Ready in just 15 minutes, this quick and easy Tom Yum Soup features a tangy, savory broth packed with juicy shrimp, earthy mushrooms, and fresh tomatoes.
Tom Yum Soup delivers all the classic flavors of Thai cuisine in one bowl: spicy, sour, slightly sweet, and incredibly aromatic. It’s a Thai restaurant favorite you can easily recreate at home.
This quintessential spicy soup features a savory yet tangy broth paired with large juicy shrimp, earthy mushrooms, and zesty tomatoes, then topped with fresh cilantro.
Traditionally, Tom Yum Soup is made by preparing a shrimp stock infused with lemongrass, galangal, and kaffir lime leaves. This version simplifies the process by using Tom Yum Paste, making it much quicker and easier.
If you're looking for the perfect accompaniment for your Thai dinner, give this recipe a try.
Ingredients for Thai Tom Yum Soup
- Chicken stock: Forms the flavorful base for the soup, providing a savory depth
- Fresh Lemongrass: Adds a fresh, citrusy aroma that's signature to Thai cuisine. You can leave the tough outer layers intact as we're going to be infusing the lemongrass for flavor in this recipe.
- Galangal: A peppery root that is essential for authentic flavor. If you're not able to find galangal, you can use ginger instead
- Tom Yum Paste: The heart of this recipe! This paste delivers bold, tangy and spicy notes. You can use store-bought paste or make your own!
- Kaffir Lime Leaves: Also known as makrut lime leaves
- Mushrooms: Provides an earthy touch and complements the soup's flavors
- Cherry or grape tomatoes: Adds a tangy sweetness that balances the broth
- Thai chilies (Thai bird chili): This is optional for spice, for those who enjoy an extra kick of heat
- Shrimp: The star protein of the dish; tender and juicy
- Sugar: The sweetness from the sugar balances the tangy and spicy elements of the soup. You can use white sugar, brown sugar, or, if you have access to it, palm sugar, which is traditionally used in Thai cooking.
- Fish sauce: A staple in Thai cooking that enhances the umami profile
- Fresh Lime juice: Brings the signature tanginess to the dish. I also recommend serving lime wedges on the side for a customizable citrusy finish
- Fresh cilantro: For garnish. A burst of freshness and color
Simple Steps to Make Tom Yum Soup with Tom Yum Paste
Pour 4 cups of chicken stock into a medium-sized pot or saucepan. (You may also use 1 bouillon cube in 4 cups of water). For my homemade Chicken stock recipe, click here.
Add 2 stalks of lemongrass (halved) and 3 slices of galangal to the stock. The galangal slices should be about ⅛-inch thick.
These ingredients are already in the paste but using these fresh ingredients add a bit more flavor to the soup. Allow these to infuse the broth as it comes to a boil.
Stir in 2 tablespoons of Tom Yum paste to the soup.
Click HERE for my homemade Tom Yum Paste recipe. You may also use store-bought Tom Yum Paste. This recipe relies on the Tom Yum Paste to deliver bold flavors without the need for the traditional stock preparation.
I find that store-bought Tom Yum Paste tends to be a bit stronger and spicier than the homemade version. It can also differ by brand.
I highly recommend adding 1 tablespoon of Tom Yum Paste to the soup first, doing a quick taste test to see if it's strong enough, and then adding more if needed.
Add 2 kaffir lime leaves to the soup.
Toss in 1 cup of mushrooms.
Just about any type of mushroom will work but some popular options for Tom Yum include oyster mushrooms, shiitake mushrooms, straw mushrooms, enoki mushrooms, and the common white or brown button mushrooms.
Add 1 cup of cherry tomatoes or grape tomatoes.
Add one Thai bird chili (cut in half) for a spicy kick. If you prefer a milder soup, you can skip this step.
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When the soup reaches a rolling boil, add 8 - 10 large or jumbo shrimp.
Whether the shrimp is peeled or with the shell on is your choice.
Traditionally, whole shrimp with the shell are used (shrimp shells, shrimp heads and all!).
