Recipe

Tom Yum Kung Soup

A bold, cozy Thai hot and sour shrimp soup with lemongrass, lime, mushrooms, and a broth that makes you sit up straighter after the first sip.

By Matt Campbell

•

4.8

A steaming bowl of tom yum kung soup with shrimp, mushrooms, cilantro, and lime wedges on a simple wooden table

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Tom Yum Kung is one of those soups that feels like a reset button. It is bright and citrusy, a little spicy, and deeply savory in that “how is broth doing this?” way. You get perfume from lemongrass, that unmistakable lime leaf aroma, and a hit of heat that warms you without turning dinner into a dare.

This version is built for home kitchens, not specialty-store scavenger hunts. If you can find lemongrass and (ideally) makrut lime leaves, amazing. If you cannot, I have backups that still land you in the right neighborhood. The key is tasting as you go and balancing the big three: sour (lime), salty (fish sauce), and spicy (chiles), plus a tiny touch of sweet if the broth needs it.

Lemongrass, limes, fish sauce, shrimp, mushrooms, cilantro, Thai chiles, and broth arranged together for cooking

Why It Works

Fast flavor layering: We simmer aromatics first so the broth tastes like it has been working all day, even though it has not.
Juicy shrimp, not rubbery shrimp: The shrimp go in at the end and cook gently in the hot broth.
Balanced heat and tang: Lime juice is added off heat, which keeps it bright instead of muted and bitter.
Flexible pantry swaps: You can still make a great pot of tom yum even if you are missing one of the traditional herbs.

Pairs Well With

Storage Tips

Refrigerate: Store soup in an airtight container for up to 3 to 4 days. For best quality, shrimp is happiest in the first 1 to 2 days.

Pro move for meal prep: If you know you will have leftovers, pull out the shrimp you want to save before you reheat anything. Store the shrimp separately, then warm it gently in the hot soup for 30 to 60 seconds.

Reheat: Warm over medium-low heat until just steaming. Avoid a hard boil, which can toughen shrimp and dull the herbs.

Freezing: I do not recommend freezing this with shrimp. The broth can be frozen (without shrimp and without lime juice) up to 2 months. Add fresh shrimp and lime when you reheat.

Common Questions

Is tom yum always creamy?

No. Classic tom yum is often a clear broth (tom yum nam sai). Some very common versions use nam prik pao, which deepens the color and adds a little body, but it is still not truly “creamy” unless you add evaporated milk or coconut milk. This recipe is the clear, punchy style, with an optional creamy tweak in the notes.

What can I use if I cannot find makrut lime leaves?

Makrut lime leaves are sometimes labeled as kaffir lime leaves. If you cannot find them at all, use extra lime zest (from 1 lime) plus a small strip of orange peel (removed with a vegetable peeler) while the broth simmers. It is not identical, but it gives you that fragrant citrus lift.

Can I make it without fish sauce?

Fish sauce is the signature salty backbone. If you need a substitute, use soy sauce (start with 1 tablespoon and add more to taste) plus a tiny pinch of sugar. The soup will still be tasty, just less classically tom yum.

How spicy is this?

With 2 Thai chiles, it is a noticeable, pleasant heat. If you are cooking for a mixed crowd, start with 1 chile, then serve chili oil or crushed red pepper at the table.

What mushrooms are best?

Straw mushrooms are traditional, but cremini or white button are perfect here. Slice them thick so they feel meaty in the broth.

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 soup pot or Dutch oven (4 to 6 quart)
Chef’s knife and cutting board
Microplane or fine grater (for lime zest, optional)
Citrus juicer (optional but nice)
Fine-mesh strainer (optional, if you want an extra-clear broth)

The first time I tried tom yum, I remember thinking it tasted like someone turned the “volume” up on soup. Not heavier. Not richer. Just louder in the best way. Now it is what I make when dinner needs to be exciting but I do not have the energy for a big production. I like it because it lets you cook like a friend: toss things in, taste, adjust, and suddenly you have a bowl that feels like you did something impressive on purpose.

