Why You’ll Love This Recipe

Thai Tom Yum Soup is a bold and aromatic soup known for its signature balance of spicy, sour, salty, and savory flavors. Packed with fragrant herbs like lemongrass, kaffir lime leaves, and galangal, it’s a comforting and invigorating dish that features juicy shrimp and tender mushrooms in a rich, flavorful broth. This soup is a staple in Thai cuisine and perfect for when you crave something warm, zesty, and satisfying.

ingredients

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

lemongrass
kaffir lime leaves
galangal (or ginger if unavailable)
Thai bird’s eye chilies
garlic
shallots
fresh lime juice
fish sauce
shrimp (peeled and deveined)
straw mushrooms (or white mushrooms)
chicken or shrimp stock
Thai chili paste (nam prik pao)
cilantro
optional: evaporated milk or coconut milk for Tom Yum Goong Nam Khon (creamy version)

directions

Bruise the lemongrass and slice into 2-inch pieces. Tear kaffir lime leaves and slice galangal thinly.

In a pot, bring the stock to a boil and add lemongrass, lime leaves, galangal, shallots, and garlic. Simmer for 5–10 minutes to infuse the broth.

Add Thai chilies and mushrooms. Cook for 2–3 minutes until mushrooms are tender.

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

Stir in fish sauce, lime juice, and Thai chili paste. Taste and adjust for balance of salty, sour, and spicy.

Optional: For the creamy version, add a few tablespoons of evaporated or coconut milk and stir gently.

Remove from heat and garnish with fresh cilantro before serving.

Servings and timing

This recipe serves 4.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

Add chicken instead of shrimp for Tom Yum Gai.
Use tofu and vegetable broth for a vegetarian version.
Adjust chili levels based on your heat preference.
Add glass noodles or rice to make it a heartier meal.
Include other vegetables like baby corn or tomatoes for added texture.

storage/reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat; avoid boiling to preserve shrimp texture.
Freezing is not recommended due to the herbs and shrimp, which may lose quality.

FAQs

What does “Tom Yum” mean?

“Tom” means to boil, and “Yum” refers to a spicy and sour salad—together, it reflects the soup’s hot and tangy nature.

Can I make it less spicy?

Yes, simply reduce or omit the bird’s eye chilies.

Is galangal necessary?

Galangal gives an authentic flavor, but you can substitute with ginger if unavailable.

What’s the difference between clear and creamy Tom Yum?

The creamy version includes evaporated or coconut milk, making the broth richer and more mellow.

Can I use frozen shrimp?

Yes, just thaw and pat dry before cooking.

Can I make it ahead of time?

You can prepare the broth ahead and add shrimp just before serving to keep them fresh.

Why is my soup too sour or salty?

Balance with a little sugar or add more stock to mellow the flavor.

Is fish sauce necessary?

Yes, it adds umami depth, but soy sauce can be used in a pinch.

Can I make this without Thai chili paste?

Yes, but you’ll lose some depth—consider adding a bit of paprika or chili oil for extra flavor.

What herbs are essential?

Lemongrass, kaffir lime leaves, and galangal form the aromatic base.

Conclusion

Thai Tom Yum Soup is a vibrant, soul-warming dish that brings the essence of Thai cooking right to your kitchen. With its perfect blend of spicy, sour, and savory notes, it’s a crowd-pleaser that’s easy to customize and quick to make. Whether enjoyed as a starter or a main dish, this classic soup delivers comfort and excitement in every spoonful.