Authentic Thai Tom Yum Soup with Shrimp

Tom Yum Soup, also known as Thai hot and sour soup, is one of the most flavorful, simple, and quick soups you can make. Light yet bold, this authentic Tom Yum recipe features tender shrimp and straw mushrooms in a clear broth scented with fresh lemongrass, fish sauce, Thai chiles, galangal (or ginger), and bright lime juice.

✔️ Tom Yum Soup Recipe

This Tom Yum Goong (shrimp) recipe delivers a more authentic, balanced flavor than many restaurant versions. Adapted from a respected Thai chef’s method, it combines aromatic herbs and simple pantry ingredients to create a clear, fragrant broth. Many cooks who try it say the result is memorable—bright, spicy, tangy, and deeply savory.

Tom Yum is a beloved Thai soup known for its clean hot-and-sour profile. The broth is built from aromatics like lemongrass and galangal, kaffir lime leaves, a savory base of shrimp or chicken stock, fish sauce, fresh lime juice, Thai red curry paste, and cilantro for finishing. This combination creates layers of flavor that are both complex and approachable.

🔎 What Is Tom Yum?

Tom Yum (ต้มยำ) is a classic Thai hot-and-sour soup. “Tom” means “to boil” and “Yum” describes the spicy-and-sour flavor profile. Two common versions exist:

1. Tom Yum Goong Nam Sai — the clear, classic version featured here.
2. Tom Yum Goong Nam Khon — a creamier variant made by adding evaporated milk (not coconut milk), giving the soup a richer texture and milder finish.

Tom Yum can be made with different proteins or vegetarian; shrimp is the most popular choice. “Goon” or “Goong” denotes shrimp while “Gai” indicates chicken.

✔️ Ingredients and Substitutions

Use the ingredient list below for a reliable, flavorful Tom Yum. If you can’t find a specialty item, substitutions are offered to keep the soup authentic in spirit.

• Stock/Broth: Shrimp stock or chicken broth are traditional. Store-bought stock works well when infused with aromatics. Vegetable broth can be used as a vegetarian option.
• Lemongrass: Essential for that citrusy, herbal aroma. Use fresh if possible; lemongrass paste or frozen lemongrass are acceptable alternatives.
• Kaffir lime leaves: Add bright citrus notes. If unavailable, 1/2 teaspoon lime or lemon zest can substitute for a similar lift.
• Galangal (or ginger): Galangal has a sharp, peppery flavor. If you can’t source galangal, fresh ginger works as a good substitute.
• Thai chiles: Bird’s eye chiles are traditional. Serrano chiles make a reasonable substitute. Adjust quantity to taste.
• Thai red curry paste: Adds depth and savory spice. Use more for extra heat or less for milder flavor.
• Straw mushrooms: Canned straw mushrooms are traditional; shiitake or button mushrooms work as alternatives.
• Fish sauce: Key umami element. If avoiding fish sauce, use soy sauce or coconut aminos with the note that flavor will differ from authentic Tom Yum.
• Shrimp: Fresh or frozen large shrimp (or prawns) are ideal; adjust size by preference.
• Lime juice: Use fresh lime juice for the bright sour finish.
• Cilantro: Fresh cilantro added at the end brightens the soup; omit if you dislike it.

🔎 How to Prepare Lemongrass

Trim the bottom and the dry top of each stalk. Remove tough outer layers until you reach the pale, tender core. Lightly bruise the stalks with the side of a knife or a mallet to release their oils, then cut into thirds. When the soup finishes cooking, remove the lemongrass pieces before serving, as they are fibrous.

🔎 How to Make Tom Yum Soup

Classic Tom Yum is straightforward and fast to prepare. Follow these steps for a fragrant, balanced soup.

1. Infuse the broth: In a large pot, bring 8 cups (2 quarts) of chicken or shrimp/seafood stock to a boil. Add bruised lemongrass, kaffir lime leaves, sliced galangal or ginger, and fresh chiles. Lower the heat and simmer covered for about 20 minutes to extract flavor.
2. Season: Uncover and stir in fish sauce, fresh lime juice, brown sugar, and 1–2 tablespoons Thai red curry paste. Simmer for 5 minutes. Taste and adjust salt, heat, sweetness, or acidity as needed.
3. Add mushrooms and shrimp: Add drained straw mushrooms and the shrimp. Simmer just until the shrimp turn opaque, about 3–6 minutes.
4. Finish and serve: Turn off the heat, stir in chopped cilantro, taste again, and ladle into bowls. Serve with extra fresh chiles or cilantro if desired.

