If you have ever craved a bowl full of bold, refreshing, and comforting flavors, then this Tom Yum Soup Recipe is going to be your new best friend in the kitchen. This iconic Thai soup bursts with a perfect balance of spicy, sour, and savory notes, capturing the essence of Southeast Asian cooking. With fragrant herbs like lemongrass and kaffir lime leaves mingling with succulent shrimp and fresh mushrooms, every spoonful feels like a warm, flavorful hug. Whether you want the classic clear broth or a creamy twist with coconut milk, this recipe delivers an unforgettable taste experience that’s surprisingly simple to make.
Ingredients You’ll Need
The beauty of this Tom Yum Soup Recipe is how straightforward but essential each ingredient is. Every component plays a crucial role, whether it’s building the soup’s vibrant aroma, adding depth of flavor, or creating that signature zing and heat. These fresh, accessible ingredients blend effortlessly to make magic happen.
- 4 cups chicken broth: Provides a rich, savory base that forms the heart of the soup.
- 1 cup water: Balances the broth so it’s not too intense and adds volume.
- 2 stalks lemongrass, cut into 2-inch pieces and smashed: Infuses the broth with citrusy, herbal brightness.
- 3 kaffir lime leaves, torn into pieces: Contributes a unique fragrant lime aroma essential to authentic flavor.
- 3 slices galangal (or ginger if unavailable): Adds a warm, slightly peppery punch to the soup.
- 2-3 Thai bird chilies, crushed: Brings the characteristic spicy heat that wakes up your taste buds.
- 200 grams (about 7 ounces) shrimp, peeled and deveined: Offers a tender seafood texture and subtle sweetness.
- 1 cup mushrooms, sliced: Adds earthiness and a meaty bite to the soup.
- 1 small tomato, quartered: Imparts a touch of sweetness and acidity to balance the spice.
- 1 small onion, sliced: Provides natural sweetness and depth when simmered.
- 2 tablespoons fish sauce: The umami hero that brings salty, savory complexity.
- 2 tablespoons lime juice: Delivers fresh, bright sourness that makes the soup zing.
- 1 teaspoon sugar: Balances the bold flavors to perfection.
- 1/4 cup fresh cilantro, chopped: Adds a fresh, herbal finish to the soup.
- 1/2 cup coconut milk (optional for a creamy version): Offers a luscious, velvety texture and sweetness if you prefer a richer soup.
How to Make Tom Yum Soup Recipe
Step 1: Prepare the Broth
Start by pouring the chicken broth and water into a large pot. Toss in the smashed lemongrass stalks, torn kaffir lime leaves, and galangal slices. Let this fragrant trio simmer gently, releasing their enticing aromas to build the soul of your soup.
Step 2: Add Heat and Vegetables
Once the broth is simmering, stir in the crushed Thai bird chilies, sliced onion, mushrooms, and quartered tomato. These bring texture, pops of flavor, and that perfect hint of heat that makes Tom Yum so distinctive.
Step 3: Cook the Shrimp
When the vegetables start to soften, add the peeled and deveined shrimp. Since shrimp cook quickly, simmer them just until they turn pink and curl up, which usually takes only a few minutes. Overcooking will make them tough, so keep a close eye!
Step 4: Season the Soup
Now it’s time to add the signature seasoning: fish sauce, lime juice, and a teaspoon of sugar. These three ingredients balance salty, sour, and sweet notes perfectly. If you want that creamy version, stir in the coconut milk now for a rich texture without overpowering the vibrant flavors.
Step 5: Final Touches
Turn off the heat and sprinkle freshly chopped cilantro over the soup. The herb’s brightness is the perfect finishing touch, elevating your creation to restaurant-quality deliciousness.
How to Serve Tom Yum Soup Recipe
Garnishes
Adding fresh garnishes can elevate your Tom Yum Soup Recipe even further. Consider extra chopped cilantro or a wedge of lime on the side for guests to squeeze in more tang if they wish. Thinly sliced fresh chili peppers also add a bright kick and color to the presentation.
Side Dishes
This soup pairs wonderfully with simple steamed jasmine rice, which helps balance the soup’s intensity and soaks up its flavorful broth. Alternatively, try serving it with crispy fried spring rolls or a light papaya salad to bring complementary textures and tastes to your meal.
Creative Ways to Present
For a festive dinner or party, serve Tom Yum Soup Recipe in individual bowls garnished with edible flowers or fresh herbs for a pop of color. You can also transform it into a hot pot-style meal, allowing everyone to enjoy the simmering, aromatic broth right at the table.
Make Ahead and Storage
Storing Leftovers
Leftover Tom Yum Soup Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen and meld beautifully with time, making reheated soup even tastier. Just be mindful the shrimp can become a bit rubbery if overcooked again.
