Tom Yum Soup Recipe

Vegetable broth: The base of the soup, providing a rich and savory flavor.

Mushrooms: Adds a meaty texture and earthy taste to the soup.

Cherry tomatoes: Provides a burst of sweetness and acidity.

Lemongrass: A fragrant herb that adds a citrusy aroma and flavor.

Galangal: A root similar to ginger, but with a more peppery and citrusy flavor.

Kaffir lime leaves: Adds a unique and aromatic citrus flavor.

Soy sauce: Adds umami and saltiness to the soup.

Lime juice: Provides a tangy and refreshing acidity.

Chili paste: Adds heat and depth of flavor.

Coconut milk: Adds creaminess and balances the spiciness.

Cilantro: A fresh herb that adds a bright and citrusy finish.

When preparing lemongrass, make sure to bruise the stalks with the back of a knife before chopping. This helps release its aromatic oils, enhancing the flavor of your Tom Yum Soup.

• vegetable broth - Substitute with miso broth: Miso broth adds a rich umami flavor that complements the other ingredients in the soup.

• mushrooms - Substitute with tofu: Tofu provides a similar texture and absorbs the flavors of the soup well.

• cherry tomatoes - Substitute with diced tomatoes: Diced tomatoes offer a similar acidity and sweetness, making them a good alternative.

• lemongrass - Substitute with lemon zest: Lemon zest can mimic the citrusy notes of lemongrass, though it won't provide the same texture.

• galangal - Substitute with ginger: Ginger has a similar spicy and aromatic profile, making it a suitable replacement.

• kaffir lime leaves - Substitute with lime zest: Lime zest can replicate the citrusy aroma and flavor of kaffir lime leaves.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and umami flavor.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the soup.

• chili paste - Substitute with sriracha: Sriracha offers a similar heat and depth of flavor, making it a good alternative.

• coconut milk - Substitute with almond milk: Almond milk can provide a creamy texture, though it will be less rich than coconut milk.

• cilantro - Substitute with parsley: Parsley offers a fresh, herbaceous flavor that can stand in for cilantro.

• Allow the Tom Yum Soup to cool to room temperature before storing. This helps prevent condensation, which can dilute the flavors.
• Transfer the soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• If you plan to consume the soup within a few days, store it in the refrigerator. It will stay fresh for up to 4 days.
• For longer storage, place the airtight containers in the freezer. The Tom Yum Soup can be frozen for up to 3 months without losing its vibrant flavors.
• When ready to enjoy, thaw the soup in the refrigerator overnight if frozen.
• Reheat the soup gently on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid boiling, as this can alter the texture of the coconut milk.
• If the soup appears too thick after reheating, add a splash of vegetable broth or coconut milk to achieve the desired consistency.
• Garnish with fresh cilantro just before serving to revive the bright, herbaceous notes.

• For stovetop reheating, pour the leftover Tom Yum Soup into a pot. Heat over medium flame, stirring occasionally to ensure even heating. Once it starts to simmer, let it cook for an additional 5 minutes to meld the flavors back together.
• If using a microwave, transfer the soup to a microwave-safe bowl. Cover it with a microwave-safe lid or a microwave-safe plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to distribute the heat evenly.
• For a slow cooker, set it to the low setting and pour in the leftover soup. Allow it to heat for about 1-2 hours, stirring occasionally. This method is perfect for maintaining the soup's delicate flavors without overcooking.
• To reheat using a double boiler, fill the bottom pot with water and bring it to a simmer. Place the soup in the top pot and stir occasionally until it reaches the desired temperature. This gentle method helps preserve the coconut milk's creamy texture.
• If you prefer an oven method, preheat the oven to 350°F (175°C). Pour the soup into an oven-safe dish, cover with foil, and heat for about 20-25 minutes. Stir halfway through to ensure even heating.

• Pot: Used to bring the vegetable broth to a boil and simmer the ingredients.
• Knife: Essential for chopping lemongrass, slicing galangal, and halving cherry tomatoes.
• Cutting board: Provides a surface for chopping and slicing ingredients.
• Measuring cups: Used to measure the vegetable broth, mushrooms, cherry tomatoes, and coconut milk.
• Measuring spoons: Used to measure soy sauce, lime juice, and chili paste.
• Wooden spoon: Ideal for stirring the soup as it cooks.
• Ladle: Used to serve the soup into bowls.
• Strainer: Optional, for removing lemongrass, galangal, and kaffir lime leaves before serving.
• Serving bowls: Used to serve the finished soup.
• Tongs: Useful for removing large pieces of lemongrass, galangal, and kaffir lime leaves if not using a strainer.

Prep ingredients in advance: Chop lemongrass, slice mushrooms, and halve cherry tomatoes ahead of time to streamline cooking.

Use pre-made broth: Opt for store-bought vegetable broth to save time on making it from scratch.

Simplify herb prep: Use dried kaffir lime leaves and galangal powder if fresh ingredients are hard to find or prep.

Batch cook: Make a larger quantity of Tom Yum Soup and store leftovers for quick meals later.

One-pot cooking: Use a single pot to minimize cleanup time.