Tom Yum Soup aka Thai hot and sour soup, is one of the most flavorful, easiest and quickest soup recipes you’ll ever make! Light and boldly flavored, this authentic Tom Yum Soup recipe is made with tender shrimp and straw mushrooms in a clear broth infused with fresh lemongrass, fish sauce, Thai chilies, ginger and fresh lime juice!
Tom Yum Soup Recipe
This authentic Tom Yum Soup recipe aka Tom Yum Goong soup is definitely better than most of the versions sold at most Thai restaurants. I know because it’s been adapted from a recipe of one of the best (and nicest) Thai chefs in the world. If you read the 5-stars reviews here and on my social media channels, you’ll see that many people agree! This recipe is the best and will seriously knock-your-socks-off!
Tom Yum Soup is one of the most popular soups in Thailand and one of the healthiest Thai food recipes ever. This savory, salty, spicy and sour soup is layered with complex and balanced bold flavors from ingredients like kaffir lime leaves, shrimp stock or chicken stock, lemon grass, galangal, fish sauce, fresh cilantro and Thai chili paste.
Why You Will Love this Tom Yum Soup Recipe?
- Quick and Easy: This easy Tom Yum soup recipe is made in one-pot, doesn’t require a lot of prep and comes together quickly.
- Flavor: This delicious soup with its spicy, fragrant and sour flavors is one you will want to have on repeat.
- Healthy: This famous Thai soup is healthy, low-carb, low in fat and gluten free.
What’s Tom Yum Soup?
Tom Yum (ต้มยำ) is a type of hot and sour soup that originated in Thailand. This popular soup is a staple of Thai cuisine and is loved in many different countries. If you are wondering what does Tom Yum means, Tom means “boiling” and Yum refers to the “spicy and sour” flavor of the dish.
There are two different variations of Tom Yum soup:
- Clear Tom Yum Soup (Tom Yum Goong Nam Sai) which is featured in this post.
- Creamy Tom Yum Soup (Tom Yum Goong Nam Khon), the addition of evaporated milk (not coconut milk) turns clear Tom Yum soup into this rich and creamy version.
Tom Yum soup can be made with different proteins and even vegetarian. The most popular version among these Thai recipes is the one made with shrimp.
- Tom Yum Goon (Goon means shrimp) is made with a flavorful stock sometimes made with whole prawns or shrimp. The shrimp heads and shrimp shells add a lot of depth and robust flavor to the clear broth.
- Tom Yum Gai (Gai means chicken) is made with all the same aromatic ingredients and chicken broth.
Tom Yum Soup Ingredients and Substitutions
Be sure to check the printable recipe card below for the complete ingredient’s list and their exact quantities.
- Stock or Broth: Traditionally the stock is made with shell-on and heads-on whole shrimp or prawns which produces a strongly flavored shrimpy broth. To make this recipe a bit more approachable, I start with store-bought stock which I fortify and infuse with the fresh and vibrant flavors of aromatics and herbs commonly used in Thai cooking. An easier approach with lots of flavor! Store bought shrimp stock or chicken broth can be used. In a pinch, vegetable broth can do the job.
- Lemongrass: This is an essential ingredient in Thai cuisine. Fresh lemongrass can be found in the produce area of your grocery store. Fresh lemongrass flavor is a bit hard to describe. The pale yellow-green stalks have a wonderfully light and refreshing citrus scent. As for the taste, fresh lemongrass has a mild lemony flavor with hints of mint and a sort of pungency that reminds me of ginger. If you cannot find fresh lemongrass, lemongrass paste (sold in tubes, refrigerated, in the produce area of the supermarket) or frozen lemongrass can be used.
- Kaffir Lime Leaves (Makrut Lime Leaves): In my area, I can hardly ever find fresh lime leaves. Most of the time, not even my local Asian market carries them. Since the soup has lemongrass and cilantro, you can skip this ingredient altogether and still have amazing results. If you prefer, substitute the 5 leaves needed for this recipe with 1/2 teaspoon of lime or lemon zest.
- Galangal (or Ginger): Galangal is similar to ginger with a sharp peppery taste. This is another ingredient that is not available in my area but, that has never stopped me from making the absolute best Tom Yum soup! If you can’t find fresh galangal, use fresh ginger (not dried or ground).
- Thai Peppers: Known as Thai chiles or birdseye chiles. If you cannot find them, serrano peppers are a good substitute. Since the red curry paste is spicy, you can skip the fresh chiles without compromising flavor.
- Thai Red Curry Paste: This ingredient is available in the Asian section of the grocery store. A powerhouse of flavor, this paste is made with several herbs and spices that result in a savory and spicy paste. If you are a spicy food lover add a bit extra! If you prefer a milder taste, start by adding half of the amount listed in the recipe card.
