tom yum soup recipe
The Best tom yum soup recipe
What I love most about this soup is how quick and flexible it is. On busy weeknights, I can throw it together in under 30 minutes with whatever protein I have on hand—shrimp, chicken, or even tofu. It’s light enough for a summer lunch but hearty enough to satisfy on a chilly evening. Plus, the ingredients are packed with health benefits—ginger for digestion, lemongrass for immunity, and chili to clear your sinuses. It’s the kind of meal that makes you feel good while you’re eating it and even better after. My family always leaves the table happy, and that’s really all I ask for in a recipe.
Classic Tom Yum Soup (Tom Yum Goong)
A fragrant and spicy Thai soup bursting with bold flavors of lemongrass, galangal, lime, and chili. This hot and sour soup is traditionally made with shrimp, mushrooms, and aromatic herbs for a refreshing yet fiery experience.
🥘Ingredients
- 4 cups chicken or vegetable stock
- 2 stalks lemongrass (bruised and cut into 2-inch pieces)
- 3 slices galangal (or ginger if unavailable)
- 4 kaffir lime leaves (torn in half)
- 3 Thai chilies (crushed, adjust to taste)
- 2 tbsp fish sauce (or soy sauce for vegetarian)
- 3 tbsp lime juice
- 1 tbsp palm sugar (or brown sugar)
- 1 cup straw mushrooms (or button mushrooms, sliced)
- 12 large shrimp (peeled and deveined, tails on)
- 1 cup cherry tomatoes (halved)
- 1/4 cup cilantro (chopped, for garnish)
- 2 green onions (sliced, for garnish)
- 1/2 cup coconut milk (for Tom Yum Nam Khon)
- 1/2 cup enoki mushrooms
- 1 stalk lemongrass (thinly sliced for extra aroma)
👨🍳Directions
-
1
In a pot, bring the stock to a gentle boil over medium heat. -
2
Add lemongrass, galangal, kaffir lime leaves, and crushed chilies. Simmer for 5 minutes to infuse the flavors. -
3
Add mushrooms and shrimp, cooking for 3-4 minutes until the shrimp turn pink and opaque. -
4
Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning—balance should be hot, sour, and slightly sweet. -
5
Add cherry tomatoes and cook for 1 more minute. -
6
Remove from heat. Discard lemongrass and galangal slices if desired (or leave for stronger flavor). -
7
Garnish with cilantro and green onions. Serve hot with steamed jasmine rice on the side.
🔧Equipment
- Medium pot or saucepan
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring spoons
- Ladle
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Tom Yum Soup (Tom Yum Goong) Works
❓ Frequently Asked Questions About Tom Yum Soup (Tom Yum Goong)
1. What are the key ingredients in authentic Tom Yum soup?
Authentic Tom Yum soup typically includes lemongrass, kaffir lime leaves, galangal, Thai chilies, fish sauce, lime juice, and mushrooms (usually straw or oyster mushrooms). The protein can vary—common choices are shrimp, chicken, or tofu. Some versions also add tomatoes, cilantro, and a touch of sugar for balance.
2. Can I make Tom Yum soup without shrimp paste or fish sauce?
Yes! For a vegetarian or vegan version, you can omit shrimp paste and replace fish sauce with soy sauce or a vegan fish sauce alternative. Mushroom sauce or coconut aminos can also work for umami flavor. Just adjust seasoning to taste, as these substitutes may alter the traditional flavor slightly.
3. How spicy should Tom Yum soup be?
Spiciness depends on personal preference. Traditional Tom Yum is quite spicy, using 2–5 Thai chilies (or more for extra heat). For milder versions, reduce the chilies or remove the seeds. You can also add coconut milk (Tom Yum Nam Khon) to mellow the heat while keeping the soup creamy.
4. What’s the difference between Tom Yum Goong and Tom Yum Nam Khon?
Tom Yum Goong is the classic clear, spicy-sour soup made with shrimp (goong). Tom Yum Nam Khon is a richer, creamier version that includes coconut milk, which softens the heat and adds a velvety texture. Both share the same base ingredients but differ in thickness and spice intensity.
5. Can I prepare Tom Yum soup in advance?
While Tom Yum is best served fresh, you can prep the broth and ingredients ahead. Store the broth (without lime juice or herbs) in the fridge for 1–2 days or freeze for up to a month. Add fresh lime juice, herbs, and protein just before serving to preserve the vibrant flavors. Reheating too long can make the herbs bitter.
