Tom Yum Soup

Tom Yum Soup is a timeless reflection of Thai culinary artistry—bold, aromatic, and layered with complexity. This iconic soup delivers a striking harmony of flavors: the smokiness of roasted chili paste, the citrusy sharpness of lemongrass and lime leaves, and the heat from Thai bird’s eye chilies.

Infused with galangal and balanced by sweet, sour, salty, and spicy notes, each spoonful is a journey for the senses. Featuring fresh seafood and mushrooms simmered gently in a fragrant broth, Tom Yum is not only a comfort dish but also a vibrant celebration of Southeast Asian ingredients.

Served with a side of rice and brightened with fresh cilantro and lime, it’s both healing and invigorating—perfect for warming the body and awakening the palate.

Why People Will Love The Tom Yum Soup recipe:

Vibrant, Multi-Layered Flavor: Tom Yum is famous for its bold harmony of spicy, sour, salty, and slightly sweet notes—each spoonful delivers a balanced burst of flavor that’s complex yet refreshing.

Aromatic and Healing: Infused with lemongrass, galangal, and makrut lime leaves, the broth is not just flavorful but also deeply aromatic and comforting, often enjoyed for its soothing effects on the body.

Customizable to Taste and Preference: Whether you like it more sour, spicier, or mild, the soup is easily adjustable with lime juice, chilies, and fish sauce—perfect for accommodating different palates.

Packed with Seafood Goodness: With prawns, squid, fishballs, and optional mussels, this soup offers a protein-rich, satisfying experience that feels indulgent without being heavy.

A Taste of Authentic Thai Cuisine: Made with traditional ingredients and techniques, this recipe delivers the soul of Thai street food right to your kitchen—rustic, real, and full of cultural character.

Beautifully Balanced Texture: The contrast of tender seafood, soft mushrooms, and light broth creates a comforting texture that’s both energizing and deeply satisfying.

Key Ingredients:

Prawn Stock (or Alternative Broths): This forms the soul of the soup—rich with umami and subtly briny. Using prawn or seafood stock deepens the oceanic flavor, while chicken or vegetable stock offers lighter, versatile alternatives.

Lemongrass: When bruised and simmered, it releases a fragrant citrus aroma that brightens the broth and adds a clean, refreshing dimension that defines the essence of Thai soups.

Makrut Lime Leaves: Torn or lightly crushed, these leaves infuse the soup with a floral, zesty character that lingers delicately in each sip—distinct from regular lime and absolutely irreplaceable in authentic Tom Yum.

Galangal (Blue Ginger): Earthier and more peppery than regular ginger, galangal gives the broth its signature warm depth and medicinal quality, anchoring the lighter citrus tones with grounding spice.

Thai Bird’s Eye Chilies: These small, fiery chilies bring a sharp, immediate heat that doesn’t overwhelm but instead awakens the palate—essential for achieving Tom Yum’s lively kick.

Thai Roasted Chili Paste (Nam Prik Pao): Smoky, sweet, and mildly spicy, this paste builds body and color in the broth. It ties the aromatics together while adding umami and richness.

Seafood (Prawns, Squid, Fishballs, Mussels): These proteins not only add texture and substance but also absorb the flavors of the broth, becoming juicy, tender, and layered with spice and citrus.

Mushrooms: Often straw or oyster mushrooms, they soak up the broth beautifully, adding a slightly chewy, earthy contrast to the softer seafood elements.

Lime Juice & Fish Sauce: Added at the end, they bring the crucial salty-sour balance. Fish sauce deepens the savory note, while lime juice sharpens and lifts the entire dish.

Expert Tips:

Infuse, Don’t Boil the Aromatics: Simmer the lemongrass, galangal, lime leaves, and chilies gently—never boil vigorously. Overboiling dulls their aromatic oils and can turn the broth cloudy instead of clear and fragrant.

Layer the Flavors Thoughtfully: Build your broth in stages—start with the aromatics, then add the chili paste, and finally finish with lime juice and fish sauce off the heat. This preserves the delicate citrus and umami notes instead of cooking them off.

