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How to Make Authentic Thai Fish Tom Yum with Mushrooms

Dive into the flavors of Thailand with this aromatic Fish Tom Yum soup. This recipe combines tender white fish with meaty mushrooms in a tangy, spicy broth infused with lemongrass, kaffir lime leaves, and chili. It's a comforting yet invigorating dish that's perfect for any season.

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Recipe Details

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This vibrant Thai Fish Tom Yum with Mushrooms is a perfect balance of spicy, sour, and savory flavors, featuring tender fish and earthy mushrooms in a fragrant lemongrass-infused broth.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 500g white fish fillets (such as snapper or cod), cut into 2-inch chunks
  • 200g mixed mushrooms (shiitake and oyster), sliced
  • 4 cups fish or chicken stock
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 4 kaffir lime leaves, torn
  • 3 Thai bird's eye chilies, bruised
  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon palm sugar (or brown sugar)
  • 2 tablespoons Thai chili paste (Nam Prik Pao)
  • 1 can (400ml) coconut milk
  • 1 tomato, cut into wedges
  • 1 small onion, sliced
  • 2 tablespoons cilantro leaves, for garnish

Instructions

  1. In a large pot, bring the fish or chicken stock to a boil over medium-high heat.

  2. Add the lemongrass, kaffir lime leaves, and Thai bird's eye chilies. Reduce heat and simmer for 5 minutes to infuse the flavors.

  3. Add the sliced mushrooms and onion to the broth. Simmer for 3-4 minutes until the mushrooms start to soften.

  4. Stir in the fish sauce, palm sugar, and Thai chili paste. Simmer for another 2 minutes.

  5. Gently add the fish chunks and tomato wedges. Cook for 3-4 minutes until the fish is just cooked through.

  6. Pour in the coconut milk and bring the soup back to a gentle simmer. Cook for an additional 2 minutes.

  7. Remove from heat and stir in the lime juice.

  8. Taste and adjust seasoning if needed with more fish sauce, lime juice, or sugar.

  9. Serve hot, garnished with cilantro leaves.

Chef's Notes

  • For a lighter version, you can omit the coconut milk or use light coconut milk instead.
  • If you can't find kaffir lime leaves, you can substitute with 1 tablespoon of lime zest.
  • To make this dish spicier, add more Thai bird's eye chilies or serve with extra chili paste on the side.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed.

Nutritional Info

Per serving (approximate): Calories: 350 Protein: 25g Healthy Fats: 20g Rich in Vitamins A and C, potassium, and omega-3 fatty acids from the fish.

Serving Suggestions

Serve this Thai Fish Tom Yum with a side of steamed jasmine rice to soak up the flavorful broth. For a complete meal, pair with a Thai-inspired cucumber salad or some stir-fried morning glory. Garnish with extra lime wedges and fresh cilantro for added zest. This soup is perfect for a cozy dinner or as an impressive starter for a Thai-themed dinner party.