Recipe

Tom Yum Soup

Bright, cozy Thai-style soup with a citrusy, savory broth, mushrooms, and shrimp or chicken in under 40 minutes.

By Matt Campbell

•

4.8

A steaming bowl of tom yum soup with shrimp, mushrooms, cilantro, and red chile slices in a neutral stoneware bowl on a cozy kitchen table with soft natural light

Tom yum soup is my definition of a high-reward weeknight: the broth is punchy and fragrant, the mushrooms soak up all that citrusy heat, and one spoonful basically resets your whole mood. This is my practical home version that still tastes like the real deal. No hard-to-find ingredients required, but I will nudge you toward a couple pantry upgrades if you want that extra “okay, wow” moment.

Fresh lemongrass stalks, sliced galangal, and makrut lime leaves arranged on a wooden cutting board on a bright kitchen counter

Why It Works

Fast flavor build: You steep the aromatics first, so the broth tastes like it has hours in it, not minutes.
Balance you can control: You add lime, fish sauce, and sugar at the end, which makes it easy to dial in sour, salty, and sweet.
No curdled coconut drama: This version is a clear broth by default, with an easy option to make it creamy.
Flexible protein: Shrimp cooks in minutes, but chicken, tofu, or extra mushrooms work great too.

Pairs Well With

Storage Tips

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

Reheat: Warm gently on the stove over medium-low until steaming. Avoid a hard boil, especially with shrimp.

Freeze: The broth freezes well for up to 2 months. You can freeze it with mushrooms, but the texture can soften and go a bit spongy. For best texture, freeze the broth base without mushrooms or shrimp, then add fresh mushrooms and cook shrimp after thawing.

Common Questions

What if I cannot find galangal or makrut lime leaves?

Use what you can and keep going. Swap galangal with fresh ginger (not identical, still delicious). For makrut lime leaves, add a little extra lime zest or a strip of lime peel (avoid the white pith if you can).

How spicy is this?

As written, it is medium. For less heat, leave the chiles whole and remove them after simmering. For more heat, slice them (and keep the seeds). Start small, taste, then turn it up.

Can I make it creamy?

Yes. Stir in 1/3 to 1/2 cup coconut milk at the end for a creamy version. Keep it at a gentle simmer so it stays silky.

What mushrooms work best?

White button or cremini are the easiest. If you want a little upgrade, use shiitake for deeper flavor.

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 quart)
Knife and cutting board
Microplane or fine grater (optional for zest)
Citrus juicer (optional)
Fine-mesh strainer (optional, if you want an extra-clear broth)

I love soups that taste like they have a personality. Tom yum is that friend who walks into your kitchen, opens the fridge, and somehow makes the whole place smell better in five minutes. The first time I made it at home, I went a little chaotic with the lime and heat, and honestly, it taught me the best rule for this soup: season at the end and taste like you mean it. Once you nail that salty-sour-spicy balance, you will start keeping lemongrass in the freezer like it is totally normal. Because it is.

Tom Yum Soup

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

4 cups low-sodium chicken stock (or vegetable stock)
1 cup water
2 stalks lemongrass, bruised and cut into 3 inch pieces
6 thin slices galangal (or 6 thin slices fresh ginger)
4 to 6 makrut lime leaves, torn (optional but great)
2 to 3 Thai chiles, lightly smashed (or 1 serrano, sliced)
8 oz mushrooms (button, cremini, or shiitake), sliced
1 medium tomato, cut into wedges (optional, for a little sweetness)
1 lb large shrimp, peeled and deveined (or 1 lb boneless skinless chicken thighs, thinly sliced)
3 tablespoons fish sauce, plus more to taste
2 tablespoons lime juice, plus more to taste (about 1 to 2 limes)
1 to 2 teaspoons nam prik pao (Thai roasted chili paste), optional, for deeper color and heat
1 teaspoon sugar (or light brown sugar), plus more to taste
1/2 teaspoon kosher salt, optional and only if needed
1/2 cup chopped cilantro
2 scallions, thinly sliced
Optional add-ins: 1/2 cup coconut milk (for creamy), 1 to 2 teaspoons lime zest, cooked jasmine rice or rice noodles for serving

Raw peeled shrimp, sliced mushrooms, limes, cilantro, and fish sauce arranged on a clean kitchen counter ready for cooking

Instructions

Build the broth. In a medium pot, combine the stock, water, lemongrass, galangal (or ginger), makrut lime leaves, and chiles. Bring to a simmer over medium-high heat.
Quick note: Lemongrass, galangal, and lime leaves are for flavoring the broth. They are tough and not meant to be eaten.
Simmer and steep. Lower heat to maintain a bare, gentle simmer and cook for 10 minutes. Keeping it gentle helps the broth stay clear and clean tasting.
Add mushrooms and tomato. Stir in the mushrooms and tomato (if using). Simmer 5 minutes, until mushrooms soften.
Cook the protein. Add shrimp and cook 2 to 3 minutes until just pink and curled. If using chicken, add it instead and simmer 6 to 8 minutes, until cooked through.
Turn off heat and season like a pro. Remove the pot from heat. Stir in fish sauce, lime juice, nam prik pao (if using), and sugar. Turning off the heat helps the lime stay bright and keeps the fish sauce from tasting harsh. Taste and adjust: more lime for brightness, more fish sauce for saltiness, more sugar to round it out, more nam prik pao or sliced chiles for heat.
Optional: strain for a cleaner bowl. For a super clean broth, fish out the lemongrass, galangal, lime leaves, and whole chiles. Or strain the broth, then add the mushrooms and protein back in. Totally your call.
Finish and serve. Ladle into bowls and top with cilantro and scallions. Serve as-is, or pour it over warm jasmine rice or rice noodles for a more filling meal.

Tips and Variations

Creamy version: Stir in 1/3 to 1/2 cup coconut milk after you season with lime and fish sauce. Keep it at a gentle simmer so it stays smooth.
No lemongrass? Use 2 to 3 wide strips of lime peel (no pith) plus an extra squeeze of lime at the end. Not identical, still tasty.
Make it vegetarian: Use vegetable stock and swap fish sauce for vegan fish sauce, if you have it. If not, use 1 tablespoon white or yellow miso plus 1 tablespoon soy sauce, then add lime to taste. Use tofu or extra mushrooms.
Meal prep move: Make the broth base (everything except lime juice, fish sauce, and protein). Refrigerate up to 3 days. Reheat, then cook shrimp and finish with lime and fish sauce right before serving.
How to rescue a too-sour pot: Add 1/2 teaspoon sugar at a time and a splash more stock. Taste again. Balance, not perfection.

Fresh lime being squeezed into a pot of tom yum soup on the stove, with steam rising

Nutrition information is estimated.

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Tom Yum Soup

Why It Works

Pairs Well With

Recommended

Tomyam

Tom Kha Gai (Thai Coconut Chicken Soup)

Malaysian Laksa (Coconut Curry Noodle Soup)

Thai Larb Gai Lettuce Cups

Storage Tips

Common Questions

What if I cannot find galangal or makrut lime leaves?

How spicy is this?

Can I make it creamy?

What mushrooms work best?

Tom Yum Soup

Ingredients

Instructions

Tips and Variations