Thai Tom Yum Soup
Tom yum is a famous Thai hot and sour soup with shrimp, mushrooms, lemongrass and plenty of lime. It is fragrant, bright and ready in about 40 minutes.
- 40 minTotal time
- 4Servings
- 210kcal / serving
- 22 gProtein
The soup depends on a few fresh herbs: lemongrass, galangal and makrut lime leaves. Simmer them gently to build the aroma, then finish with lime juice off the heat so the sourness stays fresh.
The science: why this works
- Bruising the lemongrass and chilies releases their oils so they flavor the broth faster.
- Simmering the aromatics gently infuses the stock with citrusy, floral flavor without turning it bitter.
- Shrimp added at the end cook in minutes, so they stay tender and sweet.
- Fish sauce, lime, chili and sugar are balanced at the end so each flavor is clear.
Aromatic herbs and oil
Lemongrass, galangal and lime leaves carry their aroma in tiny oil droplets inside the plant cells. Bruising or tearing them breaks those cells open. A gentle simmer then pulls the oils into the broth, where they give a fragrant, citrusy flavor.
Learn: Lemongrass, galangal, lime leaf →Fish sauce adds umami
Fish sauce is made from fermented fish, so it is rich in glutamate and salt. It gives the broth a savory depth that salt alone cannot. Add it in small amounts and taste, then balance it with lime for sourness and a little sugar.
Learn: Fish sauce and umami →Thai Tom Yum Soup
40 min · 4 servings · Thai · Soup
Ingredients
Makes 4 servings
- 5cups chicken or shrimp stock
- 2stalks lemongrass, bruised and cut into 5 cm pieces
- 5slices galangal (or ginger)
- 5makrut lime leaves, torn
- 3Thai chilies, bruised
- 250 gmushrooms, halved (straw or button)
- 2medium tomatoes, cut in wedges
- 400 glarge shrimp, peeled and deveined
- 2 tbspfish sauce
- 1 tbspThai chili paste in oil (nam prik pao)
- 3 tbsplime juice
- 1 tspsugar
- 60 mlcilantro leaves
- 1shallot, thinly sliced
Method
Tips for the best result
- Bruise the lemongrass with the back of a knife before slicing so it releases its aroma.
- Add the lime juice off the heat, since boiling dulls its brightness.
- Taste and balance at the end: adjust lime, fish sauce and sugar until it tastes vivid.
Mistakes to avoid
- Boiling the soup hard after adding the lime juice: the flavor turns dull, so add lime at the end.
- Overcooking the shrimp: they turn rubbery, so take it off the heat as soon as they curl and turn pink.
- Using too little lemongrass: the soup tastes flat, so use 2 full stalks.
Variations and swaps
- Make it creamy tom yum by stirring in 1/2 cup evaporated milk or coconut milk.
- Use chicken or tofu in place of the shrimp.
- Add glass noodles to make it a full meal.
- Swap galangal for fresh ginger, which is more pungent and less piney.
- Swap makrut lime leaves for the zest of 1 lime plus extra lime juice.
Storing and reheating
Refrigerate within 2 hours for up to 2 days, because shrimp turn rubbery when stored longer. Reheat gently to 165°F (74°C) without boiling.
Thai Tom Yum Soup: questions
What does tom yum soup taste like?
Tom yum tastes hot, sour, salty and slightly sweet, with a citrusy, herbal aroma from lemongrass and lime leaves.
What is the difference between tom yum and tom kha?
Tom yum is a clear, sour and spicy broth, while tom kha is creamy with coconut milk and milder in heat.
Can I make tom yum without galangal?
Yes. Use fresh ginger instead, which has a similar warmth with a slightly different flavor.
Do you eat the lemongrass in tom yum?
No. Lemongrass, galangal and lime leaves are tough and are there for flavor, so you eat around them.
