Tom Yum Soup Recipe

If comfort had a flavor, it would be Tom Yum Soup—Thailand’s iconic hot and sour soup that somehow wakes up every part of your mouth and makes you sweat just enough to feel alive.

Tom Yum (ต้มยำ) is the kind of soup that hits hard and heals softly. It’s bright with lemongrass and lime, spicy from Thai chilies, and rich with a touch of umami from fish sauce and mushrooms. Add in tender shrimp (or tofu, if you're veg), and it's basically the Thai version of chicken noodle—but way more flavorful and fun.

There are many versions of Tom Yum, but the most common ones are Tom Yum Goong (with shrimp) and Tom Yum Nam Khon (with evaporated milk for a creamy twist). This version keeps it classic, brothy, and totally slurpable. You can make it in under 30 minutes, and once you do—you’ll never look at canned soup the same way again.

---

Ingredients (serves 2–3):

• Water or chicken broth – 3 cups (720ml)

• Lemongrass stalks – 2, trimmed and smashed

• Galangal slices – 4–5 (or ginger, if unavailable)

• Kaffir lime leaves – 4, torn into pieces

• Thai bird’s eye chilies – 2–4, smashed (adjust to taste)

• Shallots – 2 small, halved

• Mushrooms – 1 cup (oyster or button), halved

• Shrimp – 200g (peeled and deveined)

• Fish sauce – 2 tbsp

• Lime juice – 2 tbsp (freshly squeezed)

• Thai chili paste (nam prik pao) – 1 tbsp

• Sugar – 1 tsp

• Cilantro – for garnish

• Optional: evaporated milk (1/4 cup) for creamy version

---

Step-by-Step Instructions:

1. Simmer the aromatics (5–7 minutes):
In a pot, bring the water or chicken broth to a gentle boil. Add lemongrass, galangal, kaffir lime leaves, chilies, and shallots. Simmer for 5–7 minutes to infuse the broth with that distinct Thai flavor. Your kitchen will smell amazing.

2. Add mushrooms and shrimp (5–7 minutes):
Toss in the mushrooms and simmer for 3–4 minutes until tender. Then add the shrimp and cook until pink and just cooked through (about 2–3 minutes). Don’t overcook or they’ll get rubbery.

3. Season and balance (2–3 minutes):
Lower the heat and stir in the fish sauce, lime juice, chili paste, and sugar. Taste and adjust—add more lime juice for brightness or fish sauce for saltiness.

4. Creamy variation (optional):
If making Tom Yum Nam Khon, stir in the evaporated milk after the shrimp is cooked. It’ll give the broth a rich, silky texture and mellow the heat slightly.

5. Serve hot:
Ladle the soup into bowls, making sure each gets some shrimp, mushrooms, and broth. Garnish with cilantro and maybe an extra squeeze of lime. Serve immediately while it’s hot and fragrant.

---

Pro Tip:

Don’t skip the aromatics. Lemongrass, galangal, and lime leaves make the broth. If you can’t find galangal, ginger works—but the real deal brings that citrusy edge. And remember: the aromatics are there for flavor, not to be eaten whole. Let guests know before they chomp a chunk of lemongrass.

Want to make it vegetarian? Use veggie broth, tofu instead of shrimp, and soy sauce instead of fish sauce.