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Thai Tom Yum Soup Recipe

This Tom Yum Soup is a flavor explosion! Packed with shrimp, mushrooms, and fragrant herbs, it’s a quick and delightful Thai dish.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: Thai
Keyword: Easy, Quick, Spicy
Servings: 4 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 1 tablespoon Thai red curry paste
  • 3 stalks lemongrass
  • 1/2 medium white onion sliced
  • 5 cloves garlic minced
  • 1 3-inch piece galangal or ginger sliced into 1/4-inch pieces (no need to peel)
  • 6 cups reduced sodium chicken broth
  • 3 tablespoons fish sauce
  • 1 teaspoon Asian chili sauce more or less to taste (optional)
  • 1 teaspoon brown sugar
  • 1 teaspoon dried basil
  • 5 leaves kaffir lime leaves roughly torn or 3 bay leaves + 1 teaspoon lime zest
  • 1/4 teaspoon pepper omit if using galangal and not ginger
  • 3 tablespoons lime juice
  • 1 pound large raw shrimp peeled and deveined
  • 8 oz. white mushrooms sliced
  • 2 large Roma tomatoes cut into 2 wedges
  • Cilantro for garnish

Instructions

  • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Once the oil is hot, add the Thai red curry paste. Sauté for about a minute until it becomes fragrant.
  • Next, toss in the sliced onion, minced garlic, and galangal (or ginger). Sauté these aromatics for about 2-3 minutes until the onions are translucent and the garlic is fragrant.
  • Pour in the reduced-sodium chicken broth and bring it to a gentle simmer. Add the lemongrass, fish sauce, Asian chili sauce, brown sugar, dried basil, and torn kaffir lime leaves (or bay leaves and lime zest). Stir well to combine all the flavors.
  • Let the soup simmer for about 10-15 minutes. This allows all the wonderful flavors to meld together. If you have a lid, cover the pot partially to keep the heat in while allowing some steam to escape.
  • After the broth is infused, it’s time to add the shrimp, sliced mushrooms, and tomato wedges. Cook for about 3-5 minutes, or until the shrimp turn pink and the mushrooms are tender.
  • Once the shrimp and mushrooms are ready, stir in the lime juice. Taste and adjust the seasoning, adding more fish sauce or lime juice if desired.
  • Ladle the hot soup into bowls and garnish with fresh cilantro. Serve immediately, and enjoy the explosion of flavors in every spoonful!

Equipment

  • Large pot or Dutch oven
  • Cutting board and chef’s knife
  • Measuring spoons
  • Wooden Spoon
  • Soup ladle

Notes

  • For fish sauce, consider using soy sauce or a vegetarian fish sauce alternative.
  • To make it vegetarian, substitute chicken broth with vegetable broth and omit the shrimp, using tofu instead.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.