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This Tom Yum soup recipe is easily one of the best soups you can make at home! It's spicy, sour, and aromatic, thanks to the combination of lemongrass, galangal, kaffir lime leaves, and chilies. Add shrimp and mushrooms to the mix, and you're in for a hot and comforting bowl of Thai goodness!
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Soup is the ultimate comfort food for many people, and for me, Tom Yum ticks all the boxes for warmth, flavor, and nutrition. The combination of bold, spicy flavors and unique textures is something you just won’t find in any other soup!
If you’re a fan of bold and spicy flavors, like I am, this Thai soup recipe will satisfy all your cravings and more!
Want something heavier in the stomach? Save my Thai Shrimp Noodle Soup recipe for next time!
What Is Tom Yum
Aside from pad thai, Tom Yum (sometimes Tom Yam) is perhaps one of the most famous dishes in Thai cuisine. It’s popular for its bold and fiery flavors that even those who don’t like spicy food can’t resist.
It’s also called Tom Yum Goong, with “goong” meaning shrimp in Thai, as it’s usually made with shrimp. However, you can also use chicken or a combination of seafood such as squid and scallops.
This soup is not just about the heat though. It’s warm yet refreshing at the same time, so it’s something you can slurp on a cold winter day or enjoy on a hot summer afternoon.
For more spicy soup recipes, check out my hot and sour soup.
Types Of Tom Yum
Of course, there’s the classic soup called Tom Yum Nam Sai, which is made with a clear broth. But there’s also Tom Yum Nam Khon, the creamy version made with evaporated milk. The latter is popular in Bangkok and is perfect for people who can’t handle too much heat.
Both versions are equally delicious, but I love the clear soup better for its more authentic taste. The clear broth allows the tangy and spicy flavors to shine, while the creamy soup adds a touch of sweetness from the evaporated milk.
Difference Between Tom Yum And Tom Kha
Speaking of creamy soups, you might have also heard about Tom Kha, which is often confused with the creamy version of Tom Yum.
The main difference between the two is that Tom Kha uses coconut milk while creamy Tom Yum uses evaporated milk. Tom Kha also commonly includes chicken (Tom Kha Gai) compared to the usual seafood base of the latter.
Tom Yum Soup Ingredients
- shrimp – use medium to large whole shrimps and remove the heads and shells for the stock. You may also use tiger prawns here.
- shrimp stock – I highly recommend making your own from scratch. If you’re not making one, you can use chicken stock or plain water, but don’t expect it to be as good as the real deal.
- lemongrass – adds a citrusy and slightly minty flavor that’s unique to this soup. Use the bottom third of the stalk and pound it to release more flavor during boiling.
- galangal – sometimes called Thai ginger. It tastes like ginger, but it’s more peppery and citrusy. If you can’t find this, just skip it.
- kaffir lime leaves – kaffir or makrut lime leaves make this soup refreshing with its bold yet bright lemony taste. Try to find fresh leaves in large grocery stores or Asian stores, buy a bunch, and freeze whatever you don’t need for later use so you’ll always have some on hand for Thai Panang Curry or even Beef Rendang.
- chili – I use bird’s eyes chilies or Thai chilies for the heat. But I also add nam prik pao (Thai roasted chili paste) as well as the oil that floats on top for an intense shrimp flavor with a touch of heat and sweetness. I recommend the brand Pantai for this one.
- mushrooms – You can use oyster mushrooms, but straw mushrooms work fine too.
- lime juice – adds a tart and refreshing element to the soup.
- fish sauce – essential in Thai cooking. It has a nice umami that perfectly complements all the other flavors!
See the recipe card for full information on ingredients.
How To Make Tom Yum
Like most Thai dishes, this soup is all about balance. That sweet spot between spicy, sour, and savory is what makes it crazy delicious!
And it all starts with the stock. I can’t stress enough how important it is to make your own shrimp stock for this soup (or for any soup really). You want to get all those amazing flavors from the shrimp shells and head in the soup!
First, grab a pot and bring 3 cups of water to a boil. Toss in the shrimp heads and shells—they’re going to help us make a tasty shrimp stock. Let it boil until the water turns a bit orange, then use a spatula to press the heads and really get all that juice out. Let it simmer until the stock reduces down to 2 1/2 cups. Strain out the shrimp heads and shells—they’ve done their job!
Next, turn up the heat and throw in some lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushrooms, nam prik pao, and nam prik pao oil. Give it a good stir and let it come to a rolling boil.
Once it’s there, add in the shrimp and fish sauce. Boil until the shrimp is cooked through, then toss in some lime juice.
Serve it up hot in a bowl and sprinkle some cilantro leaves on top if you’re feeling fancy—it’s optional but makes it look super pretty!
Helpful Tips For Home Cooks
- The best Tom Yum starts with a good shrimp stock, which I make by boiling shrimp heads and shells in water. This method almost always guarantees a deep, rich flavor that’s as close as you can get to what you’d find in a Thai restaurant. If I don’t have shrimp heads, I’ll use canned chicken stock, but I make sure to add more herbs and seasonings to boost the flavor.
- One crucial ingredient you absolutely can’t skip is nam prik pao, or Thai roasted chili paste. You can find it at Thai or Asian stores, and it’s essential for that authentic flavor. Don’t forget about the aromatics either—galangal, lemongrass, kaffir lime leaves, and Thai or bird’s eye chilies. They’re the backbone of this soup.
- I always add the lime juice towards the end of cooking to keep its fresh, zesty flavor intact. If you add it too early, it can turn bitter and overpower all the amazing flavors we’ve built up in the soup.
- If I want to make Bangkok-style Tom Yum, which is creamier and whiter in color, I add a few tablespoons of evaporated milk. Just remember, DO NOT use coconut milk for this recipe!
