Tom Yum Soup is one of Thailand’s most iconic dishes, renowned for its perfect balance of hot, sour, salty, and aromatic flavors. This version features plump shrimp, fresh lemongrass, kaffir lime leaves, galangal, and chili, creating a zesty, fragrant, and deeply satisfying broth.

Tom Yum is light yet intensely flavorful, making it a perfect appetizer, starter, or even a main meal when served with steamed jasmine rice. The soup is famous worldwide for its refreshing citrus notes, warming spices, and herbal aroma, all coming together in a single bowl.

Why I Love This Recipe

I love this recipe because it’s both refreshing and comforting at the same time. The shrimp cook quickly in the tangy, spicy broth, absorbing all the flavors of lemongrass, galangal, and lime leaves.

Every spoonful delivers a burst of citrusy heat, making it refreshing yet satisfying. Unlike heavier soups, this one feels light and bright, yet it’s hearty enough to warm you on a cool day.

Why It’s a Must-Try Dish

• Bold yet balanced flavors: Perfect harmony of spicy, sour, and savory notes.
• Fresh seafood: Tender shrimp absorb the aromatic broth perfectly.
• Light and nourishing: Ideal for a starter or main course without heaviness.
• Customizable: Adjust spice, sourness, and protein to taste.
• Authentic Thai experience: Brings traditional Thai flavors to your home kitchen.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes
• Servings: 2–3
• Calories: ~220 kcal per serving
• Course: Soup / Starter / Main
• Cuisine: Thai

Ingredients

For the Broth:

• 3 cups chicken or vegetable broth
• 2 stalks lemongrass, trimmed and smashed
• 3–4 kaffir lime leaves, torn
• 1-inch piece galangal, sliced thin (or ginger if unavailable)
• 2 small Thai red chilies, smashed (adjust to taste)
• 3 cloves garlic, smashed
• 2 tablespoons fish sauce (or soy sauce for vegetarian version)
• 1–2 tablespoons lime juice (adjust to taste)
• 1 teaspoon sugar (optional, balances sourness)

For the Soup:

• 200g shrimp, peeled and deveined
• ½ cup straw mushrooms, sliced (or button mushrooms)
• 1 small tomato, cut into wedges
• 1 small onion, sliced thin
• 2 green onions, chopped
• Fresh cilantro, for garnish

Cooking Directions

Step 1: Prepare the Aromatic Broth

1. In a medium pot, combine broth, lemongrass, kaffir lime leaves, galangal, garlic, and chilies.
2. Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes to release flavors.

Step 2: Add Vegetables

1. Add mushrooms, tomato, and onion slices.
2. Simmer for 3–4 minutes until vegetables are tender but still vibrant.

Step 3: Add Shrimp and Seasonings

1. Add shrimp to the simmering broth and cook for 2–3 minutes until pink and opaque.
2. Stir in fish sauce, lime juice, and sugar. Taste and adjust seasoning.

Step 4: Serve

1. Remove lemongrass, lime leaves, and galangal slices before serving.
2. Ladle soup into bowls, garnish with green onions and cilantro.
3. Serve hot with steamed jasmine rice if desired.

Step-by-Step Preparation Method (Summary)

1. Simmer aromatics (lemongrass, lime leaves, galangal, garlic, chilies) in broth.
2. Add mushrooms, tomato, and onion; simmer until tender.
3. Add shrimp and cook until done.
4. Season with fish sauce, lime juice, and sugar.
5. Remove aromatics, garnish, and serve immediately.

How to Serve

• Serve in deep soup bowls for a traditional presentation.
• Pair with steamed jasmine rice or rice noodles for a more filling meal.
• Offer extra lime wedges and sliced chili on the side.
• Garnish with fresh cilantro for a bright finish.

Recipe Tips

• Smash lemongrass and chilies to release maximum flavor.
• Adjust the heat level with Thai chilies or red pepper flakes.
• Don’t overcook shrimp; they cook quickly and become rubbery if overdone.
• Use fresh lime juice at the end for vibrant, tangy flavor.
• For richer flavor, simmer broth for longer before adding vegetables.

Variations

1. Chicken Tom Yum: Substitute shrimp with thinly sliced chicken breast.
2. Vegetarian/Vegan: Use vegetable broth and omit fish sauce; replace with soy sauce or tamari.
3. Tom Yum Goong Nam Khon: Add coconut milk for a creamier, milder version.
4. Extra Veggie: Include baby corn, bok choy, or bell peppers.
5. Spicier Version: Add more Thai chilies or a teaspoon of chili paste.

Freezing and Storage

• Refrigeration: Store soup without shrimp for up to 2 days.
• Freezing: Not recommended with shrimp or lime juice; shrimp become rubbery, and lime can turn bitter.
• Reheating: Gently reheat broth and vegetables on the stove; add fresh shrimp and lime juice just before serving.

Special Equipment Needed

• Medium pot or saucepan
• Wooden spoon or spatula
• Ladle
• Knife and cutting board

FAQ

Q: Can I use frozen shrimp?
A: Yes, thaw completely before adding; cook until just pink to avoid rubberiness.

Q: Can I make this less spicy?
A: Reduce or remove Thai chilies and adjust with chili flakes to taste.

Q: Can I make it ahead of time?
A: Prepare broth and vegetables in advance, but add shrimp and lime juice right before serving.

Q: Can I use ginger instead of galangal?
A: Yes, ginger is a good substitute, though the flavor is slightly different.

Q: Can I add noodles?
A: Yes, add cooked rice noodles when serving to make it a more filling meal.

Conclusion

Thai Tom Yum Soup with Shrimp and Lemongrass is a refreshing, aromatic, and flavorful soup that perfectly balances heat, sourness, and savory depth. Quick to make yet packed with layers of flavor, it’s ideal as a starter or main dish. Its versatility, bold taste, and nourishing ingredients make it a must-try for anyone who loves authentic Thai cuisine.