Tom Yum Soup Recipe
Tom Yum Soup is the ultimate crave-worthy comfort food, brimming with irresistible Thai flavors that dance on your palate with every spoonful. This iconic hot and sour soup balances spicy chilies, aromatic herbs, succulent shrimp, and a bright kick of lime. Each steaming bowl is a sensory adventure: herbal, fragrant, tangy, savory, and utterly satisfying. Whether you’re a seasoned Thai food lover or about to embark on your first homemade Tom Yum Soup journey, prepare to fall head over heels for each vibrant sip!
Ingredients You’ll Need
Tom Yum Soup is all about striking a harmonious balance with quality, straightforward ingredients. Each plays a vital role in delivering the bold, signature flavors and beautiful color for which this soup is famous—don’t skip a single one if you can help it!
- Chicken broth: The savory foundation that brings all the flavors together; use homemade if possible for extra depth!
- Lemongrass: Essential for its citrusy aroma and subtle brightness—be sure to smash it to release its oils.
- Kaffir lime leaves: Add a unique, zesty perfume that screams ‘authentic Tom Yum Soup.’
- Galangal or ginger: Fresh galangal is best, but ginger offers a punchy, warming kick if that’s what’s on hand.
- Thai chilies: Packing heat and color; feel free to adjust the amount to match your spice preference.
- Shrimp: Luscious, quick-cooking, and the soup’s showstopper protein—fresh or thawed from frozen works just fine.
- Mushrooms: Their earthiness brings balance and lovely texture to every bite.
- Fish sauce: The key to that deep umami flavor—don’t be shy!
- Fresh lime juice: Brings that irresistible tangy finish; always squeeze fresh for the brightest flavor.
- Sugar: Just a hint rounds out the sour and spicy notes—don’t skip it!
- Tomato: Adds gentle acidity and a pop of beautiful color.
- Onion: For subtle sweetness and layered flavor depth.
- Fresh cilantro: The classic herbal garnish—don’t forget a generous last-minute sprinkle!
- Evaporated milk or coconut milk (optional): For the creamy Tom Yum variation, a splash creates a luscious texture and milder finish.
How to Make Tom Yum Soup
Step 1: Build the Flavorful Broth
Pour your chicken broth into a medium pot and bring it up to a lively boil over medium-high heat. Once ready, toss in lemongrass, kaffir lime leaves, galangal or ginger, Thai chilies, tomato, and onion. This is where the aromatic magic happens—the heat coaxes the brightest flavors from the herbs and veggies, transforming your broth into the unmistakable heart of Tom Yum Soup.
Step 2: Simmer and Infuse
Lower the heat, then let everything gently simmer for about 10 minutes. This patience pays off, letting fragrant oils and zesty notes infuse perfectly into the steaming broth. Don’t rush this step—your kitchen will soon smell absolutely incredible!
Step 3: Add Mushrooms
Stir in the mushrooms and allow them to swim in the aromatic broth for around 3 to 4 minutes. They soak up all that lovely flavor while lending their own earthiness and velvety texture—truly essential for classic Tom Yum Soup.
Step 4: Cook the Shrimp
Drop in your peeled, deveined shrimp and continue cooking until they turn pink and just opaque, about 2 to 3 minutes. The goal is juicy, tender shrimp that don’t get tough or rubbery, so keep a close eye.
Step 5: Season to Perfection
Now, stir in the fish sauce, fresh lime juice, and sugar. Give it all a good stir, tasting as you go so every spoonful hits the sweet spot between salty, sour, and savory. For a creamy Tom Yum Soup, pour in your evaporated milk or coconut milk at this point—just be careful not to let it boil.
Step 6: Finish and Serve
Once everything’s heated through, remove your pot from the heat. You can fish out the lemongrass and lime leaves for a smoother eating experience, then ladle that glorious soup into bowls. Crown each serving with a flurry of fresh chopped cilantro, and you’re ready to wow your taste buds!
How to Serve Tom Yum Soup
Garnishes
For the finishing touch, nothing beats a handful of roughly chopped fresh cilantro sprinkled on top. This burst of green adds both color and a refreshing herbal aroma that perfectly complements the dish. If you’re feeling extra, add thinly sliced red chilies or a wedge of lime on the side for an extra zing.
Side Dishes
Tom Yum Soup is hearty enough to stand on its own, but pairing it with a side of fluffy jasmine rice takes things to a satisfying new level. The rice soaks up the delicious broth and tames the heat. You could also serve with a fresh Thai-style cucumber salad or a side of crispy spring rolls for a light and festive meal.
