Prepare aromatics. Bruise or smash lemongrass, slice galangal, tear kaffir lime leaves, halve or slice chilies. These release essential oils.
Make the base broth. In a pot, bring water or stock to a gentle boil. Add lemongrass, galangal, kaffir lime leaves, shallots, garlic, and chilies. Simmer for about 5–10 minutes to infuse the flavors.
Add mushrooms & tomatoes. Add mushrooms and tomato chunks; simmer 2–3 minutes until they just begin to soften.
Season & balance flavors. Stir in fish sauce, sugar, and nam prik pao (if using). Taste and adjust saltiness, sweetness, or heat.
Cook shrimp (or chosen protein). Add shrimp last (or other protein) and simmer briefly just until cooked — shrimp should turn pink and firm (generally 1–2 minutes). Avoid overcooking.
Finish with lime juice. Remove from heat and stir in fresh lime juice. Adjust sourness or seasoning to your liking.
Garnish & serve. Serve the soup hot, garnished with cilantro leaves, extra chili slices, and lime wedges on the side.
Servings and timing
Servings: 4 (with moderate portion of shrimp and vegetables)
Prep time: ~10 minutes
Cook time: ~15–20 minutes
Total time: ~25–30 minutes
Variations
Clear vs creamy version: Use clear broth (water + stock) or add a splash of evaporated milk or coconut milk for a creamy version (Tom Yum Nam Khon).
Protein swaps: Use chicken (Tom Yum Gai), fish, mixed seafood (Tom Yum Talay), or keep it vegetarian (omit meat and use vegetable stock).
Vegetable additions: Include baby corn, bok choy, carrots, bell pepper, or other vegetables you like.
Lower spice: Reduce the number of bird’s eye chilies or remove seeds to mellow the heat.
Extra heat: Add fresh chili slices just before serving or extra chili flakes.
Storage/Reheating
Storage: Cool to room temperature, then store in airtight containers in the refrigerator for up to 1–2 days. Because of the lime and herbs, flavor may deepen over time.
Freezing: You can freeze the broth (without shrimp or delicate vegetables) for up to 1 month; add shrimp fresh when reheating.
Reheating: Warm gently on the stove over low to medium heat. Add a little extra stock or water if the soup thickened. After reheating, re-freshen with a squeeze of lime.
FAQs
What is the “tom yum trinity” of aromatics?
The three signature herbs are lemongrass, galangal, and kaffir lime leaves. These give tom yum its characteristic fragrance and flavor.
Can I skip the nam prik pao (roasted chili paste)?
Yes — the soup still works without it, though you lose some depth and smoky sweetness. If you skip it, adjust with extra lime, sugar, or chili to balance.
Should I use stock or plain water?
Stock (chicken, seafood) adds extra body and depth, but plain water works if you have good aromatics and proper seasoning.
When should I add lime juice?
Add lime juice at the end, off the heat. Cooking it for long diminishes its fresh, sharp flavor.
How do I control the spice level?
Use fewer chilies, remove seeds, or include sliced fresh chilies on the side so individuals can adjust.
What mushrooms are best?
Straw mushrooms, oyster mushrooms, or button mushrooms all work well — slice them lightly so they cook quickly.
Can I make tom yum in bulk and reheat?
Yes, you can make larger quantities. Keep shrimp and delicate vegetables separate and add just before serving for best texture.
How do I prevent the shrimp from overcooking?
Add shrimp at the end and simmer only briefly (1–2 min) until just cooked. Remove immediately from heat.
Can I substitute galangal?
If galangal is unavailable, ginger can be used — but expect a slightly different, less sharp flavor.
Is tom yum traditionally served with rice?
Yes, it’s often accompanied by steamed rice or eaten alongside other Thai dishes as part of a meal.
Conclusion
This version of Tom Yum Soup captures the bright, bold, and harmonious balance of sourness, heat, and umami that makes it beloved. With core aromatics, flexible protein choices, and room for adjustment, it’s a recipe you can adapt to your ingredients and spice tolerance. Let me know if you want a full printable recipe card with exact measurements (in grams or cups) or a vegetarian version!
Tom Yum is a classic Thai hot-and-sour soup made with aromatic herbs, shrimp, mushrooms, and a balance of tangy lime juice, spicy chilies, and savory fish sauce. This version delivers bold, vibrant flavors in a quick and comforting bowl.
Author:Catherine
Prep Time:10 minutes
Cook Time:15–20 minutes
Total Time:25–30 minutes
Yield:4 servings
Category:Soup
Method:Simmered
Cuisine:Thai
Diet:Low Lactose
Ingredients
3 cups water or stock (chicken or seafood)
2 stalks lemongrass, bruised and cut into pieces
4 slices galangal (or fresh ginger if unavailable)
5 kaffir lime leaves, torn
3–4 bird’s eye chilies (adjust to taste)
2 shallots or 1 small onion, sliced
2 cloves garlic, crushed
200g shrimp, peeled and deveined
1 cup mushrooms (straw, oyster, or button), halved or sliced
1 small tomato, cut into chunks
2–3 tbsp fish sauce (to taste)
1 tbsp lime juice (or more to taste)
1 tsp palm sugar or white sugar
1 tbsp nam prik pao (Thai roasted chili paste, optional)
Fresh cilantro leaves, for garnish
Extra chili slices or flakes, for garnish
Lime wedges, for serving
Instructions
Bruise lemongrass, slice galangal, tear kaffir lime leaves, and halve chilies to release flavors.
In a medium pot, bring water or stock to a gentle boil. Add lemongrass, galangal, kaffir lime leaves, shallots, garlic, and chilies. Simmer for 5–10 minutes.
Add mushrooms and tomatoes. Simmer for another 2–3 minutes until slightly softened.
Stir in fish sauce, sugar, and nam prik pao (if using). Taste and adjust for saltiness, sweetness, or heat.
Add shrimp and simmer just until pink and cooked through, about 1–2 minutes. Do not overcook.
Turn off the heat and stir in fresh lime juice. Adjust sourness to your preference.
Serve hot, garnished with cilantro, chili slices, and lime wedges on the side.
Notes
Add coconut milk or evaporated milk for a creamy version (Tom Yum Nam Khon).Use chicken, fish, or tofu as alternative proteins.Add vegetables like baby corn, bok choy, or carrots for variety.Reduce chili or remove seeds for a milder soup.For meal prep, make broth ahead and add shrimp fresh before serving.
