Authentic Tom Yum Recipe – Lemongrass, Galangal & Tofu Soup

Last Updated on 2 months by Neha Deshmukh

Authentic Tom Yum Recipe – Lemongrass, Galangal & Tofu Soup

Introduction

Oh, Tom Yum! Just the name conjures up images of bustling Thai street food stalls and the most incredible aromas. This soup is a total flavour bomb – spicy, sour, salty, and wonderfully fragrant. I first made this when I was trying to recreate the tastes of my travels in Thailand, and honestly, it’s become a regular comfort food in my kitchen. It’s surprisingly easy to make at home, and I’m so excited to share my version with you. This recipe is for a tofu version, but feel free to adapt it with your favourite protein!

Why You’ll Love This Recipe

This Tom Yum isn’t just delicious; it’s a whole experience. It’s quick to make – ready in about 20 minutes – and packed with fresh, vibrant ingredients. Plus, it’s a fantastic way to warm up on a chilly evening or just treat yourself to something a little special. It’s a beautiful balance of flavours that will leave you wanting more.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup water or vegetable stock
• 1.5 cup thick coconut milk
• 2 lemongrass stalks
• 2-3 1-inch pieces galangal
• 5-6 kaffir lime leaves
• 4 shallots
• 4-5 Thai chili padi or serrano chilies
• 1 block soft tofu
• 12 button mushrooms (quartered)
• 1 tsp sugar
• 1 lime
• Salt to taste
• Fresh coriander leaves/cilantro for garnish

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Lemongrass: Sourcing and Preparation
Fresh lemongrass is key! Look for stalks that are firm and fragrant. Trim and discard the bottom 2 inches and woody tops. Slice the tender middle portion into thin rounds. This releases all that lovely citrusy aroma.

Galangal: Aromatic Root & Substitutions
Galangal looks a bit like ginger, but it has a more citrusy, piney flavour. It’s essential for authentic Tom Yum. If you absolutely can’t find it, ginger is okay in a pinch, but it won’t be quite the same.

Kaffir Lime Leaves: Unique Citrus Flavor
These leaves add an incredible citrus fragrance. You can find them frozen in many Asian grocery stores. Don’t skip these – they’re a game changer! Tear them into halves to release their flavour.

Thai Chilies: Heat Level & Varieties
I use Thai chili padi, but serrano chilies work well too. Adjust the amount depending on your spice preference. Remember, you can always add more, but you can’t take it away!

Coconut Milk: Choosing the Right Consistency
Thick coconut milk is best for a creamy, rich soup. The canned variety works perfectly. Don’t use coconut water – it won’t give you the same texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s build the flavour base. In a pot, simmer the water or stock with the galangal, lemongrass, shallots, chilies, sugar, and kaffir lime leaves for about 5-7 minutes. This is where the magic happens, so let those flavours meld!
2. Now, add the coconut milk, tofu, and mushrooms. Simmer for another 7-10 minutes, or until the mushrooms have softened. Keep an eye on it and stir occasionally.
3. Once everything is cooked through, remove the pot from the heat. This is important – you don’t want the coconut milk to split.
4. Stir in the lime juice to taste. This adds that essential sourness. Start with the juice of half a lime and add more as needed.
5. Finally, garnish with fresh cilantro and serve immediately. Enjoy!

Expert Tips

• Don’t overcook the mushrooms! You want them to retain a little bit of bite.
• Taste as you go! Adjust the sugar, lime juice, and chilies to your liking.
• For a clearer broth, strain the soup before serving. I usually don’t bother, but it’s an option.

Variations

Tom Yum is super versatile! Here are a few ideas to spice things up:

Vegan Tom Yum
This recipe is already vegan-friendly! Just double-check your stock is vegetable-based.

Spice Level Adjustments
My family loves it hot, so I tend to add a few extra chilies. But if you’re sensitive to spice, start with just one or two.

Mushroom Variations
Shiitake, oyster, or even enoki mushrooms would be delicious in this soup. My friend loves adding straw mushrooms for a more authentic touch.

Festival Adaptations (Songkran, Loy Krathong)
During Songkran (Thai New Year) or Loy Krathong (Festival of Lights), I like to make a big batch of Tom Yum to share with friends and family. It’s a festive and flavourful dish!

Serving Suggestions

Serve Tom Yum hot, with a side of steamed jasmine rice. A sprinkle of extra cilantro and a wedge of lime are always welcome. It’s also lovely with a side of Thai spring rolls.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The flavours will actually develop even more overnight! Reheat gently on the stovetop.

FAQs

What is the origin of Tom Yum soup?

Tom Yum originated in central Thailand and has been a staple of Thai cuisine for centuries. It was traditionally made with local herbs and spices.

Can I make Tom Yum paste ahead of time?

You can! Blend the lemongrass, galangal, shallots, and chilies into a paste and store it in the fridge for up to a week. This will save you time when you’re ready to make the soup.

What can I substitute for galangal?

Ginger is the closest substitute, but it won’t have the same flavour profile. You can also try adding a little bit of lemon zest to mimic the citrusy notes.

Is Tom Yum soup traditionally spicy?

Yes, Tom Yum is traditionally quite spicy! But the level of spice can vary depending on the region and personal preference.

How can I adjust the sourness of the soup?

Add more or less lime juice to taste. You can also use tamarind paste for a more complex sour flavour.

What are the health benefits of Tom Yum?

Tom Yum is packed with antioxidants and anti-inflammatory compounds from the lemongrass, galangal, and chilies. It’s also a good source of vitamin C.