Spicy Tom Yum Soup (Printer view)

A vibrant Thai broth infused with shrimp, lemongrass, lime, and chili for bold, refreshing flavors.

# What You'll Need:

→ Broth Base

01 - 4 cups chicken or vegetable stock
02 - 2 stalks fresh lemongrass, trimmed and smashed
03 - 4 kaffir lime leaves, torn into pieces
04 - 3 slices fresh galangal or ginger
05 - 2 Thai bird's eye chilies, sliced

→ Main Ingredients

06 - 9 oz large shrimp, peeled and deveined
07 - 5 oz white mushrooms, sliced
08 - 2 medium tomatoes, cut into wedges
09 - 1 small onion, sliced
10 - 2 tablespoons fish sauce
11 - 1 tablespoon lime juice, plus more to taste
12 - 1 teaspoon sugar
13 - 1 teaspoon chili paste (nam prik pao), optional
14 - Salt to taste

→ Garnishes

15 - Fresh cilantro leaves
16 - Sliced green onions
17 - Extra lime wedges

# Directions:

01 - Bring stock to a simmer in a medium pot over medium heat. Add lemongrass, kaffir lime leaves, galangal, and chilies. Simmer for 5 to 7 minutes to release flavors.
02 - Add mushrooms, tomatoes, and onion. Cook for 3 to 4 minutes until vegetables soften.
03 - Incorporate shrimp and cook until pink and opaque, about 2 to 3 minutes.
04 - Stir in fish sauce, lime juice, sugar, and chili paste if using. Taste and adjust seasoning with additional fish sauce, lime juice, or salt as needed.
05 - Remove from heat. Optionally discard lemongrass and galangal. Serve soup in bowls garnished with cilantro, green onions, and lime wedges.

# Expert Suggestions:

01 -
  • It comes together in 35 minutes but tastes like you've been simmering it for hours.
  • The balance of heat, sour, and savory teaches you something about seasoning that applies to every dish you'll ever make.
  • One pot, minimal cleanup, maximum flavor packed into every spoonful.
02 -
  • Don't skip smashing the lemongrass—cracking open those cells is what releases the essential oils that make tom yum actually taste like tom yum.
  • Shrimp cooks incredibly fast, and the difference between perfect and overcooked is literally one minute, so keep your eyes on it.
  • Taste constantly during seasoning—fish sauce is salty and this soup needs balance, and what works for me might be too much or too little for your palate.
03 -
  • Keep your lemongrass, galangal, and kaffir lime leaves in the freezer—they keep longer and work just as well when they're frozen.
  • The flavor of this soup is directly tied to the quality of your stock, so it's worth using something good here rather than saving time with bouillon.
Go back