It should entice the reader and set the tone for the dish. Tom yum soup is Thailand’s iconic hot-and-sour broth, fragrant with bruised lemongrass, galangal and kaffir lime leaves. This version highlights succulent shrimp in a clear, aromatic broth accented with fish sauce, fresh lime juice and chili — an effortless, quick-to-make bowl that delivers bright, layered flavors in every spoonful.
Ingredients
– 4 cups (1 L) chicken or vegetable stock
– 6 large shrimp, peeled and deveined (about 180 g)
– 2 stalks lemongrass, trimmed and smashed
– 3-4 slices galangal (or ginger if unavailable)
– 3 kaffir lime leaves, torn
– 2-3 Thai red chilies, sliced (adjust to taste)
– 100 g mushrooms (straw or button), halved
– 2 tbsp fish sauce (or to taste)
– 1½ tbsp lime juice (fresh)
– 1 tsp palm sugar or brown sugar
– 1 small shallot, thinly sliced
– 1–2 sprigs cilantro or Thai basil for garnish
– Optional: 1–2 tbsp evaporated milk or coconut milk for a creamier tom yum (tom yum nam khaï variant)
Servings and Cooking Time
Servings: 2 bowls (serving size ~300–350 ml per person)
Preparation time: 10 minutes
Cooking time: 10–12 minutes
Total time: ~20–22 minutes
Nutritional Value
Nutrition per 1 serving (approx.; serving size ~325 ml with 3 shrimp):
– Calories: 160 kcal
– Protein: 12 g
– Fat: 4 g
– Carbohydrates: 12 g
– Fiber: 1 g
– Sodium: 900 mg (varies by fish sauce)
This nutritional estimate is for one person (one serving).
Step-by-Step Cooking Process
– Bring stock to a simmer in a medium saucepan. – Smash lemongrass stalks and add them to the simmering stock. – Add sliced galangal and torn kaffir lime leaves to the pot. – Add sliced shallot and mushrooms; simmer gently 3–4 minutes. – Taste the broth; add fish sauce and palm sugar, stir to dissolve. – Add sliced chilies (reserve some for garnish) and simmer 1 minute. – Add shrimp and cook until pink and opaque, about 2–3 minutes. – Remove from heat and stir in fresh lime juice to brighten flavors. – Discard large lemongrass pieces and galangal slices before serving. – Ladle into bowls, garnish with cilantro/Thai basil and extra chili slices. 
Alternative Ingredients
You can substitute galangal with fresh ginger if unavailable, and replace kaffir lime leaves with a strip of lime zest. Use tofu or chicken instead of shrimp for different proteins, and swap fish sauce for soy sauce to make a pescatarian-friendly version.
Serving and Pairings
Serve tom yum soup hot with steamed jasmine rice or a side of simple fried rice. It also pairs well with fresh spring rolls, Thai salads (som tam) or grilled fish; a light beer or aromatic jasmine tea complements the spicy, citrusy notes.
Storage and Reheating
Cool soup quickly and store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat (do not boil hard) and add a splash of water or stock if reduced. Freezing is not recommended for best texture of shrimp; if needed, freeze only the broth without shrimp for up to 2 months.
Cooking Mistakes
– Overcooking shrimp — they turn rubbery; add at the end. – Boiling after adding lime juice — it dulls the fresh citrus aroma. – Skipping tasting — balance of sour/salty must be adjusted. – Using too much fish sauce — can overpower the broth. – Leaving whole lemongrass/galangal pieces in the bowl — they’re fibrous.
Helpful Tips
– Use fresh lime juice for bright acidity. – Lightly crush aromatics to release oils and perfume. – If you like creamier tom yum, add a splash of coconut milk. – Adjust chilies gradually to control heat. – Prepare aromatics in advance for a faster assembly. 
FAQs
What is the difference between tom yum and tom kha?
Tom yum is a clear, hot-and-sour soup flavored with lemongrass, galangal and kaffir lime, often using fish sauce and lime juice. Tom kha includes coconut milk and is creamier and milder, with galangal and similar aromatics but a richer mouthfeel.
Can I make tom yum vegetarian?
Yes. Use vegetable stock, replace fish sauce with soy sauce or a vegan fish-sauce alternative, and add tofu or extra mushrooms instead of shrimp. Adjust seasoning to maintain the sour-salty balance.
How do I store leftovers safely?
Cool soup quickly and refrigerate in an airtight container for up to 48 hours. Reheat gently on the stove; avoid freezing soup with shrimp, but broth-only can be frozen for up to two months.
What can I use if I don’t have kaffir lime leaves?
Use fresh lime zest or a combination of lime zest and a small squeeze of extra lime juice to mimic the aromatic citrus notes. The flavor won’t be identical but will remain bright.
Is tom yum supposed to be spicy?
Traditional tom yum is typically spicy, but heat is adjustable. Use fewer chilies or remove seeds for milder flavor; the soup should balance spicy, sour, salty and slightly sweet elements.
Can I prepare tom yum ahead for a dinner party?
Yes — prepare the broth with aromatics and strain; refrigerate. Reheat and add shrimp and lime juice just before serving to keep textures fresh.
How long do aromatics like lemongrass and galangal need to simmer?
Simmer aromatics gently for 8–10 minutes to extract flavor into the broth; avoid extended vigorous boiling which can make the flavors bitter.
Conclusion
Tom yum soup is a quick, vibrant Thai classic that balances hot, sour, salty and sweet in a fragrant broth. With simple aromatics and a few pantry staples you can create a restaurant-quality bowl at home — customize heat and protein to suit your taste and enjoy a comforting, flavor-packed soup.
Tom Yum Soup
Ingredients
- 4 cups 1 L chicken or vegetable stock
- 6 large shrimp peeled and deveined (about 180 g)
- 2 stalks lemongrass trimmed and smashed
- 3-4 slices galangal or ginger if unavailable
- 3 kaffir lime leaves torn
- 2-3 Thai red chilies sliced (adjust to taste)
- 100 g mushrooms straw or button, halved
- 2 tbsp fish sauce or to taste
- 1½ tbsp lime juice fresh
- 1 tsp palm sugar or brown sugar
- 1 small shallot thinly sliced
- 1 –2 sprigs cilantro or Thai basil for garnish
- Optional: 1–2 tbsp evaporated milk or coconut milk for a creamier variant
Instructions
- Bring stock to a simmer in a medium saucepan.
- Smash lemongrass stalks and add them to the simmering stock.
- Add sliced galangal and torn kaffir lime leaves to the pot.
- Add sliced shallot and mushrooms; simmer gently 3–4 minutes.
- Taste the broth; add fish sauce and palm sugar, stir to dissolve.
- Add sliced chilies (reserve some for garnish) and simmer 1 minute.
- Add shrimp and cook until pink and opaque, about 2–3 minutes.
- Remove from heat and stir in fresh lime juice to brighten flavors.
- Discard large lemongrass pieces and galangal slices before serving.
- Ladle into bowls, garnish with cilantro/Thai basil and extra chili slices.
Nutrition
