Tom Yum Soup Recipe | Spicy, Sour, and Authentic Thai Comfort Food

Tom Yum Soup is the soul of Thai cooking. It’s hot, sour, tangy, and packed with bold ingredients like lemongrass, chili, and lime. The broth is light but powerful. It’s the kind of soup that wakes up every taste bud.

You’ll find it in Thai restaurants everywhere, but it’s surprisingly easy to make at home. Once you’ve tried it fresh, you won’t go back to takeout. Whether you prefer shrimp, chicken, or a plant-based twist, this soup delivers warmth and depth in every spoonful.

Here’s how to make it from scratch—and how to customize it like a pro.

What Is Tom Yum Soup?

Tom Yum is a traditional Thai soup with a spicy and sour base. The name breaks down like this

• Tom means “to boil”
• Yum refers to a style of Thai flavor—spicy, tangy, and refreshing

It’s typically made with shrimp (called Tom Yum Goong) or chicken (Tom Yum Gai), plus mushrooms, herbs, and fish sauce. The broth is clear and full of citrus and heat. There’s also a creamy version called Tom Yum Nam Khon, made with coconut milk or evaporated milk.

It’s the perfect balance of heat, sour, salty, and sweet.

Ingredients You’ll Need

Fresh ingredients make all the difference in Tom Yum

Aromatics and herbs

• Lemongrass (cut and bruised)
• Galangal (or ginger if unavailable)
• Kaffir lime leaves (torn or crushed)
• Thai chilies (whole or sliced)
• Garlic cloves

Core components

• Shrimp or chicken
• Straw mushrooms or oyster mushrooms
• Chicken or vegetable broth
• Fish sauce
• Lime juice
• Thai chili paste (Nam Prik Pao)
• Optional: coconut milk or evaporated milk

Garnishes

• Fresh cilantro
• Lime wedges
• Extra chili oil or paste

Fresh is best. Dried herbs can work in a pinch, but they won’t give the same fragrance or flavor.

How to Make Tom Yum Soup

The process is quick. Most of the time is in prepping the aromatics

Step-by-step

1. Boil your broth
   • Add water or stock to a pot and bring to a boil
2. Add aromatics
   • Lemongrass, galangal, lime leaves, garlic, and chilies go in early
   • Simmer for 10–15 minutes to infuse flavor
3. Add mushrooms and protein
   • Chicken goes in earlier; shrimp cooks fast and goes in last
4. Season the broth
   • Add fish sauce, lime juice, and chili paste
   • Taste and adjust: add more lime for sour, more chili for heat
5. Finish with garnish
   • Remove tough aromatics if desired
   • Top with fresh cilantro, sliced chili, and a lime wedge

Serve hot and enjoy right away for the best flavor

Tom Yum Soup Variations

Once you master the base, there are plenty of ways to customize

Tom Yum Goong

The classic version with shrimp. Clean and devein the shrimp before cooking. Add them at the end so they don’t overcook.

Tom Yum Gai

Use chicken instead of shrimp. Thin slices of chicken breast or thigh cook directly in the broth.

Creamy Tom Yum (Nam Khon)

Add a splash of coconut milk or evaporated milk toward the end. This makes it richer and milder while keeping the spice.

Vegetarian Tom Yum

Skip the fish sauce and meat. Use soy sauce or miso for umami. Add tofu, more mushrooms, and veggies like baby corn or tomatoes.

It’s a versatile soup that fits any diet with just a few swaps.

Tips for Getting the Flavor Right

Tom Yum is all about balance. Here’s how to fine-tune your bowl

• Too sour? Add a bit of sugar or more broth
• Too spicy? Use fewer chilies or remove them early
• Too salty? Add more lime juice or water
• Flat taste? Add more fish sauce or chili paste

Always taste as you go. Lime juice should be added at the end to keep it bright. Don’t let it boil too long after adding the lime—it can turn bitter.

Use whole herbs but remove them before serving if you don’t want surprise bites of lemongrass or galangal.

What to Serve with Tom Yum Soup

You can serve it as a starter or turn it into a full meal

Pair with

• Steamed jasmine rice
• Thai fried rice
• Spring rolls or Thai dumplings
• Light cucumber salad
• Stir-fried noodles or pad Thai

You can also pour the soup over rice or noodles for a filling, comforting bowl

Can You Make It Ahead of Time?

Yes, and it actually gets better the next day. The broth becomes even more flavorful.

