Thai Tom Yum Soup

Why You’ll Love This Recipe

Thai Tom Yum Soup is a bold, tangy, and spicy classic known for its fragrant lemongrass-infused broth, juicy shrimp, and vibrant herbs. With a perfect balance of sour, salty, and spicy flavors, this soup is invigorating and deeply satisfying. Light yet full of depth, it’s a must-try for lovers of authentic Thai cuisine.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

shrimp (peeled and deveined)lemongrass (smashed and cut into pieces)galangal or gingerkaffir lime leaves (torn)bird’s eye chilies or red chili (smashed)garlicshallotsmushrooms (straw, oyster, or button)fish saucefresh lime juicetomatoeschicken or seafood brothThai chili paste (nam prik pao)coconut milk (optional for Tom Yum Goong Nam Khon)fresh cilantro salt

directions

Bring chicken or seafood broth to a simmer in a large pot.

Add lemongrass, galangal or ginger, kaffir lime leaves, shallots, garlic, and chilies; simmer for 5-10 minutes to infuse the broth.

Stir in mushrooms and tomatoes; cook for 3-4 minutes until just tender.

Add shrimp and cook until pink and opaque, about 2-3 minutes.

Stir in fish sauce, Thai chili paste, and lime juice to taste.

Optional: Add a splash of coconut milk for a creamy Tom Yum variation.

Remove from heat, discard lemongrass and lime leaves.

Garnish with fresh cilantro and serve hot.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 10 minutesCook time: 15 minutesTotal time: 25 minutes

Variations

Use chicken or tofu instead of shrimp.

Add glass noodles or rice for a heartier meal.

Make it vegetarian with vegetable broth and soy sauce instead of fish sauce.

Include baby corn, bok choy, or spinach for added vegetables.

Top with fried garlic or a drizzle of chili oil for extra flavor.

storage/reheating

Store in an airtight container in the refrigerator for up to 3 days.Best enjoyed fresh; reheat gently to avoid overcooking shrimp.Remove aromatics (lemongrass, lime leaves) before storing or reheating.

FAQs

What makes Tom Yum sour?

Fresh lime juice and tomatoes give it the signature tang.

Can I make it less spicy?

Yes, use fewer chilies or remove the seeds.

Is coconut milk necessary?

No, it’s optional—only used in the creamy version (Tom Yum Goong Nam Khon).

Can I use frozen shrimp?

Yes, just thaw before adding to the soup.

What if I can’t find lemongrass?

Use lemongrass paste or a small amount of lemon zest as a substitute.

Can I make it ahead?

You can prep the broth and aromatics, but add shrimp just before serving.

What’s the difference between Tom Yum and Tom Kha?

Tom Yum is spicier and tangier; Tom Kha includes coconut milk and is milder.

Can I use bottled lime juice?

Fresh is best, but bottled can work in a pinch.

Is this soup gluten-free?

Yes, just ensure your fish sauce and chili paste are gluten-free.

Can I freeze Tom Yum?

It’s not recommended due to the shrimp and fresh herbs—best served fresh.

Conclusion

Thai Tom Yum Soup is a lively, flavor-packed dish that delivers a perfect blend of spice, sourness, and savoriness in every spoonful. With its fragrant herbs and bold broth, it’s a quick and satisfying way to enjoy authentic Thai flavors at home. One taste and you’ll see why it’s one of Thailand’s most beloved soups.

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