Freezing
While it’s possible to freeze Tom Yum Soup, it’s best to omit or add the shrimp fresh after thawing for optimal texture. Freeze the broth and vegetables separately in airtight containers for up to 2 months, then reheat and add freshly cooked shrimp before serving.
Reheating
Gently warm the soup over medium heat until hot, being careful not to boil vigorously, as this can toughen the shrimp and diminish the fresh herbal notes. Add a splash of water or broth if needed to loosen the broth’s intensity.
FAQs
Can I make Tom Yum Soup Recipe vegetarian?
Absolutely! Simply replace the chicken broth with vegetable broth and swap fish sauce for a soy sauce or tamari alternative. For protein, tofu or mushrooms make excellent meat-free additions that still keep the soup hearty.
What if I can’t find galangal?
Galangal has a unique sharpness, but ginger serves as a good substitute. Use it sparingly to avoid overpowering the delicate flavors and keep the aromatic balance of your Tom Yum Soup Recipe.
How spicy is this soup?
The heat level can be easily adjusted by the number of bird chilies you use. Removing the seeds reduces heat, while adding more chilies amps it up. This flexibility lets everyone enjoy the soup at their preferred spice level.
Can I use other seafood besides shrimp?
Certainly! Squid, scallops, or fish fillets can be delicious alternatives or additions. Just be mindful of cooking times so the seafood stays tender and fresh within your Tom Yum Soup Recipe.
Is it necessary to use kaffir lime leaves?
Kaffir lime leaves are important for authentic flavor, but if unavailable, adding a bit of lime zest mixed into the broth can provide a similar citrusy note. Just keep in mind the special aroma of fresh leaves is hard to replicate perfectly.
Final Thoughts
Sharing this Tom Yum Soup Recipe feels like handing over a little piece of my kitchen happiness to you. It’s a dish that invites warmth, spice, and a touch of exotic charm into your home cooking repertoire. Once you master this recipe, you’ll find countless ways to make it your own and keep delighting yourself and loved ones with every flavorful spoonful. So go ahead, dive in, and enjoy the magic of this classic Thai favorite!
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Tom Yum Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Description
Tom Yum Soup is a classic Thai hot and sour soup known for its fragrant mix of lemongrass, kaffir lime leaves, galangal, and spicy chilies. This recipe features succulent shrimp, fresh mushrooms, and a vibrant broth, balanced perfectly with fish sauce, lime juice, and a hint of sweetness. Optionally enriched with coconut milk for creaminess, this soup is both comforting and refreshing, perfect as a starter or light meal.
Ingredients
Broth Ingredients
- 4 cups chicken broth
- 1 cup water
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 3 kaffir lime leaves, torn into pieces
- 3 slices galangal (or ginger if unavailable)
- 2–3 Thai bird chilies, crushed
Main Ingredients
- 200 grams (about 7 ounces) shrimp, peeled and deveined
- 1 cup mushrooms, sliced
- 1 small tomato, quartered
- 1 small onion, sliced
Seasonings
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1/4 cup fresh cilantro, chopped
- 1/2 cup coconut milk (optional, for a creamy version)
Instructions
- Prepare the broth: In a large pot, combine the chicken broth and water. Add the smashed lemongrass stalks, torn kaffir lime leaves, sliced galangal, and crushed Thai bird chilies. Bring the mixture to a gentle boil over medium heat to infuse the broth with aromatic flavors.
- Simmer the broth: Reduce the heat and let the broth simmer for 10 minutes. This allows the herbs and spices to release their full flavor, creating the distinctive base for the soup.
- Add vegetables and shrimp: Add the sliced mushrooms, quartered tomato, sliced onion, and peeled shrimp to the simmering broth. Cook for an additional 5-7 minutes until the shrimp turn pink and the vegetables are tender.
- Season the soup: Stir in the fish sauce, lime juice, and sugar. Taste the soup and adjust the seasoning to balance the salty, sour, and sweet flavors as desired.
- Add coconut milk (optional): For a creamier variant, stir in the coconut milk and heat gently without boiling to blend the flavors smoothly.
- Finish and garnish: Remove the pot from heat, discard the lemongrass stalks and kaffir lime leaves if desired, and sprinkle the chopped fresh cilantro over the soup. Serve hot immediately.
Notes
- You can substitute galangal with ginger if it is not available, but galangal offers a more authentic flavor.
- Adjust the number of Thai bird chilies according to your spice preference.
- Coconut milk adds richness but is optional; for a traditional clear broth, omit this ingredient.
- Use fresh lime juice for the best sour flavor.
- Consider adding other seafood or tofu for variations.
