Tom Yum Soup (Print Version)

Vibrant Thai soup with lemongrass, lime, and fresh herbs in a perfectly balanced spicy-sour broth.

# Needed Ingredients:

→ Broth Base

01 - 4 cups chicken or vegetable stock
02 - 2 stalks lemongrass, trimmed and smashed
03 - 4 kaffir lime leaves, torn
04 - 3 slices galangal or ginger
05 - 2 Thai birds eye chiles, sliced

→ Vegetables and Aromatics

06 - 7 ounces mushrooms, sliced
07 - 2 medium tomatoes, cut into wedges
08 - 1 small onion, sliced
09 - 3 cloves garlic, smashed

→ Protein

10 - 10 ounces shrimp, peeled and deveined, or tofu

→ Seasonings and Finish

11 - 3 tablespoons fish sauce or soy sauce
12 - 2 tablespoons fresh lime juice
13 - 1 teaspoon sugar
14 - 1 teaspoon chili paste (nam prik pao), optional
15 - Fresh cilantro leaves for garnish
16 - 2 green onions, sliced
17 - Lime wedges for serving

# How-To Steps:

01 - Bring stock to a gentle boil in a medium pot. Add lemongrass, kaffir lime leaves, galangal, chiles, garlic, and onion. Simmer for 10 minutes to allow flavors to infuse thoroughly.
02 - Add sliced mushrooms and tomato wedges to the broth. Cook for 5 minutes until mushrooms become tender.
03 - Add shrimp or tofu and simmer just until shrimp turn pink and are cooked through, approximately 2 to 3 minutes.
04 - Stir in fish sauce, lime juice, sugar, and chili paste if using. Taste and adjust seasoning for salt, sourness, and heat to your preference.
05 - Remove from heat. Ladle soup into bowls and garnish with fresh cilantro and sliced green onions. Serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • It balances four distinct flavor profiles into one harmonious bowl that feels like professional restaurant quality.
  • The prep is surprisingly fast once you have your aromatics prepped and ready to hit the pot.
02 -
  • Boiling the lime juice for too long will make your entire pot of soup taste unpleasantly bitter.
  • Leaving the lemongrass and galangal in the bowl is traditional but you should tell guests not to eat them.
03 -
  • Tear the lime leaves by hand to maximize the surface area and release more fragrance.
  • Use a high quality chili paste with shrimp bits for an even deeper layer of savory flavor.
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