Save The first time I tasted authentic Tom Yum soup was in a tiny Bangkok kitchen where the cook barely looked up from her bubbling pot, just handed me a steaming bowl and said nothing. One spoonful and I understood everything—that perfect collision of sour, spicy, and aromatic that somehow feels both bold and impossibly light. Years later, I finally cracked my own version, and now it's what I make when I want to feel transported without leaving my stove.
I made this for a friend who was convinced they didn't like spicy food, and watching their face go from skeptical to halfway through a second bowl was worth every minute in the kitchen. They asked for the recipe before they even finished eating, which tells you everything about how approachable this actually is despite its bold reputation.
Ingredients
- Chicken or vegetable stock (4 cups): Use good quality broth—it's the foundation, and you'll taste every shortcut. I keep homemade stock frozen specifically for nights like this.
- Fresh lemongrass (2 stalks): Don't skip this. Trim the pale bottom third, smash it to release the oils, and watch how it transforms the entire pot.
- Kaffir lime leaves (4 leaves): These look delicate but deliver serious citrus depth. Tear them as you add them to awaken their flavor.
- Fresh galangal (3 slices): It's like ginger's spicier cousin. Ginger works in a pinch, but galangal is the real thing.
- Thai bird's eye chilies (2, sliced): These are genuinely hot, so start with one and taste your way up. The seeds pack the real fire.
- Large shrimp (250 g): Buy them the day you plan to cook or freeze them properly. They only need 2-3 minutes, so don't walk away from the pot.
- White mushrooms (150 g, sliced): They soften into the broth and add earthiness that balances the brightness.
- Tomatoes (2 medium, cut into wedges): The acidity is essential—they're not just garnish, they're part of the flavor structure.
- Small onion (1, sliced): It dissolves slightly into the broth, adding natural sweetness.
- Fish sauce (2 tablespoons): Yes, it smells pungent straight from the bottle, but trust it. This is where the umami magic happens.
- Lime juice (1 tablespoon plus more): Fresh lime is non-negotiable. Bottled won't give you that brightness.
- Sugar (1 teaspoon): Just a touch to round out the sour and spicy without making it sweet.
- Chili paste (1 teaspoon, optional): Nam prik pao adds deeper, smoky heat if you want even more complexity.
Instructions
- Build your aromatic base:
- Bring your stock to a simmer and add lemongrass, lime leaves, galangal, and chilies all at once. You'll smell it immediately—that's the signal it's working. Let this go for 5-7 minutes, long enough for the broth to become fragrant and golden.
- Soften the vegetables:
- Add mushrooms, tomatoes, and onion to the simmering broth. They'll start to tender up in about 3-4 minutes. Don't overcook them—you want them soft but still recognizable.
- Cook the shrimp gently:
- Add your shrimp and watch them carefully. They go from gray to pink in just 2-3 minutes, and that's your cue to stop. Overcooked shrimp is rubbery, and that's a shame you don't want to make.
- Finish with brightness:
- Stir in fish sauce, lime juice, sugar, and chili paste if you're using it. Taste it right here and be honest—add more lime for brightness, more fish sauce for savory depth, or salt if it needs grounding. This is your moment to make it yours.
- Serve while it's hot:
- Discard the larger pieces of lemongrass and galangal if you like, or leave them for people to work around. Ladle into bowls and crown each one with cilantro, green onions, and a wedge of lime.
Save The moment this soup became essential to me was when my sister came over feeling completely run down, and I made her a bowl. She ate the whole thing in silence and then asked if I'd make it again next week. There's something about the heat, the brightness, and the warmth all at once that feels healing in a way I can't quite explain.
The Aromatics Are Everything
Tom Yum lives and dies by its broth infusion. The first few minutes when you add lemongrass, galangal, and lime leaves are where the magic actually happens. Your kitchen will smell incredible, and that's not just pleasant—it's proof that the flavors are being extracted and building something deeper than the sum of the ingredients.
Heat Calibration Matters
Thai bird's eye chilies are legitimately spicy, but the beauty of this soup is that heat is completely in your hands. I've made this for people who want whisper-soft warmth and people who want their mouth on fire, and one adjustment at the beginning controls everything. Start conservative and taste as you go—you can always add more chili, but you can't remove it once it's in.
Variations and Swaps That Work
This recipe is more flexible than it first seems. Swap shrimp for firm tofu or white fish, use soy sauce instead of fish sauce for vegetarian versions, or add a splash of coconut milk if you want it richer and slightly less aggressive. I've also made it with chicken stock and added shredded chicken instead of shrimp when that's what I had on hand.
- For a heartier meal, serve over steamed jasmine rice instead of on its own.
- If you can't find kaffir lime leaves, add extra lime zest or juice to compensate.
- A cold beer or crisp white wine alongside is the only serving companion you actually need.
Save This soup is proof that bold flavors don't need hours or heavy techniques—just intention and fresh ingredients. Make it as hot as you dare and as bright as you can.
Recipe Help & Answers
- → What can substitute galangal if unavailable?
Fresh ginger makes a great substitute, providing a similar warm, peppery flavor though slightly less citrusy.
- → How to adjust spiciness of this soup?
Change the amount of Thai bird’s eye chilies or omit the chili paste for a milder broth.
- → Can I make this soup vegetarian?
Yes, replace shrimp with tofu and swap fish sauce for soy sauce or tamari for a plant-based variant.
- → What garnishes enhance the flavors best?
Fresh cilantro leaves, sliced green onions, and extra lime wedges add brightness and fresh aroma.
- → What is the ideal cooking time for shrimp in the soup?
Shrimp should be cooked until just pink and opaque, roughly 2-3 minutes, to maintain tenderness.
- → Which type of stock works best for the broth?
Chicken or vegetable stock both provide a flavorful base with subtle differences; choose according to preference.