Thai Tom Yum Soup Recipe

Thai Tom Yum Soup is a bold, aromatic, and spicy-sour soup that’s a cornerstone of Thai cuisine. Traditionally made with fragrant herbs, chili, lime, and shrimp, this soup is known for its vibrant flavor and clear, invigorating broth.

Why You’ll Love This Recipe

This soup is loaded with personality—spicy, tangy, and deeply aromatic. It’s light yet filling, quick to make, and adaptable to your dietary needs. Whether you love seafood, prefer a vegetarian version, or crave a creamy twist, Tom Yum is endlessly customizable and packed with authentic Thai flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Water or chicken broth
• Lemongrass stalks, trimmed and smashed
• Galangal or fresh ginger, sliced
• Kaffir lime leaves, torn
• Thai bird’s eye chilies, crushed
• Garlic cloves, smashed
• Mushrooms (straw mushrooms or oyster mushrooms preferred)
• Shrimp, peeled and deveined
• Roma tomatoes, quartered
• White or yellow onion, sliced
• Fish sauce
• Fresh lime juice
• Sugar
• Optional: Thai chili paste (nam prik pao) or coconut milk for creamy version
• Fresh cilantro leaves, for garnish

Directions

1. In a large pot, bring water or broth to a boil. Add lemongrass, galangal, kaffir lime leaves, chilies, and garlic. Simmer for 10 minutes to release the aromatics.
2. Add mushrooms, tomatoes, and onion. Simmer for another 5–7 minutes until vegetables are tender.
3. Add shrimp and cook until they turn pink, about 2–3 minutes.
4. Stir in fish sauce, lime juice, and sugar. Adjust to taste for the right balance of salty, sour, and spicy.
5. Optional: Add a spoonful of chili paste or a splash of coconut milk for a creamy version.
6. Remove from heat and discard lemongrass, galangal, and lime leaves if desired.
7. Serve hot, garnished with fresh cilantro.

Servings and timing

Servings: 4 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

• Make it creamy by adding a spoonful of Thai chili paste and a splash of evaporated milk or coconut milk
• Use tofu and vegetable broth for a vegetarian version
• Swap shrimp for chicken or mixed seafood
• Add noodles to turn it into a heartier meal
• Use lime zest if kaffir lime leaves are unavailable

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze the broth only. Add fresh shrimp or vegetables when reheating.
Reheating: Reheat gently over medium heat on the stovetop. Avoid boiling once shrimp is added to prevent overcooking.

FAQs

What is Tom Yum?

Tom Yum is a traditional Thai hot and sour soup made with lemongrass, lime leaves, galangal, chilies, and often shrimp.

What’s the difference between clear and creamy Tom Yum?

Clear Tom Yum (Nam Sai) has a broth base, while creamy Tom Yum (Nam Khon) includes chili paste and sometimes coconut milk or evaporated milk.

Can I make Tom Yum less spicy?

Yes. Reduce the number of chilies or use a mild chili paste instead.

Where can I find galangal and kaffir lime leaves?

These are typically available at Asian grocery stores or online. Ginger and lime zest can be used as substitutes.

Can I use chicken instead of shrimp?

Absolutely. Thinly sliced chicken breast works well and cooks quickly.

Is Tom Yum gluten-free?

Yes, as long as your fish sauce is gluten-free.

What kind of mushrooms are best?

Straw mushrooms or oyster mushrooms are traditional, but button mushrooms work in a pinch.

Can I use dried lemongrass or galangal?

Fresh is best, but dried versions can work. Steep them longer and strain before serving.

Is Tom Yum soup healthy?

Yes, it’s low in calories and rich in herbs and antioxidants, especially when made with lean protein.

Can I serve Tom Yum with rice?

Yes, jasmine rice or sticky rice makes a great side to balance the heat.

Conclusion

Thai Tom Yum Soup is a deliciously bold, hot and sour soup that captures the essence of Thai cooking. Whether you enjoy it light and brothy or rich and creamy, this soup delivers intense flavor in every spoonful. It’s quick to make, easy to adapt, and a must-try for lovers of Southeast Asian cuisine.

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