Spicy Tom Yum Soup (Printable)

Aromatic Thai broth infused with shrimp, lemongrass, lime, chili, and fresh herbs.

# What You Need:

→ Broth Base

01 - 4 cups chicken or vegetable stock
02 - 2 stalks fresh lemongrass, trimmed and smashed
03 - 4 kaffir lime leaves, torn into pieces
04 - 3 slices fresh galangal (or ginger)
05 - 2 Thai bird's eye chilies, sliced

→ Main Ingredients

06 - 9 ounces large shrimp, peeled and deveined
07 - 5 ounces white mushrooms, sliced
08 - 2 medium tomatoes, cut into wedges
09 - 1 small onion, sliced
10 - 2 tablespoons fish sauce
11 - 1 tablespoon lime juice, plus extra to taste
12 - 1 teaspoon sugar
13 - 1 teaspoon chili paste (nam prik pao), optional
14 - Salt to taste

→ Garnishes

15 - Fresh cilantro leaves
16 - Sliced green onions
17 - Extra lime wedges

# How-To:

01 - Bring stock to a simmer in a medium pot over medium heat. Add lemongrass, kaffir lime leaves, galangal, and chilies; simmer 5 to 7 minutes to infuse flavors.
02 - Add mushrooms, tomatoes, and onion; cook for 3 to 4 minutes until tender.
03 - Add shrimp and cook until pink and opaque, about 2 to 3 minutes.
04 - Stir in fish sauce, lime juice, sugar, and optional chili paste. Taste and adjust seasoning with additional fish sauce, lime juice, or salt as needed.
05 - Remove from heat. Discard lemongrass and galangal slices if preferred. Ladle soup into bowls and garnish with cilantro, green onions, and lime wedges.

# Expert Advice:

01 -
  • It comes together in just 35 minutes but tastes like it simmered for hours.
  • The broth is fragrant and complex without being heavy or creamy.
  • One bowl somehow feels both comforting and refreshingly bright at the same time.
02 -
  • Don't let the broth boil hard—a gentle simmer coaxes out flavor without making it bitter or cloudy.
  • Taste it before you serve it, not after. This soup wants to be adjusted at the last minute, and small additions of lime or fish sauce make all the difference.
03 -
  • Prep everything before you start cooking—lemongrass trimmed, shrimp peeled, vegetables cut. This soup moves fast once the broth is simmering.
  • Keep extra lime wedges and fish sauce on the table so people can adjust their own bowls to their preference. It feels generous and tastes better when everyone makes it their own.
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