Thai Tom Yum Soup
Thai tom yum soup is hot, sour, and aromatic with lemongrass, lime, mushrooms, and a savory broth.
About This Recipe
Thai tom yum soup should taste hot, sour, salty, and aromatic with lemongrass and lime leading the broth.
The recipe works best when the lemongrass is prepared carefully and the texture cues in the method are followed.
Ingredients
- ✓4 cups shrimp stock (recipe) or unsalted chicken stock
- ✓12-15 medium or large shrimp (head-on, shell-on if making shrimp stock)
- ✓2 stalks lemongrass (bottom half only, smashed until broken and cut in 2 inch pieces (see note 1))
- ✓6 makrut lime leaves
- ✓8 slices galangal
- ✓2-5 Thai chilies (to taste, pounded into a rough paste or finely minced)
- ✓7 oz oyster mushrooms (tear large ones into bite-sized pieces)
- ✓¼ cup Thai chili paste ((see note 2))
- ✓3 Tbsp fish sauce
- ✓½ cup fresh lime juice
- ✓1 tsp sugar
- ✓Chopped cilantro (or sawtooth coriander, for garnish)
- ✓Jasmine rice (for serving)
- ✓Shrimp shells and heads from
- ✓1 Tbsp neutral oil
- ✓4 ¼ cups water
- ✓¼ cup finely chopped daikon (optional)
- ✓¼ cup finely chopped onion (optional)
Ingredient Notes
- Lemongrass: This is the main ingredient, so use the amount and preparation listed.
- Lime: This helps build the core flavor of the recipe.
- Mushrooms: This affects the texture and balance.
- Broth: Adjust carefully so the finished dish stays balanced.
Instructions
- 1
Bring the stock to a simmer with lemongrass, lime leaves, galangal, and Thai chilies.
- 2
Simmer for a few minutes so the aromatics flavor the broth.
- 3
Add mushrooms and cook until just tender.
- 4
Stir in Thai chili paste and season with fish sauce and lime juice.
- 5
Add the shrimp and simmer only until pink and cooked through.
- 6
Taste and adjust with more lime juice, fish sauce, or chili.
- 7
Serve hot with cilantro, extra chilies, or steamed rice.
Katy’s Kitchen Tips
- Prepare the lemongrass before heating the pan or oven.
- Follow the heat level in the method so the texture comes out right.
- Taste or check doneness before serving.
- Let the dish rest or chill when the instructions call for it.
Variations and Substitutions
- Extra flavor: Add herbs, citrus, or spice that fits .
- Lighter version: Reduce rich toppings or use smaller portions.
- Make-ahead: Prepare the component that holds best in advance.
- Serving style: Turn leftovers into bowls, sandwiches, or small portions when it fits.
What to Serve With Thai Tom Yum Soup
Serve with jasmine rice, Thai omelet, spring rolls, or cucumber salad.
Storage and Reheating
Refrigerate leftover in a covered container.
Reheat gently or serve chilled depending on the texture of the dish.
Common Mistakes to Avoid
- Rushing the lemongrass: Give the main ingredient enough time to cook or set properly.
- Skipping seasoning: Taste and adjust before serving when possible.
- Wrong temperature: Too much heat can hurt the texture.
- Serving too soon: Some recipes need a short rest or chill to finish properly.
FAQ
Can I make ahead?
Yes. Prepare the part that stores best, then finish or reheat before serving.
How do I know it is done?
Use the timing plus the texture and doneness cues in the instructions.
Can I change the seasoning?
Yes. Adjust gradually so the main flavor stays balanced.
How should I store leftovers?
Keep leftovers covered and refrigerated when appropriate.
Nutrition Facts
- Calories: 207 kcal
- Carbohydrates: 23 g
- Cholesterol: 56 mg
- Fiber: 2 g
- Protein: 16 g
- Sodium: 1489 mg
- Sugar: 9 g
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g