Description
A bold, spicy, and sour Thai soup made with fragrant lemongrass, kaffir lime leaves, galangal, Thai chilies, and shrimp. This authentic Tom Yum Soup is easy to make at home and can be customized with chicken, tofu, or a creamy coconut twist.
Ingredients
For the Broth:
4 cups water or chicken broth
2 stalks lemongrass (smashed and chopped)
5–6 kaffir lime leaves (torn)
4–5 slices galangal
3–5 Thai chilies (crushed)
For the Soup:
1 cup mushrooms (sliced)
200g shrimp (or chicken/tofu)
2 tbsp fish sauce
3 tbsp lime juice
1 tomato (sliced, optional)
1 tbsp sugar (optional, for balance)
½ cup coconut milk (optional, for creamy version)
Fresh cilantro (for garnish)
Lime wedges (for serving)
Instructions
Prepare the broth: In a pot, bring water or chicken broth to a boil. Add smashed lemongrass, torn kaffir lime leaves, sliced galangal, and Thai chilies. Let simmer for 5-7 minutes to infuse flavors.
Build the flavors: Add sliced mushrooms, tomatoes (if using), fish sauce, and lime juice. Stir well and let cook for another 5 minutes.
Cook the protein: Add shrimp, chicken, or tofu and simmer until cooked through (2-3 minutes for shrimp, longer for chicken). If making the creamy version, stir in ½ cup coconut milk.
Final touches: Taste the soup and adjust fish sauce (saltiness), lime juice (sourness), or sugar (balance) if needed.
Serve & enjoy: Ladle into bowls, garnish with fresh cilantro, and serve with lime wedges.
Notes
Spice level: Adjust the number of Thai chilies based on your heat tolerance.
Vegan version: Replace shrimp with tofu and use soy sauce instead of fish sauce.
Storage: Keep in the fridge for up to 3 days; avoid freezing shrimp as it may turn mushy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: ~150 kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 2g (higher if using coconut milk)
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg