Tom Yum Soup

The first time I had Tom Yum was at a tiny Thai restaurant in Seattle, where the owner kept a jar of nam prik pao behind the counter and winked when I asked what made the soup so addictive. That night I went home and tried to recreate it, but my first attempt was just hot, sour water. It took me three years of experimenting to understand that the magic lies in how the aromatics are treated and how long they steep in the broth.

Last winter my neighbor came over shivering from a long commute, and I made a doubled batch of this soup. She took one sip, looked up with wide eyes, and asked for the recipe immediately. Now whenever either of us feels under the weather or just needs something warming, we text each other that simple question: Tom Yum tonight?

Ingredients

• 4 cups chicken or vegetable stock: Homemade stock adds depth but a quality store-bought version works perfectly fine
• 2 stalks lemongrass, trimmed and smashed: Smashing releases the essential oils, and dont forget to remove the tough outer layers first
• 4 kaffir lime leaves, torn: Tearing them releases more flavor than leaving them whole, and theyre worth seeking out at an Asian market
• 3 slices galangal or ginger: Galangal has a piney, citrusy kick that ginger lacks, but ginger will work in a pinch
• 2 Thai birds eye chiles, sliced: These pack serious heat, so start with one if youre unsure about spice tolerance
• 200 g mushrooms, sliced: Straw mushrooms are traditional but button or shiitake mushrooms work beautifully
• 2 medium tomatoes, cut into wedges: They soften into the broth and add a subtle sweetness that balances the sharp lime
• 1 small onion, sliced: Red onion adds a nice color contrast but yellow onion is perfectly fine
• 3 cloves garlic, smashed: Smashed garlic infuses more gently into the broth than minced
• 300 g shrimp, peeled and deveined: Use raw shrimp so they cook gently in the hot broth without becoming rubbery
• 3 tbsp fish sauce: This is the salt component, so taste before adding any additional salt
• 2 tbsp fresh lime juice: Add it at the end to preserve that bright, acidic zing
• 1 tsp sugar: Just enough to round out the sharp edges and bring everything together
• 1 tsp chili paste (nam prik pao): Optional but highly recommended for that authentic restaurant depth
• Fresh cilantro leaves: The finishing touch that adds a fresh, herbal pop
• 2 green onions, sliced: Adds a mild onion bite and beautiful color contrast
• Lime wedges: Essential for squeezing over individual bowls at the table

Instructions

Build the aromatic broth:

Bring the stock to a gentle bubble, then add the lemongrass, kaffir lime leaves, galangal, chiles, garlic, and onion. Let it simmer quietly for 10 minutes so all those fragrant oils have time to marry into the liquid.

Add the vegetables:

Toss in the mushrooms and tomato wedges, cooking for about 5 minutes until the mushrooms are tender and the tomatoes start to soften.

Cook the protein:

Gently add the shrimp and simmer just until they turn pink and curl slightly, usually 2 to 3 minutes. Overcooking here is the tragedy that ruins so many otherwise perfect bowls.

Season and balance:

Stir in the fish sauce, lime juice, sugar, and chili paste if using. Taste carefully and adjust until the sour, spicy, salty, and sweet notes are dancing together.

Finish and serve:

Ladle the hot soup into bowls and scatter fresh cilantro and green onions over each serving. Pass extra lime wedges at the table so everyone can tweak their own bowl.

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This soup became my go-to comfort food after a friend from Thailand taught me that balance matters more than following a recipe exactly. She would taste, adjust, taste again, and somehow every bowl she made was better than the last. Now I understand that cooking is really just paying attention to what the food is telling you.

Making It Vegetarian

Swapping vegetable stock for chicken and using soy sauce instead of fish sauce creates an equally delicious version. Extra firm tofu works beautifully as the protein, just add it earlier so it has time to absorb all those bold flavors.

Getting The Heat Right

Thai chiles are deceptively small but pack tremendous heat. I always start with half the amount called for and add more gradually, tasting as I go. Remember that you can always add more spice but you cannot take it away once its in the pot.

Serving Suggestions

Steamed jasmine rice is the classic accompaniment and helps temper the heat for sensitive palates. For a more substantial meal, serve alongside stir-fried vegetables or a simple Asian-style salad.

• Jasmine rice should be fluffy and fragrant, not sticky
• Extra lime wedges at the table are non-negotiable
• The soup tastes even better the next day as flavors continue to develop

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Theres something deeply satisfying about a soup that can transport you across continents with just one spoonful. I hope this recipe finds its way into your regular rotation and becomes a comfort food staple in your home too.

Recipe FAQs

→ What makes Tom Yum unique?

The distinctive flavor comes from the aromatic blend of lemongrass, galangal, kaffir lime leaves, and fresh lime juice, creating that signature hot and sour profile Thai cuisine is known for.

→ Can I make it vegetarian?

Absolutely. Simply use vegetable stock instead of chicken stock, substitute tofu for shrimp, and replace fish sauce with soy sauce for a plant-based version.

→ How spicy is this soup?

The heat level depends on the number of Thai chiles you use. Start with one or two sliced chiles for moderate heat, or adjust to your preference by adding more or less.

→ What protein works best?

Shrimp is traditional and cooks quickly, making it ideal for this soup. Tofu, chicken, or even mixed seafood work beautifully as alternatives.

→ Can I prepare this ahead?

The broth base can be made in advance and stored for 2-3 days. Add fresh proteins and vegetables when reheating to maintain texture and flavor.

→ What should I serve with it?

Steamed jasmine rice is the perfect accompaniment to soak up the flavorful broth. It can also be enjoyed as a starter or light main on its own.