Spicy Tom Yum Soup (Print Version)

A vibrant Thai broth infused with shrimp, lemongrass, lime, and chili for a lively taste.

# What You 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 ounces large shrimp, peeled and deveined
07 - 5 ounces 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 extra 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 develop flavors.
02 - Add mushrooms, tomatoes, and sliced onion to the broth. Cook for 3 to 4 minutes until tender.
03 - Incorporate shrimp into the broth and cook for 2 to 3 minutes until they turn pink and opaque.
04 - Stir in fish sauce, lime juice, sugar, and optional chili paste. Adjust seasoning with additional fish sauce, lime juice, or salt as needed.
05 - Remove from heat and discard lemongrass and galangal slices if preferred. Serve garnished with cilantro, green onions, and lime wedges.

# Expert Tips:

01 -
  • It wakes up every taste bud with layers of heat, tang, and aromatic herbs that feel vibrant and clean.
  • The whole thing comes together in half an hour, but tastes like youve been simmering it all day.
  • Its one of those soups that makes you feel better instantly, whether youre sick, tired, or just craving something bold.
02 -
  • Dont add the lime juice too early or it will lose its brightness and turn bitter when cooked.
  • If you cant find galangal, use ginger but add a strip of lime zest to mimic that citrusy edge.
  • Shrimp cooks fast, so keep an eye on them or theyll turn tough and chewy in seconds.
03 -
  • Smash the lemongrass and galangal with the side of your knife to release maximum flavor into the broth.
  • Use a mix of mushroom varieties for more depth, shiitake and oyster mushrooms add an earthy richness.
  • If the soup tastes flat, add a pinch of sugar to balance the sour and salty notes.
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