- Straw Mushrooms: I use canned straw mushrooms. Other type of mushrooms like white button mushrooms or shitake mushrooms can be used also.
- Fish Sauce: This is a key ingredient in Thai cuisine. I promise the soup won’t taste like this sauce smells!
- Brown Sugar: The sweetness of sugar balances the savory, salty and sour flavors of the soup. Palm sugar can be used. Use granulated sugar as last resort.
- Shrimp: I always have frozen large shrimp (31/35 count) in my freezer. Extra large (26/30 count) or medium shrimp (36/40 count) can be used. Prawns are a great option as well.
- Lime Juice: Nothing compares to the flavor of fresh lime juice.
- Cilantro: I use fresh cilantro. If you don’t like cilantro, skip it.
How To Use Lemongrass?
Prep lemongrass by cutting off the bottom of the stalks and trimming 1-2 inches from the very top (trim the part that looks a bit dry). Peel off the greenish outer layers until you get to the whitish green softer layer. Lightly smash the stalks with the side of the knife (like crushing garlic) to bruise them or use a mallet then, cut each stalk into thirds.
How To Make This Tom Yum Soup Recipe?
Classic Tom Yum Soup is one of the best soups I’ve ever had.The best part is that it’s one of those easy recipes that don’t require a lot of steps and can be made quickly. For specific instructions please check the printable recipe card below.
- Infusing the Broth: In a large pot, bring the shrimp or chicken broth to a boil over medium-high heat. Add the lemongrass, Kaffir lime leaves, galangal or ginger and fresh chilies. Lower the heat and simmer covered, for about 20 minutes.
- Stir In Seasonings: Stir in the fish sauce, lime juice, brown sugar and red curry paste into the broth. Stir and simmer for 5 minutes.
- Add Mushrooms and Shrimp: Stir in the mushrooms and shrimp and simmer until the shrimp is just cooked through, about 3-6 minutes.
- Serve: Turn the heat off, and add the fresh cilantro. Taste and adjust seasoning to your taste. Ladle soup into individual bowls and serve with additional fresh chiles and cilantro (optional)
What’s The Difference Between Tom Yum and Tom Kha Soup?
Tom Yum and Tom Kha soups are both very similar and made with some of the same ingredients such as lemongrass, kaffir lime leaf and galangal (the holy trinity of Thai cuisine). The main difference between the two soups is that Tom Kha also has coconut milk. The richness of coconut milk gives Tom Kha soup a creamier consistency and slightly sweet taste while keeping its spicy flavor. Tom Yum soup is a very light, clear soup with spicy hot and sour notes.
Is Tom Yum Soup Healthy?
Made with shrimp, fresh herbs, spices and aromatic ingredients, Tom Yum soup is considered one of the healthiest dishes in Thailand. Tom Yum is loaded with nutrients, has very few calories, is low-carb, low-fat and gluten free.
What Is the Taste of Tom Yum?
Tom Yum Soup (Thai hot and sour soup) is a very aromatic, well balanced spicy soup with sour notes and bold flavor (eating it is like an explosion of flavor in your mouth). Although is made with shrimp and fish sauce, it doesn’t have an overpowering fishy taste.
Soup Add-Ins
- Make this soup more filling by adding rice noodles or Soba Noodles
- 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.
- Sliced scallions. Add them with the cilantro.
Make Ahead, Storing and Reheating
Make Ahead: You can make the soup 2 days ahead of time without adding the mushrooms and shrimp. Store in an airtight container in the refrigerator. When ready, bringing the soup to a quick boil. Lower the heat, add the mushrooms and simmer for a few minutes then, add the shrimp and simmer until the shrimp is just cooked.
Storing: Leftovers can be stored in an airtight container in the refrigerator for 2 days.
Reheating: Remove the shrimp from the soup and set aside. This will prevent the shrimp from overcooking when reheating. Heat the soup in a pot on the stove top or in the microwave until heated through. Stir in the shrimp.
Can I Freeze Tom Yum Soup?
Yes, Tom Yum freezes well although I recommend freezing the soup before adding the shrimp and mushrooms. Shrimp overcooks quickly and reheating already cooked shrimp can definitely turn this delicate ingredient rubbery. The texture of mushrooms also changes when defrosted.
Thaw the soup in the refrigerator overnight and reheat by bringing the soup to a quick boil. Lower the heat, add the mushrooms and simmer for a few minutes then, add the shrimp and simmer for 2-4 minutes or until the shrimp is just cooked.
Tom Yum Soup Recipe Tips and Notes
- Intensify the flavor of the broth by making it with whole shrimp (heads-on and shells-on). You can find instruction in the recipe card below.