Balance is Everything: Tom Yum is all about harmony—taste the broth before serving and adjust the sour (lime), salty (fish sauce), sweet (sugar), and spicy (chilies) to your liking. No one flavor should dominate.

Choose the Right Chili Paste: Thai roasted chili paste (nam prik pao) adds smokiness and mild sweetness. If using store-bought Tom Yum paste, check its saltiness and intensity before adding fish sauce or extra seasoning.

Don’t Overcook the Seafood: Add prawns, squid, and mussels last and simmer gently until just opaque. Overcooked seafood becomes rubbery and detracts from the soup’s elegance.

Use Cilantro Roots (If Available): The roots and stems have more concentrated flavor than the leaves. Lightly mash and add them to the broth base for extra depth, then remove before serving.

Add Lime Juice Last: Always stir in lime juice after turning off the heat. Heat can degrade its acidity and brightness, which are crucial to the soup’s sharp, refreshing finish.

Tom Yum Soup

Ingredients

Tom Yum Soup Base

1 litre Prawn Stock (or seafood, dried anchovy, chicken or vegetable stock)

2 lemongrass, bruised

5 -6 makrut lime leaves

1 inch galangal or blue ginger, sliced thinly

2 -3 Thai Bird’s Eye Chillies, lightly mashed

2 -3 stalks cilantro/coriander, leaves and roots and stems separated (optional)

2 -3 tbsps Thai Roasted Chilli Paste (alternatively, use Tom Yum paste)

Seafood Soup Ingredients

200 g Prawns, peeled and deveined

100 g or 5 Fishballs

1 Squid

200 g Mussels (optional)

1 cup Mushrooms, loosely packed

Everything Else

1 tbsp Fish Sauce, or to taste

1 tsp Sugar, or to taste

2 -3 tbsps Lime Juice, or to taste

To Serve

Rice, cooked

Cilantro leaves, for garnish

Instructions:

1. Prepare the Broth Base:

In a large pot, pour in the prawn stock.

Add the bruised lemongrass stalks, sliced galangal, makrut lime leaves, bird’s eye chilies, and the cilantro roots and stems (if using).

Bring the mixture to a boil, then reduce to a gentle simmer.

Let it infuse for 15–30 minutes to develop deep aromatic flavor.

2. Strain the Aromatics:

After simmering, remove the solids—lemongrass, galangal, cilantro stems, etc.—to clear the broth.

You may leave a few pieces for visual appeal and added aroma.

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3. Add Flavor Paste:

Stir in the Thai roasted chili paste (or Tom Yum paste), mixing well until dissolved into the broth.

4. Cook the Seafood and Vegetables:

Add the prawns, fishballs, squid, mussels (if using), and mushrooms to the simmering broth.

Allow everything to cook through—adjusting time based on the type and size of the seafood to avoid overcooking.

5. Season the Soup:

Add fish sauce and sugar to taste.

Stir gently and simmer just until all seafood is fully cooked.

6. Finish with Lime Juice:

Turn off the heat before adding lime juice.

Stir gently and taste the broth—adjust with more lime juice, fish sauce, or sugar as needed to balance salty, sour, spicy, and sweet flavors.

7. Serve:

Ladle the soup into bowls.

Garnish with fresh cilantro leaves and serve with steamed rice and lime wedges on the side.

Enjoy hot!

Important Notes When Making Tom Yum Soup

Tom Yum Is All About Balance, Not Just Heat: Though often thought of as a spicy soup, its true identity lies in a perfect interplay of sourness (lime juice), saltiness (fish sauce), heat (chilies), and a subtle sweetness (sugar). Don’t let one element overpower the others—adjust slowly and taste constantly.

Freshness of Ingredients Is Non-Negotiable: This soup relies heavily on fresh herbs and aromatics. Lemongrass, makrut lime leaves, and galangal lose potency quickly, so if you’re using frozen or dried versions, expect a less vibrant flavor and consider increasing the quantity slightly.

