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How to Make Spicy Thai Pork Tom Yum Soup with Mushrooms

This classic Thai soup combines succulent pork, meaty mushrooms, and a flavorful broth infused with lemongrass, kaffir lime leaves, and chili. Perfect for chilly evenings or when you're craving a taste of Thailand, this Tom Yum soup is both comforting and invigorating.

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Recipe Details

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This aromatic Thai Pork Tom Yum with Mushrooms is a perfect balance of hot, sour, and savory flavors, featuring tender pork, earthy mushrooms, and 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 pork loin, thinly sliced
  • 200g mixed mushrooms (shiitake, oyster, button), sliced
  • 4 cups chicken broth
  • 2 stalks lemongrass, bruised and cut into 2-inch pieces
  • 4 kaffir lime leaves, torn
  • 3 Thai bird's eye chilies, smashed (adjust to taste)
  • 3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon palm sugar (or brown sugar)
  • 2 tablespoons Tom Yum paste
  • 1 can (400ml) coconut milk
  • 2 tomatoes, quartered
  • 1 small onion, sliced
  • 2 tablespoons cilantro, chopped
  • 2 green onions, sliced

Instructions

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

  2. Add lemongrass, kaffir lime leaves, and chilies. Simmer for 5 minutes to infuse the broth.

  3. Add the sliced pork and cook for 3-4 minutes until it starts to turn opaque.

  4. Stir in the Tom Yum paste and palm sugar until well combined.

  5. Add mushrooms, tomatoes, and onion. Simmer for 5 minutes.

  6. Pour in the coconut milk and bring the soup back to a gentle simmer. Cook for another 2-3 minutes.

  7. Add fish sauce and lime juice. Taste and adjust seasoning if needed.

  8. Remove from heat and discard the lemongrass and kaffir lime leaves.

  9. Garnish with cilantro and green onions before serving.

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, substitute with 1 tablespoon of lime zest.
  • To make this dish spicier, add more Thai chilies or a dollop of chili oil when serving.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.

Nutritional Info

Per serving (approximate): 420 calories, 25g protein, 15g carbohydrates, 30g fat. This soup is rich in vitamin C from the lime juice and tomatoes, and provides a good source of protein from the pork. The mushrooms offer B vitamins and antioxidants.

Serving Suggestions

Serve this Tom Yum soup hot in deep bowls. Accompany with steamed jasmine rice on the side to soak up the flavorful broth. For a complete Thai meal, serve alongside a green papaya salad and mango sticky rice for dessert. Pair with a cold Thai iced tea or a light lager beer to balance the spiciness of the soup.