Tom Yum Soup Recipe: Authentic Thai Soup From a Thai Kitchen

I just realised my kid has been buying tom yum soup for breaks and lunchtime in school. Not just every other day, but every day.

It’s fine, and I love tom yum like my life depends on it. But knowing this, I thought to come up with my own tom yum soup recipe and to cook it myself for the family to enjoy.

And of course to share it with you, so you don’t have to be living in Thai or visit any Thai kitchen to cook up your own tom yum goong.

The “Better Than Takeout” Tom Yum Goong

If you want this as a main dish, this recipe can serve 2. As a starter, it serves 4.

Prep everything earlier and once that’s done, all else will be super fast. It’s very similar to a one pot mediteranean dish.

The Shopping List (Ingredients)

• 1 lb (500g) Large Shrimp: I usually get those shell-on shrimps. The shrimp shells and heads are what give you the oomph flavor. Some people don’t like it as it makes the soup “dirty” with too much of the prawn’s waste. There’s a slight rough texture and it’s not for everybody.
• 4-5 cups of Water (or Chicken Stock): Water is fine if you use the shrimp heads. Only add the stock if you want more weight to the soup.
• 3 stalks Lemongrass: Only use the bottom 4-5 inches. Peel the outer layer and bruise them with a heavy spoon.
• 1-inch piece Galangal: Sliced into thin coins. (Don’t swap for ginger!).
• 6-8 Kaffir Lime Leaves (Makrut Lime Leaves): Give them a little tear to release the oils.
• 3-5 Fresh Thai Chilies: Smashed. Use more if you like to sweat.
• 1 cup Mushrooms: Oyster mushrooms or straw mushrooms are the classic tom yum choice.
• 2 tbsp Nam Prik Pao (Thai Roasted Chili Paste): This usually contains shrimp paste and gives that smoky red color.
• 3 tbsp Fish Sauce: Start here and adjust to taste. Be slow to add this as it can be very salty.
• 3-4 tbsp Fresh Lime Juice: Always squeeze it fresh!
• 1 tsp Sugar: Just to round out the sharp edges.
• Fresh Cilantro: A big handful for garnish.
• (Optional for Creamy Version): 2-3 tbsp Evaporated Milk or coconut milk. I usually don’t add this, but it’s your taste and choice.
• (Optional): Chicken breast or beef, broccoli, spinach, corn, any vegetable works.

The Step-by-Step Tom Yum Soup Instructions

1. The “Secret” Shrimp Stock

Once you’ve peeled the shrimp, take its meat one side and the heads and shells in a frying pot on the other.

Add just a little oil; over medium heat, dung 2-3 minutes until they’re glowingly orange. Strain out the shells and keep that stunning orange fluid.

2. Infuse the Aromatics

Bring the stock back to a boil. Put in your lemon stalks, leaves and galangal. Let them gently boil for 3-5 minutes. You’ll soon smell the distinctive Thai aroma, it’s like an instant trip to Bangkok.

3. Build the Flavor Base

Tip in the Thai roasted chili paste from before (nam prik pao). It might seem tough to handle at first, but just keep stirring until the broth takes on a delicious reddish-orange hue.

Drop in your mushrooms of choice at this point, and let them cook for 2 minutes.

4. The Main Event

Add the shrimp to the pot and only cook for 60 to 90 seconds. As soon as become “C”s and begin to turn pale yellow in color, they’re ready for serving.

But don’t overcook them, no one likes a tough shrimp! If you’re making the creamy tom yum version, now’s time to stir in your evaporated milk.

I also love adding shabu shabu beef!

If you want you can also add rice vermicelli or bee hoon for a bit of carbo fix in the soup.

5. The Final Balance (Crucial Step!)

Turn off the heat. Very important! Now add your lime juice, fish sauce, and sugar. Give it all a good stir, then have a sip or two.

Need more salt? Add a dash more fish sauce. Too sour? A little extra sugar. Not enough snap? More lime juice.

6. Garnish and Serve

Dish bowls of soup out, making sure everyone gets some shrimp and mushrooms. On top, put a pile of fresh cilantro, and a few fresh Thai chili padi if you’re feeling brave.

Quick Note: In Thailand, it’s perfectly acceptable to leave the lemongrass and galangal in one’s bowl as a decoration. But keep in mind that they are not intended to be eaten, much too tough for that! They are the bay leaf of Thai soup.

What exactly makes a tom yum soup authentic?

The secret of authentic tom yum soup lies in taste. Though the heat makes it really intense and can be too hot to eat. There’s no need to add too much chilli if you don’t want to.

The spirit of this famous soup is actually carried by its aromatics: lemongrass, galangal, and makrut lime leaves.

I remember when I first tried this in college to make my own version of Tom Yum,  Galangal wasn’t available so I just use ginger instead. Aren’t they the same?

Then I realised, that was wrong. I was mistaken. Ginger is spicy and earthy, whereas galangal has a somewhat piney medicinal citrus punch that is irreplaceable in Thai food.

So to make this soup taste authentic, you need to treat it as an infusion rather than a vegetable soup.

The woody stems of the lemongrass not meant to be eaten in this soup, neither the lime leaves nor the galangal pieces. They are simply there for aroma and only used to scent and flavour the broth.

In the traditional Thai approach, before cooking them, bash these herbs with something blunt (like a back of a knife) to release essential oils before throwing them into the pot.

That’s how you get those brilliantly clear vibrant flavours which define street food from Thailand.

How do I find the ingredients for a real Thai soup?

If you live near a Thai grocery store, you are in luck, but in this day and age, more common supermarket chains are beginning to stock these products. 

