Tom Yum Soup

I study architectural design. I joined the Work and Travel program to explore U.S. architecture, food, and culture—a dream come true. I chose to share Tom Yum, a flavorful Thai hot and sour soup that holds a special place in my heart. It’s always on the table when I return home, making it the perfect recipe to represent my culture.

Friends call me Vicky. I’m from the warm, close-knit town of Yauco. My love for cooking started at six in my mother’s kitchen, making traditional Puerto Rican dishes. Studying Culinary Arts at NUC University, I honed my skills while honoring my roots. My dream is to open a restaurant that fuses Asian and Puerto Rican cuisine, blending my passion for both traditions.

INGREDIENTS

FOR THE SHRIMP STOCK
Shrimp shells and heads from at least 12 shrimps
1 tablespoon vegetable oil
4¼ cups water
¼ cup chopped onion (optional)

FOR THE SOUP
4 cups shrimp stock (or unsalted chicken stock)
12 medium shrimp, head-on, shell-on (if making shrimp stock)
2 stalks lemongrass (bottom half only), smashed and cut into 2-inch pieces
6 makrut lime leaves, torn
8 slices galangal
2–5 Thai chilies, smashed and cut into large pieces
3 cups oyster mushrooms, torn into bite-sized pieces
¼ cup Thai chili paste
3 tablespoons fish sauce
½ cup fresh lime juice
1 teaspoon sugar
Chopped cilantro for garnish
Jasmine rice for serving

INSTRUCTIONS

1. MAKE THE SHRIMP STOCK
Place the shrimp heads and shells into a pot with oil and onion. Sauté over medium-high heat, pressing out the tomalley with a spatula. Once the bits at the bottom begin to brown, deglaze with water and bring to a simmer for 5 minutes. Strain and set aside.

2. PREPARE THE SOUP
In a large pot, bring the shrimp (or chicken) stock, lemongrass, galangal, chilies, and lime leaves to a simmer for 5 minutes. Add the oyster mushrooms and simmer for another 2 minutes.

3. ADD THE SHRIMP AND SEASONINGS
Turn the heat up, add the shrimp, and stir until the soup starts to bubble. Turn off the heat and let the residual heat cook the shrimp for about 1 minute. Stir in the lime juice, fish sauce, chili paste, and sugar. Taste and adjust the seasoning to balance sour, salty, and sweet.

4. SERVE
Garnish with chopped cilantro and serve hot with jasmine rice.