Description
Tom Yum Soup is a classic Thai soup celebrated for its vibrant, harmonious blend of spicy, sour, savory, and slightly sweet flavors. This recipe allows you to easily make both clear and creamy versions at home using readily available ingredients, delivering restaurant-quality results in under an hour. Customizable in heat and protein, Tom Yum is approachable, bursting with aroma, and deeply comforting—perfect for a taste of Thailand in your own kitchen.
Ingredients
Units
Scale
Soup Base
- 4 cups chicken stock (or shrimp stock for more seafood flavor)
- 3 lemongrass stalks, chopped and smashed
- 3 kaffir lime leaves
- 2 garlic cloves, smashed
- 1 teaspoon fresh chopped galangal
Seasonings & Aromatics
- 4 Thai chili peppers (adjust to taste for heat)
- 4 tablespoons fish sauce
- 3 tablespoons Thai chili paste (nam prik pao)
- 1 tablespoon chili oil
Soup Add-Ins
- 15 ounces straw mushrooms (or button mushrooms, canned or fresh, drained if canned)
- 12 medium shrimp, peeled and deveined
For Creamy Version (Tom Yum Goong Nam Khon)
- 1/2 cup evaporated milk or 1/2-1 cup coconut milk
Finish & Garnish
- Juice from 1 small lime
- Chopped fresh cilantro, for garnish
- Extra fish sauce, chili oil, and chili flakes, for serving
Instructions
- Prepare Your Aromatics: Pound or finely chop the lemongrass, galangal, garlic, and kaffir lime leaves. Mashing them helps release essential oils for maximum aroma and flavor in your broth.
- Build the Flavorful Broth: In a large pot over medium-high heat, add the chicken (or shrimp) stock and bring to a gentle simmer. Add the prepared lemongrass, galangal, garlic, and kaffir lime leaves. Let them steep for 5–10 minutes to deeply infuse the broth.
- Add Chili & Thai Seasonings: Slice or crush the Thai chili peppers and add them, along with fish sauce, Thai chili paste, and chili oil. Stir to combine. Simmer for 3–5 minutes, adjusting seasoning for your preferred spiciness.
- Toss in Mushrooms & Shrimp: Add straw mushrooms and simmer for 2–3 minutes until softened. Then, gently add shrimp and cook for another 2–3 minutes until they just turn pink and opaque. Avoid overcooking for the best shrimp texture.
- Finish with Lime & Freshness: Turn off the heat. Stir in the lime juice to finish with a bright sour note, and add chopped cilantro. Taste and adjust with more lime or fish sauce as needed for balance. Serve for a classic, clear Tom Yum soup.
- Make It Creamy (Optional): For the creamy Tom Yum Goong Nam Khon variation, lower the heat and stir in evaporated milk or coconut milk before adding the lime juice. Warm gently without boiling, then proceed with lime juice and cilantro as above. Serve immediately.
Notes
- Smash Your Aromatics: Crushing lemongrass, galangal, and lime leaves maximizes their flavor and fragrance.
- Avoid Overcooking Shrimp: Remove the soup from heat as soon as shrimp turn pink to keep them tender.
- Lime Juice Timing: Always add the lime juice after removing the pot from heat to preserve its fresh, tangy brightness.
- Customize Balance: Adjust lime, fish sauce, and chili oil to find your perfect blend of sour, salty, and spicy flavors.
- Strain If Desired: For a clean presentation, strain out aromatics before serving, or leave them in for a rustic look.
- Storage: Keep leftovers in an airtight container for up to 3 days; add fresh herbs and lime after reheating.
- Freezing: Freeze the broth (without shrimp and herbs) for up to 2 months; add fresh shrimp and herbs after reheating.
Nutrition
- Serving Size: 1 bowl (about 2 cups)
- Calories: 180
- Sugar: 5g
- Sodium: 1150mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 110mg