Recipe

Tom Yum Soup

Hot, sour, and seriously cozy Thai Tom Yum with shrimp and mushrooms in a bright lemongrass-lime broth.

By Matt Campbell

•

4.8

A steaming bowl of tom yum soup with shrimp, mushrooms, cilantro, and red chiles with lime wedges on the side

Tom Yum is the soup I make when my brain wants comfort but my taste buds want fireworks. It is hot, sour, savory, and herby, with a broth that smells like you just opened every citrusy plant in the kitchen at once.

This version is weeknight-friendly and built around ingredients you can actually find. If you have lemongrass and nam prik pao (Thai roasted chile paste), great. If you do not, I have swaps that still get you a bold, bright bowl. The goal is not perfection. The goal is that first spoonful where you blink a little and go back for more.

Tom yum ingredients laid out, including shrimp, mushrooms, lemongrass, limes, fish sauce, broth, and Thai roasted chile paste

Why It Works

Bright broth, not muddy. We steep the aromatics first, then season in layers so the lime stays fresh and the fish sauce stays savory.

Balanced heat and tang. Tom Yum should feel lively, not like a dare. You can dial the chile up or down without losing the soup’s personality.

Crisp-tender shrimp and bouncy mushrooms. Shrimp go in at the end so they stay sweet and snappy. Mushrooms soak up the broth like little flavor sponges.

Flexible pantry swaps. No galangal or makrut lime leaves? You can still get a bold Tom Yum vibe with a few smart moves.

Pairs Well With

Storage Tips

Fridge: Store in an airtight container for up to 3 days. If possible, pull out the shrimp and store it separately so it does not overcook when reheated.

Reheat: Warm gently on the stove over medium-low until just steaming. Avoid a hard boil, especially if shrimp are in the pot.

Freshen it up: Tom Yum loves a last-second squeeze of lime. Add a little extra lime juice and a sprinkle of cilantro after reheating to bring back the sparkle.

Freezing: You can freeze the broth (without shrimp) up to 2 months. Thaw overnight in the fridge, reheat, then add fresh shrimp at the end.

Common Questions

What does Tom Yum taste like?

It is a classic hot-and-sour soup: bright lime, savory fish sauce, spicy chile, and aromatic lemongrass. If it tastes flat, it usually needs more lime or fish sauce, not more salt.

Is Tom Yum spicy?

It can be, but you control it. Start with less chile paste, then build heat at the end. The broth should be lively, not painful.

Can I make Tom Yum without lemongrass?

Yes. You will lose some of the signature citrus-herb aroma, but you can cheat a little with extra lime zest and a small strip of orange peel (remove before serving). If you can find lemongrass paste in a tube, that is a solid backup.

What can I use instead of galangal and makrut lime leaves?

For galangal, use ginger. It will be a little different from classic Tom Yum, but still delicious. For makrut lime leaves, use a little lime zest plus a thin strip of lime peel (avoid the white pith if you can).

Can I make it creamy like Tom Kha?

That is a different soup, but yes you can add 1/2 to 1 cup coconut milk at the end for a gentler, creamy bowl. Just keep the lime punchy so it still tastes like Tom Yum’s cousin, not a totally different person.

What protein works besides shrimp?

Chicken thighs, thinly sliced pork, tofu, or mixed seafood all work. Cook times change, but the broth method stays the same.

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 to large pot or Dutch oven
Fine-mesh strainer (optional, for a cleaner broth)
Microplane or zester (helpful for lime zest)
Cutting board and sharp knife
Measuring spoons

I started making Tom Yum because I wanted a soup that could wake up a tired weeknight. The first time I nailed the balance, I remember standing at the stove, spoon in hand, doing that very scientific process of taste, squint, adjust, taste again. Now it is my go-to when I want something that feels like comfort food but refuses to be boring. Also, it makes your kitchen smell incredible, which counts as self-care in my book.

