ladle into soup bowls. Garnish with cilantro.

Cooking Tip: If preparing with shrimp or tofu, simmer broth for 25 minutes before adding chili paste. Add shrimp or tofu along with mushrooms. Simmer 1 to 2 minutes; just until shrimp turn pink or tofu is heated through.