If you have ever taken a spoonful of hot, sour, herby broth at a Thai restaurant and wondered how on earth something so simple could taste so complex, this Tom Yum Soup recipe is going to become one of your regulars.
It is one of the most iconic soups in Thai cooking, built on just a handful of fresh aromatics: lemongrass, galangal, kaffir lime leaves, chilies, and plump shrimp simmered in a fragrant broth.
I make a big pot of this whenever I want something warming but light, and it always disappears fast at my table.
For a similar comforting bowl on a busy weeknight, I also lean on my Thai Chicken Soup, which shares a lot of the same pantry staples.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Total Time | 40 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
Why You’ll Love This Tom Yum Soup Recipe
This soup hits every flavor note at once: sour, spicy, salty, and a little sweet, all balanced in one bowl.
It comes together in under an hour with mostly hands-off simmering time.
The broth is naturally light, since it is not thickened with flour or cream, so it feels like a treat instead of a heavy meal.
You can easily adjust the spice level depending on who is eating with you.
You might also enjoy: Pho Recipe
- Ready in about 40 minutes from start to finish
- Bold, restaurant-quality flavor made with everyday cooking techniques
- Naturally gluten-free and dairy-free
- Easily adjustable heat level for spice lovers or sensitive palates
- Uses simple, wholesome ingredients with no shortcuts needed
Ingredients
Most of these ingredients are easy to find at a regular grocery store, though a few specialty aromatics are worth a trip to an Asian grocery store or an online order if your area does not stock them.
If you love working with these same fragrant herbs, you will find a similar flavor base in my Wonton Soup.
- 6 cups chicken stock or shrimp stock
- 1 pound large shrimp, peeled and deveined, shells reserved
- 3 stalks fresh lemongrass, trimmed, smashed, and cut into 2 inch pieces
- 6 slices fresh galangal, or substitute fresh ginger
- 8 kaffir lime leaves, torn in half
- 4 to 6 Thai bird’s eye chilies, lightly smashed
- 1 cup straw mushrooms, halved, or sliced button mushrooms
- 2 Roma tomatoes, cut into wedges
- 1 small red onion, quartered
- 3 tablespoons fish sauce
- 3 to 4 tablespoons fresh lime juice
- 2 tablespoons Thai chili paste (nam prik pao)
- 1 teaspoon sugar
- 1/4 cup fresh cilantro, roughly chopped
- 2 green onions, sliced
- Salt to taste
Kitchen Equipment Needed
You do not need anything fancy to make this soup, just a few basics that make the process smoother.
Read Also: Miso Soup Recipe
- A large stockpot or Dutch oven
- A fine mesh strainer, if you prefer a clear, aromatics-free broth
- A sharp chef’s knife and cutting board
- A ladle for serving
- Measuring cups and spoons
- A citrus juicer for fresh lime juice
Recommended Products for This Recipe
These are a few products I personally reach for whenever I make this soup, based on what has genuinely made the process easier or the results better.
I only recommend items I would buy again myself.
If you are also stocking your pantry for other Southeast Asian dishes, this same chili paste and galangal show up again in my Thai Red Curry Chicken.
1. Mae Ploy Nam Prik Pao Thai Chili Paste
This roasted chili paste is what gives restaurant-style tom yum its deep, smoky backbone, and it is nearly impossible to fake with substitutes.
A spoonful or two rounds out the sourness and adds real body to the broth.
It keeps well in the fridge for months, so a single jar lasts through many pots of soup.
2. Three Crabs Fish Sauce
Fish sauce quality varies a lot, and a good bottle makes a noticeable difference in how clean and savory your broth tastes.
This brand is a staple in Thai kitchens for a reason. A little goes a long way, so it is worth buying a quality bottle rather than the cheapest one on the shelf.
3. Enameled Cast Iron Dutch Oven
A heavy-bottomed pot distributes heat evenly, which matters when you are trying to gently infuse lemongrass and galangal without scorching the broth.
I have used mine for years and it still looks and performs like new.
It also doubles as your go-to pot for stews, braises, and stocks year round.
4. Frozen Kaffir Lime Leaves
Fresh kaffir lime leaves can be hard to track down depending on where you live, and frozen ones are the next best thing.
They hold their fragrance well and thaw in seconds, so you can keep a bag on hand for whenever the craving hits.
This one small ingredient does more for authenticity than almost anything else in the pot.
Step-by-Step Instructions: How to Make Tom Yum Soup
Another favorite: Thai Green Curry Chicken Recipe
1. Prepare the shrimp and aromatics
- Peel and devein the shrimp, keeping the shells and heads if you have them, since they add extra flavor to the broth.
- Set the peeled shrimp aside in the fridge while you prep everything else.
- Trim the tough outer layer off the lemongrass stalks, then smash each stalk with the flat side of a knife to release the oils, and cut into two inch pieces.
- Slice the galangal into thin coins and tear the kaffir lime leaves in half to release their fragrance.
- Lightly smash the Thai chilies with the side of your knife to release their heat, or slice them if you prefer a milder soup.
2. Build the aromatic broth
- Pour the chicken or shrimp stock into a large stockpot or Dutch oven and bring it to a gentle boil over medium high heat.
