Last updated on November 17th, 2017 at 05:32 pm
Thai Tom Yum Soup (Thai Hot and Sour Soup) is one of the easiest and quickest soups to make. The full flavored broth is infused with lemongrass, ginger and Thai chiles. Plump Shrimp, straw mushrooms and fresh cilantro complete this delicious and warming soup.
You can make the most popular Thai soup at home in no time. This Thai Tom Yum Soup will knock-your-socks-off! It’s light. It’s healthy. It’s gluten free. It’s flavorful and you can make it spicy enough to clear out your sinuses (guaranteed!).
This soup is a breeze to make – which makes you wonder how can you develop so much flavor with such a few ingredients in such little time?
It all starts with the broth! A good chicken broth like this Basic Chicken Stock or shrimp broth are always a plus. However, feel free to use canned chicken broth or seafood broth. We are going to infused the broth with lemongrass, ginger, lime leaves and Thai chile peppers. Transforming a basic broth into a flavor packed Thai broth!
Authentic Thai soup uses galangal – a root similar to ginger. However, galangal is very hard to find in my neck of the woods so I always use ginger with amazing results.
After a quick simmer, the rest of the ingredients are added. It only takes a few extra minutes and the soup is done! Garnish it with fresh cilantro and serve.
This Thai Tom Yum Soup is also delicious with some of these additions:
- Add Soba Noodles for a heartier soup. Cook the noodles according to package instructions (it usually takes 5 minutes), drain, rinse and place in a soup bowl. Pour the soup over the noodles and enjoy!
- Tomato cut into quarters. Add them at the same time you add the mushrooms.
- Sliced onions. Add them at the same time you add the mushrooms.
- Instead of straw mushrooms, you can add sliced Shiitake or white button mushrooms.
- Sliced scallions. Add them with the cilantro.
- Heads up – fish sauce does not smell good! Do not let that stop you from making this soup or any Asian dish.
- If you cannot find Thai chiles, you can use chile de arbol or jalapenos.
- Remove the shrimp tails for easier slurping!
- If you love Thai and Asian food in general, check out theses delicious recipes:
Satay with Spicy Peanut Sauce
Thai Red Curry Chicken with Vegetables
Jasmine Rice with Ginger and Lemongrass
- The complete name of this soup is Tom Yum Goon!
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- 2 quarts chicken or seafood stock
- 2 stalks fresh lemongrass, sliced in 2 inch pieces
- 5 kaffir lime leaves
- 1 inch piece fresh ginger, sliced
- 2 red chiles (whole or sliced) see notes
- 6 tablespoons fish sauce
- 6 tablespoons freshly squeezed lime juice
- 2 teaspoons brown sugar
- 1 - 2 tablespoons red curry paste
- 1 (15-ounces) can straw mushrooms
- 1 pound large shrimp, peeled, deveined with tails on
- A handful of fresh cilantro, roughly chopped
In a medium pot, bring the stock to a boil over medium heat. Add the lemongrass, lime leaves, ginger and red chile peppers and lower the heat to medium-low. Cover the pot an simmer for 20 minutes.
Uncover the pot and add the fish sauce, lime juice, brown sugar and red curry paste to the broth. Stir and simmer for 5 minutes.
Add the mushrooms and the shrimp and cook for 6 to 8 minutes or until the shrimp is cooked through. Turn the heat off and add the cilantro. Serve (see notes).
- When making the Thai broth, I usually add the chiles whole so I can control the heat level better.
- The lemongrass and lime leaves are not to be eaten. You can remove them before serving if you wish.
- Red Curry paste is spicy. If you are not familiar with it, add 1 tablespoon and taste. You can add more if desire.
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