- Remove some of the outer layers of the lemongrass, cut it in half and pound it to bruise it so it releases its aroma.
- To make creamy Tom Yum soup, simply add evaporated milk and an extra spoonful of red curry paste.
- To adjust the taste of the soup, add additional curry paste for extra spiciness, additional fish sauce if you want the soup saltier, additional sugar if the flavor is too sour for your taste and extra lime juice if you feel you need tartness.
Take A Look At These Other Delicious Thai Recipes:
- Chicken Satay with Spicy Peanut Sauce
- Pad Thai
- Thai Red Curry Chicken
- Jasmine Rice with Ginger and Lemongrass
- Larb Salad
- Thai Basil Chicken
- Mango Sticky Rice
Recipe adapted from 101 Thai dishes you need to cook before you die cookbook
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Tom Yum Soup Recipe (Thai Soup Recipe)
Ingredients
- 2 quarts (8 cups) chicken broth or shrimp or seafood stock
- 2 stalks fresh lemongrass, outer layers removed, bruised and cut into thirds. (see notes)
- 5 kaffir lime leaves
- 1 inch piece fresh galangal or ginger, sliced
- 2 Thai red chiles (whole or sliced) (see notes)
- 6 tablespoons fish sauce
- 6 tablespoons fresh 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 or off
- A handful of fresh cilantro, roughly chopped
Instructions
Infuse the Broth / Making Thai Broth
- In a large pot, bring the chicken broth or shrimp or seafood stock to a boil over medium-high heat. Add the lemongrass, Kaffir lime leaves, galangal or ginger and fresh chilies. Lower the heat and simmer covered, for about 20 minutes.
To Make the Soup
- Uncover the pot and stir in the fish sauce, lime juice, brown sugar and red curry paste into the broth. Stir and simmer for 5 minutes. Taste the soup and add additional curry paste for extra spiciness, additional fish sauce if you want the soup saltier, additional sugar if its a bit too sour for your taste or extra lime juice if you feel you need tartness.
- Since there's only a few pieces of lemongrass and a few kaffir lime leaves, I don't usually strain the broth but simply pick the lemongrass and leaves with kitchen tongs. It's one less step and less dishes to clean! If preferred, strain the broth and return it to the pot.
- Stir in the mushrooms and shrimp and simmer until the shrimp is just cooked through, about 3-6 minutes.
- Turn the heat off, and add the fresh cilantro. Taste and adjust seasoning to your taste. Ladle soup into individual bowls and serve with additional fresh chiles and cilantro (optional)
If Making Broth with Whole Shrimp (Heads-on and Shells-on)
- Peel the shrimp or prawns. Place the heads and shells into a large pot. Reserve the meat. Add 7 cups of chicken broth + 1 cup of water. Add the lemongrass, Kaffir lime leaves, galangal or ginger and fresh chilies. Bring to a boil and then, lower the heat and simmer for about 10 – 12 minutes. Drain the broth and discard the solids. Return the broth to the pot and follow the rest of the recipe.
Video
Chef’s Tips
- Lemongrass: Substitute 2 stalks of fresh lemongrass with 1 tablespoon of lemongrass paste. Prep the lemongrass by cutting off the bottom of the stalks and trimming about an inch from the very top (usually that part is a bit dry). Peel off the dry outer layers until you get to the whitish green softer layer. Lightly smash the stalks with the side of the knife (like crushing garlic) to bruise them or use a mallet then, cut each stalk into thirds. When the soup is done, remove the lemongrass stalks. Unless they are processed (in a food processor) they are tough and not edible.
- Kaffir Lime Leaves: 2 Kaffir lime leaves can be substitute with 1/4 teaspoon lime or lemon zest. For this soup I use 1/2 teaspoon of zest total. Because the soup is made with lemongrass and cilantro, you can skip this ingredient altogether. I usually bruise the leaves by trying to crinkle them in my hand so it releases its aroma. Remove the leaves before serving.
- Galangal: Substitute with fresh ginger and a sprinkle or grind or ground black pepper. You don’t need to peel galangal or the ginger.
- Fresh Chiles: When using fresh Thai chiles, I add them whole so I can control the level of spiciness. You can skip them if not available.
- Fish Sauce: This stinky ingredient is a must to make this recipe. Fish sauce adds umami and saltiness to the soup. Although nothing can compare with the taste this ingredient adds to the soup, in a pinch, soy sauce or coconut aminos can be used. Please note that the soup won’t taste like authentic Tom Yum.
- Shrimp: You can use medium shrimp (36/40 count), large shrimp (31/35 count) or extra large (26/30 count). Prawns can also be used to make this soup.
ray hinojosa says
great recipe
Lauren says
Just wondering if the nutritional info listed is pet serving (which is what I’m assuming) or for the whole recipe? Looking forward to making it either way! Thanks!
