Bowl of Tom Yum Soup Recipe with Shrimp

Tom yum is a Thai hot-and-sour soup, often made with shrimp, fragrant herbs, mushrooms, lime, and fish sauce. This bowl-of-tom-yum-soup recipe builds a bright, savory broth with lemongrass, galangal, and makrut lime leaves, then finishes it with fresh lime so the flavors stay lively. Thai cooks make many regional and family versions, ranging from clear broth to creamy soup.

Ingredients

6 cups (1.4 L) low-sodium chicken broth or seafood stock
1 lb (450 g) peeled and deveined large shrimp, tails on or off
2 stalks (about 60 g) fresh lemongrass, tough outer layers removed
1 piece (about 30 g) galangal, about 1½ inches (4 cm) long
4 makrut lime leaves (about 2 g), fresh or frozen
2 cups (140 g) sliced oyster or button mushrooms
2–4 Thai bird’s-eye chiles (about 5–10 g), lightly bruised; use fewer for milder soup
3 tbsp (45 ml) fish sauce
¼ cup (60 ml) fresh lime juice, from about 3 limes
1 tbsp (15 g) Thai roasted chile paste, nam prik pao, optional
1 tsp (4 g) granulated sugar
½ cup (15 g) loosely packed fresh cilantro leaves and tender stems, roughly chopped
1 small tomato (about 120 g), cut into wedges, optional

Instructions

Prepare the aromatics. Cut the lemongrass into 2-inch (5 cm) pieces and use the flat side of a knife to bruise them; this helps release their citrusy scent. Slice the galangal into thin coins. Tear the makrut lime leaves once or twice to release their fragrance, keeping the pieces large enough to remove before serving. Bruise the chiles gently with the knife or the bottom of a cup. Avoid chopping them unless you want more heat in every spoonful.
Start the fragrant broth. Pour the broth into a medium pot and add the lemongrass, galangal, lime leaves, and chiles. Set over medium-high heat and bring it to a gentle simmer, which should take about 4 minutes. Do not let it boil hard; a steady simmer draws out the aromas without reducing the broth too quickly.
Simmer the herbs. Lower the heat as needed to maintain a gentle simmer and cook for 8 minutes. The broth should smell citrusy and herbal. Galangal and lemongrass are woody flavoring ingredients, not meant to be eaten like tender vegetables, so leave them in large pieces for easy removal later.
Cook the mushrooms and tomato. Stir in the mushrooms and, if using, tomato wedges. Simmer for 3 minutes, just until the mushrooms begin to soften but still hold their shape. If the pot stops simmering after you add them, give it a short moment to return to a gentle bubble before starting the 3-minute count.
Cook the shrimp. Add the shrimp and simmer for about 3 minutes, turning them once if needed. They are ready when opaque and firm. For a temperature check, use a food thermometer in the thickest shrimp and follow the USDA FSIS safe minimum of 145°F (63°C) for seafood. Shrimp cook quickly, so take care not to leave them simmering while you prepare the seasonings.
Season and finish off the heat. Turn off the burner. Stir in the fish sauce, lime juice, sugar, and nam prik pao if using. Taste a spoonful and adjust with a little more lime for tartness, fish sauce for savory saltiness, or water or broth if the flavor is too intense. Stir in the cilantro just before serving. Remove the large pieces of lemongrass, galangal, and lime leaves, or let diners move them aside in their bowls.
Serve promptly. Ladle the soup, shrimp, and mushrooms into warm bowls, making sure each serving gets a fair share of the shrimp. Keep extra lime wedges and sliced chiles at the table so everyone can adjust their bowl to taste.

Tips

Use galangal if you can find it. Fresh or frozen galangal has a peppery, pine-like flavor that differs from ginger. If it is unavailable, substitute the same amount of ginger. The soup will still be aromatic, but the flavor will be warmer and less traditionally sharp; avoid adding extra ginger to compensate.
Make the hard-to-find ingredients work for you. Frozen makrut lime leaves are a practical substitute for fresh leaves and can go straight into the pot. If neither is available, use a wide strip of lime zest for some citrus aroma, but it will not fully reproduce the leaves’ distinctive fragrance. Lemongrass paste can replace fresh lemongrass in a pinch; follow its package directions and expect a less clear broth.
Control the heat gradually. Thai bird’s-eye chiles vary in strength. Bruising whole chiles gives the broth a gentler, adjustable heat, while slicing or crushing them spreads more spice through the soup. Start with two, taste near the end, and add more only if you want a hotter bowl.
Add lime juice after cooking. Boiling fresh lime juice can flatten its bright flavor and make the balance harder to adjust. Turn off the heat first, then season a little at a time. Fish sauce is salty, so taste before adding any extra salt.

