Thai Shrimp and Noodle Soup

If you’ve ever eaten tom yum in a Thai restaurant, you’ll know that this hot and sour soup is a bold example of the energetic flavors that Thai cuisine is famous for. The heat comes from chiles and galangal (also known as Thai ginger), the sour from lime juice and tamarind (a dark, tart fruit). But tom yum doesn’t stop there: It also serves up saltiness courtesy of fish sauce and sweetness via a touch of sugar. Lemon grass, makrut lime leaves, cilantro, and Thai basil round out the fragrant bowl.

There are many versions of tom, is chock-full of shrimp, rice noodles, and sometimes mushrooms and/or tomatoes and topped with a deeply savory, sweet, and spicy chili jam. As a light main course, it’s very satisfying. Stick with me and it will be your favorite, too.