tom yum soup

Recipe video above! The famous Thai Soup, made at home, and it&#x27;s honestly the real deal!! See recipe notes for shortcut using frozen peeled prawns/shrimp. Also, CHOOSE from classic clear Tom Yum (Tom Yum Goong Nam Sa) or the creamy Tom Yum version (Tom Yum Goong Nam Khon)!

Tom Yum Soup (Thai Soup)

(750 ml) water

(125 ml) chicken stock/broth (, low sodium)

kaffir lime leaves (, torn roughly (Note 3))

Thai or birdseye chillies ((Note 4))

garlic

oyster mushrooms

roma tomato (,

onion

tsp sugar

tbsp fish sauce ((Note 5))

lime juice

Coriander/cilantro (, for garnish)

tbsp Thai roasted chili sauce ((Nam Prik Pa, Note 6))

(75 ml) evaporated milk

Peel the prawns. Place heads and shell in pot, reserve meat.

Use a meat mallet or similar to bash the garlic, chilli and lemongrass so they burst open to release flavour. Add into pot.

Crush kaffir lime leaves with your hands. Add into pot.

Add galangal, stock and water. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes.

Strain the broth, discard the prawn shells etc, then return broth into same pot over low heat.

Broth:

Add onions and mushrooms, simmer 3 minutes. Add tomatoes, simmer for 1 minute.

Add prawns, simmer 2 minutes or until just cooked.

Stir in sugar and fish sauce, simmer for 1 minute.

Add lime juice, then taste. Adjust sweet (sugar), salt (fish sauce) and sour (lime) to your taste (trust me, you&#x27;ll know when you like it!).

Ladle into bowls and serve with fresh coriander and fresh chilli! This is the CLEAR version of Tom Yum.

Finish Soup:

When you add sugar, also add Thai Chilli Paste and evaporated milk.

Then continue with recipe!

Creamy Tom Yum:

Following Creamy Tom Yum steps but use coconut milk instead of evaporated milk.

Bonus: Tom KHA!

We've taken this favourite Thai sweet and sour soup and made it easy to prepare for your midweek meal. It's nourishing ingredients are filled with iodine, making it nutrient rich and healthy too.

15-minute Tom yum

tbs coconut oil (we used Woolworths Macro

lemongrass stalks, bruised

(25 grams) galangal, sliced

garlic cloves, bruised

kaffir lime leaves

1.5L (6 cups) chicken or fish stock

red chillies, chopped

vine-ripened cherry tomatoes

peeled prawns (tails intact), deveined, butterflied

limes

(60 milliliters) fish sauce

tsp coconut sugar

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This Tom Yum Soup with Shrimp, or tom yum goong, is surprisingly easy to make with a few key ingredients like Thai chilies, lemongrass, lime leaves, and fish sauce. 

Tom Yum Soup

vegetable oil

water

chicken stock

lemongrass

shallots ((or 1 large shallot, smashed))

cilantro stem ((washed, smashed, reserve leaves for garnish))

galangal

makrut lime leaves ((torn roughly))

chilies

beech (shimeji) or oyster mushrooms

sugar

Thai chili paste ((nam prik pao, optional))

fish sauce

lime juice ((you'll need about 1 1/2 limes))

Peel the shrimp and remove the heads. Reserve the meat and the shells separately.

Heat 1 tablespoon of oil in your wok over medium high heat, and add the shrimp shells. Stir-fry for 1-2 minutes, until the shells turn a bright and deep orange. Add 3 cups of water, and bring to a simmer. Cover, and simmer for 10 minutes. Remove the shells from the stock using a strainer, and add the chicken stock.

Take the lemongrass, and trim away the dry reedy bit about halfway up the stalk, and then trim the base. Peel the tough outer layers away to reveal the more tender center. Smash the lemon grass using a mallet or heavy rolling pin (one without handles).

Cut the smashed lemongrass stalk into 2-inch (5 cm) lengths, and add it to the broth in the wok. Also add the shallots, cilantro stem, galangal, lime leaves, and thai chilies.

Bring to a simmer, cover, and simmer for 10 minutes. After 10 minutes, you can remove the inedible herbs and aromatics from the pot using a fine-meshed strainer, but we like to leave them in, as is traditional in Thailand.

Add the mushrooms, and simmer for another 5 minutes. Stir in the sugar, Thai chili paste and fish sauce. Stir until the chili paste has fully dissolved in the soup.

Finally, add the shrimp, and simmer for 30 seconds to 1 minute, depending on their size, until they’re just cooked through.

Add the lime juice to your serving bowl, and ladle the hot tom yum soup into the bowl. (You don’t want to cook the lime juice. You want to preserve its fresh flavor. You also want to avoid putting large amounts of acidic lime juice into your wok, which can wear away the patina).

Garnish with cilantro leaves and serve immediately.

