Tom Yum Soup Recipe
This Tom Yum Soup Recipe is the soup that wakes up every single sense simultaneously. The sharp citrus scent of lemongrass filling the kitchen as soon as it hits the hot broth. The fiery heat of fresh bird eye chilies. The sour brightness of fresh lime juice. Furthermore, the deep savory complexity of fish sauce and the earthy sweetness of oyster mushrooms all combining into one of the most extraordinary soups in the entire world.
Moreover, this Tom Yum Soup Recipe is a perfect summer dinner idea because it is light, vibrant and intensely refreshing despite its bold flavors. For more wonderful Asian soups, also explore our Pho Soup Recipe, our hearty Chicken Noodle Soup Recipe and our full Soup and Stew collection.
The Aromatic Paste in This Tom Yum Soup Recipe
The aromatic base is what gives this Tom Yum Soup Recipe its extraordinary depth and complexity. Furthermore, the combination of lemongrass, galangal, kaffir lime leaves and chilies creates a fragrant paste that builds the entire flavor foundation of the soup.
Key Aromatics
- Lemongrass — The signature flavor of tom yum. Moreover, bruising the stalks before adding them releases significantly more of their citrus oils into the broth.
- Galangal — Similar to ginger but more peppery and piney. Furthermore, it adds a distinctive and irreplaceable flavor that fresh ginger cannot replicate.
- Kaffir lime leaves — Torn and added whole. Additionally, they add an extraordinary floral citrus perfume that is utterly unique to Thai cooking.
- Bird eye chilies — Small but ferociously hot. Consequently, adjust the quantity to your heat preference but do not omit entirely as the heat is fundamental to the dish.
Tom Yum Nam Sai vs Tom Yum Nam Khon
There are two main versions of tom yum. Furthermore, understanding the difference allows you to choose which style best suits your taste.
Tom Yum Nam Sai - Clear Broth
The clear broth version is the more traditional and lighter style. Moreover, it showcases the aromatic broth itself most purely and is the most refreshing option. Consequently, it is the perfect choice for summer dinners and light meals.
Tom Yum Nam Khon - Creamy Broth
The creamy version adds evaporated milk or coconut milk to the broth. Furthermore, this creates a richer, more indulgent and slightly milder version. Additionally, the creamy broth photographs beautifully with its warm orange color. Consequently, this version is enormously popular on Pinterest and Instagram.
The Prawns in This Tom Yum Soup Recipe
Large raw prawns in their shells are the classic protein choice for tom yum. Furthermore, cooking the prawns briefly in the shell adds an additional layer of seafood sweetness to the broth. Consequently, the finished soup has a deeper and more complex shellfish flavor than one made with peeled prawns.
How to Make This Tom Yum Soup Recipe
The method is fast and deeply satisfying. First, build the aromatic broth. Then add mushrooms and prawns. Finally, season with fish sauce, lime and chili paste. The full method is in the recipe card below.
Easy Variations for This Tom Yum Soup Recipe
Creamy Tom Yum — Stir in 3 tablespoons of evaporated milk or coconut milk at the end. Moreover, the creamy version is richer and slightly milder while retaining all the aromatic complexity.
Vegetarian Tom Yum — Replace prawns with tofu and use soy sauce instead of fish sauce. Furthermore, add extra mushrooms including shiitake and enoki for a deeply satisfying plant based version.
Tom Yum Chicken — Replace prawns with thinly sliced chicken breast. Additionally, the lighter flavor of chicken produces a more delicate but equally aromatic version.
Tom Yum Fried Rice — Use leftover tom yum broth as the liquid when making fried rice. Consequently, the tom yum flavored fried rice is one of the most creative and delicious ways to use every last drop of this extraordinary soup.
Make This Tom Yum Soup Recipe Tonight
In conclusion, this Tom Yum Soup Recipe is one of the most vibrant, aromatic and deeply satisfying quick cooking recipes you can make in just 30 minutes. Therefore, whether it is a summer dinner, a light weeknight meal or a special occasion soup, this recipe never fails to impress. Browse more of our wonderful Soup and Stew recipes and share your results in the comments below!
Tom Yum Soup Recipe
A fiery fragrant Thai hot and sour broth with lemongrass, kaffir lime, galangal, juicy prawns and mushrooms. Bold, vibrant and ready in 30 minutes.
Ingredients
- The Aromatic Broth
- 1.2 litresChicken stock or prawn shell stock
- 3 stalksLemongrass, bruised and cut into 5cm piecesBash firmly with a rolling pin to release the essential oils before cutting
- 5 cmGalangal or fresh ginger, thinly sliced
- 6Kaffir lime leaves, torn in halfThe torn leaves release more aroma than whole leaves
- 3 to 5Bird eye chilies, lightly crushed (adjust to heat preference)
- The Protein and Vegetables
- 400 gLarge raw prawns, shell on or peeledShell on prawns add extra flavor to the broth during cooking
- 200 gOyster mushrooms or straw mushrooms, torn into pieces
- 2Tomatoes, cut into wedges
- The Seasoning
- 3 tbspFish sauceFish sauce is the primary seasoning - add gradually and taste as you go
- 3 tbspFresh lime juice (approximately 2 limes)
- 1 tbspSugar
- 2 tbspNam prik pao (Thai roasted chili paste)Available in Asian supermarkets - adds a deep roasted flavor dimension
- To Serve
- As desiredFresh coriander leaves
- As desiredSpring onions, thinly sliced
- As desiredExtra lime wedges and fresh chilies
- As desiredSteamed jasmine rice to serve alongside
Equipment
Method for This Tom Yum Soup Recipe
- 1 Build the aromatic broth: Pour the stock into a medium saucepan. Add the bruised lemongrass pieces, sliced galangal, torn kaffir lime leaves and crushed bird eye chilies. Bring to a boil over high heat. Furthermore, as soon as the broth begins to boil the kitchen fills with the extraordinary citrus and ginger aroma that defines great tom yum. Reduce to a steady simmer and cook for 10 minutes to allow the aromatics to fully infuse.
