Thai Tom Yum Soup is a tangy and spicy delight! It features fresh herbs, shrimp, and mushrooms that create a warm, comforting bowl that warms up any day.
Whenever I make this soup, my kitchen smells amazing! Plus, it’s quick to whip up—perfect for those “I need dinner in 30 minutes” nights. Trust me, it’s a family favorite!
Key Ingredients & Substitutions
Lemongrass: This adds a unique citrus flavor. If unavailable, try lemon zest or a few drops of lemon juice for a milder taste. I always find fresh lemongrass brings the best flavor.
Kaffir lime leaves: Essential for that signature aroma. Dried leaves can work in a pinch. If you can’t find either, a little lime zest can substitute, though the flavor won’t be quite the same.
Galangal: It’s crucial for the authentic taste, but ginger is a decent stand-in. Use equal amounts of ginger if galangal is hard to find.
Shrimp: Fresh shrimp is best, but frozen shrimp works too. You could easily swap for tofu or chicken if you’re not a fan of seafood.
Mushrooms: Straw mushrooms are often used, but button or shiitake mushrooms are great alternatives. I love the texture of shiitakes in this soup!
How Can I Ensure the Soup has the Right Balance of Flavors?
Getting the right balance is key for Tom Yum Soup. Start with your broth base—let those herbs and spices simmer to build flavor. Here’s what to remember:
- Simmer the lemongrass, lime leaves, and galangal in the boiling broth for full flavor.
- Taste as you go! After adding the fish sauce, lime juice, and sugar, adjust to your liking. More fish sauce for saltiness, extra lime for tanginess, or more chilies for heat.
- When adding roasted chili paste, start small! You can always add more, but it’s easier than trying to tone down too much heat.
By frequently tasting, you’ll achieve the perfect blend of sour, salty, and spicy—just right for a comforting bowl of Tom Yum Soup!
How to Make Thai Tom Yum Soup
Ingredients You’ll Need:
For the Broth:
- 6 cups water or chicken broth
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3-4 kaffir lime leaves, torn into pieces
- 3 slices galangal (or ginger if unavailable)
- 5-6 Thai bird’s eye chilies, bruised (adjust to taste)
For the Soup:
- 200g (7 oz) shrimp, peeled and deveined
- 200g (7 oz) mushrooms (straw mushrooms or button mushrooms), halved or sliced
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- Fresh cilantro (coriander) leaves or fresh Thai basil leaves for garnish
- Optional: 2-3 small shallots, sliced
- Optional: 1 tablespoon roasted chili paste (Nam Prik Pao) for deeper flavor and color
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 15 minutes of cooking time, for a total of about 25 minutes. It’s a quick dish that transforms simple ingredients into a flavorful bowl of soup!
Step-by-Step Instructions:
1. Prepare the Broth:
In a large pot, bring the water or chicken broth to a boil. This will be the base of your soup, so make sure it’s boiling hot!
2. Infuse the Broth with Flavor:
Add the lemongrass, kaffir lime leaves, galangal, bird’s eye chilies, and shallots if using. Allow everything to simmer for 5-10 minutes. This lets the flavors blend together beautifully and creates that traditional Tom Yum taste!
3. Cook the Mushrooms:
Add the mushrooms to the pot and cook until they’re tender, about 3-5 minutes. They will soak up all the delicious broth flavor!
4. Add the Shrimp:
Now it’s time to add the shrimp! Cook them until they are pink and opaque, which should take about 2-3 minutes. Be careful not to overcook them!
5. Season the Soup:
Stir in the fish sauce, lime juice, and sugar. Taste your soup and adjust the seasoning—add more lime for sourness, more fish sauce for saltiness, or extra chilies if you want to amp up the heat!
6. Enhance with Chili Paste:
If you’re using roasted chili paste, this is the time to stir it in! It adds richness and gives the soup that wonderful red color.
7. Final Touches:
Remove the pot from heat and discard the lemongrass stalks, galangal slices, and lime leaves. You can leave them in for presentation if you prefer!
8. Serve and Enjoy:
Serve the soup hot, garnished with fresh cilantro or Thai basil leaves. Enjoy this fragrant, spicy, and sour soup that will warm your heart!
Now, you have a delightful bowl of authentic Thai Tom Yum Soup ready to share with family and friends—enjoy every flavorful sip!
Can I Use Different Proteins in This Soup?
Absolutely! While shrimp is traditional, you can substitute it with chicken or tofu for a vegetarian option. If using chicken, make sure it’s cut into small bite-sized pieces and cook it until fully cooked through.
What Should I Do If I Can’t Find Kaffir Lime Leaves?
If you can’t find kaffir lime leaves, you can use a bit of regular lime zest as a substitute. While it won’t replicate the exact flavor, it will still give a nice citrusy note to your soup!
Can I Make This Soup Spicier?
Yes, definitely! If you like a spicier kick, increase the number of bird’s eye chilies or add a dash of chili flakes or hot sauce when serving. Remember to taste as you go to achieve your perfect spice level.
How Do I Store Leftover Tom Yum Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stove or in the microwave, adding a splash of water or broth if it needs a little thinning.
