Thai Hot Soup (Tom Yum) with Shrimp and Mushrooms Recipe

Thai hot soup, commonly called tom yum, is a bright, spicy-and-sour soup built around lemongrass, galangal, makrut lime leaves, chilies, lime juice, and fish sauce. This version adds shrimp and mushrooms to a fragrant broth; the aromatics perfume the soup while the lime and fish sauce balance heat with tart, savory flavor.

Ingredients

5 cups (1.2 L) low-sodium chicken broth or seafood broth
2 stalks lemongrass (about 60 g), trimmed and cut into 2-inch (5 cm) pieces
1½ inches (25 g) fresh galangal, peeled and sliced; see the substitution note below
6 makrut lime leaves (about 2 g), torn once to release their aroma
2–4 Thai bird’s-eye chilies (about 5–10 g), lightly bruised; use fewer for a milder soup
8 ounces (225 g) oyster mushrooms or straw mushrooms, torn or halved
1 pound (450 g) peeled and deveined raw shrimp, thawed if frozen
3 tablespoons (45 ml) fish sauce
3 tablespoons (45 ml) fresh lime juice, plus lime wedges for serving
1 tablespoon (15 g) Thai roasted chili paste (nam prik pao), optional
1 teaspoon (4 g) granulated sugar, or to taste
½ cup (8 g) fresh cilantro leaves, roughly chopped

Instructions

Prepare the aromatics. Trim off the dry root ends and tough outer layers of the lemongrass, then cut the tender stalks into short pieces. Lightly crush each piece with the flat side of a knife or a rolling pin; crushing helps release its citrus scent without making the soup difficult to strain or eat. Peel and slice the galangal, tear the lime leaves, and bruise the chilies. Keep the chilies whole if you want their flavor without as much heat, or split them for a hotter broth.
Start the fragrant broth. Pour the broth into a medium saucepan and add the lemongrass, galangal, lime leaves, and chilies. Bring it to a steady simmer over medium-high heat, then lower the heat and simmer gently for 8 minutes. Avoid a hard boil, which can make the broth cloudy and can bring out harsh flavors from the herbs. The liquid should smell citrusy and aromatic by the end of the simmer.
Cook the mushrooms. Add the mushrooms and simmer for 4 minutes, stirring once so they cook evenly. Oyster mushrooms should become tender but still hold their shape; straw mushrooms may need only a few minutes if they are small. If using canned straw mushrooms, drain and rinse them first, then add them for the final 2 minutes so they do not become overly soft.
Cook the shrimp safely. Add the shrimp and stir gently. Simmer for about 2–3 minutes, turning them once, until they are opaque and curled. Check the thickest shrimp with a food thermometer: shrimp should reach 145°F (63°C); this follows the USDA FSIS safe minimum temperature for fish and seafood. Do not rely on color alone if the shrimp are large or uneven in size, and avoid prolonged boiling because shrimp turn firm and rubbery when overcooked.
Season the soup. Turn the heat to low. Stir in the fish sauce, lime juice, sugar, and nam prik pao, if using. Taste a spoonful after the paste dissolves. Add more lime juice if you want a sharper sour edge, more fish sauce for savory depth, or a little more sugar if the lime tastes especially tart. If the soup is too intense, stir in a splash of hot broth or water rather than adding a large amount of sugar.
Finish and serve. Take the pan off the heat and stir in most of the cilantro. Remove the lemongrass, galangal, and lime leaves before ladling if you prefer a soup that is easier to eat; they are used to flavor the broth, not meant to be eaten. Divide the shrimp, mushrooms, and broth among four bowls, scatter the remaining cilantro over the top, and serve with lime wedges.

Tips

Make the aromatics easy to spot. Lemongrass, galangal, and makrut lime leaves are traditionally steeped in the broth and are usually left uneaten. Keep the pieces fairly large, or gather them in a spice infuser, so diners can leave them in the bowl without mistaking them for edible ingredients.
Use the best galangal substitute you can find. Fresh galangal has a piney, peppery, citrus-like character that differs from ginger. Frozen galangal is often a good option at Southeast Asian grocery stores. If you cannot find it, use the same amount of fresh ginger; the soup will taste warmer and less sharply aromatic, but will still be enjoyable.
Adjust the heat in stages. Thai chilies vary considerably in strength. Start with two whole chilies, taste the broth after simmering, and add another bruised chili only if you want more heat. For a milder bowl, leave the chilies whole and remove them before serving. Do not add a pile of sliced chilies before tasting.
Season after the shrimp cooks. Fish sauce, lime, and chili paste differ in saltiness and intensity, and broth brands do too. Adding the finishing seasonings near the end makes it easier to balance the soup. If using regular-sodium broth, taste before adding all the fish sauce.

Serving Suggestions

Serve tom yum hot as a first course or make it a light main dish with jasmine rice. Rice is not usually stirred into the soup; serve it on the side so each person can take a spoonful of broth with a bite of rice. For a fuller meal, add a plate of steamed vegetables, a simple cucumber salad, or stir-fried greens. Keep lime wedges, chopped cilantro, and fish sauce on the table so people can adjust individual bowls rather than changing the seasoning of the whole pot.

