This Tom Yum Soup recipe used to intimidate me but it's surprisingly easy to make once you have the right ingredients.
Since this is a must-order soup for me at any Thai restaurant, I wanted to create my version and make it approachable and easy for everyone!
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What Is Tom Yum Soup?
This Tom Yum Soup recipe is a traditional Thai hot and sour soup known for its bold, aromatic broth. “Tom” refers to the boiling process, and “Yum” means mixed or spicy and sour.
The signature flavor comes from fresh herbs like lemongrass, galangal, and kaffir lime leaves, balanced with fish sauce, lime juice, and Thai chili paste (which is different than Thai curry pastes).
Why You’ll Love This Recipe
- Restaurant-Quality Flavor at Home: The homemade shrimp broth gives this soup incredible depth without being complicated. Plus, when you make the soup at home, you can ensure the broth is clean and clear.
- Bright and Fresh: The combination of lime juice, herbs, and chilies makes every bite taste fresh and vibrant.
- Quick but Impressive: Once you have the ingredients, this soup comes together easily and quickly.
Equipment You’ll Need
- Medium pot
- Fine mesh strainer
- Wooden spoon or spatula
- Ladle
Ingredients for Tom Yum Soup Recipe
For the Broth
- Shrimp (head-on, shell-on): Creates a deep, savory broth when simmered.
- Lemongrass: Adds a fresh, citrusy aroma that defines the soup.
- Galangal: Brings a peppery, piney heat unique to Tom Yum. This is not the same as ginger!
- Shallot
- Kaffir lime leaves: Infuse a bright, floral citrus flavor.
- Low-sodium chicken broth: Forms the savory base of the soup.
Tom Yum Soup
- Mushrooms: Add earthy texture and balance the bright broth.
- Tomato: Provides subtle sweetness and juiciness.
- Thai chili paste: Adds heat and a slightly smoky depth. This chili paste is different than Thai curry pastes.
- Fish sauce
- Thai chili peppers: Give fresh, sharp heat
- Lime: Adds fresh sourness at the end
- Salt
- Chopped cilantro
Customizations
- Make It Creamy: Add evaporated milk or coconut milk for a creamier Tom Yum variation.
- Add Noodles: Stir in cooked rice noodles to turn this into a heartier meal.
- Try Chicken Instead: Swap shrimp for thinly sliced chicken breast if seafood isn’t your thing.
- Vegetarian Version: Use vegetable broth and add tofu instead of shrimp. Replace fish sauce with soy sauce or vegetarian fish sauce.
How to Make Tom Yum Soup Recipe
Prep the Ingredients
Peel and devein the shrimp, reserving the heads and shells for the broth. Smash the trimmed lemongrass and cut into 2-inch pieces. Thinly slice the galangal, halve the shallot, and gently tear the kaffir lime leaves to release their oils.
Build the Broth
In a medium pot over medium heat, sauté the shrimp heads and shells with lemongrass, galangal, shallot, and kaffir lime leaves for 2–3 minutes until fragrant.
Add the chicken broth, bring to a boil, then lower to a simmer for 15 minutes. Skim off any scum and foam. Strain out the solids (you can keep a few lemongrass or lime leaf pieces for presentation if you like) and return the clear broth to the pot.
Finish the Soup
Bring the broth back to a gentle simmer. Add mushrooms and cook for 2–3 minutes.
Stir in tomatoes, Thai chili paste, fish sauce, and chopped Thai chilies. Simmer for 1 minute.
Add the shrimp and cook for 1–2 minutes until pink and just cooked through.
Turn off the heat, stir in lime juice and salt, and adjust seasoning as needed. Finish with chopped cilantro and serve immediately.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.
Tips to Make the Perfect Tom Yum Soup
- Don’t Overcook the Shrimp: They only need about two minutes. Overcooked shrimp turn rubbery fast.
- Smash It: Lightly smashing lemongrass releases flavor without making the broth cloudy.
- Balance Is Everything: Taste before serving. You want salty, sour, spicy, and savory in harmony.
