Spicy Tom Yum Soup (Printable)

A bold Thai broth with shrimp, lemongrass, lime, and chili in a refreshing hot and sour balance.

# What You Need:

→ Broth Base

01 - 4 cups chicken or vegetable stock
02 - 2 stalks fresh lemongrass, trimmed and smashed
03 - 4 kaffir lime leaves, torn into pieces
04 - 3 slices fresh galangal (or ginger as substitute)
05 - 2 Thai bird’s eye chilies, sliced

→ Main Ingredients

06 - 9 oz large shrimp, peeled and deveined
07 - 5 oz white mushrooms, sliced
08 - 2 medium tomatoes, cut into wedges
09 - 1 small onion, sliced
10 - 2 tablespoons fish sauce
11 - 1 tablespoon lime juice, plus more to taste
12 - 1 teaspoon sugar
13 - 1 teaspoon chili paste (nam prik pao), optional
14 - Salt to taste

→ Garnishes

15 - Fresh cilantro leaves
16 - Sliced green onions
17 - Extra lime wedges

# Directions:

01 - Bring stock to a simmer in a medium pot over medium heat. Add lemongrass, kaffir lime leaves, galangal, and sliced chilies. Simmer for 5 to 7 minutes to infuse flavors.
02 - Incorporate mushrooms, tomatoes, and onion. Continue cooking for 3 to 4 minutes until vegetables soften.
03 - Add shrimp to the pot and cook until they turn pink and opaque, approximately 2 to 3 minutes.
04 - Stir in fish sauce, lime juice, sugar, and chili paste if using. Adjust seasoning with additional fish sauce, lime juice, or salt to taste.
05 - Remove from heat. Discard lemongrass stalks and galangal slices if preferred for smoother texture.
06 - Ladle soup into bowls and garnish with fresh cilantro, sliced green onions, and extra lime wedges.

# Expert Suggestions:

01 -
  • It comes together in 35 minutes but tastes like you've been simmering it all day.
  • The broth is naturally light and refreshing, so you don't feel heavy after eating a full bowl.
  • Once you nail this recipe, you'll find yourself craving it on stressful days—there's something about the heat and sourness that just centers you.
02 -
  • Don't skip the infusion step at the beginning—those 5 to 7 minutes of simmering the aromatics are what separate a flat soup from an aromatic one, and you can't rush it.
  • Fish sauce is polarizing, but it's not an accent here; it's essential, and if you taste the soup and something feels missing, more fish sauce is usually the answer.
  • Shrimp cook fast, so stay present and don't let them sit in the hot broth after they've turned pink, or you'll have rubber.
03 -
  • If you can't find fresh lemongrass, frozen works in a pinch, but fresh really does taste noticeably brighter—it's worth ordering online if your local stores don't carry it.
  • The secret to making this soup feel restaurant-quality is infusing the broth deeply at the beginning and tasting and adjusting at the end; those two moments are where all the magic happens.
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