Storage tips

• Store soup (without shrimp or lime) in the fridge for up to 3 days
• Reheat gently on the stove—don’t boil
• Add fresh lime juice and herbs before serving
• Cook shrimp or protein fresh for best texture

You can also freeze the broth and add toppings later

Health Benefits of Tom Yum Soup

It tastes good and feels good

• Low in calories and naturally gluten-free
• High in antioxidants from lime, chili, and herbs
• Lemongrass and galangal aid digestion and reduce inflammation
• Spicy broth helps clear sinuses and warm you up
• Easy to add protein and veggies for a balanced meal

It’s clean, flavorful comfort food that fits most eating styles

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FAQS

1. Can I make Tom Yum without fish sauce?

Yes. For a vegetarian or allergy-friendly version, you can use soy sauce, tamari, or miso paste as an alternative. They won’t taste exactly the same but still bring plenty of umami. You can also try coconut aminos for a slightly sweeter substitute. Just taste as you go and adjust with lime juice or salt to balance. It’s totally possible to make a flavorful Tom Yum without fish sauce.

2. Is Tom Yum soup very spicy?

It can be—but you control the heat. Thai chilies are hot, especially if crushed or sliced. To make it milder, use fewer chilies or leave them whole so they infuse gently. You can also skip them and add spice later with chili oil or paste. Coconut milk also tones down the heat if you go for the creamy version. Always taste and adjust to your spice comfort zone.

3. What protein works best in Tom Yum?

Shrimp is the traditional favorite—it cooks fast and pairs well with citrus. Chicken is also great, especially in Tom Yum Gai. For a plant-based twist, use tofu, tempeh, or mushrooms as the main filling. Mixed seafood works too—try mussels, squid, or fish chunks. Just be sure to add proteins at the right time so they cook through without becoming rubbery or dry.

4. Can I use dried herbs instead of fresh?

Fresh herbs like lemongrass, lime leaves, and galangal are ideal for real flavor. But if you can’t find them, dried or frozen versions are fine. Use about half the amount and let them simmer longer. Lemongrass paste can work in a pinch. Avoid using ground herbs—they won’t deliver the same fragrance and may muddy the broth. Asian markets often carry these items frozen if fresh isn’t available.

5. How do I store leftovers?

Let the soup cool fully, then transfer to an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze the broth only and add fresh protein when reheating. Reheat gently on the stove to keep the flavors intact. Avoid microwaving with shrimp or lime juice already in—it can change the texture and taste. Add fresh herbs and lime right before serving again.

6. Is Tom Yum soup healthy?

Yes. It’s naturally low in fat and calories, especially the clear version. It’s full of vitamins, minerals, and anti-inflammatory ingredients like ginger, lemongrass, and chili. Add mushrooms for fiber and shrimp or chicken for lean protein. Use coconut milk in moderation for creaminess. It’s also gluten-free and easy to make low-carb or vegetarian with small swaps. Great for colds, digestion, or just clean eating.

7. Can I make a large batch?

Absolutely. Tom Yum is perfect for doubling or tripling. Make a big pot of broth and store it in portions. Just add protein and herbs when reheating so it stays fresh. It’s a great make-ahead soup for meal prep or entertaining. Set up a toppings bar with shrimp, mushrooms, herbs, and chili oil so people can build their own bowls. It’s flavorful and fun.

8. What is the creamy version of Tom Yum?

It’s called Tom Yum Nam Khon. It uses evaporated milk or coconut milk added near the end of cooking. The soup becomes creamy, slightly sweet, and less spicy. It’s still sour and full of flavor but feels richer. This version is popular in northern Thailand and has become common in restaurants. If you like Thai curry or creamy soups, it’s a must-try variation.

9. What kind of mushrooms work best?

Straw mushrooms are traditional, but you can also use oyster, shiitake, button, or enoki mushrooms. Choose whatever is fresh and easy to slice. Mushrooms soak up flavor and add umami, texture, and heartiness to the soup. If you’re going vegetarian, double up on mushrooms for a meatier feel. They hold up well in broth and reheat nicely too.

10. Can I add noodles to Tom Yum?

Definitely. Rice noodles or glass noodles work best. Cook them separately and add them to the bowl just before serving. This keeps them from soaking up all the broth or turning mushy. Noodles make Tom Yum more filling and turn it into a full meal. Great for cold days or when you want something heartier without making a separate entrée.