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Tom yum soup

Serves 6


  • 6 cups chicken broth
  • 3 6-inch pieces lemongrass, tough outer leaves removed, crushed
  • 8 Kaffir lime leaves, crushed, or grated zest of 1 lime
  • 2 tablespoons chile-tamarind paste
  • 1/2 cup fresh lime juice
  • 1/4 cup fish sauce
  • 1/4 cup palm or light-brown sugar
  • 1 pound medium shrimp, shelled
  • 1/2 cup canned straw or oyster mushrooms, drained and cut in half lengthwise
  • 2 fresh Thai chiles, thinly sliced
  • 1 shallot, thinly sliced
  • 6 large sprigs fresh cilantro


  1. Crush the lemongrass and lime leaves to release their potent and flavorful oils.
  2. In a large saucepan, combine the chicken stock, lemongrass and lime leaves (or zest if you’re using). Bring the mixture to a boil over medium-high heat and boil for 15 minutes to infuse the stock with flavor. Using a slotted spoon or mesh strainer, remove the large pieces of lemongrass and the lime leaves and discard.
  3. To the soup, add the chile-tamarind paste, lime juice, fish sauce, and sugar. Simmer for 1 minute.
  4. Add the shrimp, mushrooms, shallots, and chiles and return the soup to a boil. Reduce heat to low and simmer until the shrimp is cooked through, about 2 minutes. Serve hot with the cilantro sprigs floating on the top of the soup.

Hudson Valley Restaurant Week is back this April 8-21!