Tom Yum Soup Thai Style (Print Version)

Bold aromatic soup with lemongrass, lime, Thai chiles, galangal, and shrimp in a fragrant broth.

# What You 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 bird's 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 (nam prik pao), optional
15 - Fresh cilantro leaves for garnish
16 - 2 green onions, sliced
17 - Lime wedges for serving

# How-To Steps:

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 infuse flavors.
02 - Add mushrooms and tomatoes to the broth. Cook for 5 minutes until mushrooms are tender.
03 - Add shrimp or tofu and simmer until shrimp turns pink and cooks through, approximately 2 to 3 minutes.
04 - Stir in fish sauce, lime juice, sugar, and chili paste if using. Taste and adjust seasoning for salt, sourness, and heat as desired.
05 - Remove from heat. Ladle soup into bowls and garnish with cilantro and green onions. Serve with lime wedges.

# Expert Advice:

01 -
  • The broth tastes like it simmered all day but comes together in just 35 minutes - perfect for those evenings when you crave something soulful without the wait.
  • Each spoonful offers a different sensation - from the tender bite of shrimp to the earthy mushrooms to that perfect sour-spicy balance that makes your taste buds dance.
02 -
  • Never boil the soup aggressively after adding the aromatics - a gentle simmer coaxes out flavor without making the broth bitter or cloudy.
  • The balance between fish sauce, lime juice, and sugar is intensely personal - I always add these ingredients gradually, tasting as I go until it hits that perfect sweet spot between sour, salty, and savory.
03 -
  • If you cant find fresh lemongrass or kaffir lime leaves, look for them in the freezer section of Asian markets - they freeze beautifully and can be used straight from frozen.
  • The strained broth base can be made a day ahead and refrigerated, making this an incredibly quick weeknight dinner when all you need to do is reheat and add the fresh ingredients.
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