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A bowl of spicy tom yum soup features shrimp, mushrooms, sliced green onions, and red chili flakes. A lime wedge is visible on the side.

Tom Yum Soup

Mandy Applegate
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!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine Thai
Servings 4
Calories 253 kcal

Ingredients
 
 

  • 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

Calories: 253kcalCarbohydrates: 26gProtein: 20gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 75mgSodium: 1279mgPotassium: 919mgFiber: 2gSugar: 13gVitamin A: 747IUVitamin C: 49mgCalcium: 66mgIron: 2mg
Keyword tom yum soup
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