Tom yum soup is a classic Thai soup loaded with wonderful aromatic and spice flavor. It has freshness from lemongrass and lime leaves, and a little chili kick. This favorite shrimp version (tom yum goong) is easy, comforting and oh so delicious.
![Tom yum soup is a classic Thai soup loaded with wonderful aromatic and spice flavor. It has freshness from lemongrass and lime leaves, and a little chili kick. This favorite shrimp version is easy, comforting and oh so delicious. bowl of tom yum soup with spoon in bowl and spices either side of bowl](jpg/tom-yum-soup-ohead-photo.jpg)
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Many soups can be relatively heavy, which to be fair can be just what you need on a cold day. But many Thai soups like this and tom kha gai are anything but. Here the homemade herb and shrimp stock base is light and fresh with aromatic ingredients. Yet with plenty of shrimp and oyster mushrooms, this soup is still wonderfully filling as well.
While you can buy a paste to help make this soup, it's really worth starting with fresh herbs to get the full freshness of flavor coming through. And it's a lot easier than you might think to make, too.
![Tom yum soup is a classic Thai soup loaded with wonderful aromatic and spice flavor. It has freshness from lemongrass and lime leaves, and a little chili kick. This favorite shrimp version is easy, comforting and oh so delicious. side partial view of bowl of tom yum soup](https://www.carolinescooking.com/wp-content/uploads/2021/10/tom-yum-soup-picture.jpg)
What are the origins of tom yum soup?
Tom yum is from Central Thailand and the name derives from "tom" referring to the boiling process and "yum" or "yam" meaning mixed. The soup comes in a few different versions with different ingredients added, but the same aromatic herb broth base. Some add seafood, others chicken. Others are made creamy.
This version with shrimp is tom yum gung and is generally the most popular and widely available outside of Thailand. And more importantly, it's incredibly tasty.
![ingredients for tom yum soup bowls with shrimp, oyster mushrooms, lime, onion and herbs](https://www.carolinescooking.com/wp-content/uploads/2021/10/ingredients-tom-yum-soup.jpg)
About the ingredients
The base of this soup is essentially an aromatic shrimp stock that you then quickly cook a few additions in. Even though some of the ingredients may be less familiar, you can probably find most if not all in your local Asian supermarket.
- Kaffir lime leaves - also known as makrut lime leaves. These are the leaf from a particular type of lime that has quite a nobbly skin. Both the lime and the leaves are common in Thai cooking, as well as other cuisines of the region. While you can sometimes get dry leaves, look for the fresh ones for this, they really are so much better flavor-wise. While you might not find them in your local store, they are pretty widely available in Asian stores, usually sold by the fresh herbs.
- Lemongrass - this is another common Asian ingredient with a lovely lemon-like aroma (hence the name). In some dishes, you grind it or finely chop it, but for this you just want lengths from a stem to help get some flavor into the broth. These days, the stems are pretty widely available.
- Galangal - this is a root that is related to ginger. You often use it in similar ways to ginger, but the flavor is a little more peppery and without that slightly sweet edge. The flesh is also a little paler in color. It can be a little harder to find, though most Asian stores will have it, so if you can't find it use some fresh ginger instead.
- Chili - use the small Thai red chili for this, or green if that is all you can find. If you can't find either, then use another relatively hot fresh chili. You can, of course, adjust the chili to taste, but this is a relatively spicy soup.
- Fish sauce - while you get plenty of fishy flavor from the broth, this adds a greater depth and slightly salty-umami flavor.
- Shrimp - traditionally, you make this with freshwater shrimp, but really any will be good. I prefer medium-large and use shell-on fresh shrimp to then make the shrimp stock with the shells. It's quicker to make than you might think and better than using ready-made shrimp stock.
- Mushrooms, tomatoes and onion - these are all added into the soup to give a bit of bulk, texture and color. Oyster mushrooms are best, and cherry/grape tomatoes save you cutting, but others will also work.
- Cilantro and lime - these add freshness at the end, right before serving.
- Nam prik pao - this is a Thai chili jam or paste, made with shallots and cooked over charcoal to give a smokey flavor. It's not in all versions of this soup. In fact, some only add it when they make the creamy version (with evaporated milk added for creaminess). However even non-creamy, it adds a lovely extra flavor and color to the broth. I recommend some if you can find it.
![making broth base for tom yum soup shrimp shells, lemongrass , galangal and lime leaves in pot with water to make broth base](https://www.carolinescooking.com/wp-content/uploads/2021/10/start-cook-broth-tom-yum-soup.jpg)
Tips for making this soup
This is relatively easy to make and comes together quickly, once you have your stock ready (and even that doesn't take long). So be ready.
Get everything prepared before you start cooking. You can do some of this while the stock is cooking, but it can also be good to just get everything ready first. So chop the onion, peel and devein the shrimp, roughly chop the mushrooms and even have your lime cut ready as well.
