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Tom Yum Soup

Authentic Tom Yum Soup

Tom Yum Soup is Thailand’s most famous soup, celebrated for its bold balance of spicy, sour, salty, and savory flavors. Made with fragrant herbs, tender prawns, and fresh vegetables, this quick yet authentic recipe brings Thai comfort food straight to your table—clear or creamy, it’s unforgettable!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: ASIAN, Thai
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Broth
  • 300 g whole prawns or shrimp heads and shells on; reserve meat after peeling
  • 3 cups water
  • 1/2 cup low-sodium chicken stock
  • 2 stalks lemongrass outer layers removed, ends bruised
  • 1.5 cm galangal root sliced into 4 pieces
  • 5 kaffir lime leaves roughly torn
  • 2 Thai bird’s eye chilies lightly crushed
  • 3 cloves garlic smashed
For the Soup
  • 120 g 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 evaporated milk or coconut milk for Tom Kha variation

Method
 

  1. Prepare Broth: Peel prawns, reserving heads/shells. In a pot, combine shells, water, chicken stock, lemongrass, galangal, garlic, chilies, and lime leaves. Bring to boil, then simmer 10 minutes. Strain and return broth to pot.
  2. Build Soup: Add onion and mushrooms. Simmer 3 minutes. Add tomato and cook 1 minute. Stir in prawns, cook 2–3 minutes until pink.
  3. Final Adjustments: Stir in sugar and fish sauce. Add lime juice, then adjust to taste with more lime, fish sauce, or sugar.
  4. Creamy Option: For richer Tom Yum, stir in chili paste and evaporated milk (or coconut milk). Mix gently.
  5. Serve: Ladle into bowls, garnish with coriander and chili slices. Serve hot with jasmine rice.

Notes

Adjust spice by adding more or fewer chilies. Swap prawns for chicken, fish, or tofu. Galangal can be substituted with ginger, though flavor differs. Best enjoyed fresh—avoid freezing.