Name: Tom Yum Soup Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 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; 3 oz shiitake, oyster, or button mushrooms; 1 medium tomato (cut into 1-inch chunks); 1 Tbsp Thai chili paste; 2 Tbsp fish sauce; 2 Thai chili peppers (finely chopped); 1 lime (juiced); 1/2 tsp salt (adjust to taste); Chopped cilantro

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This Tom Yum Soup recipe used to intimidate me but it's surprisingly easy to make once you have the right ingredients.

Bowl of Tom Yum Soup Recipe top down view with shrimp, lemongrass grass, kaffir lime leaves, and cilantro

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!

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.

Bowl of Tom Yum Soup Recipe with a spoon of mushrooms and shrimp centered

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.

What Is Tom Yum Soup?

Why You’ll Love This Recipe

Equipment You’ll Need