Tom Yum Soup Thai (Printable)

Aromatic Thai soup with lemongrass, lime, Thai chiles, and shrimp. Bold sour and spicy flavors in perfect balance.

# What You’ll Need:

→ Broth Base

01 - 4 cups chicken or vegetable stock
02 - 2 stalks lemongrass, trimmed and smashed
03 - 4 kaffir lime leaves, torn
04 - 3 slices galangal or ginger
05 - 2 Thai bird's eye chiles, sliced

→ Vegetables and Aromatics

06 - 7 ounces mushrooms, sliced
07 - 2 medium tomatoes, cut into wedges
08 - 1 small onion, sliced
09 - 3 cloves garlic, smashed

→ Protein

10 - 10 ounces shrimp, peeled and deveined or tofu

→ Seasonings and Finish

11 - 3 tablespoons fish sauce or soy sauce
12 - 2 tablespoons fresh lime juice
13 - 1 teaspoon sugar
14 - 1 teaspoon chili paste optional
15 - Fresh cilantro leaves for garnish
16 - 2 green onions, sliced
17 - Lime wedges for serving

# How To Make It:

01 - In a medium pot, bring the stock to a gentle boil. Add lemongrass, kaffir lime leaves, galangal, chiles, garlic, and onion. Simmer for 10 minutes to allow flavors to infuse completely.
02 - Add mushrooms and tomatoes to the broth. Cook for 5 minutes until mushrooms are tender.
03 - Add shrimp or tofu and simmer just until shrimp turn pink and are cooked through, approximately 2 to 3 minutes.
04 - Stir in fish sauce, lime juice, sugar, and chili paste if using. Taste and adjust seasoning for salt, sourness, and heat as desired.
05 - Remove from heat. Ladle the soup into bowls and garnish with cilantro and green onions. Serve with lime wedges.

# Expert Advice:

01 -
  • It comes together in under 35 minutes, which means you can have that restaurant-quality moment on a weeknight without the delivery fees.
  • The flavor profile is honestly addictive—sour, spicy, and savory hitting your palate in a way that makes you forget about everything else.
  • It's naturally gluten-free and dairy-free, so you're not sacrificing taste for dietary preferences.
  • Watching the broth transform from clear liquid into liquid gold as the aromatics infuse is pure kitchen magic.
02 -
  • Don't skip the 10-minute infusion step with the aromatic base—this is what separates a good Tom Yum from a great one, and rushing it will cost you real flavor.
  • Fish sauce smells aggressive and strange until it hits the hot broth, then it transforms into this incredible umami depth that makes you understand why it's non-negotiable.
  • Taste as you go in the final seasoning step; the balance of sour, salty, spicy, and sweet is deeply personal, so adjust until it makes your taste buds happy.
03 -
  • If you can't find Thai bird's eye chiles, any fresh chile works, but you'll need to adjust the quantity based on how spicy it is—taste as you go.
  • Smashing your aromatics with the side of your knife rather than mincing them releases the oils differently and creates better infusion in the broth.
  • Make this soup immediately before serving rather than letting it sit; the lime juice and fresh herbs are best enjoyed at their moment of maximum brightness.
Go Back