Tom Yum Soup (Printable View)

Spicy, tangy Thai soup with aromatic herbs, shrimp, and vegetables in a fragrant broth.

# What You’ll Need:

→ Broth Base

01 - 4 cups chicken or vegetable stock
02 - 2 stalks lemongrass, trimmed and smashed
03 - 4 kaffir lime leaves, torn
04 - 3 slices galangal or ginger
05 - 2 Thai birds eye chiles, sliced

→ Vegetables and Aromatics

06 - 7 oz mushrooms, sliced
07 - 2 medium tomatoes, cut into wedges
08 - 1 small onion, sliced
09 - 3 cloves garlic, smashed

→ Protein

10 - 10 oz shrimp, peeled and deveined or tofu for vegetarian option

→ Seasonings and Finish

11 - 3 tablespoons fish sauce or soy sauce for vegetarian
12 - 2 tablespoons fresh lime juice
13 - 1 teaspoon sugar
14 - 1 teaspoon chili paste nam prik pao, optional
15 - Fresh cilantro leaves for garnish
16 - 2 green onions, sliced
17 - Lime wedges to serve

# How To Make It:

01 - In a medium pot, bring the stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, chiles, garlic, and onion. Simmer for 10 minutes to allow the flavors to infuse.
02 - Add mushrooms and tomatoes. Cook for 5 minutes until mushrooms are tender.
03 - Add shrimp or tofu and simmer just until shrimp turn pink and are cooked through, approximately 2 to 3 minutes.
04 - Stir in fish sauce, lime juice, sugar, and chili paste if using. Taste and adjust seasoning for salt, sourness, and heat as desired.
05 - Remove from heat. Ladle the soup into bowls and garnish with cilantro and green onions. Serve with lime wedges.

# Best Practices:

01 -
  • It comes together in under 40 minutes but tastes like you've been simmering it all day.
  • The balance of sour, spicy, salty, and savory means every bowl feels like a small discovery, never boring.
  • One pot means less cleanup and more time enjoying the aromatic kitchen filled with lemongrass smoke.
02 -
  • Don't skip smashing the aromatics because whole pieces won't release their oils and your soup will taste thin and sad.
  • The seasoning at the end is everything, so taste before serving and adjust with lime juice or fish sauce until it tastes bright and alive rather than muddy.
  • If you cook the shrimp even 30 seconds too long they'll turn rubbery, so pay attention during that final minute.
03 -
  • If you can find them, use fresh lemongrass from the market because the flavor is brighter than the frozen version, and it makes a noticeable difference.
  • Make the broth base ahead of time and store it in the fridge, then finish the soup with fresh shrimp and garnishes when you're ready to eat for a weeknight shortcut that doesn't taste rushed.
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