Tom Yum Soup Recipe
If you’re ready to take your taste buds on an unforgettable adventure, this Tom Yum Soup is about to become your new favorite dish. Bursting with vibrant flavors from lemongrass, kaffir lime leaves, and fiery Thai chilies, every spoonful lights up your palate with the perfect harmony of tangy, spicy, and savory notes. Whether you’re refreshing yourself on a warm day or seeking a soul-soothing meal during cooler months, Tom Yum Soup delivers bold aromatics and deep comfort with every slurp.
Ingredients You’ll Need
-
Broth:
- 6 cups chicken or vegetable broth
Aromatics:
- 1 stalk lemongrass (cut into 2-inch pieces and smashed)
- 3 kaffir lime leaves (torn)
- 3 slices fresh galangal (or ginger as a substitute)
- 3 Thai bird’s eye chilies (smashed, or to taste)
Additional Ingredients:
- 8 oz mushrooms (sliced; straw or white mushrooms work well)
- 1/2 lb shrimp (peeled and deveined)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice (plus more to taste)
- 1 teaspoon sugar
- 2–3 tablespoons Thai chili paste (nam prik pao)
- fresh cilantro for garnish
How to Make Tom Yum Soup
Step 1: Build the Broth
Start by pouring your chicken or vegetable broth into a large pot and bring it to a lively boil over medium-high heat. This is where the alchemy begins—the base that will absorb every magical flavor from your aromatics. If you have homemade broth, now’s the time to use it!
Step 2: Infuse with Aromatics
Add the smashed lemongrass, torn kaffir lime leaves, galangal slices, and those bold Thai chilies directly into the bubbling broth. Let this simmer gently for 5 to 10 minutes. As the kitchen fills with dazzling citrus-spice aromas, you’ll know you’re on the right track to unforgettable Tom Yum Soup.
Step 3: Add the Mushrooms
Slide the sliced mushrooms into the pot and let them cook for about 3 minutes. They’ll soak up the hot, sour broth, turning plump and tender while adding an earthy backbone to the soup.
Step 4: Shrimp Time
Next, stir in your shrimp and watch as they curl and turn a lovely coral-pink in just 2 to 3 minutes. Cooking them gently ensures they stay juicy and perfectly tender—don’t let them overcook!
Step 5: Season and Finish
Lower the heat and add the fish sauce, fresh lime juice, sugar, and Thai chili paste. Stir gently, and then taste the soup—this is your moment to adjust for saltiness (a touch more fish sauce), or tang (another squeeze of lime juice). Remove from the heat, fish out any big slices of lemongrass or galangal, and prepare to serve.
How to Serve Tom Yum Soup
Garnishes
A generous shower of fresh cilantro leaves just before serving adds bright color and a hint of herbal freshness, making the soup look as vibrant as it tastes. Some like to toss in a few extra slices of red chili or a wedge of lime for even more zing.
Side Dishes
Tom Yum Soup pairs like a dream with simple jasmine rice, allowing you to soak up all that hot, sour broth. For a fuller meal, consider steamed vegetables or even a fresh Thai salad—the crispness balances the soup’s robust flavors beautifully.
Creative Ways to Present
You can serve Tom Yum Soup in small bowls as a starter at a dinner party or ladle it into large noodle bowls for a hearty one-dish main. For a fun twist, float a few thin slices of colorful chili or scatter extra chopped herbs, letting each guest customize their topping adventure.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Tom Yum Soup to an airtight container and refrigerate for up to 3 days. The flavors deepen as it rests, so your leftovers will taste even more amazing the next day!
Freezing
Tom Yum Soup holds up surprisingly well in the freezer if you skip the shrimp (add fresh shrimp when reheating). Pour cooled soup into freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months.
Reheating
Gently reheat the soup on the stovetop until steaming; if you froze it without shrimp, add fresh shrimp during reheating and cook just until they turn pink. Re-season with a dash more lime or fish sauce if needed.
FAQs
Is Tom Yum Soup very spicy?
Tom Yum Soup is known for its zesty heat, but you can easily adjust the number of Thai chilies to suit your spice preference. Love it fiery? Add more! Prefer it milder? Just use fewer chilies or remove their seeds.
Can I make Tom Yum Soup vegetarian?
Absolutely! Use vegetable broth and swap out shrimp for firm tofu or extra mushrooms. Substitute soy sauce for the fish sauce to keep every spoonful 100 percent plant-based.
What if I can’t find galangal or kaffir lime leaves?
If you can’t track down these authentic Thai ingredients, feel free to use fresh ginger instead of galangal and the zest of a regular lime in place of kaffir lime leaves. The final Tom Yum Soup will still be rich with citrusy, spicy character.
What’s the best way to control the flavor balance?
Taste as you go! Tom Yum Soup should be a harmony of sour, salty, spicy, and just a touch of sweet. Add lime juice for more tang, fish sauce for saltiness, or chili paste for heat. Your palate is your best guide.
Can I add noodles or other proteins?
Definitely! Tom Yum Soup is fantastic with rice noodles for a more filling meal or with other proteins like sliced chicken or tofu. Just adjust cooking times to suit your additions.
Final Thoughts
If you’re craving a punchy, aromatic meal that comes together in just 30 minutes, you owe it to yourself to make Tom Yum Soup at home. The intoxicating aroma and lively flavors make every bowl pure comfort—with a spicy Thai twist you’ll want to revisit again and again. Grab your ladle and dive in!
Print
Tom Yum Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Aromatic and spicy, Tom Yum Soup is a flavorful Thai favorite known for its hot and sour notes. This recipe combines lemongrass, kaffir lime leaves, galangal, and Thai chilies with shrimp in a savory broth, finished with fish sauce and lime juice.
Ingredients
Broth:
- 6 cups chicken or vegetable broth
Aromatics:
- 1 stalk lemongrass (cut into 2-inch pieces and smashed)
- 3 kaffir lime leaves (torn)
- 3 slices fresh galangal (or ginger as a substitute)
- 3 Thai bird’s eye chilies (smashed, or to taste)
Additional Ingredients:
- 8 oz mushrooms (sliced; straw or white mushrooms work well)
- 1/2 lb shrimp (peeled and deveined)
- 2 tablespoons fish sauce
- 1 tablespoon lime juice (plus more to taste)
- 1 teaspoon sugar
- 2–3 tablespoons Thai chili paste (nam prik pao)
- fresh cilantro for garnish
Instructions
- Prepare Broth: In a large pot, bring the broth to a boil over medium-high heat. Add lemongrass, kaffir lime leaves, galangal, and chilies. Simmer for 5–10 minutes.
- Add Ingredients: Add mushrooms and cook for 3 minutes. Stir in shrimp and cook until pink. Reduce heat and add fish sauce, lime juice, sugar, and chili paste.
- Adjust Seasoning: Taste and adjust with more lime juice or fish sauce. Remove from heat, discard lemongrass and galangal.
- Serve: Ladle soup into bowls, garnish with cilantro, and serve hot.
Notes
- To make this soup vegetarian, use vegetable broth and tofu instead of shrimp, and substitute soy sauce for fish sauce.
- Galangal, lemongrass, and lime leaves are key to authentic flavor—available in Asian markets or online.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 3g
- Sodium: 950mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 120mg
