Whenever I make tom yum soup at home, it instantly takes me back to the first time I tried it at a little Thai restaurant years ago. The broth was hot, tangy, and filled with this citrusy aroma that made me want to sip it slowly and savor every spoonful. The best part? You don't need to travel to Thailand to enjoy this. With a few key ingredients (many of which you can keep in your freezer), you can make authentic tom yum right in your kitchen.
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If you love Thai flavors, you might also enjoy the Thai chicken curry - another weeknight-friendly recipe packed with bright flavors.
What is tom yum soup
Tom yum soup is Thailand's most famous hot and sour soup. The magic comes from a base of lemongrass, galangal, lime leaves, and chilies. It's usually made with shrimp, mushrooms, and a splash of fish sauce for umami. Unlike some Western soups that simmer for hours, tom yum is quick to make and delivers bold flavor in under 30 minutes.
Why you should try this recipe
- It's quick: Done in about half an hour.
- It's freezer-friendly: Many of the ingredients (like galangal and lime leaves) can be stored for later.
- It's customizable: Adjust the heat, swap proteins, or even make it vegetarian.
- It's refreshing: The lime juice added at the end gives it that fresh, bright kick.
Ingredients you'll need
- 1 lb whole shrimp (heads and shells reserved for stock)
- 3 cups water
- 1 cup chicken stock
- 2 stalks lemongrass
- 3-4 Thai bird's eye chilies
- 3-4 slices galangal
- 4-6 makrut lime leaves
- 2 small shallots, halved
- 1 cilantro stem (reserve leaves for garnish)
- 1 cup mushrooms, sliced
- 1 tablespoon Thai chili paste (nam prik pao)
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- Juice of 1 lime
- Fresh cilantro leaves, for garnish
Specialty ingredients explained
- Lemongrass: Adds that citrusy backbone. Smash it before cooking to release its oils.
- Thai bird's eye chilies: Tiny but mighty - adjust based on your spice tolerance.
- Makrut lime leaves: Unique citrus fragrance. If you can only find frozen, that works just as well.
- Galangal: Looks like ginger but tastes more piney and citrusy. Freezes beautifully.
- Thai chili paste: Balances spice with sweetness and shrimp flavor.
Step-by-step directions
Step 1: Prepare the shrimp stock
Peel the shrimp and remove the heads. Set aside the meat. Heat 1 tablespoon oil in a wok or pot, then stir-fry the shells and heads for 1-2 minutes until bright orange.
Add 3 cups water, cover, and simmer 10 minutes. Strain out the shells, leaving a flavorful shrimp stock behind.
Step 2: Infuse the broth
Add chicken stock to the shrimp broth. Trim and smash the lemongrass, then cut into 2-inch pieces. Add it to the pot along with galangal slices, lime leaves, shallots, cilantro stem, and chilies.
Simmer 10 minutes. You can strain the aromatics out now, or leave them in (traditional in Thailand).
Step 3: Add mushrooms and seasoning
Stir in the mushrooms and simmer 5 minutes. Add sugar, chili paste, and fish sauce. Stir until the paste dissolves.
Step 4: Cook the shrimp
Add the shrimp and simmer just 30 seconds to 1 minute - they should turn pink and opaque but not rubbery.
Step 5: Finish and serve
Squeeze fresh lime juice into serving bowls. Ladle hot soup over it, then garnish with cilantro leaves. Serve right away.
Expert tips
- Don't overcook the shrimp - they cook fast!
- Add lime juice at the end for the freshest taste.
- If you like it spicy, smash more chilies before adding them.
Advice for success
- Prep ingredients before starting - the recipe moves quickly.
- Taste the broth before serving and adjust fish sauce or lime juice.
- Serve hot - the soup is best enjoyed fresh.
Health benefits
This soup is naturally low in calories, high in protein from shrimp, and full of antioxidants from herbs and chilies. The broth also helps keep you hydrated.
FAQ
Yes! Swap the shrimp for tofu or mushrooms and use vegetable broth.
Store leftovers in the fridge for up to 3 days. Reheat gently on the stove.
That's up to you. Start with 2 chilies, taste, and add more if you like heat.
It pairs well with jasmine rice or even sticky rice for a more filling meal.
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📖 Recipe
Tom Yum Soup
Hot, tangy, and citrusy, this authentic Tom Yum Soup brings bold Thai flavors to your kitchen in under 30 minutes.
Ingredients
- 1 lb whole shrimp (heads and shells reserved for stock)
- 3 cups water
- 1 cup chicken stock
- 2 stalks lemongrass
- 3–4 Thai bird’s eye chilies
- 3–4 slices galangal
- 4–6 makrut lime leaves
- 2 small shallots, halved
- 1 cilantro stem (reserve leaves for garnish)
- 1 cup mushrooms, sliced
- 1 tablespoon Thai chili paste (nam prik pao)
- 2 tablespoons fish sauce
- 1 teaspoon sugar
- Juice of 1 lime
- Fresh cilantro leaves, for garnish
Instructions
- Peel the shrimp and remove the heads. Set aside the meat. Heat 1 tablespoon oil in a wok or pot, then stir-fry the shells and heads for 1–2 minutes until bright orange.
- Add 3 cups water, cover, and simmer 10 minutes. Strain out the shells, leaving a flavorful shrimp stock behind.
- Add chicken stock to the shrimp broth. Trim and smash the lemongrass, then cut into 2-inch pieces. Add it to the pot along with galangal slices, lime leaves, shallots, cilantro stem, and chilies. Simmer 10 minutes. You can strain the aromatics out now, or leave them in.
- Stir in the mushrooms and simmer 5 minutes. Add sugar, chili paste, and fish sauce. Stir until the paste dissolves.
- Add the shrimp and simmer just 30 seconds to 1 minute — they should turn pink and opaque but not rubbery.
- Squeeze fresh lime juice into serving bowls. Ladle hot soup over it, then garnish with cilantro leaves. Serve right away.
Notes
Prep ingredients before starting — the recipe moves quickly. Taste the broth before serving and adjust fish sauce or lime juice. Serve hot — the soup is best enjoyed fresh.
Nutrition Information:
Serving Size:
1 bowlAmount Per Serving: Calories: 180Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 120mgSodium: 850mgCarbohydrates: 8gFiber: 1gSugar: 3gProtein: 22g
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