Bruise the aromatics. Particularly the lemongrass and lime leaves do well from a bit of help to get their oils coming out. So, use the end of a knife or a rolling pin to crush the lemongrass a little, and tear the lime leaves and crush a little in your hands.
![adding mushrooms to tom yum soup adding mushrooms and onion to broth](https://www.carolinescooking.com/wp-content/uploads/2021/10/add-mushrooms-tom-yum-soup.jpg)
Strain the stock. This one is maybe controversial but I find this a whole lot easier to eat when you don't have to fish out pieces of galangal or lemongrass. So, I prefer to strain it once the base mixture is made before adding the other ingredients.
Don't cook for too long. As I say, this all comes together pretty quickly, and you don't want to overcook the shrimp, in particular. So, don't wait between stages, and once the shrimp look cooked, they probably are, so stop.
Tom yum soup (tom yum gung) is a wonderful mix of aromatic herbs, seafood, spice and freshness. It's easy to make and makes a delicious appetizer or lunch, both in cold weather and less so. Because really, you'll want to find any excuse to enjoy it.
![Tom yum soup is a classic Thai soup loaded with wonderful aromatic and spice flavor. It has freshness from lemongrass and lime leaves, and a little chili kick. This favorite shrimp version is easy, comforting and oh so delicious. overhead view of bowl of tom yum soup with lime galangal one side, cilantro chili other](https://www.carolinescooking.com/wp-content/uploads/2021/10/tom-yum-soup-ohead-pic.jpg)
Try these other tasty soups:
- Spanish garlic soup (sopa de ajo - only a few ingredients but so incredibly tasty)
- Shrimp bisque (a classic French smooth and creamy seafood soup)
- Cullen skink (an usual name for a delicious Scottish smoked haddock chowder)
- Plus get more appetizer recipes and Southeast Asian recipes in the archives.
Tom yum soup
Ingredients
- 8 oz shell on shrimp prawns, medium-large
- 1 stalk lemongrass
- 2 kaffir lime leaves (or 3 if small)
- ⅔ in galangal around 2 - 3 slices
- 3 birdseye chilis
- 1 clove garlic
- 3 cups water
- ¼ large onion (or ½ small)
- 3 grape tomatoes (or cherry tomatoes)
- 4 oz oyster mushrooms (4oz is approx ½ cup once sliced)
- 1 tablespoon fish sauce
- ½ tablespoon nam prik pao optional, or more, to taste
- 1 lime juice ie juice from 1 lime
- 1 stem cilantro coriander - to garnish
Instructions
- Remove the shells from the shrimp and de-vein them (use the tip of a knife to open along the outside edge where it looks darker and remove the gut tract). Place the shrimp shells in a pot and set shrimp aside for later.
- Remove the outer leaf from the lemongrass stem then cut the stem into lengths of around 2 in/5cm. Smash them slightly with a rolling pin/wooden spoon/handle of other utensil. Roughly tear the lime leaves and add both to the pot with the shrimp shells.
- Peel (you don't need to be too perfect) and cut the piece of galangal into thin slices. Slice the chilis and peel and roughly chop or slice the garlic. Smash lightly in pestle and mortar then add all to the pot.
- Thinly slice the onion and halve the tomatoes. Trim the stems from the mushrooms and cut them into slices. Set all aside for later.
- Add the water to the pot with the shrimp shells. Cover with a lid and warm over a medium-high heat until the liquid comes to a boil. Reduce heat slightly and simmer for around 10-15 minutes.
- By this time, the liquid should be slightly cloudy and have a good smell to it. Pour this aromatic shrimp stock through a strainer and discard the shells etc. Return the liquid to the pot and bring back to a simmer.
- Add the onion and mushrooms to the stock and allow to cook for around 2 - 3 minutes. Add the shrimp and tomatoes and allow to cook for around 1 minute until the shrimp are cooked through.
- Remove from the heat and add the nam prik pao (if using), fish sauce and lime juice. Stir them through, check seasoning and add a little more of any of them if needed, then serve, garnished with some cilantro leaves.
Video
Notes
Nutrition
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![Tom yum soup is a classic Thai soup loaded with wonderful aromatic and spice flavor. It has freshness from lemongrass and lime leaves, and a little chili kick. This favorite shrimp version is easy, comforting and oh so delicious. Tom yum soup is a classic Thai soup loaded with wonderful aromatic and spice flavor. It has freshness from lemongrass and lime leaves, and a little chili kick. This favorite shrimp version is easy, comforting and oh so delicious.](https://www.carolinescooking.com/wp-content/uploads/2021/10/tom-yum-soup-pin.jpg)
Ai
Tom yum soup is one of my all-time favorite soups, and this recipe didn't disappoint! It was so flavorful!
Caroline's Cooking
So glad to hear you enjoyed! I agree it's such a flavorful soup.
MacKenzie
This Tom yum soup was amazing. I can’t wait to make this quick recipe again.
Caroline's Cooking
So glad to hear you enjoyed!