Tom Yum Kung Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

For the broth

1 tablespoon neutral oil (avocado, canola, or vegetable)
3 cloves garlic, smashed
1 (1 inch) knob fresh ginger, sliced (or galangal if you have it, sliced the same way)
1 stalk lemongrass, outer layers removed, cut into 3 inch pieces and smashed (bonus: lightly score the stalk for more flavor)
4 to 6 makrut lime leaves, torn (optional but recommended, sometimes labeled as kaffir lime leaves)
4 cups chicken stock (or seafood stock)
2 cups water
8 oz mushrooms, sliced (cremini, button, or straw mushrooms)
2 to 3 Thai chiles, lightly smashed (or 1 serrano, sliced)

To finish

1 pound large shrimp, peeled and deveined
2 to 3 tablespoons fish sauce, to taste
1 to 2 teaspoons sugar (optional, helps balance)
3 tablespoons fresh lime juice, plus more to taste
1 to 2 tablespoons Thai roasted chili paste (nam prik pao), optional for deeper color and a slightly smoky-sweet heat
1 cup cherry tomatoes, halved (optional but very good)
1 small handful cilantro leaves
Sliced scallions, for serving (optional)
Lime wedges, for serving

A pile of peeled and deveined raw shrimp ready to be cooked

Instructions

Build the aromatic base. Set a medium pot over medium heat and add the oil. Add garlic and ginger (or galangal) and cook for 30 to 60 seconds, just until fragrant. Add lemongrass and makrut lime leaves (if using) and stir for another 30 seconds.
Simmer the broth. Add chicken stock and water. Bring to a gentle simmer (not a hard boil), then lower heat and simmer 10 minutes. This is where the soup starts smelling like you know what you are doing.
Optional for an extra-clear broth: Strain out the aromatics now, return broth to the pot, and continue.
Add mushrooms and chiles. Stir in mushrooms and smashed chiles. Simmer 5 minutes, until the mushrooms are tender.
Optional: add chili paste and tomatoes. If using nam prik pao, whisk it in now. Add cherry tomatoes (if using) and simmer 2 minutes.
Cook the shrimp gently. Add shrimp and simmer 2 to 3 minutes, just until pink and barely firm. Turn off the heat. Carryover heat will finish the shrimp without turning them rubbery.
Season and balance. Stir in fish sauce and (if needed) sugar. Add lime juice last, off heat. Taste and adjust with more fish sauce for salt, more lime for brightness, or another chile for heat.
Serve. Ladle into bowls. Top with cilantro and scallions. Serve with lime wedges, and do not be shy about squeezing more over the top.

Matt’s notes

Ginger vs galangal: Galangal is more peppery and piney. Ginger is warmer and a little sweeter. Both are great here, and ginger is the easy win.
Too sour? Add a little more stock or a pinch more sugar.
Too salty? Add water or unsalted stock, then squeeze in a little extra lime to bring the soup back to life.
Want creamy tom yum? Add 1/3 cup evaporated milk or 1/2 cup coconut milk after you turn off the heat. Then add lime juice and taste again.
Do you eat the lemongrass and lime leaves? No. They are there to perfume the broth. Fish them out if you want, or just warn everyone to dodge them.

A hand squeezing a lime wedge over a bowl of tom yum soup just before eating

Nutrition information is estimated.

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Tom Yum Kung Soup

Why It Works

Pairs Well With

Recommended

Tom Yum Goong (Thai Shrimp Soup)

Tom Yum Goong Soup

Tom Yum Goong

Thai Sour Soup (Tom Yum-Inspired)

Storage Tips

Common Questions

Is tom yum always creamy?

What can I use if I cannot find makrut lime leaves?

Can I make it without fish sauce?

How spicy is this?

What mushrooms are best?

Tom Yum Kung Soup

Ingredients

For the broth

To finish

Instructions

Matt’s notes