- I recommend tiger prawn over regular shrimp for this recipe, but the best is fresh water prawn.
The Secret Ingredients
Other than the chef’s tips above, I am going to let you in on three secret ingredients for the most authentic rendition of this iconic soup, just like the street vendors in Bangkok.
- Fresh water prawn. The creamy fat from the prawn makes the soup broth intensely flavorful and thicker. In fact, in Bangkok, the best versions are always made with fresh water prawn. You may slice them lengthwise to expose the fat in the head before cooking. You can buy frozen fresh water prawn at Asian grocery stores in the US.
- Tamarind juice. If you like extra tartness and a more pronounced sour note in the soup, add 1 tablespoon of tamarind juice to the soup. You may use tamarind extract and dilute with some water.
- Sawtooth herb. Although it’s not used in the original version of Tom Yum, this herb has since been added to the recipe. I love the texture and earthy nuance of this herb.
Frequently Asked Questions
Absolutely! Tom Yum is made with various herbs and spices with excellent antioxidant and anti-inflammatory properties. It’s also relatively low in calories and fat, with just 270 calories per serving. It’s a great option for a quick and healthy meal, especially on cold winter nights.
Tom Yum is known for its spicy kick, which comes from the use of fresh Thai chilies in the soup. It almost always has to be spicy for it to be considered authentic.
Yes! While this soup is traditionally known for its intense spice level, you can make a milder version by removing the seeds from the chilies before adding them to the soup or reducing the amount of chilies altogether. When removing the seeds from Thai chilies, make sure you were a pair of gloves as the seeds will leave a burning sensation on your bare hands, for a few hours!
Not really! The aromatics such as galangal, lemongrass, kaffir lime leaves are not meant to be eaten. They are used in the recipe to enhance the flavor of the soup.
Tom Yum Soup is good for you, with just 270 calories per serving and very low fat (4g only).
Bangkok-style Tom Yum Goong with fresh water prawn, with a creamier soup with evaporated milk added to the recipe.
What To Serve With This Recipe
This popular soup is best served hot with a side of steamed rice. For a Thai-theme dinner at home, you would love these Thai food favorites:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Additionally, feel free to explore my other authentic Thai recipes, such as Pad See Ew next. They are all amazing and taste just like the ones in Bangkok!
Other Recipes You Might Like
Tom Yum Soup (Best and Authentic!)
Ingredients
- 3 cups water, reduced to 2 1/2 cups
- 12 oz. (350g) shrimp, head-on and shell on or tiger prawn, head and shells peeled and deveined
- 1 stalk lemongrass, cut into 3-inch (7cm) strips, pounded with a cleaver
- 3 slices galangal
- 6 kaffir lime leave, bruised
- 6 Thai chilies, bird's eye chilies, pounded
- 6 fresh oyster mushrooms, cut into pieces
- 2 tablespoons nam prik pao, Thai roasted chili paste
- 2 tablespoons nam prik pao oil
- 3 teaspoons fish sauce
- 3 1/2 tablespoons lime juice
- cilantro leaves, , for garnishing, optional
Instructions
- In a pot, bring 3 cups of water to boil. Add the shrimp heads and shells to make shrimp stock. Boil until the water turns slightly orange. Press the shrimp heads with a spatula to extract the juice from the heads. Simmer and let the stock reduce to 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads and shells.
- Turn the heat to high and add the lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushroom, nam prik pao, and nam prik pao oil to the shrimp stock.
- Bring it to a rolling boil before adding in the shrimp and fish sauce. Boil until the shrimp is cooked, then add the lime juice.
- Serve the soup in a bowl and garnish with cilantro leaves (optional).
Video
Notes
- The best Tom Yum starts with a good shrimp stock, which I make by boiling shrimp heads and shells in water. This method almost always guarantees a deep, rich flavor that’s as close as you can get to what you’d find in a Thai restaurant. If I don’t have shrimp heads, I’ll use canned chicken stock, but I make sure to add more herbs and seasonings to boost the flavor.
- One crucial ingredient you absolutely can’t skip is nam prik pao, or Thai roasted chili paste. You can find it at Thai or Asian stores, and it’s essential for that authentic flavor. Don’t forget about the aromatics either—galangal, lemongrass, kaffir lime leaves, and Thai or bird’s eye chilies. They’re the backbone of this soup.
- I always add the lime juice towards the end of cooking to keep its fresh, zesty flavor intact. If you add it too early, it can turn bitter and overpower all the amazing flavors we’ve built up in the soup.
- If I want to make Bangkok-style Tom Yum, which is creamier and whiter in color, I add a few tablespoons of evaporated milk. Just remember, DO NOT use coconut milk for this recipe!
- I recommend tiger prawn over regular shrimp for this recipe, but the best is fresh water prawn.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was great! I used Texas Gulf shrimp because it was the only head-on option at our store. It was easy and completely satisfying. My husband and I thought it was as good or better than any restaurant version we’ve had. Definitely a keeper!!
Hi Julia, thanks so much for your comment and ratings. Please try more recipes on my site, they are all better than any restaurants!
Will I get the same result (aromatic balance by doing this recipe x 7? (14-16 people)
You can add more ingredients by 7x, but I don’t think you need 7x water though.
Is there any recommended brand for the chili paste Thai?
Mae Pranom brand is good.
This was incredibly delicious. I followed the recipe exactly. I was afraid it would be too salty with all that fish sauce and nam prik pao…but it was perfect. Honestly tasted better than the Thai restaurant I usually go to. Will absolutely be making this again. Highly recommend this recipe.
Thank you Bee,
I will report back on the outcome of your recipe..
:)