Tom Yum Soup Recipe

Tom Yum Soup is Thailand’s most famous soup, loved for its bold, fragrant, and perfectly balanced flavors of spicy, sour, salty, and savory. This comforting bowl blends aromatic herbs like lemongrass, galangal, and kaffir lime leaves with juicy shrimp and fresh vegetables, creating an unforgettable taste experience. Whether you’re craving something light yet flavorful or looking to impress guests with authentic Thai cuisine, this Tom Yum Soup recipe will deliver.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Authentic yet approachable – uses traditional Thai ingredients with clear instructions for home cooks.
• Quick and easy – ready in under 30 minutes, perfect for weeknights.
• Customizable – make it clear or creamy depending on your taste.
• Comfort in a bowl – the spicy-sour broth is both refreshing and deeply satisfying.
• Restaurant-quality at home – no need for takeout when you can master this classic yourself.

Unlike many versions, this recipe walks you through creating a homemade broth from prawn shells, intensifying the depth of flavor and making it stand out from shortcut versions.

Ingredients Needed

For the Broth

• 300g / 10 oz whole prawns or shrimp, heads and shells on (reserve meat after peeling)
• 3 cups (750 ml) water
• 1/2 cup (125 ml) low-sodium chicken stock
• 2 stalks lemongrass, outer layers removed, ends lightly bruised
• 1.5 cm (about 3/5″) galangal root, sliced into 4 pieces
• 5 kaffir lime leaves, roughly torn
• 2 Thai bird’s eye chilies, lightly crushed
• 3 garlic cloves, smashed

For the Soup

• 120g / 4 oz oyster mushrooms, torn into bite-sized pieces
• 1 Roma tomato, cut into wedges
• 1/2 medium white onion, sliced into 1 cm wedges
• 1 tsp sugar
• 3 tbsp fish sauce
• 3 tbsp fresh lime juice
• Fresh coriander (cilantro), chopped, for garnish

For Creamy Tom Yum (Optional)

• 1 1/2 tbsp Thai roasted chili paste (Nam Prik Pao)
• 1/3 cup (75 ml) evaporated milk (or coconut milk for Tom Kha variation)

How to Make Tom Yum Soup

Step 1: Prepare the Broth

1. Peel the prawns, keeping the heads and shells. Set the shrimp meat aside.
2. In a medium pot, combine the prawn shells with water and chicken stock. Add lemongrass, galangal, garlic, chilies, and kaffir lime leaves. Lightly crush the herbs before adding to release their oils—this step is key for a fragrant broth.
3. Bring to a boil over high heat, then cover and reduce to medium. Let simmer for about 10 minutes to allow the flavors to infuse.
4. Strain the broth, discarding the solids, and return the clear broth to the pot.

Step 2: Build the Soup

5. Add the onion and oyster mushrooms to the broth. Simmer for 3 minutes until softened.
6. Stir in the tomato wedges and simmer for 1 more minute.
7. Add the peeled prawns and cook for 2–3 minutes, just until pink and tender—avoid overcooking.
8. Stir in sugar and fish sauce. Simmer 1 minute.

Step 3: Final Adjustments

9. Add lime juice, then taste and balance the flavors: adjust sourness with more lime, saltiness with fish sauce, or sweetness with sugar.

Step 4: Optional Creamy Tom Yum

10. For a richer version, add chili paste and evaporated milk (or coconut milk for Tom Kha). Stir gently until well combined.

Step 5: Serve

11. Ladle into bowls, garnish with fresh coriander and sliced chili, and serve immediately while hot.

Serving and Storage Tips

• Serving: Serve Tom Yum Soup hot with steamed jasmine rice for a complete Thai meal. Garnish with extra chili slices for spice lovers.
• Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheating: Gently reheat on the stovetop. Add fresh lime juice after reheating to brighten the flavors.
• Freezing: Not recommended, as the prawns and herbs lose texture and flavor after thawing.

Helpful Notes

• Galangal substitute: If you can’t find galangal, ginger can be used, but the flavor will be slightly different.
• Spice level: Adjust chili quantity to your preference—2 for mild, 4+ for fiery heat.
• Protein swap: Chicken, tofu, or fish fillets can replace prawns.
• Clear vs. creamy: The traditional version is clear, but the creamy variation adds depth and richness.

Conclusion

Tom Yum Soup is more than just a meal—it’s a sensory experience packed with bold flavors and aromatic herbs. Quick to prepare yet impressive to serve, this recipe lets you bring authentic Thai comfort food straight to your table. Whether you prefer the clean, refreshing clear broth or the indulgent creamy version, each spoonful promises warmth and satisfaction.

Have you tried this Tom Yum Soup recipe? Leave a comment and a star rating below! Don’t forget to share your creation on Pinterest or Facebook—your friends will thank you. Which version do you prefer: clear or creamy? Let us know!

Frequently Asked Questions (FAQ)

What is Tom Yum Soup made of?

Tom Yum Soup is typically made with prawns or shrimp, lemongrass, galangal, kaffir lime leaves, chili, fish sauce, lime juice, and mushrooms.

What does Tom Yum taste like?

It’s a perfect balance of spicy, sour, salty, and savory flavors, with a citrusy aroma from lemongrass and lime leaves.

Is Tom Yum Soup healthy?

Yes! It’s low in fat, packed with protein, and rich in immune-boosting herbs. The clear version is especially light and nutritious.

Is Tom Yum Soup spicy to eat?

Tom Yum can range from mildly spicy to very hot depending on how many chilies you add. You can always adjust the heat to your preference.