Spicy Tom Yum Soup (Printable)

Bold Thai shrimp soup featuring lemongrass, lime, and chili in a hot and sour broth.

# What You'll 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 as substitute)
05 - 2 Thai bird's eye chilies, sliced (adjust to heat preference)

→ Main Ingredients

06 - 9 oz large shrimp, peeled and deveined
07 - 5 oz 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 more 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 the 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 extract flavors.
02 - Add mushrooms, tomatoes, and sliced onion to the pot. Cook for 3 to 4 minutes until tender.
03 - Stir in shrimp and cook until they turn pink and opaque, about 2 to 3 minutes.
04 - Incorporate fish sauce, lime juice, sugar, and optional chili paste. Taste and adjust seasoning with additional fish sauce, lime juice, or salt as desired.
05 - Remove from heat. Discard lemongrass stalks and galangal slices if preferred.
06 - Ladle soup into bowls. Garnish with fresh cilantro, sliced green onions, and extra lime wedges.

# Expert Advice:

01 -
  • It comes together in 35 minutes but tastes like you've been simmering it all day.
  • The spice and sourness wake up your palate in the best way, especially on gray afternoons.
  • One pot means less cleanup, more time actually enjoying something vibrant and alive.
02 -
  • Don't skip the infusing step—that's where the soup gets its soul; rushing it tastes flat and one-dimensional.
  • Taste as you go and don't be shy about acid and salt; tom yum should make your mouth wake up.
03 -
  • Make the broth base ahead and store it in the fridge—just reheat and add fresh shrimp and vegetables when you're ready to eat.
  • Buy pre-peeled shrimp if it saves you time; spending less time on prep means more time actually enjoying the meal.
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