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Dorothy Thomas

Tom Yum Soup Recipe

A classic Thai hot and sour soup bursting with bold flavors from lemongrass, lime leaves, chili, and shrimp. Perfectly balanced with spicy, tangy, and aromatic notes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 liter 4 cups Chicken or vegetable broth
  • 1 stalk Lemongrass (bruised, cut into 2-inch pieces)
  • 4-5 Kaffir lime leaves (torn)
  • 3-4 slices Galangal (or ginger if unavailable)
  • 2-3 Thai chilies (crushed or sliced, adjust to spice level)
  • 8-10 Medium shrimp (peeled & deveined)
  • 1 cup Mushrooms (straw or button, sliced)
  • 30 ml 2 tbsp Fish sauce
  • 30 ml 2 tbsp Lime juice (freshly squeezed)
  • 5 g 1 tsp Sugar
  • 1 Tomato (quartered)
  • ¼ cup Fresh cilantro (chopped)

Equipment

  • Medium-sized pot
  • wooden spoon
  • Knife and cutting board
  • Measuring cups/spoons

Method
 

  1. In a pot, bring the broth to a boil over medium heat.
  2. Add lemongrass, kaffir lime leaves, galangal, and Thai chilies. Simmer for 5 minutes to infuse flavors.
  3. Add mushrooms and shrimp. Cook for 3-4 minutes until shrimp turns pink.
  4. Stir in fish sauce, lime juice, sugar, and tomatoes. Simmer for 2 more minutes.
  5. Taste and adjust seasoning (more lime for tang, fish sauce for saltiness, or chili for heat).
  6. Remove lemongrass and galangal slices before serving.
  7. Garnish with fresh cilantro.
  8. For a creamy version, add 2 tbsp coconut milk at the end.

Notes

  1. Protein Swap: Replace shrimp with chicken, tofu, or mixed seafood.
  2. Vegetarian Version: Use tofu + mushroom broth, and substitute fish sauce with soy sauce.
  3. Broth Clarity: Strain after infusing herbs for a clear soup.
  4. Spice Control: Remove chili seeds for milder heat.
  5. Make Ahead: Store broth (without shrimp/lime) for up to 2 days; add lime juice fresh before serving.