Recipe

Tomyam

Bright, tangy Thai-style hot and sour soup with lemongrass, lime, and chili, made weeknight-friendly with simple swaps.

By Matt Campbell

•

4.8

A steaming bowl of tomyam soup with shrimp, mushrooms, cilantro, and red chili slices on a wooden table with a spoon and lime wedge

Tomyam is one of those soups that tastes like you did something impressive, even when you kept it very reasonable. It hits all the right notes: sour from lime, savory from broth, a little sweetness, and that gentle throat-warming chili heat that makes you lean in for the next spoonful.

This version is built for real-life kitchens. If you have access to fresh lemongrass and galangal, amazing. If not, you can still get a seriously good pot with a few smart substitutions. We are chasing the vibe: bright, fragrant, and bold enough to wake up your leftovers.

Tomyam ingredients laid out on a kitchen counter including shrimp, mushrooms, lemongrass, limes, cilantro, Thai chiles, fish sauce, and broth

Why It Works

Fast flavor: A quick simmer pulls big aroma from lemongrass, garlic, and chiles without needing hours.
Balanced broth: We add lime juice at the end so it stays bright and fresh.
Flexible protein: Works with shrimp, chicken, tofu, or a fridge cleanout of veggies.
Weeknight-friendly heat control: You decide how spicy it gets, and you can always dial it back with a splash of coconut milk.

Pairs Well With

Storage Tips

Refrigerate: Cool soup, then store in an airtight container for up to 3 days. The flavor often gets even better on day two.

Keep the lime bright: If you already know you want leftovers, consider adding lime juice per bowl instead of to the whole pot.

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

Freezing: You can freeze the broth (strained, without shrimp) for up to 2 months, but mushrooms and shrimp can change texture. If freezing, cook fresh mushrooms and protein when you reheat.

Common Questions

Is tomyam supposed to be creamy?

It can be either. Tom yum nam sai is the clear, hot and sour style. Tom yum nam khon is creamier and may include evaporated milk, coconut milk, and often a spoonful of roasted chili paste (nam prik pao). This recipe is clear by default, with an easy creamy option in the tips.

What can I use if I cannot find galangal or kaffir lime leaves?

Skip galangal and use a few thin coins of fresh ginger instead. For kaffir lime leaves, use wide strips of lime peel (just the green part) plus extra lime juice at the end.

Can I make tomyam without fish sauce?

Yes. Swap in soy sauce or tamari to taste. For a closer savory depth, add 1 teaspoon white or yellow miso (stir it in off-heat so it dissolves smoothly). You will miss some of the signature funk, but it will still be delicious. Add a pinch of salt if needed.

How do I keep shrimp from getting rubbery?

Add shrimp at the very end and simmer just until pink and curled, usually 2 to 3 minutes. Turn off the heat as soon as they are done.

Why does my soup taste flat?

Tomyam usually needs one more of these: lime (brightness), fish sauce or salt (savory), or a tiny bit of sugar (balance). Adjust in small steps, tasting between each.

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
Cutting board and knife
Microplane or grater (optional for ginger)
Citrus juicer (optional, but helpful)
Fine-mesh strainer (optional, for a super-clear broth)

The first time I made tomyam at home, I treated it like a strict science project and still somehow forgot the lime until the last minute. Bless that mistake, because adding it off-heat made the whole pot taste like it had just woken up. Now tomyam is my go-to when I want something that feels like a reset dinner: light but satisfying, spicy but not heavy, and perfectly okay if the mushrooms are whatever was on sale.

Tomyam

(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 seafood stock, or vegetable broth)
2 cups water
2 lemongrass stalks, outer layers removed, cut into 2 to 3 inch pieces, and bruised (or 2 teaspoons lemongrass paste)
4 slices galangal (or 6 thin slices fresh ginger)
4 kaffir lime leaves, torn (or 4 strips lime peel)
3 garlic cloves, lightly smashed
1 to 3 Thai chiles, smashed (or 1/2 to 1 teaspoon crushed red pepper)
8 ounces mushrooms, sliced (white button, cremini, or oyster)
1 medium tomato, cut into wedges (optional but classic at home)
1 pound raw shrimp, peeled and deveined (tails on or off), or 12 to 16 ounces thin-sliced chicken breast
2 tablespoons fish sauce, plus more to taste
1 tablespoon sugar (or brown sugar), plus more to taste
3 to 4 tablespoons fresh lime juice, plus more to taste
1/2 cup cilantro leaves (and tender stems), for serving
2 green onions, thinly sliced, for serving
Optional creamy twist: 1/3 to 1/2 cup coconut milk
Optional extra punch: 1 to 2 tablespoons Thai roasted chili paste (nam prik pao)

Bruised lemongrass pieces and sliced ginger on a cutting board next to limes and garlic

Instructions

Build the broth base. In a medium to large pot, combine stock and water. Add lemongrass, galangal (or ginger), kaffir lime leaves (or lime peel), garlic, and chiles.
Simmer for aroma. Bring to a gentle boil, then reduce to a steady simmer for 10 minutes. Your kitchen should smell citrusy and herbal.
Strain or scoop. For the easiest eating, strain out the lemongrass, lime leaves, and galangal (or ginger), then return the broth to the pot. If you prefer a more rustic pot, just fish out the big pieces before serving.
Add vegetables. Stir in mushrooms and tomato (if using). Simmer until mushrooms are tender, about 5 minutes.
Cook the protein. Add shrimp and simmer just until pink and cooked through, 2 to 3 minutes. If using thin-sliced chicken, simmer until fully cooked, about 4 to 6 minutes depending on thickness.
Season carefully. Stir in fish sauce and sugar. If using Thai chili paste for a deeper, slightly sweet heat, add it now and stir to dissolve.
Turn off the heat, then add lime. Remove the pot from heat and stir in 3 tablespoons lime juice to start. Taste and adjust with more lime, fish sauce, sugar, or chili until it makes you do the little “okay wow” nod. Adding lime off-heat keeps it bright and fresh.
Serve. Ladle into bowls and top with cilantro and green onions. If you want it creamy, stir coconut milk into the pot or add a splash to each bowl.

Tips and Variations

Make it less spicy: Use one chile and leave it whole (do not smash). Or skip chiles and add a pinch of crushed red pepper per bowl.
Make it more spicy: Smash 2 to 3 Thai chiles and add 1 tablespoon chili paste.
Vegetarian option: Use vegetable broth, swap fish sauce for soy sauce or tamari, and add 1 teaspoon miso off-heat for extra savoriness. Add tofu cubes plus extra mushrooms.
Clean, clear broth: Strain after the aromatics simmer (step 3) so no one has to play “is this lemongrass edible?” at the table.
Cozy carb moment: Serve with jasmine rice or rice noodles. Ladle soup over noodles for an instant slurp situation.

A lime wedge being squeezed over a bowl of tomyam on a kitchen counter

Nutrition information is estimated.

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Tomyam

Why It Works

Pairs Well With

Recommended

Tom Yum Goong (Thai Shrimp Soup)

Tom Yum Kung Soup

Tom Yum Goong Soup

Tom Yum Goong

Storage Tips

Common Questions

Is tomyam supposed to be creamy?

What can I use if I cannot find galangal or kaffir lime leaves?

Can I make tomyam without fish sauce?

How do I keep shrimp from getting rubbery?

Why does my soup taste flat?

Tomyam

Ingredients

Instructions

Tips and Variations