The soup is best served as soon as it is finished, while the shrimp are tender and the lime aroma is fresh. Put the broth, mushrooms, and shrimp in warmed bowls if serving a group, and bring the pot to the table only if it can be handled safely. If you are serving rice, cook it separately and keep it hot until the soup is ready. A small bowl of sliced chilies can be offered to guests who want extra heat, but label it clearly because Thai bird’s-eye chilies can be much hotter than they look.

Variations

Make a creamy tom yum. Stir ⅓ cup (80 ml) evaporated milk into the broth after the shrimp is cooked, then warm gently without boiling. This gives the soup a softer, creamier texture while retaining its sour, spicy character. Some versions use a spoonful of nam prik pao for a deeper color and a roasted, slightly sweet flavor. Coconut milk can be used instead, but it makes the broth richer and adds a distinct coconut taste that is not the same as the evaporated-milk style.

Use chicken or tofu. For tom yum gai, replace the shrimp with 12 ounces (340 g) boneless chicken breast or thigh cut into thin, even pieces. Simmer the chicken in the aromatic broth until its thickest pieces reach 165°F (74°C), the USDA FSIS safe minimum internal temperature for poultry, then add the mushrooms and finish seasoning. For a vegetarian bowl, replace the broth with vegetable broth and fish sauce with 2 tablespoons (30 ml) light soy sauce; add 8 ounces (225 g) firm tofu cubes with the mushrooms. The soy-based version will be less briny and have a different savory flavor.

Choose another mushroom or seafood. Button mushrooms or sliced cremini mushrooms work if oyster or straw mushrooms are unavailable; they bring a milder, earthier taste. You can also replace some or all of the shrimp with firm white fish, cut into chunks and cooked to 145°F (63°C), or use a mix of seafood. Add pieces according to size and check each type for doneness, since thin fish cooks faster than large shrimp. Keep the broth simmering rather than boiling so delicate seafood stays intact.

Storage and Reheating

For food safety, refrigerate the soup within 2 hours of cooking. Transfer it to a shallow covered container so it cools promptly, and keep it refrigerated for 3–4 days. The lemongrass and leaves can be removed before storage, but this is optional. The shrimp will continue to absorb flavor and may become firmer over time, so the freshest texture comes from eating the soup the day it is made. Store rice separately, since it cools and reheats more evenly that way.

Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring gently until the soup reaches 165°F (74°C). Check the temperature with a food thermometer, especially when reheating a larger amount, and avoid repeatedly bringing the whole pot to a boil. You can also microwave an individual serving in a covered, microwave-safe bowl, stirring halfway through and checking that it reaches 165°F (74°C). Freeze leftover soup in a sealed freezer-safe container for up to 2–3 months for best quality. Thaw it in the refrigerator before reheating; shrimp may be softer after freezing, but the broth remains useful for a quick meal.

Frequently Asked Questions

Is tom yum the same as tom kha? No. Tom yum is known for its hot, sour, and aromatic broth, usually flavored with lemongrass, galangal, lime leaves, chilies, lime juice, and fish sauce. Tom kha commonly includes coconut milk, which makes its broth creamy and mellows the sharpness. Recipes vary across Thailand and from household to household, so ingredients and richness can differ; this recipe is a clear, non-creamy tom yum with shrimp.

Can I make this soup without galangal or makrut lime leaves? You can, although the flavor will be less traditionally aromatic. Fresh ginger can stand in for galangal, but it tastes warmer and more familiar than galangal’s peppery, citrus-like flavor. If makrut lime leaves are unavailable, use a few thin strips of lime zest added while the broth simmers, then remove them before serving. Zest is not an exact match, so begin with a small amount to avoid bitterness.

How do I control the spiciness? The simplest method is to use fewer chilies and keep them whole rather than slicing them. The longer chilies simmer, the more heat they can release, so remove them once the broth tastes spicy enough. You can also serve extra sliced chilies separately. Lime juice and sugar balance the flavor but do not actually remove chili heat, so add those to tune sourness and sweetness rather than as a substitute for reducing the chilies.

Can I prepare tom yum ahead of time? You can prepare the aromatics and slice the mushrooms a day ahead, storing them covered in the refrigerator. You can also simmer the broth with the lemongrass, galangal, lime leaves, and chilies in advance, cool it promptly, and refrigerate it. For the best shrimp texture, reheat the broth and cook the shrimp just before serving. If you have already cooked the complete soup, refrigerate it within 2 hours and reheat leftovers to 165°F (74°C).

Why did my shrimp become tough? Shrimp cook quickly, so even a minute or two too long can make them firm. Add them only after the mushrooms are nearly tender, keep the soup at a gentle simmer, and check the thickest piece with a thermometer rather than letting the pot boil for several extra minutes. If using small shrimp, start checking sooner than the recipe’s 2–3-minute estimate. Remove the pan from the heat as soon as the shrimp reach 145°F (63°C).

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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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