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What Is Tom Yum Soup?
Tom Yum Goong is one of the most well-known Thai recipes, and I have the BEST and most authentic Tom Yum recipe for you. Not to mention how easy it is to make.
Goong means “shrimp” in Thai, as the soup is usually made with shrimp. You can also make it with seafood such as squid or a combination of different seafood.
Ingredients for Tom Yum
- Shrimp Stock
- Shrimp
- Lime Juice
- Thai Chilies
- Thai Roasted Chili Paste
- Fish Sauce
- Mushrooms
Cooking Tips
- The best Tom Yum calls for shrimp stock, which you can make by boiling the shrimp heads with water. A good stock guarantees the great taste of Tom Yum. However, you can also make it with water or canned chicken stock.
- Another secret is the use of nam prik pao (Thai roasted chili paste). You can’t do without the aromatics: galangal, lemongrass, kaffir lime leaves and bird’s eye chilies.
- To make Bangkok-style Tom Yum which is creamier and whiter in color, add a few tablespoons of evaporated milk to the soup.
Once you have these ingredients, you will have the best bowl of homemade tom yum you’ve ever tasted, I promise.
Frequently Asked Questions
Is Tom Yum Soup Healthy?
In Thai culture, it is believed that tom yum is beneficial to ones health.
What Is the Difference between Tom Yum and Tom Kha?
The main difference is the use of coconut in tom kha.
How Many Calories?
One serving has 270 calories.
What Dishes to Serve with This Recipe?
This meal is best served with Thai entrees. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Tom Yum Soup Recipe
Ingredients
- 12 oz. (350g) shrimp ( or tiger prawn, head-on and shell-on)
- 2 1/2 cups shrimp stock (preferred, canned chicken stock, or water)
- 1 stalk lemongrass (cut into 3-inch (7cm) strips, pounded with a cleaver)
- 3 slices galangal
- 6 kaffir lime leaves (bruised)
- 6 bird's eyes 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)
Instructions
- Peel the shell and head off the shrimp, keep the tails on. Save the shell and shrimp head. Devein the shrimp and set aside.
- In a pot, bring 3 cups of water to boil. Add the shrimp head and shell to make shrimp stock. Boil until the water turns slightly orange in color. 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 boil.
- Add in the shrimp and fish sauce. Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter). Boil until the shrimps are cooked, dish out, and garnish with cilantro leaves. Serve immediately.
Notes
- You may use tiger prawn for this recipe.
- I recommend Pantai brand Nam Prik Pao. In bottled Nam Prik Pao, the oil floats to the top. Use the oil to make Tom Yum Soup.
- Other than oyster mushrooms, you can also use straw mushrooms or white mushrooms.
- You can make Tom Yum Soup with chicken, a combination of chicken plus shrimp, or seafood combination (shrimp, squid, and scallop). However, the most popular tom yum is tom yum goong, goong means prawn in Thai language.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Trying to make this recipe for 8 servings but some of the numbers seem a bit excessive is simply multiplying by 4 good enough or will some of the flavors be too strong?
I think you are fine.
This was an interesting dish! First time I ever had anything like this! I couldn’t find galangal, so used ginger slices instead. I couldn’t find the lime leaves, so I used lime zest. I couldn’t find thai chile oil…but the closest I could find was sriracha chile oil. I omitted the extra chiles because I figured it was spicy enough (and being from Louisiana, it was hot enough for sure!).
Overall, it was delicious and it was worth making!
Hi Jill thanks for trying the Tom Yum soup. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Hi. You list nam prik pao paste and oil as two separate ingredients. Are these 2 different things? Thanks.
Same, there is oil in the nam prik pao.
I just tried this recipe. Hands down, the most authentic tom yum goong!!!! You’re right, the nam prik pao is the most essential ingredient, that’s where the authentic tom yum flavours come from. I made a stock for tomorrow’s dinner so I don’t have to make them all over again. Will just reheat them and put the shrimp, fish balls, and mushroom inside!
Hi Crystal, thanks so much for your sweet comment. Yes all my recipes are authentic and taste very good. Please try more: https://rasamalaysia.com/recipe-index-gallery/
I made this lovely soup 2 times, first time was better than second. I think it is because the amount of nam prik pao varied… Could you give me an estimate of about how many grams is in 2 tbsp nam prik pao and 2 tbsp nam prik pao-oil combined? Would be very much appreciated!
I don’t know how many grams, you need to put exactly 2 tablespoons of nam prik pao (without oil) and then 2 tablespoons of oil. If it’s not flavorful then add more Nam prik pao.
Heaping or leveled tablespoons of nam prik pao?
(Thanks for the quick reply!)
Level or heaping is fine. It doesn’t matter. Just adjust the taste by adding more to fit your palate.
This recipe sounds really good, but can you please tell how to devein prawns with the head, shell and tail still on?
Just cut through the shell of the shrimp and devein as usual.
my god how stupid are some of these comments, cmon its a simple soup,nice soup
+thai simple soup boy: You should understand that some people are very precise making a recipe for the first time. They are afraid they will make a mistake and ruin the dish. It is to be expected from someone really concerned about respecting the author of the recipe.
I made your recipe this week and it was absolutely delicious. Had to order all my Thai aromatics online as our little town has none of them. Now I gave my stash in my freezer to make this soup again and again! Totally yummy!
Yay Diane, yes this is probably the best Tom Yum Goong recipe you will find online! :)
Hi,
Where is the best place to find the ingredients? I’ve never heard of some and my experience with Thai food is limited. This recipe looks delicious
JinA
You will need to find them at Asian food stores.
Hello! Can the Thai roasted chili paste and oil be mutually substituted? I have limited pantry space and don’t want to buy two of the same things for one dish and then have it sitting around. Should I buy the paste or the oil? Thanks for the help.
The oil is inside the paste. It’s the same thing.
Hello! What can I use in place of Thai roasted red chili and the nam oil? Can I just increase birds eye chili and add sesame oil? If not could you please recommend some substitutions. Thanks.
You can just use bird’s eye chilies and skip the chili paste, but don’t use sesame oil.
Oops. I added 2 tbsp sesame oil. How do I fix it?
Hmm, you can’t. Sesame oil will completely change the taste. There is no oil in Tom Yum Goong other than chili oil from the nam prik pao.