🔎 Tom Yum vs. Tom Kha

Tom Yum is a clear, hot-and-sour soup while Tom Kha includes coconut milk, giving it a creamy, slightly sweet richness. Both use lemongrass, kaffir lime leaves, and galangal, but the coconut milk in Tom Kha creates a distinctly different texture and flavor.

🔎 Health Benefits

Tom Yum is light and nutrient-rich, made with fresh herbs and lean protein. It’s low in calories, low in fat, and naturally gluten-free when made with gluten-free stock and condiments.

✔️ Add-Ins, Make-Ahead, and Storage

• Make it heartier by adding rice noodles or soba noodles at serving time.
• Tomatoes, sliced onions, or scallions can be added with the mushrooms for extra texture and flavor.
• Make ahead: Prepare broth up to 2 days in advance without mushrooms and shrimp. Refrigerate in an airtight container, then reheat and add mushrooms and shrimp just before serving.
• Storage and reheating: Store in the refrigerator for up to 2 days. Remove cooked shrimp before reheating to avoid overcooking, then add them back in at the end to warm through.
• Freezing: Freeze the broth before adding shrimp and mushrooms. Thaw overnight in the refrigerator, then simmer with mushrooms and add shrimp last.

Recipe adapted from a classic Thai cookbook method.

Tom Yum Soup Recipe (Thai Soup)

Tom Yum Soup is a light, hot-and-sour Thai soup made with shrimp, lemongrass, galangal or ginger, and Thai red curry paste.

Ingredients

• 2 quarts (8 cups) chicken broth or shrimp/seafood stock
• 2 stalks fresh lemongrass, outer layers removed and bruised, cut into thirds
• 5 kaffir lime leaves (or 1/2 teaspoon lime zest)
• 1 inch piece fresh galangal or ginger, sliced
• 2 Thai red chiles (whole or sliced)
• 6 tablespoons fish sauce
• 6 tablespoons fresh lime juice
• 2 teaspoons brown sugar
• 1–2 tablespoons Thai red curry paste
• 1 (15-oz) can straw mushrooms, drained
• 1 pound large shrimp, peeled and deveined
• A handful of fresh cilantro, roughly chopped

Instructions

Infuse the Broth

1. Bring the stock to a boil in a large pot. Add lemongrass, kaffir lime leaves, galangal or ginger, and fresh chiles. Lower heat and simmer, covered, for about 20 minutes to extract the aromatics.

Make the Soup

1. Uncover and stir in fish sauce, lime juice, brown sugar, and red curry paste. Simmer for 5 minutes and taste, adjusting seasoning as needed.
2. Remove the lemongrass and lime leaves with tongs, or strain the broth if you prefer a clear finish.
3. Add mushrooms and shrimp; simmer until shrimp are just cooked through, about 3–6 minutes.
4. Turn off the heat, stir in cilantro, taste and adjust, then ladle into bowls and serve immediately.

Optional: Make Shrimp Stock

1. If using whole shrimp: reserve the peeled shrimp meat, place heads and shells in a pot with 7 cups of broth plus 1 cup water, add aromatics, bring to a boil, then simmer 10–12 minutes. Strain, discard solids, return broth to the pot, and continue with the recipe.

Notes

• Lemongrass: Substitute 2 stalks with 1 tablespoon lemongrass paste if needed.
• Kaffir Lime Leaves: Use zest if leaves are unavailable; bruise leaves before simmering and remove before serving.
• Galangal: Fresh ginger plus a touch of ground black pepper is an acceptable substitute.
• Fish Sauce: Provides essential umami; alternatives will change the authentic profile.
• Shrimp sizes: Medium to extra-large shrimp or prawns all work; adjust cooking time accordingly.

Nutrition (approx. per serving)

Calories: 178 kcal, Carbs: 11 g, Protein: 27 g, Fat: 2 g