Tom Yum Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

Main Ingredients

4 cups low-sodium chicken stock (or seafood stock)
2 cups water
1 stalk lemongrass, outer layers removed and smashed, cut into 2-inch pieces (use the lower tender part if possible)
4 to 6 thin slices fresh ginger (or galangal if you have it)
2 to 4 makrut lime leaves (optional)
8 oz mushrooms, sliced (straw, oyster, or cremini)
1 lb large shrimp, peeled and deveined
2 to 3 tbsp Thai roasted chile paste (nam prik pao), plus more to taste
3 tbsp fish sauce, plus more to taste
1 tbsp sugar (or 2 to 2 1/2 tsp honey), plus more to taste
1/3 cup fresh lime juice (about 3 to 4 limes), plus more to taste
1 to 2 Thai chiles or 1/2 jalapeño, thinly sliced (optional, for extra heat)
1 small tomato, cut into wedges (optional but classic)

To Finish

1/2 cup cilantro leaves
2 scallions, thinly sliced
Lime wedges, for serving

Easy Swap Notes

No makrut lime leaves: add 1 tsp lime zest
No lemongrass: add 1 tsp lime zest plus a thin strip of orange peel (remove later)
No nam prik pao: use 1 to 2 tbsp chili garlic sauce plus 1 tsp brown sugar (it will be different, still tasty)

Instructions

Make the Broth

Steep the aromatics. In a medium to large pot, combine stock, water, lemongrass, ginger, and makrut lime leaves (if using). Bring to a simmer over medium-high heat, then reduce to medium-low and simmer uncovered (or partially covered) for 10 minutes. These aromatics are for flavor, not for eating.
Optional strain now for a cleaner broth. If you want a super clean, restaurant-style broth, use tongs to remove the lemongrass and lime leaves, then strain the broth into a bowl and return it to the pot. Do this before you add mushrooms and shrimp so you are not fishing edible pieces out later.
Add the mushrooms. Stir in mushrooms (and tomato wedges if using). Simmer 5 minutes, until mushrooms soften but still have some bounce.

Season and Cook the Shrimp

Build the Tom Yum base. Stir in nam prik pao, fish sauce, and sugar. Simmer 2 minutes. Taste the broth now. You are aiming for salty-savory first, then a little roasty-sweet, with gentle chile warmth.
Add shrimp at the end. Add shrimp and simmer 2 to 3 minutes, just until pink and opaque. Turn off the heat.
Lime goes in last. Stir in lime juice (start with about 1/4 cup from the 1/3 cup, then add more to taste). If you want more heat, add sliced Thai chile now.

Finish and Serve

Final tidy-up. If you did not strain earlier, use tongs to remove any lemongrass pieces and lime leaves before serving.
Serve hot. Ladle into bowls and top with cilantro and scallions. Serve with extra lime wedges. Taste as you go at the table too, because Tom Yum is a “make it yours” situation.

Quick Flavor Fixes

Too sour: add a pinch more sugar.
Too salty: add a splash of water or unsalted stock, then re-lime lightly.
Tastes flat: add fish sauce a teaspoon at a time, then a fresh squeeze of lime.

A lime wedge being squeezed over a steaming bowl of tom yum soup

Nutrition information is estimated.

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Tom Yum Soup

Why It Works

Pairs Well With

Recommended

Tom Yum Soup

Tomyam

Easy Chicken Pho

Udon Noodle

Storage Tips

Common Questions

What does Tom Yum taste like?

Is Tom Yum spicy?

Can I make Tom Yum without lemongrass?

What can I use instead of galangal and makrut lime leaves?

Can I make it creamy like Tom Kha?

What protein works besides shrimp?

Tom Yum Soup

Ingredients

Main Ingredients

To Finish

Easy Swap Notes

Instructions

Make the Broth

Season and Cook the Shrimp

Finish and Serve

Quick Flavor Fixes