After adding the shrimp, allow it to cook only for about 1 - 2 minutes, or until the shrimp turn pink and are cooked through. It's important to avoid overcooking to keep them tender.
Stir in 1 tablespoon of sugar
1 tablespoon of fish sauce
and 1 tablespoon of fresh lime juice.
Mix to combine all the flavors, then remove the lemongrass, galangal slices and kaffir lime leaves as they are not meant to be eaten but serve as aromatics.
Garnish with fresh cilantro leaves, then serve with lime wedges on the side.
This soup is delicious on its own or even poured over steamed jasmine rice. Of course, it also pairs perfectly with other Thai dishes (see below for recommendations).
Side note: For a creamy version of Tom Yum Soup, add ½ a cup of evaporated milk or coconut milk, and 1 tablespoon of Thai chili paste (Nam Prik Pao)
Enjoy this quick and flavorful Tom Yum Soup recipe that’s sure to become a favorite in your kitchen!
Frequently Asked Questions
If you have any leftover Tom Yum Soup, pour it into an air-tight container and keep it in the fridge for up to 3 days or in the freezer for up to 4 months.
Seafood is always best consumed fresh so if possible, try not to freeze or store any of the shrimp from the Tom Yum Soup. You can always add fresh shrimp when re-boiling the soup.
Yes! Substitute chicken stock with vegetable broth and omit the shrimp. You can also add tofu or more mushrooms for added texture and flavor
Galangal can be found at your local Asian market, but if that is not an option, you can either omit it or substitute it with ginger, which has a similar warmth but a different flavor profile. Most Tom Yum Pastes already include galangal, so you’ll still get the essential taste even without fresh galangal.
Fresh mushrooms are recommended for the best texture and flavor, but canned mushrooms can work in a pinch.
It depends on the brand. Always check the label if you have dietary restrictions, or make your own paste for complete control over the ingredients.
Quick and Easy Tom Yum Soup
This quick and easy Tom Yum Soup features a savoury yet tangy broth with large juicy shrimp, earthy mushrooms and zesty tomatoes. Ready in only 15 minutes!
Ingredients
- 4 cups chicken stock
- 2 stalks lemongrass halved
- 3 slices galangal
- 2 tablespoons Tom Yum Paste
- 2 kaffir lime leaves
- 1 cup mushrooms oyster, straw, button, or enoki
- 1 cup cherry tomatoes
- 1 Thai bird chili halved (optional)
- 8 - 10 large shrimp
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Cilantro leaves garnish
- Lime wedges garnish
Instructions
- Pour chicken stock into a medium-sized pot or saucepan.
- Add lemongrass and galangal to the chicken stock, then bring it to a boil over medium-high heat.
- When the stock starts to boil, add Tom Yum Paste (see notes below).
- Add kaffir lime leaves, mushrooms, tomatoes and Thai bird chili (if using) to the soup.
- Bring the soup to a rolling boil, then add the shrimp.
- Stir in the sugar, fish sauce, and lime juice.
- When the shrimp are cooked (this should take only 1 - 2 minutes), transfer the soup to a serving bowl.
- Garnish with fresh cilantro leaves, then serve with lime wedges on the side. Enjoy!
Notes
Nutrition
Recommended Pairings for Tom Yum Soup
More Soups to Try
- Sizzling Rice Soup
- Chinese Hot and Sour Soup
- Chinese Egg Drop Soup
- Thai Coconut Chicken Soup
- Indonesian Chicken Soup (Soto Ayam)
YN says
Quick and easy!
JL says
Simple and super delicious recipe! Thank you!
Char says
I'm so happy you enjoyed the recipe! Thank you for taking the time to leave a comment.
SamW says
I’ve been wanting to make tom yum soup at home and finally tried this recipe tonight. I used brown mushrooms and as the author suggested, I found kaffir lime leaves in the frozen section of my local Asian market. The soup was wonderful… THANK YOU very much!
Char says
I'm so happy to hear this, Sam! Thank you for trying this recipe and for taking the time to leave this comment!