Serving Suggestions

Serve tom yum hot as a first course or as the centerpiece of a light meal. Steamed jasmine rice is a natural side: diners can eat it separately or spoon a little soup over it. For a fuller Thai-inspired spread, add plain rice, a simple stir-fried vegetable dish, or fresh cucumber to balance the chile heat. Keep the soup in bowls rather than pouring it over rice in the pot; that makes it easier to preserve the broth’s clear, punchy flavor and portion the shrimp evenly.

Set out lime wedges, extra fish sauce, and sliced chiles for individual adjustments. A small bowl of cilantro can also be useful for anyone who likes a fresher herbal finish. Remember that fish sauce contains fish, and the shrimp are shellfish, so let guests know about these ingredients before serving.

Variations

Make a creamy version. For a richer, slightly softer broth, stir in ⅓ cup (80 ml) evaporated milk along with the seasonings after turning off the heat. Some versions use a spoonful of nam prik pao for body and a roasted-chile sweetness; it is optional here, and its salt and heat vary by product. Add it gradually and taste before adding more fish sauce.

Use another protein. Firm white fish cut into bite-size pieces can replace the shrimp; simmer it gently until opaque and 145°F (63°C) at the thickest part, as measured with a food thermometer. Thin slices of chicken also work, but cook poultry to 165°F (74°C), the USDA FSIS safe minimum internal temperature. Cook either substitute in the broth until done, and avoid overcooking it while waiting for the mushrooms or herbs.

Make it vegetarian. Replace the chicken broth with vegetable broth and the fish sauce with a vegetarian seasoning sauce or light soy sauce. Start with less soy sauce, then taste, since its saltiness varies. Leave out the shrimp and add extra mushrooms or firm tofu. The result keeps the hot, sour, aromatic character, though it will not have the same seafood savoriness as the shrimp version.

Adjust the sour-salty balance. Lime acidity and fish sauce saltiness vary from one batch to another, and limes themselves differ in tartness. The amounts listed make a lively starting point, not a reason to skip tasting. Add lime in small splashes for more sourness, fish sauce by the teaspoon for more savory depth, or a little broth to soften a bowl that tastes too concentrated.

Storage and Reheating

For food safety, refrigerate the soup within 2 hours of cooking, dividing a large quantity among shallow containers so it cools more quickly. Store it covered in the refrigerator for 3–4 days. The shrimp will become firmer with each reheating, so the soup is at its best freshly made. If you expect leftovers, you can also set aside some of the broth before adding shrimp, chill it promptly, and cook fresh shrimp in the reheated broth when serving.

Reheat only the portion you plan to eat in a saucepan over medium heat, stirring occasionally until the soup reaches 165°F (74°C). Check the temperature with a food thermometer. Avoid a long, vigorous boil, which can make the shrimp tough; once the soup is steaming hot and has reached the safe temperature, serve it. Add a squeeze of fresh lime after reheating to restore some of the bright finish. Do not leave cooked soup at room temperature for more than 2 hours.

Frequently Asked Questions

Is tom yum soup always made with shrimp?
Not always. Tom yum goong is the well-known shrimp version, but cooks also make versions with fish, chicken, or other ingredients, and vegetarian adaptations are possible. This recipe uses shrimp because it cooks quickly and pairs well with the aromatic broth.

What does tom yum taste like?
It is a hot-and-sour soup with fragrant citrus and herbal notes, savory fish sauce, and chile heat. The exact balance depends on the cook and the ingredients. Lime juice brings the sharp sourness, while lemongrass, galangal, and makrut lime leaves give the broth its distinctive aroma.

Can I make the soup less spicy?
Yes. Start with one or two whole bruised chiles, or leave them out and serve sliced chiles on the side. Avoid crushing the chiles into the broth if you want a milder result. Nam prik pao can add some heat as well, so omit it or stir in only a small amount.

Can I make tom yum soup ahead?
You can prepare and simmer the aromatic broth ahead, then cool and refrigerate it promptly. For the best shrimp texture, reheat the broth, cook the mushrooms and shrimp, and add lime juice and cilantro shortly before serving. Refrigerate cooked soup within 2 hours and use it within 3–4 days.

Do I eat the lemongrass, galangal, and lime leaves?
They are added to flavor the broth and are usually moved aside rather than eaten. Keeping them in large pieces makes them easier to spot and remove. If you prefer not to have them in serving bowls, strain the broth before adding the mushrooms and shrimp.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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