Tom Yum Soup (Printable Version)

Bold Thai soup with lemongrass, lime, chiles, and shrimp. Balanced sour, spicy, and savory flavors in 35 minutes.

# List of Ingredients:

→ Broth Base

01 - 4 cups chicken or vegetable stock
02 - 2 stalks lemongrass, trimmed and smashed
03 - 4 kaffir lime leaves, torn
04 - 3 slices galangal or ginger
05 - 2 Thai birds eye chiles, sliced

→ Vegetables and Aromatics

06 - 7 ounces mushrooms, sliced
07 - 2 medium tomatoes, cut into wedges
08 - 1 small onion, sliced
09 - 3 cloves garlic, smashed

→ Protein

10 - 10 ounces shrimp, peeled and deveined or tofu

→ Seasonings and Finish

11 - 3 tablespoons fish sauce or soy sauce
12 - 2 tablespoons fresh lime juice
13 - 1 teaspoon sugar
14 - 1 teaspoon chili paste
15 - Fresh cilantro leaves for garnish
16 - 2 green onions, sliced
17 - Lime wedges to serve

# Directions:

01 - In a medium pot, bring the stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, chiles, garlic, and onion. Simmer for 10 minutes to let the flavors infuse.
02 - Add mushrooms and tomatoes. Cook for 5 minutes until mushrooms are tender.
03 - Add shrimp or tofu and simmer just until shrimp turn pink and are cooked through, about 2 to 3 minutes.
04 - Stir in fish sauce, lime juice, sugar, and chili paste if using. Taste and adjust seasoning for salt, sourness, and heat as desired.
05 - Remove from heat. Ladle the soup into bowls and garnish with cilantro and green onions. Serve with lime wedges.

# Expert Advice:

01 -
  • It comes together in 35 minutes but tastes like you've been simmering it all day.
  • Every spoonful surprises you with layers—you taste the lime, then the heat kicks in, then the umami settles on your tongue.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing flavor for dietary needs.
02 -
  • Don't skip the 10-minute infusion step—rushing it will give you a soup that tastes flat and disconnected, like all the ingredients are shouting over each other instead of harmonizing.
  • Taste constantly in the last few minutes; this soup's magic is its balance, and what's perfect for your friend might need more lime or less heat for you.
03 -
  • Make a batch of smashed lemongrass and galangal ahead of time and freeze in ice cube trays—they thaw instantly and cut your prep time in half on weeknight cooking.
  • If you can't find fresh lemongrass, one thick slice of dried lemongrass per serving works in a pinch, though the flavor will be slightly more muted and require a strainer before serving.
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