Thai Tom Yum Soup is a spicy and tangy dish that’s sure to warm your heart! It’s made with fresh herbs, shrimp, and a burst of flavors that dance on your taste buds.
Every slurp feels like a mini vacation to Thailand! I love to serve it with a sprinkle of fresh lime juice on top. It’s a fun way to enjoy a delicious adventure in a bowl!
Key Ingredients & Substitutions
Lemongrass: This adds a bright, citrusy flavor. If you can’t find it, use a mix of lemon zest and a little lime juice as a substitute for a similar taste.
Kaffir Lime Leaves: Essential for the authentic flavor. You can use lime zest if unavailable, but it won’t be as fragrant. Dried kaffir lime leaves can also work in a pinch.
Galangal: Offers a unique taste. If it’s hard to find, fresh ginger is a decent substitute, though it will slightly change the flavor profile.
Shrimp: Fresh shrimp is best, but you can use frozen shrimp. Tofu or mushrooms can replace shrimp for a vegetarian option, giving the soup a different but still delightful texture.
Mushrooms: Straw mushrooms are traditional, but any mushroom like shiitake or button works well. Just make sure to adjust the cooking time accordingly for different types.
How Do I Infuse the Best Flavor in My Soup?
Infusing your soup with flavor starts from the broth. It’s all about the aromatics! Here’s how to do it right:
- Bring your water or stock to a gentle boil. This helps extract flavors better than a crazy bubbling boil.
- Add lemongrass, kaffir lime leaves, and galangal first. Let them simmer gently to release their oils—about 5 minutes is often enough.
- Add the chilies and shallots next; they don’t need as long to infuse their flavor.
- Always taste before serving! Adjust the fish sauce, lime juice, and sugar according to your taste buds. You’re aiming for a balanced mix of salty, sour, spicy, and a hint of sweetness.
After straining out the solids, you’re left with a vibrant broth ready to enjoy!
Thai Tom Yum Soup
Ingredients You’ll Need:
For the Broth:
- 4 cups water or chicken stock
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3-4 kaffir lime leaves, torn into pieces
- 3-4 slices galangal (or fresh ginger if unavailable)
- 2-3 Thai bird’s eye chilies, smashed (adjust to taste)
For the Soup:
- 200 grams (about 7 oz) raw shrimp, peeled and deveined, tails left on
- 100 grams (3.5 oz) straw mushrooms or button mushrooms, halved if large
- 3 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 teaspoon sugar
- 2-3 sprigs fresh cilantro leaves, for garnish
- 1 small tomato, quartered (optional)
- 1 small shallot, sliced (optional)
- Fresh chili oil or crushed chili flakes (optional for extra heat)
- Lime wedges for serving
How Much Time Will You Need?
This Thai Tom Yum Soup takes approximately 15 minutes of preparation and about 15 minutes of cooking time, making a total of around 30 minutes from start to finish. Perfect for a quick and tasty meal!
Step-by-Step Instructions:
1. Prepare the Broth:
In a pot, bring the water or chicken stock to a gentle boil. This will be the base of your delicious soup!
2. Infuse the Aromatics:
Add the smashed lemongrass, torn kaffir lime leaves, and sliced galangal to the pot. Let it simmer for about 5 minutes, allowing the flavors to mingle and create a fragrant broth.
3. Add Vegetables and Spice:
Add the smashed Thai bird’s eye chilies, shallots, and tomatoes (if using) into the pot and cook for an additional 3 minutes to infuse their flavors into the soup.
4. Mix in the Mushrooms:
Add the halved mushrooms and let them simmer in the broth for about 2 minutes, until they’re tender and tasty.
5. Cook the Shrimp:
Add the raw shrimp to the pot and cook until they turn pink and opaque, which should take about 2-3 minutes.
6. Season and Balance Flavors:
Now it’s time to season your soup! Stir in the fish sauce, fresh lime juice, and sugar. Start with a little and adjust to your taste. You want a wonderful balance of salty, sour, and spicy flavors.
7. Finish and Garnish:
Remove the pot from heat, and if you’d like, you can discard the lemongrass pieces, lime leaves, and galangal slices. They’ve done their job of flavoring the broth!
8. Serve Up Your Soup:
Ladle the flavorful soup into bowls and garnish it with fresh cilantro leaves. For an extra kick, offer chili oil or crushed chili flakes on the side, along with lime wedges to squeeze over the top.
9. Enjoy!
Serve the soup hot and take delight in the vibrant, tangy, spicy flavors of your homemade Thai Tom Yum Soup. Enjoy every sip!
This beautiful soup is a fantastic blend of spicy, sour, salty, and a hint of sweetness—all coming together beautifully. The shrimp and mushrooms provide a satisfying texture that makes this dish truly special!
Can I Use Different Proteins in This Soup?
Absolutely! While shrimp is traditional, you can easily substitute it with chicken, tofu, or even fish. If using chicken, cut it into small pieces and cook until no longer pink. For tofu, use firm tofu, and add it along with the mushrooms.
Is It Possible to Make Tom Yum Soup Vegetarian?
Yes! To make it vegetarian, use vegetable broth instead of chicken stock, and replace the fish sauce with soy sauce or a plant-based alternative. Feel free to load up on vegetables like carrots, bell peppers, or zucchini for added flavor and nutrition!
How Should I Store Leftovers?
Leftover Tom Yum Soup can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it on the stove or in the microwave. Keep in mind that shrimp can become overcooked if reheated too long, so be careful!
Can I Make This Ahead of Time?
Yes, you can prepare the broth and vegetables in advance. However, it’s best to add shrimp and any delicate ingredients just before serving to ensure freshness and optimal texture. Prepare it all in about 30 minutes when you’re ready to eat!
