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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 Tom Yum ticks the boxes for warmth, flavor, and nutrition. It has a unique blend of flavors and textures you just won’t find in any other soup!
If you’re a fan of bold and spicy flavors, then this Thai soup recipe will satisfy those and all your other cravings!
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!
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: Serve the soup in a bowl and garnish with cilantro leaves.
Helpful Tips For Home Cooks
- The best Tom Yum calls for a good shrimp stock, which you can make by boiling shrimp heads and shells in water. It almost always guarantees a deep and rich flavor that’s close to what you’d get from a Thai restaurant. You can also use canned chicken stock, but you need to add more herbs and seasonings to compensate for the lack of flavor.
- A crucial ingredient you can’t do without is nam prik pao or Thai roasted chili paste, which you can find in Thai or Asian stores. Don’t forget the aromatics too (galangal, lemongrass, kaffir lime leaves, and Thai or bird’s eye chilies) as they are the backbone of this soup.
- Add the lime juice towards the end of cooking to retain its fresh and zesty flavor. If you add it too early, it might turn bitter and overpower all the amazing flavors we’re building in the soup.
- Make Bangkok-style Tom Yum, which is creamier and whiter in color, by adding a few tablespoons of evaporated milk to the soup. DO NOT use coconut milk in the 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) head-on and shell on shrimp 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 leaves, bruised
- 6 Thai chilies, pounded (bird's eye chilies)
- 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
- If you do not have shrimp head and shrimp shell, you may use 2 1/2 cups of chicken stock or plain water to make the soup.
- I recommend tiger prawn or fresh water prawn for this recipe.
- I recommend the Pantai brand Nam Prik Pao. For extra flavors, add some of the oil that floats on top in a bottled Nam Prik Pao.
- If you cannot find fresh galangal, do not use ginger or galangal powder. Skip it.
- Some alternatives to oyster mushrooms are straw or white mushrooms.
- Add the lime juice towards the end of cooking to keep its fresh, zesty flavor. Adding the lime juice too early in the cooking process might make the soup bitter.
- Make the soup with chicken, a combination of chicken plus shrimp, or a seafood combination (shrimp, squid, and scallop). The most popular is Tom Yum Goong, which uses shrimp.
- Watch the cooking video for a step-by-step guide.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
