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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.
Very good!
Thank you for clarifying this Bee.
👍
This recipe is excellent. I will say the shrimp paste is very rich, so if you don’t like that you may have to balance it out with water or broth. I love this cause it’s so easy! I tasted as I made it to give it as much heat/ sourness I desire.
I’m in Australia. Have no problem accessing the Nam Prik Pao Paste but unsure what the oil is actually. I can but jars of Pantai Chilli Paste with Soya Bean Oil or Pantai Crab Past with Soybean oil but not a straight Pantai Nam Prik Pao Oil. Will either of these do or not?
The oil is the oil in the nam prik pao chili paste.
This was amazingly delicious and so easy to make if you have all the ingredients. I live in a rural spot in the U.S. and don’t have access to many of the ingredients, but I found a place on Amazon which ships fresh galangal root, lime leaves, lemon grass stalks, and ghost peppers, so was able to make this! YUMMY, just like I remember from some fine Thai restaurants in NYC many moons ago! Thank you!
Thanks!😊
Would the soup still tastes good without adding evaporated milk?
Also carnation evaporated milk is not available in Malaysia, what brand of evaporated milk you recommend?
Thanks
You can skip. Any brand is fine.
Hi Malaysian here, yes we do get evaporated milk any brand will do, Carnation is the most famous one obviously
Also known as Ideal Milk in Malaysia
how long does this soup last ion fridge? I am taking it somewhere the next day and would it be easier if i put everything on the side and they can add it in themselves?
You can keep in the fridge and just reheat before serving.
Oh my goddess! This is my favorite soup and I decided to go ahead and try making it at home. I wanted the soup to be vegetarian so I added vegetable broth and no shrimp in the final stage I added tofu it was delicious! Thank you so much for this wonderful recipe!
Amazing!😊
Your recipe calls for nam prik pao as well as 2 tbsp nam prik pao oil. I cannot find the oil on it’s own and the paste that I bought does not have sufficient oil on top of the paste. I live in Cape Town South Africa
I am residing in Malaysia and I can’t seem to get hold of the Thai chilli paste or also known as Nam Prik Pao. So, I thought it would be great to prepare it one day earlier as it saves me time too.
Hi Harpreet, you can get the Thai chili paste in Malaysia. I bought it there with no problem.
Hello Beautiful, I am from Goa, India. I would definitely try your recipes. They are really mouth watering. Love and hugs to you.
Hi Bee,
Is it okay if I prepare the Thai chilli paste one day earlier and store it in the lower compartment of the fridge?
What chili paste? The chili paste is store-bought in a bottle.
Can I add tomato into the tomyam soup?
Yes you can.
This is phenomenal soup! I was shocked how quickly and easily it came together. It’s so good, we didn’t have leftovers!!
Thanks Jayna.
No, if you do that wolves come and eat you.