Tim: Migrate manual category index links to MediaWiki categories

2026-05-04T18:24:11Z

Migrate manual category index links to MediaWiki categories

← Older revision		Revision as of 11:24, 4 May 2026
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	* If it turned out too salty, add a squeeze of lime juice.		* If it turned out too salty, add a squeeze of lime juice.
	* Add more coconut milk if you want your soup richer/creamier or if it's too strong for your taste.		* Add more coconut milk if you want your soup richer/creamier or if it's too strong for your taste.

			[[Category:Soups and Stews]]

Tim at 15:36, 5 December 2021

2021-12-05T15:36:13Z

← Older revision		Revision as of 08:36, 5 December 2021
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	* Cook: 18 mins		* Cook: 18 mins
	* Total: 30 mins		* Total: 30 mins
	* Servings: 4 to 6 ~~servings~~		* Servings: 4 to 6
	* Yield: 2 1/2 quarts		* Yield: 2-1/2 quarts

	=== Ingredients ===		=== Ingredients ===

Tim at 15:35, 5 December 2021

2021-12-05T15:35:49Z

← Older revision		Revision as of 08:35, 5 December 2021
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	Source: https://www.thespruceeats.com/tom-yum-soup-best-3217653		Source: https://www.thespruceeats.com/tom-yum-soup-best-3217653

	Prep: 12 mins		* Prep: 12 mins
	Cook: 18 mins		* Cook: 18 mins
	Total: 30 mins		* Total: 30 mins
	Servings: 4 to 6 servings		* Servings: 4 to 6 servings
	Yield: 2 1/2 quarts		* Yield: 2 1/2 quarts

	=== Ingredients ===		=== Ingredients ===

Tim at 15:35, 5 December 2021

2021-12-05T15:35:29Z

← Older revision		Revision as of 08:35, 5 December 2021
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			__NOTOC__

	Source: https://www.thespruceeats.com/tom-yum-soup-best-3217653		Source: https://www.thespruceeats.com/tom-yum-soup-best-3217653

Tim: Created page with "Source: https://www.thespruceeats.com/tom-yum-soup-best-3217653 Prep: 12 mins Cook: 18 mins Total: 30 mins Servings: 4 to 6 servings Yield: 2 1/2 quarts === Ingredients === 6 cups chicken stock 1 stalk lemongrass, lower third finely minced, top bulb smashed and bound with twine 1 carrot, thickly sliced 4 cloves garlic, minced 3 tablespoons minced onion 2 tablespoons grated galangal or ginger 3 makrut lime leaves (or bay leaves and long strip of lime zest) 1-1/2 t..."

2021-12-05T15:33:24Z

Created page with "Source: https://www.thespruceeats.com/tom-yum-soup-best-3217653 Prep: 12 mins Cook: 18 mins Total: 30 mins Servings: 4 to 6 servings Yield: 2 1/2 quarts === Ingredients === 6 cups chicken stock 1 stalk lemongrass, lower third finely minced, top bulb smashed and bound with twine 1 carrot, thickly sliced 4 cloves garlic, minced 3 tablespoons minced onion 2 tablespoons grated galangal or ginger 3 makrut lime leaves (or bay leaves and long strip of lime zest) 1-1/2 t..."

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Source: https://www.thespruceeats.com/tom-yum-soup-best-3217653

Prep: 12 mins
Cook: 18 mins
Total: 30 mins
Servings: 4 to 6 servings
Yield: 2 1/2 quarts

=== Ingredients ===

6 cups chicken stock
1 stalk lemongrass, lower third finely minced, top bulb smashed and bound with twine
1 carrot, thickly sliced
4 cloves garlic, minced
3 tablespoons minced onion
2 tablespoons grated galangal or ginger
3 makrut lime leaves (or bay leaves and long strip of lime zest)
1-1/2 tablespoons plus 1 teaspoon fish sauce, divided
1/2 tablespoon soy sauce
1 teaspoon lime juice or lemon juice
1 to 2 cups shiitake mushrooms, stems removed
1 small zucchini, sliced into half-moons
12 to 14 medium raw shrimp (or 8 to 10 large), shells left on or removed
1 cup cherry tomatoes, sliced in half
1/4 to 1/3 (13.5-ounce) can coconut milk
1 teaspoon chili oil, optional
Brown sugar, to taste, optional
Crushed chile pepper flakes, to taste, optional
1/3 cup fresh cilantro (fresh coriander)

=== Directions ===

# Pour the stock into a deep cooking pot over medium-high heat. Add the prepared lemongrass, including the upper sections of the stalk you didn't mince. Boil 5 to 6 minutes to soften.
# Add carrot, garlic, onion, galangal or ginger, lime leaves, 1-1/2 tablespoons of the fish sauce, soy sauce, and lime juice. Reduce heat slightly, cover, and continue simmering 5 minutes. Add the mushrooms and zucchini, and continue simmering another 5 minutes.
# Add shrimp and cherry tomatoes. Cook 3 minutes or until shrimp are pink and plump.
Turn down the heat to low and add 1/4 can coconut milk, chile oil, and brown sugar and red pepper flakes to taste (if using). Add the remaining teaspoon of fish sauce or more chile oil to taste. Discard the lime or bay leaves and the zest, if using. Serve with fresh cilantro sprinkled over and enjoy.

=== Tip ===

While they can be messy to remove while eating, leaving the shells on shrimp adds infinitely more flavor to the soup. In Thailand, cooks sometimes remove the shells before cooking but add them to the soup, removing just before eating.

=== Variations ===

* If you want to add some spice to your tom yum soup, we recommend adding chile oil, fresh chile, or chile flakes.
* If this tom yum soup is too sour for your taste, add a little brown sugar.
* If it turned out too salty, add a squeeze of lime juice.
* Add more coconut milk if you want your soup richer/creamier or if it's too strong for your taste.

Tom Yum - Revision history

Tim: Migrate manual category index links to MediaWiki categories

Tim at 15:36, 5 December 2021

Tim at 15:35, 5 December 2021

Tim at 15:35, 5 December 2021