How to Make Jet Tila's Quick Thai Tom-Yum Soup | Ready Jet Cook | Food Network

Jet's streamlined version of this famous soup is built on the Thai trinity of galangal, lemongrass and lime leaf. The broth should taste bright and aromatic, with shrimp added at the end so they stay tender. Balance is key — salt comes from fish sauce, acidity from lime juice and gentle heat from chiles. It’s a quick version of the soup but still captures long-cooked flavor. #ReadyJetCook #JetTila #FoodNetwork #TomYumSoup Come back for new weekly episodes of #ReadyJetCook, Mondays! Get the recipe ► https://foodtv.com/4rzqed4 Subscribe to Food Network ▶ http://foodtv.com/YouTube Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won't want to miss. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Quick Tom Yum-Style Shrimp Soup Recipe courtesy of Jet Tila Level: Easy Total: 50 min Active: 30 min Yield: 2 quarts, 4 to 6 servings Ingredients Aromatic Broth: 2 quarts (1.9 liters) water 6 tablespoons (60 grams) chicken powder 6 to 8 thin slices (64 grams) fresh galangal 2 medium stalks fresh lemongrass, trimmed and lightly crushed 1 to 3 Thai chiles, lightly crushed 4 to 6 fresh Thai lime leaves Finish: One 15-ounce (425-gram) can whole peeled straw mushrooms, drained and rinsed 20 medium shrimp (about 8 ounces/225 grams), peeled and deveined 4 to 6 tablespoons (60 to 90 milliliters) fish sauce 4 to 6 tablespoons (60 to 90 milliliters) fresh lime juice 3 tablespoons (45 grams) nam prik pao (chili paste in soybean oil), or to taste 1/4 cup lightly packed cilantro leaves, for garnish 1 scallion, thinly sliced, for garnish Directions For the aromatic broth: Bring the water to a gentle simmer in a large saucepan over high heat. Whisk in the chicken powder, then add the galangal, lemongrass, Thai chiles and lime leaves. Lower the heat and simmer, uncovered, 20 to 30 minutes, until the broth is fragrant and lightly golden. (Do not boil — a gentle simmer keeps the flavors clean.) Strain out the aromatics if you like; I prefer to leave them in for an authentic presentation, but if you do be sure to warn your guests about them so they don’t chew on them. To finish: Add the mushrooms and return the broth to a simmer for 2 minutes, until heated through. Add the shrimp and cook 1 to 2 minutes, just until they turn opaque. Turn the heat to low. Stir in 4 tablespoons of the fish sauce, 4 tablespoons of the lime juice and the nam prik pao (chili paste). Use a whisk to help the paste fully dissolve and distribute in the broth. Simmer 30 to 60 seconds more, just to meld. Taste the soup and balance it as needed: Add more fish sauce for salt, more lime juice for acidity or a touch more chili paste for heat and sweetness. Ladle into bowls and garnish with cilantro and scallion. Serve hot. Copyright 2026 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON HBO MAX: https://foodtv.com/StreamOnHBOMaxYT! ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TIKTOK:   / foodnetwork   ▶ TWITTER:   / foodnetwork   How to Make Jet Tila's Quick Thai Tom-Yum Soup | Ready Jet Cook | Food Network    • How to Make Jet Tila's Quick Thai Tom-Yum ...