Tom Yum Soup - the BEST Thai Tom Yum Goong recipe you&#x27;ll find online. Loaded with shrimp and mushroom, Tom Yum is spicy, sour, savory, and addictive!

Tom Yum Soup Recipe

shrimp

shrimp stock (preferred), canned chicken stock, or water

lemongrass,

kaffir lime leaves, bruised

bird's eyes chilies, pounded

oyster mushrooms,

nam prik pao, Thai roasted chili paste

nam prik pao oil

leaves,

Peel the shell and head off the shrimp,...

Peel the shell and head off the shrimp, keep the tails on. Save the shell and shrimp head. Devein the shrimp and set aside.

In a pot, bring 3 cups of water...

In a pot, bring 3 cups of water to boil. Add the shrimp head and shell to make shrimp stock. Boil until the water turns slightly orange in color. Press the shrimp heads with a spatula to extract the juice from the heads. Simmer and let the stock reduce to 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads and shells.

Turn the heat to high and add the...

Turn the heat to high and add the lemongrass, galangal, kaffir lime leaves, bird's eye chilies, mushroom, nam prik pao and nam prik pao oil to the shrimp stock. Bring it to boil.

Add in the shrimp and fish sauce. Lastly,...

Add in the shrimp and fish sauce. Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter). Boil until the shrimps are cooked, dish out, and garnish with cilantro leaves. Serve immediately.

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Tom Yum Soup - the BEST Thai Tom Yum Goong recipe you'll find online. Loaded with shrimp and mushroom, Tom Yum is spicy, sour, savory, and addictive!

Instant Pot Thai Tom Yum Soup with Shrimp is full of bright, bold flavors of sour, salty, and spicy. This famous Thai soup is the perfect comfort food for cooler weather. Plus, it’s super easy making it in an Instant Pot!&nbsp;

Instant Pot Thai Tom Yum Soup with Shrimp 

2-3 shallot, julienned. (2.5 oz)

galangal,

kaffir lime leaves, torn into large pieces

cilantro stems,

tomatoes. Cherry

oz mushroom,

Tom Yum paste

Step one

Prep the shrimp to make broth. Peel off shrimp shells and tails to make a shrimp stock.&nbsp;

Step two

Place in a large saucepan and fill with 6 cups of water.&nbsp;On medium-high heat, bring to a boil. Drain the stock into a medium bowl over a strainer. Discard the cooked shells.

Step three

Add tom yum paste, lemongrass, galangal, kaffir leaves, shallot, cilantro stems, tomatoes, and the stock in an instant pot. Stir until the paste breaks apart.&nbsp;

Step four

Turn the instant pot setting to the soup or pressure cook for 5 minutes. Prepare your bowls, garnish, and seasoning for when the soup is ready. After the instant pot is done cooking, we will quickly release the pressure by carefully turning the valve to quick release and letting them out. Again, use extra caution when using an instant pot.

Step five

Once the pressure is all released, open the lid, be careful with the condensation and high heat, then add the shrimp, mushroom, fish sauce, lime juice, and sugar and stir well together.&nbsp;

Step six

Turn the instant pot setting to “Sautéed” on medium heat for 3 minutes. It doesn't take long for the shrimp and mushroom to cook.&nbsp;The lid stays off. (I removed the lid for the sauteeing function after I took the photo!)&nbsp;

Step seven

Once the instant pot is done, stir the soup well. Carefully taste the soup's flavor and adjust it with more fish sauce, fresh lime juice, or sugar. If the flavors are too strong, add 1/2-1 cup of water of stock to help reduce the strong taste.&nbsp;&nbsp;Remember, Thai Tom Yum Soups are traditionally known for their strong tasty flavors that lean on the sour/tangy side. But adapt as needed!&nbsp;

Step eight

Remove the lemongrass stalks before serving. Garnish with fresh cilantro, chilis, or slices of jalapeños for extra heat! That's it for this easy recipe! Enjoy! Store leftovers in an airtight container for up to 3 days.

Enjoy an impressive homemade Thai tom yum soup that's healthy and easy to make – it's vibrant, fresh and full of flavour

Tom yum soup with prawns

onions, roughly chopped

tomatoes, roughly chopped

red chilli, sliced

lemongrass stalks, bashed

chicken stock cube

oyster mushrooms, sliced

lime leaves

tsp fish sauce

Thai coconut milk

tbsp Thai chilli jam (optional)

coriander,

Pour 1.3 litres water into a large saucepan over a high heat. Add the onion, tomato, chilli, galangal, lemongrass, prawn heads and chicken stock cube. Stir and bring to a boil, then reduce the heat to medium and simmer for 20 mins until the liquid has reduced.

Carefully strain the hot broth into a large heatproof bowl or jug, then discard the prawn heads. Return the strained veg and herb mixture to the saucepan and pour over the broth. Stir through the mushrooms and lime leaves, then cook for 3 mins until the mushrooms are tender.

