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Tom Yum Soup

By: Author Tiana Thompson

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Categories Recipes, Soups, Thai Recipes

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If comfort food had a passport, Tom Yum Soup would be its exotic, spicy stamp from Thailand.

This iconic soup isn’t just a dish; it’s an experience—a symphony of bold flavors that hits every note from tangy and spicy to savory and aromatic.

I love it because it’s like a warm hug from someone with a great sense of humor: comforting yet zesty enough to keep things interesting.

Originating in Thailand, Tom Yum Soup is a staple in Thai cuisine, famous for its fiery chili heat balanced with lime’s refreshing zing and the earthy warmth of lemongrass.

Whether you’re battling a cold or just craving something that packs a flavorful punch, this soup is your ticket to satisfaction.

The History and Origins of Tom Yum Soup

Tom Yum Soup, also known as Tom Yam, is one of Thailand’s most famous culinary exports.

The name itself is a giveaway: “Tom” means “boiled” and “Yum” refers to the traditional spicy and sour flavor profile found in Thai salads.

Born in the humble kitchens of central Thailand, Tom Yum was originally a way to make the most of local ingredients like lemongrass, kaffir lime leaves, and galangal, which grow abundantly in the region.

Over time, it evolved into a dish celebrated worldwide.

Fun fact: it’s even been recognized as a symbol of Thai cultural heritage!

Another interesting tidbit? Studies suggest that the soup’s antimicrobial properties (thanks to its star ingredients) might actually help you fight off colds.

Science-approved comfort food? Yes, please!

Ingredients for Tom Yum Soup

  • 4 cups (1 liter) of chicken stock
  • 3 stalks of fresh lemongrass, cut into 2-inch pieces
  • 5 slices of galangal (or ginger if unavailable)
  • 4-5 kaffir lime leaves, torn
  • 2 cups (500g) of shrimp (peeled and deveined)
  • 2 cups (500g) of mushrooms (straw or button mushrooms work great)
  • 2-3 bird’s eye chilies, sliced (adjust to your spice tolerance)
  • 2-3 tablespoons of fish sauce
  • 2 tablespoons of lime juice
  • 1 tablespoon of Thai chili paste (Nam Prik Pao)
  • 1 teaspoon of sugar (optional)
  • Fresh cilantro leaves for garnish

Ingredient Breakdown:

  • Chicken Stock: This forms the base of the soup and provides depth. If you’re vegetarian, swap it for vegetable broth—easy peasy!
  • Lemongrass: The unsung hero of Tom Yum, this adds a citrusy aroma that’s unmistakably Thai. Smash the stalks lightly with a knife to release their oils.
  • Galangal: Think of galangal as ginger’s wilder cousin—it’s aromatic, earthy, and slightly peppery. If you can’t find it, regular ginger works as a substitute.
  • Kaffir Lime Leaves: These add a tangy, floral fragrance. Tear them gently before adding them to the soup for maximum flavor.
  • Shrimp: Fresh shrimp is ideal, but frozen works in a pinch. Want a vegetarian version? Replace it with tofu or extra mushrooms.
  • Mushrooms: Straw mushrooms are traditional, but feel free to use whatever you have. Mushrooms absorb all that brothy goodness beautifully.
  • Bird’s Eye Chilies: Tiny but mighty! These pack a punch, so go easy if you’re spice-sensitive.
  • Fish Sauce: This salty, umami-packed liquid is like liquid gold in Thai cooking. If you’re vegan, swap it for soy sauce.
  • Lime Juice: Freshly squeezed, of course! This adds the tangy kick that balances out the spiciness.
  • Thai Chili Paste: This rich, smoky paste gives the soup its fiery red hue. Don’t skip it—it’s what makes Tom Yum, well, Tom Yum.
  • Cilantro: A sprinkle of fresh cilantro ties the whole dish together with a pop of green and a touch of herbal freshness.