- Add Lime Last: Fresh lime juice should always go in after turning off the heat to keep its bright flavor.
Frequently Asked Questions (FAQs)
Where can I find some of the ingredients to this Tom Yum Soup Recipe?
You can usually find all the ingredients at Asian grocery stores, especially Thai or Southeast Asian markets.
However, if you don't have one near you, I provided links in the recipe card below to dried/paste alternatives that you can use instead. See the recipe notes on how to use them.
What is the difference between Tom Yum and Tom Kha?
Tom Yum is a clear, hot and sour soup with a bright, spicy broth. Tom Kha includes coconut milk, making it creamier and slightly sweeter. Both use similar herbs like lemongrass and galangal, but Tom Kha has a richer texture.
How do I make it less spicy?
Reduce or omit the Thai chili peppers and use less Thai chili paste. You can also add a splash of coconut milk to mellow the heat while keeping the flavor balanced.
Related Recipes You’ll Love
Tom Yum Soup Recipe
Equipment
Ingredients
Broth
- 12 pieces shrimp head-on and shell-on
- 2 stalks lemongrass see recipe notes for how to substitute with lemongrass paste.
- 6 thinly sliced galangal see recipe notes for how to substitute with dried galangal slices
- 1 shallot cut into half
- 6 kaffir lime leaves see recipe notes on how to substitute with dried kaffir lime leaves
- 5 cups low-sodium chicken broth
Tom Yum Soup
- 3 oz shiitake, oyster, or button mushrooms
- 1 medium tomato cut into 1-inch chunks
- 1 tablespoon Thai chili paste
- 2 tablespoon fish sauce
- 2 Thai chili peppers finely chopped
- 1 lime juiced
- ½ teaspoon salt adjust to taste
- Chopped cilantro
Instructions
- Start by prepping your ingredients. Peel and devein the shrimp, reserving the heads and shells for the broth. Remove the tough outer layers of the lemongrass, trim off the tops, and smash the bottom halves with the back of a knife, then cut into 2-inch pieces. Thinly slice the galangal, peel and halve the shallot, and gently tear the kaffir lime leaves to release their aroma.12 pieces shrimp, 2 stalks lemongrass, 6 thinly sliced galangal, 1 shallot, 6 kaffir lime leaves
- In a medium pot over medium heat, add the shrimp heads and shells, smashed lemongrass, galangal, shallot, and kaffir lime leaves. Sauté for 2-3 minutes, stirring occasionally, until fragrant and lightly browned to draw out more flavor.
- Pour in the chicken broth and bring to a boil, then lower to a simmer and cook for 15 minutes to infuse the flavors. Skim off any scum or foam that rises to the surface. Strain and discard the solids (keeping a few pieces of lemongrass or lime leaves) and return the clear broth to the pot.5 cups low-sodium chicken broth
- Bring the broth back to a gentle simmer. Add the mushrooms and cook for 2-3 minutes. Stir in the tomatoes, Thai chili paste, fish sauce, and chopped Thai chili peppers and simmer for 1 minute. Add the shrimp and cook for 1-2 minutes, just until pink and cooked through.3 oz shiitake, oyster, or button mushrooms, 1 medium tomato, 1 Tbsp Thai chili paste, 2 Tbsp fish sauce, 2 Thai chili peppers
- Turn off the heat and stir in the lime juice and salt. Taste and adjust with more lime juice or salt as needed. Finish with chopped cilantro and serve immediately.1 lime, ½ tsp salt, Chopped cilantro
Notes
- Lemongrass paste: Use about 3 tablespoon lemongrass paste to replace 2 stalks fresh lemongrass.
- Dried galangal slices: Soak dried galangal slices for 20-30 mins to rehydrate. Use about 4-5 slices to replace 6 fresh slices of galangal.
- Dried kaffir lime leaves: Use about 10-12 dried kaffir lime leaves to replace 6 fresh lime leaves.
Herman Chan says
Easy and authentic Thai tom yum soup!