Galangal Is Not Ginger: Though they may look similar, galangal has a sharper, pine-like flavor that’s essential to authentic Tom Yum. Substituting ginger will change the profile noticeably—acceptable in a pinch, but not ideal.

The Broth Should Be Clear, Not Creamy (unless it’s Tom Yum Nam Khon): This version of Tom Yum is the clear broth style (Tom Yum Nam Sai), prized for its clean flavors. Avoid over-stirring or boiling after adding seafood, as this can make the broth cloudy.

Chili Heat Intensifies Over Time: Bird’s eye chilies continue to steep as the soup sits. If you’re making it ahead or keeping leftovers, consider using fewer chilies or removing them before storage to prevent overwhelming heat later.

Add Mushrooms Strategically: Some mushrooms (like oyster or straw mushrooms) release water as they cook, subtly diluting the broth. Add them after the seafood to avoid muting the flavor foundation you’ve built.

Serve Immediately for Maximum Impact: Tom Yum is best enjoyed fresh off the stove. The brightness of the lime, the aromatic lift of the herbs, and the tender texture of the seafood all diminish the longer it sits.

Nutrition Information

One serving of Tom Yum Soup (based on a 1½–2 cup portion, approximately 1/4 of the total recipe):

Notes:

Nutritional values may vary based on the seafood used (prawns, squid, mussels), amount of chili paste, and the concentration of the stock.

This does not include rice, which adds ~200 kcal per cup if served on the side.

Frequently Asked Questions:

Can I make Tom Yum Soup less spicy without losing its authentic flavor?

Yes! You can reduce or omit the bird’s eye chilies and still retain authentic flavor by keeping the core aromatics—lemongrass, galangal, and makrut lime leaves.

Use just a small amount of chili paste or choose a milder version to maintain depth without overwhelming heat.

What’s the difference between Tom Yum and Tom Kha Soup?

Tom Yum is a clear, spicy-sour soup, while Tom Kha is richer and creamier due to the addition of coconut milk.

Tom Yum highlights citrus and spice, whereas Tom Kha leans into soothing, slightly sweet notes from the coconut base.

Can I use dried or frozen ingredients if fresh ones aren’t available?

Yes. Frozen lemongrass, galangal, and makrut lime leaves work well, though fresh is preferred.

If using dried versions, slightly increase the quantity and allow extra simmering time for full flavor extraction.

How long does Tom Yum Soup keep in the refrigerator?

Tom Yum Soup will stay fresh for up to 3 days in the fridge.

However, seafood can become rubbery upon reheating, so reheat gently over low heat and consider removing any leftover seafood before storing, then adding it back in just before serving.

Can I make this vegetarian or vegan?

Absolutely. Replace prawn stock with vegetable broth, omit seafood, and substitute fish sauce with soy sauce or a vegan “fish” sauce.

Use tofu and extra mushrooms as satisfying meat-free alternatives.

When should I remove the aromatics from the broth?

After simmering for 15–30 minutes, the lemongrass, galangal, makrut lime leaves, and cilantro stems will have fully infused their flavors.

Remove them before adding seafood to prevent bitterness and ensure a smooth texture—though leaving a few pieces in for presentation is traditional.

Should I cook all the seafood at once?

Yes, but be mindful of timing.

Prawns and squid cook quickly—just 2–4 minutes—so add them after the fishballs or mussels, which may take slightly longer.

Watch closely to prevent overcooking, which can make seafood rubbery.

Why is the lime juice added at the end?

Lime juice is extremely sensitive to heat.

Adding it after turning off the heat preserves its fresh, bright acidity.

If boiled, it can lose its sharpness and make the broth taste flat or bitter.

How do I prevent the broth from becoming too salty?

Start with a small amount of fish sauce and chili paste (which often contains salt), then adjust after tasting.

Always season after the seafood is added, as the broth will concentrate slightly while simmering.

Can I prepare the broth in advance?

Yes! You can make the infused broth (with aromatics and chili paste) up to a day ahead.

Store it in the refrigerator, then reheat and add the seafood and fresh lime juice just before serving for the best flavor and texture.