If you’ve ever craved a vibrant bowl bursting with bold flavors that dance on your tongue, this Tom Yum Soup Recipe will quickly become your new go-to comfort food. It perfectly balances the spicy heat of Thai bird’s eye chilies with the aromatic brightness of lemongrass and kaffir lime leaves, all swimming in a fragrant broth enriched with succulent shrimp and earthy mushrooms. Whether you’re new to Thai cuisine or a longtime fan, this soup effortlessly delivers that signature hot and sour taste that warms the soul and excites the palate.
Ingredients You’ll Need
This Tom Yum Soup Recipe relies on a handful of simple, yet essential ingredients that work together to create its unforgettable taste and texture. Each component brings its own magic, from the fragrant herbs to the fresh seafood, making it both approachable and special.
- 6 cups chicken or vegetable broth: Serves as the flavorful liquid base for the soup, soaking up all the scents and spices.
- 1 stalk lemongrass (cut into 2-inch pieces and smashed): Adds a citrusy freshness that’s absolutely key to authentic Thai flavor.
- 3 kaffir lime leaves (torn): Infuses the broth with a zesty, slightly floral aroma that elevates every spoonful.
- 3 slices fresh galangal (or ginger as a substitute): Provides a peppery, slightly piney note that complements the citrusy ingredients perfectly.
- 3 Thai bird’s eye chilies (smashed, or to taste): Packs the punch of heat and spiciness that defines this dish’s lively character.
- 8 oz mushrooms (sliced; straw or white mushrooms work well): Adds a tender earthiness and texture to balance the broth’s brightness.
- 1/2 lb shrimp (peeled and deveined): Brings in a sweet, briny protein element that cooks quickly and keeps the soup light and fresh.
- 2 tablespoons fish sauce: Contributes deep savory umami, intensifying the overall flavor without overpowering.
- 1 tablespoon lime juice (plus more to taste): Offers necessary acidity to round out the heat and saltiness with a tangy finish.
- 1 teaspoon sugar: Just a touch to balance the sour and spicy notes for a harmonious taste.
- 2–3 tablespoons Thai chili paste (nam prik pao): Brings smoky, slightly sweet chili flavor and vibrant color to the broth.
- Fresh cilantro for garnish: Adds a fresh herbal lift as a bright finishing touch.
How to Make Tom Yum Soup Recipe
Step 1: Infuse the Broth with Aromatics
Start by bringing your broth to a boil over medium-high heat. Then toss in the smashed lemongrass, torn kaffir lime leaves, sliced galangal, and smashed bird’s eye chilies. Let everything simmer together for 5 to 10 minutes. This step is where the magic begins as the broth soaks up these vivid, fragrant ingredients that define the soul of the soup.
Step 2: Add Mushrooms for Earthy Texture
Next, add the sliced mushrooms into the simmering broth. Cook them for about three minutes to soften slightly while soaking up the infused broth’s aromatic flavors. Mushrooms bring a subtle earthiness that balances nicely against the bright and spicy notes.
Step 3: Incorporate Shrimp Until Perfectly Cooked
Now it’s time for the star of this Tom Yum Soup Recipe: the shrimp. Stir these in and let them cook for 2 to 3 minutes until they turn an inviting pink and are just cooked through. Shrimp adds a delicate, sweet seafood touch that keeps this soup feeling light but satisfying.
Step 4: Season the Soup
Reduce the heat to low and stir in the fish sauce, lime juice, sugar, and Thai chili paste. These ingredients layer complex savory, tangy, sweet, and smoky flavors, creating a beautifully balanced broth. At this stage, taste and adjust with extra lime juice or fish sauce if needed to suit your personal flavor preference.
Step 5: Finish and Prepare to Serve
Before plating, be sure to remove the lemongrass stalks and galangal slices, as they’re meant to flavor the broth but not be eaten. Ladle the hot soup into bowls and sprinkle generously with fresh cilantro. Your Tom Yum Soup Recipe is now ready to delight your taste buds!
How to Serve Tom Yum Soup Recipe
Garnishes
Fresh cilantro is the classic garnish for Tom Yum Soup Recipe, adding a bright, herbal freshness that contrasts beautifully with the spicy broth. For an extra pop, consider a slice of lime on the side or thinly sliced fresh chili for those who crave even more heat.
Side Dishes
This soup pairs wonderfully with simple jasmine rice, which helps mellow out the spiciness while making the meal more filling. You could also serve it alongside a light Thai salad or some crispy spring rolls for a delightful contrast of textures and flavors.