Add 1 tbsp sugar, the fish sauce, lime juice, coconut milk and prawns. Bring to the boil and cook until the prawns are cooked through, about 1-2 mins. Remove from the heat. Remove the lemongrass, then stir in the Thai chilli jam, if using. Scatter over the coriander to finish, if you like, and serve.

This delicious, Thai Tom Yum Soup with Shrimp recipe is a family favorite made with shrimp, chicken broth, fragrant lemongrass, tomatoes, mushrooms and chilis.

Thai Tom Yum Soup with Shrimp Recipe

chicken broth

galangal root

wild lime leaves

cherry tomatoes (halved)

mushrooms

de-veined shrimp

Tablespoons fish sauce

Tablespoon chili-garlic sauce

lime (juiced)

Tablespoons chopped cilantro leaves

Bring the chicken broth along with two cups of water to a boil in a deep pot over medium-high heat. Add the lemongrass, galangal (or ginger) root, and lime leaves (if using). Reduce heat to medium-low, add the tomatoes and mushrooms, then simmer three minutes.

Meanwhile, place the lime juice, minced chilies, and cilantro leaves in the bottom of a large serving bowl.

Add the shrimp to the pot and cook until pink and opaque, about a minute. Stir in the fish sauce and chili-garlic sauce. Transfer the soup the serving bowl, and enjoy.

Delicious and warming, Tom Yum Soup is a classic Thai soup that is best known for its clear, sour broth infused with lemongrass and galangal. Make this vegetarian with tofu, or add shrimp or chicken!

oz crispy tofu, shrimp, or chicken breast

chicken stock or beef stock

stalks,

lime

Thai Chili Paste. Look

mushrooms,

cabbage,

bell peppers, sliced into 1 1/2 inch pieces

shallot,

Roma tomato,

tablespoons fish sauce. Adjust

tamarind concentrate or lime juice.

If making crispy tofu&#8211; cook according to this post: Crispy Tofu  (with salt and pepper) and set aside. Use firm tofu for this recipe to keep the tofu from breaking. If using chicken or other protein, wait to add it towards the end. See notes for chicken or shrimp. 

Make the broth by combining stock, water lemongrass, galangal, kaffir leaves, and cilantro stems in a large soup pot. Bring everything to a boil on medium-high heat for around 10 minutes.

Lower the heat to medium, add the Thai chili paste, fish sauce, and sugar, and stir well.

Add the vegetables and let them cook for 5 minutes. (If using chicken or shrimp, add it now and cook until cooked through.)

Add the tofu, tamarind (or lime juice)  last, and turn the heat off. Taste and adjust with more fish sauce or salt and lime juice.

Serve immediately alone or with a small bowl of rice, rice noodles, a tasty baguette, or sourdough bread. Garnish with a generous amount of cilantro and more lime wedges!

Delicious!  I will reduce the sambal olek the next time, a bit too firey for us, but otherwise a perfect winter soup.

So glad I stumbled across this blog. Have made the Thai green curry and this tom yum soup. Delicious! Family rated it restaurant quality. Chef's kiss. Thanks!

Our vegan Tom Yum Soup is aromatic, spicy and so delicious. Our authentic Thai recipe for vegan Tom Yum soup that's so easy and makes an incredible hot and sour soup you'll love!

Vegan Tom Yum Soup

lemongrass, top and very bottom trimmed off

red hot chillies, sliced

garlic,

olive oil

vegetable stock

juicy tomato, chopped

tofu.

soy sauce

coconut milk,

tbsp agave syrup

salt and pepper

cilantro

Wrap the block of

Wrap the block of tofu in a clean tea towel then put it on a large plate. Put something heavy such as a frying pan on top, weigh it down further with cans and jars, and leave for 20-30 mins.

In the meantime, press

In the meantime, press down on the lemongrass stalks to bruise them. Chop the lemongrass stalks into 8 small pieces.

Add the chillies, garlic

Add the chillies, garlic and galangal to a mortar and pestle or to a kitchen blender and grind into a paste.

In a large soup

In a large soup pot, heat up the olive oil. Add the lemongrass pieces and cook for 2-3 minutes until fragrant.

Add the chilli, garlic

Add the chilli, garlic and galangal paste and cook for another 2-3 minutes, mixing often.

Add the tomato, lime

Add the tomato, lime leaves, soy sauce and cook for 1-2 minutes. Stir often.

Add the vegetable stock

Add the vegetable stock and the coconut milk and bring to a boil. Reduce the heat, cover and simmer on low heat for 20 minutes.

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Top 12 tom yum soup recipes from across the web

The most viewed tom yum soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tom Yum Soup (Thai Soup)

15-minute Tom yum

Tom Yum Soup

Tom Yum Soup Recipe

Instant Pot Thai Tom Yum Soup with ...

Instant Pot Thai Tom Yum Soup with ...

Tom yum soup with prawns

Thai Tom Yum Soup with Shrimp Recip...

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The most viewed tom yum soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine