A delicious, authentic Tom Yum soup recipe that will transport your taste buds straight to Thailand’s night markets
What is Tom Yum soup?
Tom Yum soup is celebrated for its unmistakable flavor: a bold balance of spice, acidity, and aromatic depth. This iconic soup gets its distinctive character from a carefully chosen blend of fragrant herbs, including lemongrass, galangal, and kaffir lime leaves, which give it its wonderfully complex flavor.
Tom Yum comes in several much-loved variations, with shrimp (Tom Yum Kung), chicken (Tom Yum Gai), seafood (Tom Yum Talay), and even pork (tom saap) among the most popular.
Each version highlights the soup’s signature spicy, tangy character, with plenty of red chilies bringing the bright, fiery kick that makes Tom Yum so refreshing.
Tom Yum vs. Tom Kha: what’s the difference?
If you are a fan of Thai cuisine, you are probably familiar with Tom Kha soup. It offers a different kind of flavor experience. While Tom Yum is known for its spicy, sour profile, tom kha is creamier and gently tangy, thanks to the addition of coconut milk.
Tom Kha usually features chicken as the main protein, though other variations do exist. Less spicy than Tom Yum, Tom Kha is loved for its comforting, mellow character: a softer option that is still deeply flavorful and satisfying.
The origins of Tom Yum soup
The history of Tom Yum Kung, though somewhat mysterious, is deeply rooted in Thai culture. Many believe this spicy soup originated in central Thailand, a region rich in freshwater shrimp, but its exact origins remain unclear.
In these regions, many Thai families developed their own versions of the soup, each adding a unique personal touch.
Over time, the Tom Yum Kung recipe has evolved in many ways. As is often the case with traditional dishes, modern versions of the soup sometimes include ingredients and spices that were not part of the original recipe.
Still, the essential qualities of Tom Yum – its spicy, sour flavor – remain unchanged.
Tom Yum broth is surprisingly varied, ranging from a clear broth to a creamier version when powdered milk is added. Tom Yum also differs from one region of Thailand to another, with distinct variations between the north and south of the country, reflecting the richness and diversity of Thai cuisine.
The main ingredients in Tom Yum soup
Water forms the essential base of the soup, acting as the starting liquid.
Shrimp, especially large Thai tiger shrimp, are ideal for their juiciness and meaty texture. That said, this Tom Yum soup recipe is versatile and can also be made with other proteins, such as chicken, squid, or even pork, depending on your preferences. You can also find my Tom Yum Talay seafood soup on the site
Key ingredients such as lemongrass, galangal, and kaffir lime leaves are best used fresh, though frozen also works well. The important thing is to use them fresh or frozen, never dried. Galangal can be replaced with ginger for a similar, though still distinct, flavor.
To add color and aroma to the soup, green onions, culantro, and cilantro are my fresh herbs of choice. Culantro is similar to cilantro, but it brings an even more authentic dimension to the recipe. If you manage to find some, don’t hesitate to use it!
As for mushrooms, there are plenty of options. Choose oyster mushrooms, shimeji, or shiitake, depending on your taste and what you have available.
How to devein shrimp
Tips for making great Tom Yum soup
When preparing Tom Yum soup, remember that galangal, lemongrass, and kaffir lime leaves are not meant to be eaten. You can either remove them before serving or leave them in the soup to continue infusing the broth.
As it cooks, taste regularly and adjust the seasoning until you reach the perfect balance of sour, spicy, salty, and subtly sweet flavors. In Thai cooking, tasting before serving is essential to make sure everything is well balanced.
Fresh, high-quality ingredients are essential for capturing the authentic flavor of Tom Yum. It is best to avoid frozen supermarket shrimp; if possible, buy fresh shrimp from a fish market. Likewise, choose fresh herbs and spices rather than frozen whenever you can.
Add the shrimp near the end of cooking and watch them closely, as they cook quickly. The goal is tender, juicy shrimp, not rubbery ones.
Feel free to upgrade your soup with vegetables such as bell peppers, baby corn, snow peas, tomatoes, or anything else you enjoy.
For a quicker version, use homemade Tom Yum paste
Equipment
- 1 Wok
Ingredients
- 10 shrimp raw
- 100 grams mushrooms any Asian mushrooms
- 20 grams lemongrass stalk only, sliced
- 28 grams shallots sliced
- 3 leaves kaffir lime
- 20 grams galangal sliced
- 2 tablespoons Thai chili paste
- 3 tablespoons fish sauce
- 1 teaspoon salt
- 1 tablespoon palm sugar
- 2 tablespoons lime juice
- 90 milliliters powdered milk measure with a liquid measuring cup
- 350 milliliters water
- green onions sliced, to taste
- cilantro chopped, to taste
- culantro chopped, optional
Instructions
- Peel and devein the shrimp, then set aside. For a deeper flavor, you can also make this soup with whole shrimp or shrimp in the shell.
- In a wok or saucepan over medium heat, bring the water to a boil. Add the shallots, lemongrass, galangal, and kaffir lime leaves.
- Simmer for about 3 minutes, then add the chili paste, palm sugar, fish sauce, salt, lime juice, and mushrooms. Stir well and bring the soup back to a boil. Taste and adjust the seasoning if needed.
- Stir in the powdered milk and let the soup simmer for a few more minutes.
- Add the shrimp and cook until just shy of done. Do not overcook them; they will continue cooking in the hot soup.
- Finally, stir in the green onions and cilantro. Serve the soup immediately, garnishing each bowl with extra chilies, cilantro, culantro, and green onions.
Notes
Nutrition
This recipe was contributed by Praew from the English-language blog Hungry In Thailand. Stay tuned: she is a specialist in Thai recipes and will be sharing more traditional Thai recipes soon