Creative Ways to Present
Elevate your Tom Yum Soup by ladling it into stoneware bowls and topping with a swirl of coconut milk for a beautiful marbled effect. For a fun dinner party twist, serve in small teacups or soup shooters as an appetizer. Add extra garnishes like fried shallots, fresh basil, or edible flowers to give your presentation serious wow factor!
Make Ahead and Storage
Storing Leftovers
Leftover Tom Yum Soup stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually mellow and meld together, sometimes making day-two soup even more irresistible! For best shrimp texture, you can remove them before storing and add back when reheating.
Freezing
Tom Yum Soup also freezes well, but for optimal results, freeze without the shrimp and mushrooms; add fresh ones when reheating. Cool the soup completely, portion into freezer-safe containers, and freeze for up to 2 months. When you’re ready for a spicy kick, it’s easy to revive this classic.
Reheating
To reheat, warm the soup gently in a saucepan over medium heat until piping hot—don’t let it boil, especially if you’ve added coconut milk, to keep the broth silky. If you removed the shrimp before storing, add them back in during the last couple of minutes to prevent overcooking. Stir well and serve hot with a flourish of fresh cilantro.
FAQs
How spicy is Tom Yum Soup?
Tom Yum Soup packs a lively, adjustable heat depending on the number of Thai chilies you use. Feel free to start with one chili for mild warmth, or ramp up the fire to suit your spice cravings—you’re in control!
Can I make a vegetarian version?
Absolutely! Swap the chicken broth for rich vegetable broth, replace shrimp with cubes of tofu, and use soy sauce instead of fish sauce. The soup will still deliver plenty of bold, tangy, and herbal goodness.
What if I can’t find galangal, kaffir lime leaves, or lemongrass?
While these ingredients are key for authentic Tom Yum Soup flavor, ginger can substitute for galangal, and you can use extra lime zest in place of kaffir lime leaves. Lemongrass paste found in tubes is a handy backup when fresh stalks aren’t available.
Can I use other protein besides shrimp?
Definitely! Chicken, firm white fish, or even thinly sliced beef can make delicious alternatives. Just adjust the cooking time to ensure your chosen protein is cooked through and tender.
Is Tom Yum Soup gluten-free?
Yes, this recipe is naturally gluten-free provided your fish sauce is certified gluten-free. Always check labels if you have dietary restrictions, but you should be good to go for most versions!
Final Thoughts
If you’ve never tasted Tom Yum Soup straight from your own kitchen, now’s the time—your taste buds and friends will thank you! There’s something truly special about crafting those bold flavors yourself, and with each vibrant spoonful, you’ll be transported right to the heart of Thailand. Give this recipe a try, and don’t be surprised when everyone asks for seconds!
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Tom Yum Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Tom Yum Soup recipe is a traditional Thai hot and sour soup bursting with bold flavors. Fragrant lemongrass, kaffir lime leaves, and galangal are simmered with shrimp, mushrooms, and aromatic spices, creating a delicious and comforting dish.
Ingredients
Broth:
- 4 cups chicken broth
Aromatics:
- 1 stalk lemongrass (cut into 3-inch pieces and smashed)
- 3 kaffir lime leaves torn into pieces
- 3 slices fresh galangal or ginger
- 2 Thai chilies sliced (adjust to taste)
Main Ingredients:
- 8 ounces shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 1 small tomato cut into wedges
- 1 small onion, sliced
- 2 tablespoons fish sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sugar
- 2 tablespoons chopped fresh cilantro
Optional:
- 1/4 cup evaporated milk or coconut milk for creamy version
Instructions
- Prepare the Broth: Bring the chicken broth to a boil in a medium pot. Add lemongrass, kaffir lime leaves, galangal, Thai chilies, tomato, and onion. Simmer for 10 minutes.
- Add Ingredients: Add mushrooms and cook for 3-4 minutes. Add shrimp and cook until pink. Stir in fish sauce, lime juice, and sugar.
- Finish and Serve: If using, add milk for a creamy version. Remove from heat, discard lemongrass and lime leaves if desired. Serve hot, garnished with cilantro.
Notes
- For a vegetarian version, substitute vegetable broth and tofu, and use soy sauce instead of fish sauce.
- Adjust chili and lime juice to taste for preferred heat and tang.
- Serve with jasmine rice for a more filling meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 180
- Sugar: 4g
- Sodium: 900mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 120mg