Kathy says
Hi Lauren, It is per serving.
Vintonne says
This soup was great making it again this week, Found galangal and the kaffir lime leaves. It was amazing. My family loved it.
Kathy says
So happy to hear! Thank you. It’s one of our favorites.
Pam says
I found your recipe about a year ago and saved it… it’s my favorite Tom Yum recipe and I make it frequently… the taste is so authentic. Thank you for posting this recipe!!!!
Kathy says
Thank you Pam! I’m so glad you are enjoying this soup. I appreciate the feedback.
Jamie Ferguson says
Now this recipe is on point. So satisfying on a cold day.
Ingredients were fairly easy to get except for the lemon grass and straw mushrooms. Substituted shiitakes instead, and I live in a very rural spot in Northern Ontario.
It was quick to prep
Quick to cook
Very little mess.
Tasted awesome.
Hint – 6 TBS of lime juice = 3 very well squeezed limes. Lol.
Had to use dried ingredients, fresh could not be found. Let things simmer just a little longer.
Bravo for giving us this one
Kathy says
Thank you Jamie! I am glad you were able to find almost all the ingredients. Here in the states we can buy lemongrass paste in tubes. They are sold by the produce department but are to be kept refrigerated. they are pretty good. Thanks for the feedback and the tips! xo
Violet Sugar says
Awesome recipe! Was curious, however, do you use red curry paste because of its higher availability as opposed to Nam Prik Pao (Roasted Chilli Paste)? I personally CAN get Nam Prik Pao, and I have red curry paste as well, I believe the norm in most Thai Tom Yum soups is the roasted chilli paste..? Just curious! Love your site just discovered it!
All the best in 2021!
Kathy says
Hi! Happy 2021! I use red curry paste mostly. Thank you!
Kathy says
Have you actually tried the soup Did you actually read the post?
Ming Yao says
This is the best most authentic tasting recipe I lived in Thailand for 6 months so I know how is supposed to taste. Exellent!
Aia Aparri says
I love this recipe! Easy to prepare and cook! Super!
Caroline Truitt says
My husband and I really enjoyed this recipe! Tasted better than the lemongrass soup at our local Thai restaurant. I didn’t have lime leaves so I used freshly squeezed lime juice. I also was short a red Chile pepper so I used probably 6 thai peppers. My hands are still burning from slicing them haha. I’ll try to find you on Pinterest I’m always looking for recipes
Kathy says
Thank you Caroline! Those little chiles can be so spicy! You may want to wear gloves next time. I am so glad you and your husband liked the soup. Lime juice or a little bit of lime zest should do the trick when you don’t have lime leaves. Sometimes I can’t find them either.
Linda C Bollinger says
Can you purchase all the Lemongrass, kaffir lime leaves, and galangal dried and still have it taste good. I am looking
at stores and can’t find these fresh and I found them on Amazon. So just wondering if you have a list of brands or where to
buy the ingredients.
Kathy says
I haven’t use dried but I am sure it would be fine.
Rick says
Absolutely authentic and delicious! I highly recommend you take the tine to find galangal. While ginger and galangal are in the same family, they do NOT taste the same. Anyway, this is an amazing recipe that easy to make. I have added it to my list of all-time favorites.
Kathy says
Rick, thanks for your kind words. I am so glad you enjoyed the soup. It is one of our favorites.
You are absolutely right, galangal tastes different than ginger and it’s a wonderful ingredient. We moved to the south and I can never get it here 🙁
Thanks again!
Clayton Coker says
Having just returned from working a month in Bangkok, I think this recipe is the most authentic i have seen available on the internet. The street vendors with their roll around carts start with a pot of broth and a pot of boiling hot water. They have a cooking basket on the end of a long bamboo handle, typically throw in a hand full of glass noodles, add the chicken (gai), or pork (moo) , along with whatever you choose, green onions, garlic, chicken liver, etc, immerse the basket in the boiling water bath for half a minute, pour it in a bowl, ladle the broth over the contents and the customer is free to add at no extra cost mung beans, cilantro, chopped peanuts, fresh cilantro,the standard quartet of each style of chili, dried, sliced, stewed, floating slices in vinegar, along with each vendor’s own specialty concoctions using special parts of the chicken or pork along with their own blend of spices., and all for the amazing cost of Baht 40 which is a little over a dollar. What a deal. Or you can go to a restaurant and get a similar dish for $5/$8.
Kathy says
Hi Clayton, thank you so much for sharing, I cannot wait to visit Thailand! You transported me for a few minutes and I am thankful for that. Thanks for the feedback. We love this soup and make it quite often at home. We also add a few other ingredients once in a while. Thanks gain!