Recipe

Healthy Tom Yum Soup Recipe: Bright and Citrusy

A lighter, weeknight-friendly Tom Yum that still hits with lemongrass, lime, chile heat, and that addictive tangy broth.

By Matt Campbell

•

4.8

Jump to Recipe

Tom Yum is the soup I make when I want my taste buds to wake up and start paying rent. It is bright, citrusy, a little spicy, and somehow still cozy enough to eat in sweatpants. This version keeps things lighter and weeknight-realistic without losing the big Thai flavors that make Tom Yum so iconic.

We are building a clean, punchy broth with lemongrass, galangal (or ginger), lime, and chile, then piling in mushrooms and your choice of protein. No heavy coconut milk here, just a broth that tastes like you squeezed sunshine into a pot and told it to simmer.

Why It Works

Big flavor, lighter feel: A clear broth powered by aromatics and lime, not fat or sugar.
Fast but not flat: A short simmer extracts a lot of fragrance from lemongrass and galangal.
Flexible heat: Make it mild for kids or go full Thai-spicy for the brave.
Protein-friendly: Shrimp, chicken, tofu, or a mix all work.
Restaurant vibes at home: Fish sauce plus lime juice is the salty-tangy “how is this so good” combo.

Pairs Well With

Storage Tips

Tom Yum is best fresh, but leftovers still slap if you store it smart.

How to store

Fridge: Cool, then refrigerate in an airtight container for up to 3 days.
Separate if possible: If you know you will have leftovers, store broth separately from shrimp or tofu so nothing turns rubbery.
Remove the big aromatics: Fish out lemongrass and makrut lime leaves before storing so the flavor does not get overly intense.

How to reheat

Warm gently on the stove over medium-low until steaming. Avoid a hard boil, especially with shrimp.
Add a fresh squeeze of lime after reheating to bring the soup back to life.

Freezing

You can freeze the broth only for up to 2 months. Mushrooms and shrimp get a little weird after freezing, so add them fresh when you reheat.

Common Questions

Is Tom Yum soup healthy?

This clear-broth Tom Yum is often lower in calories than creamy soups, packed with aromatics, and easy to load with vegetables and lean protein. The main thing to watch is sodium from fish sauce or broth. Use low-sodium stock and season gradually since fish sauce varies a lot by brand.

What if I cannot find makrut lime leaves?

No stress. (Makrut lime leaves are also sometimes labeled “kaffir” lime leaves at stores.) Use extra lime zest (about 1 teaspoon) and a little more lime juice at the end. The flavor will be slightly different, but still delicious and very Tom Yum-adjacent.

Can I make this without fish sauce?

Yes. Swap in low-sodium soy sauce or tamari, and consider adding a tiny pinch of sugar or a splash of rice vinegar to mimic the sweet-salty balance. It will not taste identical, but it will still taste great.

What is the difference between Tom Yum and Tom Kha?

Tom Yum is typically a clear, hot-and-sour soup. Tom Kha usually includes coconut milk, so it is creamier and softer around the edges. Both soups often use galangal (or ginger as a common substitute) along with lemongrass and lime.

How do I control the spice level?

Start with 1 chile (or 1 teaspoon chili paste), simmer, then taste. You can always add more heat at the end. If you overdo it, add a bit more broth and squeeze in extra lime to rebalance.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium pot or Dutch oven (4 to 6 quarts)
Chef’s knife and cutting board
Microplane or fine grater (for galangal or ginger, optional)
Fine-mesh strainer (optional, for extra-clear broth)
Ladle

The first time I tried Tom Yum that really knocked me back, it tasted like someone turned the brightness dial all the way up and then added shrimp. Ever since, I have treated it like my kitchen reset button. When dinner needs to be quick but I refuse to be bored, this is what I make. It is also the soup that reminds me to taste as I go, because the difference between “pretty good” and “why am I standing over the pot drinking broth” is usually one more squeeze of lime and a little confidence with the fish sauce.

Healthy Tom Yum Soup Recipe: Bright and Citrusy

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Ingredients

6 cups low-sodium chicken or vegetable broth
1 stalk lemongrass, tough outer layer removed, cut into 3-inch pieces and lightly smashed (or 2 small stalks)
4 makrut lime leaves (optional but awesome), torn
1-inch piece fresh galangal, sliced (or ginger, sliced; or 1 tablespoon grated)
2 to 3 garlic cloves, smashed
8 oz mushrooms (cremini, shiitake, or oyster), sliced
1 small tomato, cut into wedges (optional, traditional in many styles)
1 small shallot, thinly sliced (optional)
10 to 12 oz shrimp, peeled and deveined (or see swaps below)
2 to 3 tablespoons fresh lime juice, plus more to taste
1 1/2 to 2 tablespoons fish sauce, to taste
1 to 2 teaspoons chili paste, to taste (see note)
1 teaspoon coconut sugar or brown sugar (optional, balances the sour)
1/4 cup chopped cilantro
2 scallions, thinly sliced
Lime wedges, for serving

Chili paste note

Nam prik pao (Thai roasted chili paste): sweeter and a bit richer. Start with 1 teaspoon.
Sambal oelek or chili-garlic sauce: sharper and brighter heat. Start with 1 to 1 1/2 teaspoons.

Easy protein swaps

Chicken (cooked): 1 to 1 1/4 cups cooked shredded chicken, add at the end to warm through
Chicken (raw): 8 to 10 oz thinly sliced chicken breast or thighs, simmer 4 to 6 minutes (until cooked through) before adding shrimp (or skip shrimp)
Tofu: 8 to 10 oz extra-firm tofu, cubed, simmer 3 to 5 minutes
Vegan: use vegetable broth and swap fish sauce for soy sauce or tamari; add a small piece of kombu (remove before serving) or 1 to 2 teaspoons white miso off-heat for extra depth

Instructions

Build the broth. In a medium pot, add broth, lemongrass, makrut lime leaves (if using), galangal (or ginger), and garlic. Bring to a gentle simmer over medium heat. Simmer for 8 minutes so the aromatics do their thing.
Add the veggies. Stir in mushrooms, tomato, and shallot (if using). Simmer until mushrooms soften, about 3 to 4 minutes.
Season like you mean it. Stir in chili paste, fish sauce, and the optional sugar. Simmer 1 minute, then taste. You are looking for a balance of salty, sour, and heat.
Cook the shrimp. Add shrimp and cook just until pink and opaque, about 2 to 3 minutes. Turn off the heat.
Lime at the end. Stir in lime juice after the heat is off. This keeps the flavor bright and fresh. Taste again and adjust with more lime juice, fish sauce, or chili paste.
Serve. Ladle into bowls and top with cilantro and scallions. Serve with extra lime wedges. Lemongrass and lime leaves are for infusing, not eating, so fish them out before serving (or warn your guests).

Quick flavor rescue tips

Too sour: Add a pinch of sugar or a splash more broth.
Too salty: Add more broth, then finish with lime again.
Not popping: Add lime zest or a tiny bit more fish sauce. Most soups need more salt than you think, just add it slowly.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes