Tom Yum Soup
Authentic Tom Yum Soup recipe with shrimp (Tom Yum Goong). Learn how to make this Thai hot and sour soup with lemongrass, galangal, kaffir lime leaves, and chili paste. Easy, healthy, and full of flavor
Ingredients
Proteins (Choose One Or Mix):
- 200–250g shrimp (peeled, deveined) or
- 200g sliced chicken or
- Tofu cubes (for vegetarian option)
Broth Base:
- 4 cups (1 liter) chicken or vegetable broth
- 2–3 stalks lemongrass (cut into 3-inch pieces and bruised)
- 4–6 kaffir lime leaves (torn into pieces)
- 1–2 inches galangal (thinly sliced)
- 2–3 Thai red chilies (crushed or sliced)
Vegetables & Flavors:
- 1 cup mushrooms (straw mushrooms or button mushrooms, halved)
- 2–3 cloves garlic (crushed)
- 1 small tomato (cut into wedges)
- 1 small onion (sliced)
Seasonings:
- 2–3 tbsp fish sauce (adjust to taste)
- 1–2 tbsp lime juice (adjust to taste)
- 1 tsp sugar (optional, to balance flavor)
- 2–3 tbsp Thai chili paste (Nam Prik Pao) – optional but recommended
Garnish:
- Fresh cilantro leaves
- Lime wedges
Instructions
Prepare Aromatics:
- Lightly bruise the lemongrass, chilies, and galangal to release flavor.
Boil The Broth:
- In a pot, add the broth and bring to a gentle boil.
- Add lemongrass, galangal, garlic, and kaffir lime leaves. Simmer for 5–8 minutes to infuse flavor.
Add Vegetables:
- Add mushrooms, onion, and tomato. Cook 2–3 minutes until softened.
Add Protein:
- Add shrimp, chicken, or tofu.
- Cook just until shrimp turns pink or chicken is cooked through (about 3–5 minutes).
Season:
- Stir in fish sauce, chili paste (if using), and sugar.
- Turn off the heat before adding lime juice (to keep flavor bright).
Balance Taste:
- Adjust saltiness (fish sauce), sourness (lime juice), and heat (chilies) to your preference.
Serve:
- Ladle into bowls and garnish with fresh cilantro.
- Serve with extra lime wedges on the side.