Name: Tom Yum Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 2 cloves garlic, minced; 1 teaspoon sugar; 2 tablespoons fish sauce (or soy sauce for a vegetarian option); 4 cups chicken broth (or vegetable broth); 1 stalk lemongrass, cut into 2-inch pieces and smashed; 3-4 kaffir lime leaves, torn into pieces; 2-3 Thai bird’s eye chilies, smashed (adjust to taste); 1-inch piece galangal (or ginger), sliced; 1/2 lb shrimp or chicken, peeled and deveined; 1 cup mushrooms, sliced (shiitake or white mushrooms); 1 tablespoon lime juice (or to taste); 1-2 teaspoons Thai chili paste (Nam Prik Pao) (optional); Fresh cilantro, chopped (for garnish); Fresh lime wedges (for serving)

Description

Tom Yum Soup is a flavorful and aromatic Thai soup that balances spicy, sour, and savory tastes with fresh shrimp or chicken, lemongrass, and lime leaves. This recipe delivers authentic Thai flavors in just 25 minutes, making it a perfect dish for a quick and satisfying meal.

Ingredients

Scale

2 cloves garlic, minced
1 teaspoon sugar
2 tablespoons fish sauce (or soy sauce for a vegetarian option)
4 cups chicken broth (or vegetable broth)
1 stalk lemongrass, cut into 2-inch pieces and smashed
3–4 kaffir lime leaves, torn into pieces
2–3 Thai bird’s eye chilies, smashed (adjust to taste)
1-inch piece galangal (or ginger), sliced
1/2 lb shrimp or chicken, peeled and deveined
1 cup mushrooms, sliced (shiitake or white mushrooms)
1 tablespoon lime juice (or to taste)
1–2 teaspoons Thai chili paste (Nam Prik Pao) (optional)
Fresh cilantro, chopped (for garnish)
Fresh lime wedges (for serving)

Instructions

Boil the Broth: In a large pot, bring the chicken or vegetable broth to a boil over medium heat. Add the smashed lemongrass, kaffir lime leaves, bird’s eye chilies, galangal, and minced garlic. Let the broth simmer for 5-7 minutes, allowing the flavors to infuse.
Add Mushrooms & Protein: Add sliced mushrooms to the broth and cook for about 2 minutes. Then, add the shrimp or chicken and cook for 3-5 minutes, or until the shrimp is pink and fully cooked or the chicken is tender.
Season the Soup: Stir in fish sauce, lime juice, and sugar. Add Thai chili paste if you prefer extra heat and flavor. Taste the soup and adjust seasoning as needed with more lime juice or fish sauce.
Serve: Remove lemongrass and galangal pieces. Ladle soup into bowls, garnish with fresh cilantro, and serve with lime wedges for an added zing.

Notes

For a vegetarian version, use vegetable broth and soy sauce instead of fish sauce. Adjust the spice level by adding or reducing the number of bird’s eye chilies based on your preference.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup
Method: Boiling
Cuisine: Thai

Nutrition

Calories: 150 kcal
Sugar: 3g
Fat: 4g
Carbohydrates: 8g
Fiber: 1g
Protein: 18g