Tom Yum Soup packs a punch with its lively mix of tangy lime, tender shrimp, and the cozy warmth of ginger and garlic. This recipe makes it simple to bring the vibrant flavors of Thailand right to your dinner table. Get ready for a fun upgrade to your regular soup routine that’s both exciting and scrumptious!
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Sometimes you just crave a cozy, spicy soup, and for me, this Tom Yum Soup really hits the spot. Perfect for those chilly evenings or when you need a little pick-me-up, this soup brings a burst of flavor that brightens your day. Whether it’s a cozy dinner or a special weekend treat, this soup fits right in any season, and I think you’ll love how its bold flavors burst with every bite!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Tom Yum Goong Soup
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I adore making this soup because it’s surprisingly simple yet so tasty. Here’s how you can make your own batch of Tom Yum Soup:
Sauté and Sizzle
Start by heating your pot to medium-high and adding the vegetable oil. Once hot, toss in the onions, and let them sizzle! Stir in the ginger and garlic next, and once they’re fragrant, add the chopped tomatoes. This base will set the stage for all the flavors to come.
Get It Simmering
Pour in the chicken stock and sprinkle in the thinly sliced red chilies. Bring everything to a gentle simmer and let it bubble away for about 15-20 minutes. This slow cooking process melds all the flavors together.
Flavor Boost
Now, for the umami—stir in the fish sauce and brown sugar. These ingredients add that signature Thai taste—salty and slightly sweet. This is also the perfect time to add the fresh lime juice. Add lime zest too, if you love that sour soup flavor!
Add the Protein
Drop in the shrimp and mushrooms. These don’t need long—just about 3 minutes in the pot until the shrimp are pink and cooked through.
Serve and Enjoy!
Ladle the hot Thai soup into bowls and make sure to give a generous topping of the broth. Garnish with freshly chopped green onions, cilantro, and a drizzle of chili oil for an extra layer of spice.
Tom Yum Soup
Add Preferred SourceIngredients
- 1 tablespoon vegetable oil
- ½ onion chopped
- 2 tablespoons ginger grated
- 1 tablespoon garlic grated
- 2 tomatoes seeded
- 6 cups chicken stock
- 2 red chilies thinly sliced
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 8 mushrooms
- 1 lime juiced
- 16 shrimp cleaned and deveined
To serve:
- Fresh cilantro
- Green onions
- Chili oil
Instructions
- Heat a pot to medium-high and add the vegetable oil. Once it’s hot, add the onion, ginger, garlic and tomatoes and cook for 10 minutes.1 tablespoon vegetable oil, ½ onion, 2 tablespoons ginger, 1 tablespoon garlic, 2 tomatoes
- Add the stock and red chilies and bring to a slow simmer. Cook for 15-20 minutes.6 cups chicken stock, 2 red chilies
- Add fish sauce and sugar, shrimp, mushrooms, lime juice and cook for a further 3 minutes, or until completely cooked through.2 tablespoons fish sauce, 1 tablespoon brown sugar, 8 mushrooms, 1 lime, 16 shrimp
- To serve, pour the soup into two bowls and top up with the hot stock. Garnish with green onions, cilantro leaves and chili oil.Fresh cilantro, Green onions, Chili oil
Notes
- Lemongrass: If you have it, don’t hesitate to add a few stalk of lemongrass to the broth. It infuses the soup with a fresh, lemony aroma that’s hard to beat.
- Chili: Depending on your spice tolerance, adjust the amount of Thai chilies. More chilies mean more kick! If you like it really hot, try adding a little Thai chili paste (nam prik pao).
- Mushrooms: Feel free to experiment with different types of mushrooms like button mushrooms, straw mushrooms, shiitake mushrooms, or oyster mushrooms for varied textures and flavors.
- Sweet Balance: If you find the soup too tart, a little extra brown sugar can balance the sourness beautifully.
- Creamy Tom Yum Soup: For a creamy version (tom kha goong), you can add coconut milk and kaffir lime leaves. It’s like tom kha gai but with shrimp.
Storage and Reheating Instructions
- Refrigerate: Let the soup cool down to room temperature before transferring it into airtight containers. It will keep well in the fridge for up to three days.
- Reheat: When you’re ready for more, gently reheat the soup on the stove—just enough to warm it through. Avoid boiling it, as this can affect the texture of the shrimp and the freshness of the herbs.
Nutrition
Recipe Notes and Tips
I’ve picked up a few tricks that make this Tom Yum Soup even more spectacular:
- Lemongrass: If you have it, don’t hesitate to add a few stalk of lemongrass to the broth. It infuses the soup with a fresh, lemony aroma that’s hard to beat.
- Chili: Depending on your spice tolerance, adjust the amount of Thai chilies. More chilies mean more kick! If you like it really hot, try adding a little Thai chili paste (nam prik pao).
- Mushrooms: Feel free to experiment with different types of mushrooms like button mushrooms, straw mushrooms, shiitake mushrooms, or oyster mushrooms for varied textures and flavors.
- Sweet Balance: If you find the soup too tart, a little extra brown sugar can balance the sourness beautifully.
- Creamy Tom Yum Soup: For a creamy version (tom kha goong), you can add coconut milk and kaffir lime leaves. Is like tom kha gai but with shrimp.
How to Store Leftover Tom Yum Soup
Storing your Tom Yum Soup is easy and guarantees you can enjoy the leftovers even on your busiest days. Simply let the soup cool down to room temperature before transferring it into airtight containers. It will keep well in the fridge for up to three days. When you’re ready for more, gently reheat the soup on the stove—just enough to warm it through. Avoid boiling it, as this can affect the texture of the shrimp and the freshness of the herbs.
What to Serve With Tom Yum Soup
Tom Yum Soup is a standout on its own, but pairing it with the right side can turn it into a full, satisfying meal. For a truly Thai experience, serve it with a side of jasmine rice—it’s light, fluffy, and perfect for soaking up the soup’s flavorful broth. If you’re feeling adventurous, try it with rice noodles for a heartier dish.
More Recipes You Will Love
If you like this recipe, I think you’re going to love these!
- Egg Drop Soup
- Chicken and Broccoli Stir Fry
- Kimchi Stew
- Bibimbap
- Cashew Chicken
This really came together at the end and was absolutely delicious. Better that my local Thai take out. Wonderful! Thank you!
Thank you for trying it and I am so glad you enjoyed it!
happened upon your website and it all looks good . looking forward to trying many recipes
So glad you found the site! I hope you enjoy trying out the recipes. There are plenty of tasty options to explore. Happy cooking! 😊