Tom Yum Recipe
Make this easy tom yum recipe at home! A fragrant Thai soup with lemongrass, shrimp, and lime. Perfect balance of spicy, sour, and savory flavors.
Ingredients
- Soup Base:
- 4 cups chicken stock or shrimp stock made from shrimp shells
- 2 stalks lemongrass – trimmed smashed, and cut into 2-inch pieces
- 5 slices galangal sub: fresh ginger if unavailable, though flavor differs
- 5 kaffir lime leaves also called makrut lime leaves, torn into large pieces
- 3–4 Thai chilies – smashed for heat
- Main Ingredients:
- 1 lb shrimp peeled and deveined (save shells for stock if you’d like)
- 1 cup mushrooms sliced (straw mushrooms if available)
- 2 small tomatoes quartered
- 2 green onions chopped
- Seasoning & Flavor:
- 3 tbsp fish sauce
- 1 ½ tbsp lime juice freshly squeezed
- 1 tsp sugar
- 1 tsp chili paste in soybean oil nam prik pao – optional but recommended
- Optional Creamy Version:
- ½ cup evaporated milk or coconut milk
- Garnish:
- Fresh cilantro chopped
- Extra lime wedges
Instructions
- Prepare the Stock
- In a large pot, bring chicken stock (or shrimp stock) to a gentle boil over medium heat. Add shrimp shells if making homemade stock.
- Infuse the Aromatics
- Add lemongrass, galangal, kaffir lime leaves, and Thai chilies. Reduce heat and let simmer for 10 minutes until the broth is fragrant.
- Add Veggies
- Drop in the mushrooms and tomatoes. Cook for 3–4 minutes until tender.
- Season the Soup
- Stir in fish sauce, lime juice, and sugar. Taste and adjust—tom yum should hit salty, sour, and spicy notes all at once.
- Add Shrimp
- Add shrimp and cook for 2–3 minutes until pink and opaque. Be careful not to overcook.
- Creamy Version (Optional)
- Stir in evaporated milk or coconut milk, plus chili paste, for a rich and slightly creamy texture.
- Finish with Green Onions
- Toss in chopped green onions right before turning off the heat.
- Serve
- Ladle into bowls, garnish with cilantro, and serve with lime wedges.
Notes
- Don’t boil shrimp too long—they’ll turn rubbery fast.
- Taste and adjust before serving; the beauty of tom yum is balancing salty, sour, and spicy.
- Fresh lemongrass, galangal, and kaffir lime leaves make a huge difference—check your local Asian grocery.
- For the creamy version, use evaporated milk or coconut milk sparingly to avoid overpowering the broth.
- Store leftovers in an airtight container in the fridge up to 3 days.