Authentic Tom Yum Soup Recipe: Fresh & Flavorful Thai Classic

Remove the tough outer layers from the lemongrass, then slice the pale inner part into 2-inch pieces. Firmly bruise the lemongrass pieces, galangal slices, and Thai Bird's Eye Chilies using a heavy object to release their essential oils. Tear the kaffir lime leaves in half.

Pour the chicken or vegetable broth into a medium pot and bring to a gentle boil over medium-high heat. Add the bruised lemongrass, galangal, kaffir lime leaves, and Thai Bird's Eye Chilies. Reduce heat to a simmer and infuse for 10-15 minutes.

For a clear broth, strain out the cooked aromatics. If you prefer a rustic look, you may leave some or all of them in.

Return the broth to a simmer. Add the sliced white onion and mushrooms, cooking for 2-3 minutes until slightly softened. Stir in the fish sauce and palm sugar. Taste and adjust seasoning to balance salty, sour, and sweet flavors.

Add the peeled and deveined shrimp to the simmering soup. Cook for just 2-3 minutes until they turn pink and opaque. Immediately remove the pot from heat to prevent overcooking. Stir in the fresh lime juice, ensuring it's added at the very end to preserve its bright flavor.

Ladle your Tom Yum Soup into bowls. Garnish generously with fresh chopped cilantro. If making a creamy version, stir in the optional evaporated milk or coconut milk at this point. A drizzle of chili oil can be added for extra heat and color. Serve immediately.