Tom Yum Soup is a fragrant Thai dish that’s packed with bold flavors. It’s made with fresh herbs, shrimp, mushrooms, and a spicy broth that warms you right up!
This soup is like a flavor party in your mouth! I love how quick it comes together—just a few ingredients and you’re ready to sip on something special. Perfect for chilly nights!
Key Ingredients & Substitutions
Lemongrass: This is essential for that fresh citrusy flavor. If you can’t find it, lemon zest or a bit of lemon juice can work in a pinch, although the flavor won’t be as authentic.
Galangal: Fresh galangal gives the soup a warm flavor. If unavailable, ginger is a good substitute. It won’t replicate the exact taste, but it adds spiciness.
Kaffir Lime Leaves: These add a unique aroma to the soup. If you can’t find them, a little lime zest can be a good alternative, but it’s not a perfect match.
Bird’s Eye Chilies: Use these for the best heat, but feel free to substitute with crushed red pepper if you prefer milder spice.
Shrimp: I love using fresh shrimp, but frozen shrimp work just fine too. Just make sure they’re thawed before cooking.
Mushrooms: Straw mushrooms are traditional, but button mushrooms or even shiitake can be used. I often go for whatever is available!
Coconut Milk: Adding coconut milk can create a richer soup. If you’re watching fat intake, you can skip it or use a light version.
How Do I Make the Broth Full of Flavor?
Creating a flavorful broth is the heart of Tom Yum Soup. Start by simmering aromatic ingredients to extract their best flavors. A good rule of thumb is to let them infuse for 5 to 10 minutes.
- Bring your water or broth to a boil, then add lemongrass, galangal, kaffir lime leaves, shallots, and chilies.
- Simmer gently to release those tasty oils from the herbs.
- Adding the mushrooms later allows them to soak up the rich flavors without getting too mushy. Cook them for about 3-4 minutes.
- Keep tasting the broth as you go. Adjust saltiness with fish sauce and brightness with lime juice. A little sugar can help balance the flavors too!
By following these steps, you’ll have a deliciously balanced Tom Yum Soup that’s sure to impress!
Tom Yum Soup
Ingredients You’ll Need:
For the Broth:
- 4 cups water or chicken broth
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 3-4 slices fresh galangal (or ginger if unavailable)
- 3-4 kaffir lime leaves, torn into pieces
- 2-3 Thai bird’s eye chilies, smashed (adjust to taste)
- 2 shallots, sliced thinly
For the Soup:
- 200g (7 oz) shrimp, peeled and deveined (leave tails on for presentation)
- 100g (3.5 oz) straw mushrooms or button mushrooms, halved
- 2-3 tablespoons fish sauce (to taste)
- 1-2 tablespoons lime juice (to taste)
- 1 teaspoon chili paste (nam prik pao) (optional for color and taste)
- 1-2 teaspoons sugar (optional, to balance acidity)
For Garnish:
- Fresh cilantro leaves for garnish
- Fresh kaffir lime leaves and/or Thai basil for garnish
- 100 ml (about 1/2 cup) coconut milk or evaporated milk (optional, for creamier texture)
How Much Time Will You Need?
This recipe takes approximately 30 minutes. You’ll spend about 10 minutes preparing the ingredients and another 20 minutes cooking the soup to perfection.
Step-by-Step Instructions:
1. Prepare the Broth:
In a medium pot, bring the water or chicken broth to a boil over medium heat. This will be the base of our delicious soup.
2. Infuse the Flavors:
Once boiling, add the smashed lemongrass, galangal slices, torn kaffir lime leaves, sliced shallots, and smashed bird’s eye chilies. Let the mixture boil gently for about 5 to 10 minutes. This step is crucial as it allows all those vibrant flavors to infuse the broth.
3. Add the Mushrooms:
Next, toss in the halved mushrooms and continue to simmer for another 3-4 minutes until the mushrooms soften. This will add an earthy flavor to your soup.
4. Make It Creamy:
If you’re using coconut milk or evaporated milk for a creamy texture, stir it into the broth now. This will make your soup richer and more luxurious.
5. Cook the Shrimp:
Add the fresh shrimp to the pot and cook just until they turn pink and opaque, about 2 minutes. Be careful not to overcook them; they should be juicy and tender!
6. Season to Perfection:
Now it’s time to add the finishing touches! Stir in the fish sauce, lime juice, and chili paste (if using). Taste and adjust the seasoning by adding more fish sauce for saltiness or more lime juice for acidity. If it tastes too sour, balance it with a pinch of sugar.
7. Final Touches:
Remove the soup from heat. If you prefer, you can discard the lemongrass stalks and galangal slices now, but it’s okay to leave them in for extra flavor.
8. Serve and Garnish:
Ladle the hot soup into bowls, garnishing generously with fresh cilantro leaves and optional kaffir lime leaves or Thai basil for an aromatic touch.
9. Enjoy:
Serve the soup immediately while it’s steaming hot! It pairs perfectly with steamed jasmine rice or can be enjoyed on its own as a comforting bowl of deliciousness.
This classic Tom Yum Soup provides a harmonic blend of spicy, sour, salty, and aromatic flavors that will warm you up from the inside out. Enjoy!
Can I Use Frozen Shrimp in This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before adding them to the soup. To thaw quickly, place them in a sealed plastic bag and submerge in cold water for about 15-20 minutes.
How Can I Adjust the Spice Level?
If you prefer a milder soup, reduce the number of bird’s eye chilies or remove the seeds before smashing them. You can also use less chili paste or leave it out entirely for a non-spicy version!
What if I Don’t Have All the Ingredients?
No worries! You can substitute galangal with ginger and if you can’t find kaffir lime leaves, a bit of lime zest can help. Feel free to use any mushrooms available, like button or shiitake mushrooms, to maintain a delicious flavor profile.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave. The shrimp will continue to cook with heating, so add them near the end for the best texture.
