Tom Yum Soup (Print Version)

Aromatic Thai soup featuring lemongrass, lime, chiles, and fresh herbs in a perfectly balanced sour-spicy broth.

# What You'll Need:

→ Broth Base

01 - 4 cups chicken or vegetable stock
02 - 2 stalks lemongrass, trimmed and smashed
03 - 4 kaffir lime leaves, torn
04 - 3 slices galangal or ginger
05 - 2 Thai birds eye chiles, sliced

→ Vegetables and Aromatics

06 - 7 ounces mushrooms, sliced
07 - 2 medium tomatoes, cut into wedges
08 - 1 small onion, sliced
09 - 3 cloves garlic, smashed

→ Protein

10 - 10 ounces shrimp, peeled and deveined or tofu

→ Seasonings and Finish

11 - 3 tablespoons fish sauce or soy sauce
12 - 2 tablespoons fresh lime juice
13 - 1 teaspoon sugar
14 - 1 teaspoon chili paste, optional
15 - Fresh cilantro leaves for garnish
16 - 2 green onions, sliced
17 - Lime wedges to serve

# How to Make It:

01 - In a medium pot, bring stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, chiles, garlic, and onion. Simmer for 10 minutes to allow flavors to infuse.
02 - Add sliced mushrooms and tomato wedges. Cook for 5 minutes until mushrooms are tender.
03 - Add shrimp or tofu and simmer until shrimp turn pink and are cooked through, approximately 2 to 3 minutes.
04 - Stir in fish sauce or soy sauce, lime juice, sugar, and chili paste if desired. Taste and adjust seasoning for salt, sourness, and heat to preference.
05 - Remove from heat. Ladle soup into bowls and garnish with cilantro and green onions. Serve with lime wedges on the side.

# Additional Tips::

01 -
  • This soup has this magical ability to clear sinuses and lift spirits simultaneously the first spoonful feels like pressing a reset button on your whole day.
  • Once you master the fragrant broth base youll find yourself craving this over takeout especially when you realize it comes together in just 35 minutes.
02 -
  • I once made the mistake of slicing rather than smashing the lemongrass which left woody inedible pieces throughout the soup now I always bruise it thoroughly and either remove before serving or cut large enough pieces that guests can easily spot and avoid them.
  • The broth actually tastes even better the next day after the flavors have had time to meld overnight in the refrigerator just wait to add the shrimp until youre reheating.
03 -
  • If you cant eat all the soup in one sitting remove the shrimp before storing the leftover broth as seafood can develop a strong flavor when reheated multiple times.
  • The secret to restaurant quality tom yum is nam prik pao Thai chili paste which adds depth complexity and a gorgeous reddish hue to the broth even a small spoonful makes a noticeable difference.
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