Tom Yum Soup
This Thai hot-and-sour soup is bright with lemongrass, lime, chiles, and herbs. Shrimp cooks quickly in the fragrant broth, making it a lively meal for a weeknight or a light lunch.
Total
35 min
Servings
4 servings
Level
Medium
Tom yum is a Thai soup known for its sharp, refreshing balance of sour, salty, spicy, and savory flavors. The broth gets its aroma from lemongrass, galangal, and makrut lime leaves, which are simmered like a tea and then left in the pot for fragrance.
This version is tom yum goong, made with shrimp. Mushrooms add body, fish sauce brings salt and depth, and fresh lime juice goes in at the end so it tastes clean and bright.
Some of the aromatics are not meant to be eaten. If you are serving children or anyone new to Thai soups, let them know to eat around the lemongrass, galangal, and lime leaves, or strain the broth before adding the shrimp.
01What you'll need
Ingredients
16 items · 4 servings
- 4 cups low-sodium chicken stock or seafood stock
- 2 stalks lemongrass, tough outer leaves removed, cut into 2-inch pieces and lightly smashed
- 6 thin slices fresh galangal, lightly smashed
- 5 makrut lime leaves, torn in half
- 2 to 4 Thai bird chiles, lightly smashed, or to taste
- 1 small shallot, thinly sliced
- 8 ounces mushrooms, such as straw, oyster, cremini, or button, halved or sliced
- 1 medium tomato, cut into wedges
- 1 pound large raw shrimp, peeled and deveined, tails on or off
- 3 tablespoons fish sauce, plus more to taste
- 1 teaspoon sugar
- 3 tablespoons fresh lime juice, plus more to taste
- 1 to 2 teaspoons Thai roasted chile paste, optional, for a richer broth
- 1/2 cup fresh cilantro leaves
- 2 green onions, thinly sliced
- Cooked jasmine rice, optional, for serving
02How to make it
Step-by-step
1. Prepare the aromatics
Trim the lemongrass and use the side of a knife or a rolling pin to bruise it. Bruising means lightly crushing it so it releases more flavor. Smash the galangal slices and chiles in the same way. Tear the lime leaves to help release their citrusy aroma.
2. Simmer the broth
Pour the stock into a medium pot and bring it to a gentle boil over medium-high heat. Add the lemongrass, galangal, lime leaves, chiles, and shallot. Lower the heat and simmer for 8 to 10 minutes, until the broth smells fragrant.
3. Add the vegetables
Add the mushrooms and tomato wedges. Simmer for 3 to 4 minutes, until the mushrooms are tender but not mushy.
4. Cook the shrimp
Add the shrimp and cook for 2 to 3 minutes, stirring once or twice, until they turn pink and curl into a loose C shape. Do not boil them hard, or they can become rubbery.
5. Season the soup
Stir in the fish sauce, sugar, and Thai roasted chile paste, if using. Taste the broth. It should be savory and lightly salty now, because the lime juice will brighten it in the next step.
6. Finish with lime
Turn off the heat. Stir in the fresh lime juice. Taste again and adjust with more fish sauce for salt, more lime juice for sourness, or more chile for heat.
7. Serve hot
Ladle the soup into bowls and top with cilantro and green onions. Serve as is for a light meal, or with jasmine rice on the side. Remind diners that the lemongrass, galangal, and lime leaves are for flavor and are usually not eaten.
03From our kitchen
Cook's tips
- Make-ahead: Simmer the broth with the lemongrass, galangal, lime leaves, chiles, and shallot up to 2 days ahead. Strain it if you like, then refrigerate. Reheat the broth and add the mushrooms, tomato, shrimp, and lime juice just before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Shrimp can toughen when reheated, so warm the soup gently over low heat until just hot.
- Freezing: The aromatic broth freezes well for up to 2 months. For the best texture, freeze it before adding shrimp, mushrooms, tomato, and lime juice.
- Aromatic swaps: If you cannot find galangal, use a few thin slices of fresh ginger. The flavor will be different but still pleasant. If you cannot find makrut lime leaves, add a few wide strips of lime zest and remove them before serving.
- Spice control: Thai bird chiles are hot. Start with 1 or 2 if you prefer mild soup. You can also leave them whole and lightly bruised for less heat, or slice them for more heat.
- Protein swaps: Replace shrimp with thinly sliced chicken breast, tofu cubes, or mixed seafood. Chicken will need a few extra minutes to cook through; tofu only needs to be warmed.
Cook's note
Traditional tom yum is often clear and sharp, while some versions include roasted chile paste or evaporated milk for a richer broth. This recipe keeps the soup bright, with chile paste listed as optional so you can choose the style you prefer.
04Frequently asked
Questions & answers
What is the difference between tom yum and tom kha?
Tom yum is usually a hot-and-sour soup with a clear or lightly enriched broth. Tom kha includes coconut milk and galangal, so it tastes creamier and slightly sweeter.
Can I make tom yum soup without shrimp?
Yes. Use tofu for a vegetarian-style soup, or use chicken, fish, squid, or mixed mushrooms. If you want it fully vegetarian, use vegetable stock and swap the fish sauce for soy sauce or a vegetarian fish sauce.
Do I eat the lemongrass and lime leaves?
Usually, no. They flavor the broth but stay woody and tough. You can leave them in the bowl for a traditional look, or strain the broth before adding the shrimp and vegetables.
Why does my tom yum taste flat?
It may need more balance. Add lime juice for sourness, fish sauce for salt and depth, or a pinch of sugar to round out sharp edges. Also, add lime juice after turning off the heat so the flavor stays fresh.
Where can I buy lemongrass, galangal, and makrut lime leaves?
Look for them at Asian grocery stores, well-stocked supermarkets, or in the freezer section. Frozen aromatics work well for soup and are useful to keep on hand.
05Keep cooking
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