Tom Yum Soup (Thai Hot & Sour Soup) – Easy Home Recipe

What makes Tom Yum special? 🥣

Tom Yum is all about balance: spicy, sour, and savory in one steaming bowl. The signature fragrance comes from Thai aromatics—lemongrass, galangal, and kaffir lime leaves—infused into a clear broth, then finished with lime juice right before serving.

This version is written for home cooks: easy steps, practical substitutions, and an option to use Tom Yum paste if fresh ingredients are hard to find.

Quick overview ✅

• Time: 25–35 minutes
• Servings: 3–4
• Difficulty: Easy
• Best for: A light meal, or a starter alongside rice and Thai dishes

Ingredients 🍤

For the broth

• 1 litre chicken or vegetable stock
• 2 stalks lemongrass, bruised (smash with the back of a knife) and cut into 5 cm pieces
• 3–5 kaffir lime leaves, lightly torn
• 4–6 thin slices galangal (or ginger if needed)
• 2–4 Thai chillies, lightly crushed (adjust to taste)

Main ingredients

• 250–350 g raw shrimp, peeled (or bite-size chicken pieces)
• 200 g mushrooms, sliced (button mushrooms work well)
• 2–3 tbsp fish sauce (start with less and adjust)
• 1–2 tsp sugar (optional, to round out the sourness)
• 2–4 tbsp fresh lime juice (add to taste)
• Fresh coriander (cilantro), to serve

Optional extras

• Cherry tomatoes, halved (adds sweetness and colour)
• Evaporated milk or a spoon of chilli oil (for a slightly richer finish)

Method 🌶️

1. Infuse the aromatics: Bring the stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, and chillies. Reduce to a simmer and cook for 8–10 minutes so the broth becomes fragrant.
2. Add mushrooms: Stir in the mushrooms (and optional tomatoes). Simmer for 2–3 minutes.
3. Cook the protein: Add shrimp and simmer just until they turn pink and opaque, usually 2–4 minutes (chicken will take longer—simmer until fully cooked).
4. Season: Add fish sauce and a small amount of sugar (if using). Taste and adjust for saltiness.
5. Finish with lime: Turn off the heat, then stir in lime juice. Taste again—Tom Yum should be lively and tangy.
6. Serve: Ladle into bowls and top with fresh coriander. Serve hot with extra lime on the side.

Practical tips & common mistakes 🍋

• Don’t boil the lime juice: Adding it off-heat keeps the soup bright instead of bitter.
• Bruise the aromatics: Smashing lemongrass and chillies helps release flavour fast.
• Go step-by-step with seasoning: Fish sauce and lime vary by brand and fruit; adjust gradually.
• Keep shrimp tender: Overcooking turns shrimp rubbery—remove from heat as soon as they’re done.

Easy shortcuts (without losing the Tom Yum character) ⏱️

If you can’t source lemongrass, galangal, or kaffir lime leaves regularly, Tom Yum paste is a convenient alternative. Start with a small amount, simmer it in the stock, then adjust with lime juice and fish sauce to taste.

Variations worth trying

• Tom Yum Goong: The classic shrimp version (this recipe).
• Chicken Tom Yum: Use thin slices of chicken thigh and simmer until cooked through.
• Creamy Tom Yum (Tom Yum Nam Khon): Stir in a splash of evaporated milk at the end for a richer, slightly mellow heat.

Make-ahead & storage

• Best freshly made: Tom Yum tastes brightest the day you cook it.
• Refrigerate: Store in a sealed container for up to 2 days.
• Reheat gently: Warm over low heat; add a fresh squeeze of lime after reheating to revive the flavour.

FAQ

Is Tom Yum always very spicy?

No. You control the heat: use fewer chillies, remove seeds, or add them whole and fish them out later.

Can I make it vegetarian?

Yes—use vegetable stock, mushrooms (or tofu), and swap fish sauce for a vegetarian alternative (season gradually and taste often).

Do I eat the lemongrass and galangal slices?

Typically no. They’re mainly for infusion; you can leave them in for aroma or remove them before serving.

Our picks (helpful shortcuts) 🛒

• Cock Brand Tom Yum Soup Paste 454 g – handy when you want consistent flavour fast.
• AHG Pasta for Tom Yum soup 50 g – a smaller pack for trying Tom Yum at home.
• Lobo Soup paste Tom Ka 400 g – if you’d like to explore the coconut-based sibling of Tom Yum.

Related category

• Recipes