How to Make Tom Yum Soup: Step-by-Step Recipe

Step 1: Prep Your Ingredients

Before diving in, get everything ready—trust me, cooking is way more fun when you’re not scrambling to chop something mid-boil. Smash the lemongrass and chilies, slice the galangal, and tear the kaffir lime leaves. If using shrimp, peel and devein them now.

Step 2: Build the Base

In a large pot, bring the chicken stock to a gentle boil. Toss in the lemongrass, galangal, and kaffir lime leaves. Let them simmer for about 5-7 minutes. This is where the magic happens—the broth transforms into an aromatic wonderland that smells like a Thai spa (minus the yoga mats).

Step 3: Add the Heat and Tang

Add the chili paste, fish sauce, and sliced chilies to the broth. Stir well until the chili paste dissolves. Take a quick taste—this is your chance to adjust the saltiness or heat level. Feel free to add a pinch of sugar if you prefer a hint of sweetness.

Step 4: Toss in the Veggies and Shrimp

Add the mushrooms and shrimp to the pot. Cook for 3-5 minutes, or until the shrimp turn pink and opaque. Pro tip: Don’t overcook the shrimp; rubbery shrimp = sad soup.

Step 5: Finish with Lime

Turn off the heat and add the lime juice. Always add lime at the end—cooking it can make the soup taste bitter. Taste again (because quality control, duh) and adjust the flavors if needed.

Step 6: Garnish and Serve

Ladle the soup into bowls, top with a generous handful of fresh cilantro, and serve immediately. Feeling fancy? Serve it alongside some jasmine rice for a complete meal.

Final Tips for the Perfect Tom Yum Soup

  1. Customize Your Spice: If you’re spice-shy, deseed the chilies or reduce the quantity. Love the heat? Throw in an extra chili or two.
  2. Make It Creamy: For a richer version (Tom Yum Goong Nam Khon), add ½ cup of coconut milk or evaporated milk before the lime juice.
  3. Freeze the Base: The aromatic broth freezes beautifully, so double the recipe and save some for a rainy day.

Tom Yum Soup Recipe

Tom Yum Soup

A fiery, tangy, and aromatic Thai classic, Tom Yum Soup combines shrimp, mushrooms, and bold herbs in a broth that’s a symphony of spicy, sour, and savory flavors. This quick and easy recipe brings the authentic taste of Thailand to your kitchen in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Soup
Cuisine Thai
Servings 4
Calories 150 kcal

Ingredients
  

  • 4 cups 1 liter chicken stock
  • 3 stalks fresh lemongrass cut into 2-inch pieces
  • 5 slices galangal or ginger
  • 4-5 kaffir lime leaves torn
  • 2 cups 500g shrimp, peeled and deveined
  • 2 cups 500g mushrooms (straw or button)
  • 2-3 bird’s eye chilies sliced
  • 2-3 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon Thai chili paste Nam Prik Pao
  • 1 teaspoon sugar optional
  • Fresh cilantro for garnish

Instructions
 

  • Smash the lemongrass and chilies with the flat side of a knife to release their oils.
  • Slice the galangal and tear the kaffir lime leaves. Prepare shrimp by peeling and deveining, if needed.
  • Bring 4 cups of chicken stock to a boil in a large pot. Add the lemongrass, galangal, and kaffir lime leaves. Reduce heat and simmer for 5-7 minutes to infuse the broth with aromatic flavors.
  • Stir in 1 tablespoon of Thai chili paste, 2-3 tablespoons of fish sauce, and sliced bird’s eye chilies. Taste and adjust seasoning, adding a teaspoon of sugar if desired.
  • Add mushrooms and shrimp to the pot. Simmer for 3-5 minutes, or until shrimp turn pink and opaque. Be careful not to overcook!
  • Turn off the heat and stir in 2 tablespoons of freshly squeezed lime juice. Taste and adjust flavors as needed.
  • Ladle the soup into bowls, garnish with fresh cilantro, and serve immediately.
  • For a heartier meal, pair with jasmine rice.

Notes

Pro Tips

  • Adjust chili quantity based on your spice tolerance.
  • Add ½ cup of coconut milk for a creamier version.
  • Freeze extra broth for a quick base next time.

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