Creative Ways to Present
For an impressive dinner party, serve Tom Yum Soup Recipe in small, individual coconut bowls or attractive ceramic bowls with fresh herbs and a wedge of lime on the rim. Adding a drizzle of coconut milk can give a creamy twist while maintaining the authentic feel.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the soup into an airtight container and refrigerate. It will stay good for up to 2 days while maintaining the flavors nicely. Just be sure to remove any lemongrass or galangal pieces before storing.
Freezing
Freezing Tom Yum Soup Recipe is possible but not recommended due to the delicate herbs and shrimp, which may lose texture upon thawing. If you must freeze, do so without shrimp, adding fresh shrimp when reheating for the best results.
Reheating
Reheat gently on the stovetop over medium-low heat. To revive the brightness, add a splash of fresh lime juice and perhaps a pinch more fish sauce before serving. Avoid boiling, which can toughen the shrimp and dull the fresh flavors.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth, replace shrimp with tofu, and swap fish sauce for soy sauce or a vegetarian fish sauce alternative to keep it flavorful.
What if I can’t find galangal?
If fresh galangal is not available, fresh ginger is a great substitute. It provides a slightly different but still pleasing peppery, warm note to the broth.
How spicy is this Tom Yum Soup Recipe?
The heat mainly comes from bird’s eye chilies and Thai chili paste. You can adjust the amount based on your heat tolerance or remove the seeds to lessen the spice without sacrificing flavor.
Can I use frozen shrimp?
Yes, frozen shrimp works well—just thaw completely and drain excess moisture before adding to the soup to avoid watering down the broth.
Is Tom Yum Soup gluten-free?
Traditional Tom Yum Soup Recipe is naturally gluten-free, but always check your fish sauce and chili paste labels to ensure no gluten-containing additives are present.
Final Thoughts
There’s something truly special about making this Tom Yum Soup Recipe at home. It’s like a warm hug wrapped in exciting flavors, perfect for any occasion or just a weeknight craving. I encourage you to dive in and savor every spicy, sour, and aromatic spoonful—it’s a delicious journey you won’t regret!
Print
Tom Yum Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
Tom Yum Soup is a classic Thai hot and sour soup known for its bold flavors featuring fragrant lemongrass, kaffir lime leaves, galangal, and spicy Thai bird’s eye chilies. This shrimp-infused broth is balanced with a touch of sweetness, tangy lime juice, and savory fish sauce, making it a vibrant and comforting dish perfect for any occasion.
Ingredients
Broth and Aromatics
- 6 cups chicken or vegetable broth
- 1 stalk lemongrass (cut into 2-inch pieces and smashed)
- 3 kaffir lime leaves (torn)
- 3 slices fresh galangal (or ginger as a substitute)
- 3 Thai bird’s eye chilies (smashed, or to taste)
Main Ingredients
- 8 oz mushrooms (sliced; straw or white mushrooms work well)
- 1/2 lb shrimp (peeled and deveined)
Seasonings and Garnish
- 2 tablespoons fish sauce
- 1 tablespoon lime juice (plus more to taste)
- 1 teaspoon sugar
- 2–3 tablespoons Thai chili paste (nam prik pao)
- Fresh cilantro for garnish
Instructions
- Prepare the broth: In a large pot, bring the chicken or vegetable broth to a boil over medium-high heat. Add the smashed lemongrass stalk, torn kaffir lime leaves, sliced galangal, and smashed Thai bird’s eye chilies. Reduce heat to a simmer and let the broth infuse for 5 to 10 minutes to develop a fragrant base.
- Add mushrooms: After the broth has infused, add the sliced mushrooms to the pot and cook for an additional 3 minutes, allowing them to soften and release their flavor.
- Cook the shrimp: Stir in the peeled and deveined shrimp and cook for 2 to 3 minutes, or until the shrimp turn pink and are fully cooked through.
- Season the soup: Lower the heat to low and stir in the fish sauce, lime juice, sugar, and Thai chili paste (nam prik pao). Mix well and taste the soup, adjusting seasoning by adding more lime juice or fish sauce according to your preference.
- Finish and serve: Remove the soup from the heat. Discard the lemongrass stalk pieces and galangal slices before serving. Ladle the soup into bowls and garnish with fresh cilantro. Serve hot for a comforting and flavorful meal.
Notes
- To make this soup vegetarian, substitute vegetable broth for chicken broth, use tofu instead of shrimp, and replace fish sauce with soy sauce.
- Galangal, lemongrass, and kaffir lime leaves are essential for authentic Tom Yum flavor and can be found in Asian markets or online.
- Adjust the number of bird’s eye chilies to control the spiciness of the soup.
- For a richer flavor, you can add a splash of coconut milk or evaporated milk, but this diverges from the classic Tom Yum style.