- 2 Add mushrooms and tomatoes: Add the torn mushrooms and tomato wedges to the simmering broth. Cook for 3 minutes until the mushrooms are just tender. Furthermore, adding the mushrooms before the prawns ensures they have enough time to cook through properly without the prawns becoming overcooked. Consequently, perfect timing at this stage produces the best textural result in the finished bowl.
- 3 Add the prawns: Add the prawns to the broth. Cook for 2 to 3 minutes until the prawns are pink and just cooked through. Moreover, do not overcook the prawns even by 30 seconds. Overcooked prawns become rubbery and lose their sweet delicacy completely. Consequently, remove the pot from the heat the moment the last prawn turns fully pink.
- 4 Season the broth: Remove from heat. Stir in the fish sauce, fresh lime juice, sugar and nam prik pao. Taste the broth carefully. Furthermore, the perfect tom yum broth achieves a balance of four distinct flavors simultaneously - spicy, sour, salty and slightly sweet. Adjust each element individually until the balance feels right. Moreover, the lime juice is always added off heat to preserve its fresh bright acidity.
- 5 Serve immediately: Ladle the soup into deep warm bowls making sure each bowl gets a generous share of prawns, mushrooms and tomatoes along with plenty of the aromatic broth. Scatter fresh coriander leaves and thinly sliced spring onion over each bowl. Serve immediately with extra lime wedges, fresh sliced chilies and steamed jasmine rice alongside. Furthermore, tom yum is always best eaten immediately while the broth is piping hot.
Nutrition (Per Serving - 1 bowl without rice)
* Nutritional values are estimates per serving without rice. Adding 150g of steamed jasmine rice adds approximately 195 calories and 43g of carbohydrates per serving.
Notes
- Do not eat the aromatics. The lemongrass, galangal and kaffir lime leaves are added for flavor only and are not meant to be eaten. Furthermore, they are tough and fibrous and would be unpleasant to chew. Consequently, most diners push them to the side of the bowl instinctively.
- Add the lime juice off the heat always. Fresh lime juice added to boiling broth loses its bright, fresh citrus character rapidly. Furthermore, the heat destroys the volatile aromatic compounds that give fresh lime its distinctive fragrance. Consequently, always remove the soup from the heat before adding lime juice for the freshest and most vibrant result.
- Use nam prik pao if you can find it. Thai roasted chili paste adds a deep, smoky and slightly sweet dimension that regular chili paste cannot replicate. Furthermore, it is widely available in Asian grocery stores and online. Consequently, it is worth seeking out for an authentic and deeply complex tom yum flavor.
- This recipe serves 4. To serve 6, increase the stock to 1.8 litres and all other quantities by 50 percent. Furthermore, the cooking time remains identical. The method scales perfectly.
- Tom yum does not store well once the lime juice has been added. Furthermore, the acidity of the lime continues to affect the prawns and mushrooms during storage. Consequently, if making ahead, add the lime juice only when reheating and about to serve.
Tips for the Perfect Tom Yum Soup Recipe Every Time
- Bash the lemongrass firmly before cutting. A rolling pin applied firmly along the length of the stalk bruises the cells and releases dramatically more of the citrus essential oil into the broth. Furthermore, unbruised lemongrass releases a fraction of its potential flavor. Consequently, this 10 second step is one of the most impactful techniques in this recipe.
- Taste and balance before serving. Tom yum should have a clearly identifiable hot, sour, salty and sweet balance simultaneously. Furthermore, if the soup tastes predominantly of one flavor, adjust the others to restore the balance. Consequently, tasting and adjusting is more important in this recipe than in almost any other dish.
- Use fresh lime juice not bottled. Bottled lime juice is pasteurized and lacks the fresh, aromatic brightness of freshly squeezed juice. Furthermore, it often has a slightly artificial or bitter aftertaste that affects the entire flavor balance of the finished soup. Consequently, always use fresh limes.
- Do not overcook the prawns. This is the most critical timing element in the recipe. Moreover, perfectly cooked prawns are sweet, juicy and tender while overcooked ones are dry, rubbery and flavorless. Consequently, watch the prawns carefully and remove the pot from heat the moment they turn completely pink and opaque.
- Serve with steamed jasmine rice on the side. The rice absorbs the extraordinary tom yum broth and provides a neutral base that makes the complex flavors of the soup even more enjoyable. Furthermore, pouring a small ladle of the broth over the rice and eating them together is one of the most satisfying ways to enjoy this meal.