That first spoonful of Tom Yum Soup greets you with fragrant steam heavy with lemongrass and citrus. I’ve simmered and tasted this broth four times, adjusting chiles and lime leaves until I hit that silky-smooth, gently bubbling balance. Along the way I discovered that tearing the kaffir lime leaves first releases a brighter zing, and skimming off foam gives a clearer broth. Let’s dive into everything I’ve learned by testing this recipe in my own kitchen.
Why You’ll Love Tom Yum Soup
- An uplifting dance of sour, spicy, and savory in every spoonful
- Quick to pull together—ready in under 30 minutes from pantry to bowl
- Light enough for lunch yet deeply comforting on cool evenings
- Rooted in Thai tradition, starring lemongrass, galangal, and lime leaves
A Little Background
On a rainy afternoon, I first tried this Tom Yum Soup straight from a Bangkok street stall. Back home, I recreated it, tweaking simmer time and chile count over three rounds. I learned that fresh galangal brings a sharper warmth than ginger, and that cooking the mushrooms a few seconds longer enriched the broth’s body.
Key Ingredients for Tom Yum Soup
- Chicken Stock: the savory backbone—choose low-sodium so you control salt levels
- Coconut Milk: lends creamy texture—full-fat creates a silkier finish
- Lemongrass: citrusy brightness—bruise stalks to unlock oils
- Galangal: peppery warmth—opt for fresh slices over dried powder
- Shrimp: sweet protein—leave tails on for presentation and easy handling
How to Make Tom Yum Soup
- In a large pot, combine 4 cups chicken stock, 14 ounces coconut milk, 2 stalks lemongrass (trimmed and smashed), 3 slices galangal, 3 torn kaffir lime leaves, and 2–3 smashed Thai chiles. Bring to a boil over medium-high heat, then reduce to a simmer, uncovered, for 10 minutes.
- Add 4 ounces halved mushrooms and 10 halved cherry tomatoes. Continue simmering until mushrooms soften and tomatoes release juice, about 3 minutes—look for gentle bubbling around the sides.
- Stir in 1 pound peeled, deveined shrimp. Cook until shrimp turn opaque pink and feel firm with slight give, about 2 minutes.
- Remove from heat. Stir in 3 tablespoons fish sauce, 2 tablespoons fresh lime juice, and 1 teaspoon sugar. Taste and adjust seasoning.
Pro Tips & Troubleshooting
- Bruise lemongrass and tear lime leaves to boost aromatic oils—I tripled the scent this way.
- If the broth tastes flat, a dash more sugar and fish sauce rebalances the sour and savory.
- For a vegetarian twist, swap shrimp for extra-firm tofu, adding it last to prevent it from falling apart.
- Doubling ingredients? Extend the initial simmer to 12 minutes so flavors have room in a larger pot.
Storage & Make-Ahead Guide
Let soup cool no more than 2 hours at room temperature. Transfer to airtight containers; refrigerate up to 3 days. For longer stash, freeze just the broth for 1 month (shrimp can toughen if frozen). Reheat on the stove to a gentle simmer (165°F internal), then stir in fresh lime juice and fish sauce right before serving.
Serving Suggestions
Scooped over steamed jasmine rice, Tom Yum Soup becomes a heartier meal. Garnish with extra cilantro, thin chili slices, or a drizzle of chili oil. Pair with crisp cucumber salad or grilled chicken satay for a full Thai spread.
Frequently Asked Questions
- What is Tom Yum Soup? A Thai hot-and-sour broth featuring lemongrass, galangal, lime leaves, and typically shrimp, celebrated for its bright, spicy-sour flavor.
- How can I make Tom Yum Soup less spicy? Remove seeds from the Thai chiles before smashing, or start with one chile and taste before adding more.
- Can I use a substitute for galangal? Fresh ginger works in a pinch but yields a milder, sweeter warmth compared to galangal’s sharp bite.
- How long does leftover Tom Yum Soup last in the fridge? Stored in an airtight container, it stays good for up to 3 days—always reheat to steaming hot.
- Can I make Tom Yum Soup vegetarian? Yes—swap chicken stock for vegetable broth, omit shrimp, and add firm tofu or extra mushrooms.
- What can I serve with Tom Yum Soup? It’s lovely alongside jasmine rice, fresh spring rolls, or a crisp green papaya salad.
Final Thoughts
Every time I spoon this Tom Yum Soup, I’m reminded why I chase that tangy heat in my own kitchen. My favorite moment is that first fragrant sip, followed by juicy shrimp and tender mushrooms. If you give this a whirl, let me know how your batch turned out—and what twist you added!
More Recipes You’ll Love
- Instant Pot Chicken Curry – shares a creamy coconut base and vibrant spices
- Pressure Cooker Seafood Stew – another seafood-forward broth perfect for slurping
- Instant Pot Chicken Noodle Soup – quick, comforting broth with tender chicken bites
- Instant Pot Vegetable Soup – a light, veggie-packed broth for a meat-free option
Tom Yum Soup
Ingredients
Method
- Combine chicken stock, coconut milk, lemongrass, galangal, kaffir lime leaves, and Thai chiles in a large pot. Bring to a boil over medium-high heat, then reduce to a simmer, uncovered, for 10 minutes.4 cups chicken stock, 14 ounces coconut milk, 2 stalks lemongrass, 3 slices galangal, 3 kaffir lime leaves, 2 – Thai chiles
- Add mushrooms and cherry tomatoes; continue simmering until mushrooms soften and tomatoes release their juices, about 3 minutes.4 ounces mushrooms
- Stir in shrimp and cook until they turn opaque pink with a slight bite, about 2 minutes.10 cherry tomatoes
- Remove from heat and stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning as needed.1 pound shrimp, 3 tablespoons fish sauce, 2 tablespoons lime juice