- If you saved the shrimp shells, add them to the pot now and simmer for 10 minutes, then strain them out before continuing, for an extra boost of shrimp flavor.
- Add the lemongrass, galangal, kaffir lime leaves, and smashed chilies to the pot.
- Reduce the heat to a simmer and let the aromatics infuse the broth for about 8 to 10 minutes, so the kitchen fills with that unmistakable citrusy, herbal aroma.
3. Add the vegetables
- Add the quartered onion, tomato wedges, and mushrooms to the simmering broth.
- Cook for 4 to 5 minutes, until the mushrooms have softened slightly and the tomatoes just begin to break down.
- Stir in the Thai chili paste and sugar, mixing well so the paste fully dissolves into the broth.
4. Cook the shrimp
- Add the peeled shrimp to the pot and let them cook for 2 to 3 minutes, just until they turn pink and opaque.
- Avoid overcooking here, since shrimp can turn rubbery very quickly once they are done.
- Turn off the heat as soon as the shrimp are cooked through.
5. Season and finish the soup
- Stir in the fish sauce, starting with 2 tablespoons and adding more to taste.
- Squeeze in the fresh lime juice, starting with 3 tablespoons, and stir well.
- Taste the broth and adjust with more fish sauce, lime juice, or a pinch of salt until the balance of sour, salty, and spicy feels right to you.
- Remember that the lime juice and fish sauce should go in off the heat, since prolonged boiling can dull their flavor.
6. Garnish and serve
- Ladle the hot soup into serving bowls, distributing the shrimp, mushrooms, and tomatoes evenly.
- Top each bowl with chopped cilantro and sliced green onions.
- Serve immediately while the soup is piping hot, alongside steamed jasmine rice if you like.
Tips for The Best Tom Yum Soup
A few small details make a big difference between a good bowl and a truly great one.
Timing your seasoning and not overcooking the shrimp are the two things that matter most.
The same low-and-slow approach to building flavor works beautifully in my Coconut Curry Chicken too.
- Always add fish sauce and lime juice at the very end, after the pot is off the heat, to preserve their bright flavor
- Smash the lemongrass and galangal firmly to release maximum flavor into the broth
- Taste as you go, since the balance of sour, salty, and spicy is personal preference
- Use shrimp shells to make a quick stock if you have the extra 10 minutes, it makes a noticeable difference
- Strain out the tough aromatics before serving if you prefer a cleaner presentation
Serving Suggestions
This soup is bold enough to be the centerpiece of the meal, but it also works well as part of a larger spread.
I like serving it family-style with a few other dishes so everyone can build their own plate.
Read Also: Crockpot Thai Chicken Curry
- A bowl of steamed jasmine rice on the side to soak up the broth
- Fresh spring rolls for a light, crunchy contrast
- A simple cucumber salad to cool down the heat
- Grilled satay skewers for a heartier spread
- A cold Thai iced tea to balance the spice
Variations of Tom Yum Soup
Once you have the base technique down, this soup is easy to adapt to what you have on hand or how you like to eat.
The same idea of building a flavorful broth from aromatics and protein is something I also use in my Asian Beef Noodle Soup.
- Tom Yum Nam Khon (creamy version): stir in a splash of evaporated milk or coconut milk at the end for a richer, creamier broth
- Tom Yum Gai: swap the shrimp for thinly sliced chicken breast or thigh meat
- Tom Yum Talay: use a mix of seafood such as squid, mussels, and fish along with the shrimp
- Vegetarian Tom Yum: use vegetable stock, swap fish sauce for soy sauce, and add extra mushrooms and tofu
- Noodle soup style: add cooked rice noodles directly into the bowl to turn this into a full noodle soup
Storage and Reheating
This soup is best enjoyed fresh, since the shrimp can toughen up after being reheated.
That said, leftovers still keep well and reheat nicely with a little care.
For a lighter option, try: Chicken Noodle Soup Recipe
- Store leftover soup in an airtight container in the refrigerator for up to 3 days
- If possible, store the shrimp separately from the broth to prevent overcooking on reheating
- Reheat gently on the stovetop over medium low heat just until warmed through
- Add the shrimp back in during the last minute of reheating so they do not turn rubbery
- Freezing is not recommended, since the texture of the shrimp and mushrooms suffers once thawed
Nutritional Facts
This soup is naturally light and works well for anyone watching their carb or calorie intake.
Exact numbers will vary depending on the exact brands and quantities you use, similar to how broth-based soups like my Egg Drop Soup can shift depending on ingredients.
- Calories: approximately 180 to 220 per serving
- Protein: approximately 20 to 24 grams per serving
- Carbohydrates: approximately 8 to 10 grams per serving
- Fat: approximately 4 to 6 grams per serving
- Sodium: varies significantly based on fish sauce and chili paste used
Health Benefits of Key Ingredients
Beyond tasting incredible, several of the ingredients in this soup bring real nutritional value to the table.
Many of the herbs used here have been part of traditional Southeast Asian cooking for generations, valued for both flavor and wellness.
