Tom Yum Soup

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
Learn about The Spruce Eats' Editorial Process
Updated on 02/15/24
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Prep: 12 mins
Cook: 18 mins
Total: 30 mins
Servings: 4 to 6 servings
Yield: 2 1/2 quarts

At first sip of this Thai tom yum soup, you'll be overcome by the intoxicating flavors of lemongrass, garlic, lime, coconut milk, and chile combined with a chicken stock base and topped off with shrimp. If you like spice, we recommend either fresh red chiles or getting yourself a bottle of chile oil and adding anywhere from a few drops to a few teaspoons. Or leave the chile out for a terrific mild tom yum.

Serve tom yum soup as is for a flavorful appetizer or with steamed white rice or sticky rice as a main dish. You can either place some rice in a bowl and serve the soup on top or serve the rice on the side.

Tom yum soup with shrimp and vegetables, garnished with cilantro leaves

The Spruce Eats / Maxwell Cozzi
what you'll need to make this tom yum recipe
A Nice Heavy Pot
A Good Microplane
A Handy Dandy Garlic Press

"This soup was a winner. I ended up adding extra fish sauce and coconut milk, and the broth was wonderful. Makrut lime leaves are difficult to find, but you might find an online source. I used fresh bay leaves, but plan to find makrut lime leaves for next time I make it." —Diana Rattray

Tom Yum Soup Tester Image
A Note From Our Recipe Tester

Ingredients

  • 6 cups chicken stock

  • 1 stalk lemongrass, lower third finely minced, top bulb smashed and bound with twine

  • 1 carrot, thickly sliced

  • 4 cloves garlic, minced

  • 3 tablespoons minced onion

  • 2 tablespoons grated galangal or ginger

  • 3 makrut lime leaves (or bay leaves and long strip of lime zest)

  • 1 1/2 tablespoons plus 1 teaspoon fish sauce, divided

  • 1/2 tablespoon soy sauce

  • 1 teaspoon lime juice or lemon juice

  • 1 to 2 cups shiitake mushrooms, stems removed

  • 1 small zucchini, sliced into half-moons

  • 12 to 14 medium raw shrimp (or 8 to 10 large), shells left on or removed

  • 1 cup cherry tomatoes, sliced in half

  • 1/4 to 1/3 (13.5-ounce) can coconut milk

  • 1 teaspoon chili oil, optional

  • Brown sugar, to taste, optional

  • Crushed chile pepper flakes, to taste, optional

  • 1/3 cup fresh cilantro (fresh coriander)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for tom yum soup recipe gathered

    The Spruce Eats / Maxwell Cozzi

  2. Pour the stock into a deep cooking pot over medium-high heat. Add the prepared lemongrass, including the upper sections of the stalk you didn't mince. Boil 5 to 6 minutes to soften.

    Stock with lemongrass stalk in a Dutch oven

    The Spruce Eats / Maxwell Cozzi

  3. Add carrot, garlic, onion, galangal or ginger, lime leaves, 1 1/2 tablespoons of the fish sauce, soy sauce, and lime juice. Reduce heat slightly, cover, and continue simmering 5 minutes. Add the mushrooms and zucchini, and continue simmering another 5 minutes. 

    Vegetables and condiments added to stock in the Dutch oven

    The Spruce Eats / Maxwell Cozzi

  4. Add shrimp and cherry tomatoes. Cook 3 minutes or until shrimp are pink and plump.

    Shrimp and cherry tomatoes added to soup in the Dutch oven

    The Spruce Eats / Maxwell Cozzi

  5. Turn down the heat to low and add 1/4 can coconut milk, chile oil, and brown sugar and red pepper flakes to taste (if using). Add the remaining teaspoon of fish sauce or more chile oil to taste. Discard the lime or bay leaves and the zest, if using. Serve with fresh cilantro sprinkled over and enjoy. 

    Coconut and condiments added to soup in the Dutch oven

    The Spruce Eats / Maxwell Cozzi

Tip

  • While they can be messy to remove while eating, leaving the shells on shrimp adds infinitely more flavor to the soup. In Thailand, cooks sometimes remove the shells before cooking but add them to the soup, removing just before eating.

Recipe Variations

  • If you want to add some spice to your tom yum soup, we recommend adding chile oil, fresh chile, or chile flakes.
  • If this tom yum soup is too sour for your taste, add a little brown sugar.
  • If it turned out too salty, add a squeeze of lime juice.
  • Add more coconut milk if you want your soup richer/creamier or if it's too strong for your taste.

What Is the Difference Between Tom Kha and Tom Yum?

Tom kha is another classic Thai soup made with fragrant broth. Tom kha typically contains chicken and almost always includes coconut milk, while tom yum usually includes shrimp and can be made without coconut milk.

Is Tom Yum Soup Healthy?

Flavored with aromatics and filled with vegetables and lean shrimp, tom yum is a healthy option for lunch or dinner. To make this soup lighter, use low-fat coconut milk or omit it altogether. More vegetables can also be used in place of the shrimp. Use low-sodium soy sauce to reduce the amount of salt.

Nutrition Facts (per serving)
183 Calories
8g Fat
19g Carbs
10g Protein
×
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 183
% Daily Value*
Total Fat 8g 10%
Saturated Fat 5g 24%
Cholesterol 25mg 8%
Sodium 866mg 38%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 6%
Total Sugars 6g
Protein 10g
Vitamin C 9mg 47%
Calcium 48mg 4%
Iron 3mg 15%
Potassium 683mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)