Read Also: Garlic Shrimp Pasta Recipe
- Lemongrass contains antioxidant compounds and has traditionally been used to support digestion
- Galangal, like its relative ginger, is often associated with anti-inflammatory properties
- Shrimp is a lean source of protein and provides selenium and vitamin B12
- Lime juice adds vitamin C and a bright dose of natural acidity
- Chilies contain capsaicin, which has been studied for its potential metabolism-boosting effects
FAQs About Tom Yum Soup
1. What does tom yum taste like?
Tom yum is a balance of sour, spicy, salty, and slightly sweet flavors all at once.
The sourness mainly comes from lime juice, the spice from Thai chilies, and the savory depth from fish sauce and chili paste.
2. Can I make tom yum soup less spicy?
Yes, simply reduce the number of chilies you add, or remove the seeds before smashing them into the broth.
You can also serve extra lime wedges on the side so everyone can adjust the sourness and heat to their own taste.
3. Do I have to eat the lemongrass and galangal?
No, these aromatics are meant to flavor the broth, not to be eaten directly.
Most people push them to the side of the bowl or strain them out before serving, though leaving them in for presentation is also traditional.
4. What can I use instead of shrimp?
Chicken, mixed seafood, mushrooms, or firm tofu all work well as substitutes.
I use a similar swap-friendly approach in my Baked Coconut Shrimp when I want to switch up the protein.
5. Why is my tom yum soup not sour enough?
This usually means it needs more fresh lime juice, since bottled lime juice tends to taste flatter.
Add it gradually at the end, tasting as you go, until the sourness feels balanced against the spice and saltiness.
Tom Yum Soup
Ingredients
- 6 cups chicken stock or shrimp stock
- 1 pound large shrimp peeled and deveined, shells reserved
- 3 stalks lemongrass fresh, trimmed, smashed, and cut into 2-inch pieces
- 6 slices galangal fresh; or substitute fresh ginger
- 8 leaves kaffir lime leaves torn in half
- 4 to 6 Thai bird’s eye chilies lightly smashed
- 1 cup straw mushrooms halved; or sliced button mushrooms
- 2 Roma tomatoes cut into wedges
- 1 small red onion quartered
- 3 tablespoons fish sauce Three Crabs brand recommended
- 3 to 4 tablespoons fresh lime juice
- 2 tablespoons Thai chili paste nam prik pao; Mae Ploy brand recommended
- 1 teaspoon sugar
- salt to taste
- 1/4 cup fresh cilantro roughly chopped, for garnish
- 2 green onions sliced, for garnish
- Steamed jasmine rice for serving
- Evaporated milk or coconut milk, for a creamy version
- Fresh spring rolls for serving
- Cucumber salad for serving
- Grilled satay skewers for serving
- Thai iced tea for serving
Equipment
- Large stockpot or Dutch oven
- Fine-mesh strainer optional, for a clear broth
- Chef’s knife
- Cutting board
- Ladle
- Measuring cups
- Measuring spoons
- Citrus juicer for fresh lime juice
- Enameled Cast Iron Dutch Oven recommended product, optional
Method
- Peel and devein the shrimp, reserving the shells. Set the peeled shrimp aside in the refrigerator.
- Trim, smash, and cut lemongrass; slice galangal; tear kaffir lime leaves; and lightly smash chilies.
- Bring stock to a gentle boil. Add shrimp shells if using, simmer for 10 minutes, then strain and discard shells.
- Add lemongrass, galangal, kaffir lime leaves, and chilies to the pot. Simmer for 8-10 minutes to infuse.
- Add onion, tomato wedges, and mushrooms. Cook for 4-5 minutes until mushrooms soften and tomatoes begin to break down.
- Stir in the Thai chili paste and sugar until fully dissolved.
- Add the peeled shrimp and cook for 2-3 minutes until pink and opaque. Do not overcook.
- Turn off the heat. Stir in fish sauce and fresh lime juice. Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with cilantro and green onions. Serve immediately.
Nutrition
Notes
- Always add fish sauce and lime juice at the very end, after the pot is off the heat, to preserve their bright flavor.
- Smash the lemongrass and galangal firmly to release maximum flavor into the broth.
- Taste as you go, since the balance of sour, salty, and spicy is personal preference.
- Using shrimp shells to make a quick stock adds a noticeable depth of flavor. Simmer them for 10 minutes.
- For a cleaner presentation, strain out the tough aromatics before serving.
- To make a creamy version (Tom Yum Nam Khon), stir in a splash of evaporated milk or coconut milk at the end.
- You can easily swap the shrimp for chicken, mixed seafood, mushrooms, or firm tofu.
- For a milder soup, reduce the number of chilies, remove the seeds, or serve with extra lime wedges.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
- Freezing is not recommended, as the texture of the shrimp and mushrooms will suffer once thawed.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Tom yum soup is proof that a handful of fragrant ingredients, simmered with a little patience, can turn into something truly special.
Once you make it at home, you will find yourself reaching for this recipe any time you want something warm, bright, and a little bit spicy.
Give it a try this week and let me know how it turns out in the comments below.
I would love to hear if you went classic, creamy, or added your own twist.
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