But if you only want to get them from physical stores and you can’t get fresh galangal, some places sell the frozen ones is and that actually works quite well. 

For the chili, I recommend not to get the dried chili padi that I see most of my friends using. What I use are fresh chili padi that comes in green and red. Just a few of each will send you spicy to the moon.

I once drove around a rainy suburbs for three hours looking for Kaffir lime leaves (also called Makrut lime leaves), and when I finally found them I bought three bags and put them in the freezer.

They can be stored this way for a long time.

In addition to fresh ingredients such as these, you will need a good fish sauce, look for one with minimal ingredients (water and fish sauce).

This provides the “salty” component of the dish. You’ll also want to pick up a jar of Thai roasted chili paste, often labeled as nam prik pao.

This paste is what gives the soup broth its iconic red color and deep, smoky sweetness. It usually contains a combination of shrimp paste, garlic, and shallots, and can be used on all sorts of dishes besides tom yum.

Is there a big difference between tom yum and tom kha?

The answer, is that while both are Thai styles, tom kha is basically tom yum’s mellow and steady cousin. It’s a slow-cooked mellow from start to finish.

While tom kha gai the chicken version of tom yum soup focuses on clean, sharp and hot, tom kha gai is heavily enriched with coconut milk.

This helps put down the fire and imparts a thick layer of “silk” to cover all the fiery flavors; some people call it velvet richness, we just think it tastes super.

I love both, but when I’m feeling under the weather or if I merely need something to pick me up, tom yum is what I crave.

A lot of people prefer a creamy tom yum, which is like pale in between. It isn’t quite all the way to tom kha, but a splash of evaporated milk or a little coconut milk gives the broth body.

This version of tom yum is actually super popular in Thailand right now. The sharp acidic bite of the lime juice is still there, but last march’s shaving (or coconut) makes the thai chilies taste less intense.

Why are shrimp shells and heads the secret to a great broth?

Why are shrimp shells and heads the secret to a great broth? if you want to make the best-tasting tom yum, you have to start with the shell and head of the shrimp.

I know, peeling shrimp is such a burden, but consider this: the flavor of shrimp is concentrated in it’s heads and shells. Most people throw these away, which is a real shame!

In a truly authentic Thai kitchen, the shrimp shells and heads are first boiled in cups of water or a light chicken stock to create a quick, intense seafood base.

How to make tom yum with that perfect hot and sour balance?

You want it to be just sour enough to make your lips smack a little, just salty enough so that it really warms the inside of your mouth and just spicy enough that things are left feeling interesting.

Start by bringing your chicken stock or shrimp-head broth to a simmer. Throw in the lemon grass, add the crushed leaf of the lime tree (if you can’t find this, lemon rind makes an excellent substitute).

Let that triad of flavoring agents dance away for a few minutes, until the kitchen is heady with tom yum perfume. Fruity aromas should waft through your nostrils, leaving no doubt that this is spa smell.

Next, you add the mushrooms, usually oyster mushrooms or straw mushrooms, which act like sponges soaking up the broth.

Now for the heat. The Thai chilies can be de-seeded if you’re a wimp (no judgment, though; okay, maybe a little one) but I like to throw in the seeds and all.

This should be one KICKING soup! The chilli paste is now introduced, abstractly swirling into the liquid and turning it a beautiful, fiery amber.

Can I use chicken breast or other proteins in this recipe?

While tom yum goong is the most famous, you can absolutely substitute chicken or even firm tofu. I love adding shabu shabu beef too.

If you are using chicken breast, cut it thin so that it cooks fast but stays tender. However, the way that sweetness and sourness interact between shrimp leads me to feel like something is just plain right.

You can add the chicken breast after the soup is ready, then allow the meat to cook well. If it’s sliced thinly, just 5 minutes will be good enough. So the cooking time depends on the thickness of your meat.

For shabu shabu beef, I only dip it in the boiling soup for 3 minutes and it’s good to go.

One time I had a Tom Yum Soup that was all seafood: calamari, mussels and fish fillets, and was totally wonderful. The key here is to only add the shrimp or whatever other type of seafood you have right at the end. 

What is nam prik pao and why do I need it?

We need to talk about nam prik pao, better known as Thai roasted chili paste. You’ll find this in the international aisle or a Thai grocery store. Amazon also has it if you are happy with it delivered to you. 

It is a jammy, slightly sweet savory paste made from roasted chilies, garlic and often shrimp paste. In fact this is the “X-factor” that turns your einem tom yum soup from clear and sharp to deep, flamy complex.

Some people try to use normal chili paste or Sriracha sauce to substitute; however I will repeat this mantra to you, don’t do it. The roasted component is vital.

Having said that, the store-bought jars like Mae Ploy or Thai Kitchen are really quite good actually and save loads of time.

How to make this recipe a creamy tom yum version?

If you want the creamy take on this classic Thai soup, just adjust slightly. After the aromatics are giving their all and the shrimp are cooked, mix in a bit of condensed milk or evaporated milk, or coconut milk. 

However this is not like tom kha because the dominant flavour here is still the lemongrass and lime, not coconut. This creamy texture is just so indulgent, you will soon find yourself addicted.

I first tried creamy tom yum in Sydney at a little Thai restaurant. I was surprised because I was expecting the clear broth. One spoonful of that thick, orange, tangy liquid and I was thrilled.

This recipe is one of those things which feels a bit posh, but is actually quite easy to make. Just a couple of tablespoons of milk at the very end, and you’ve just taken your thai cooking game up one notch.

When should I add the lime juice and fish sauce?

You’d better add lime juice and fish sauce when it’s ready. This is the number one rule of tom yum: After turning off the heat, pour in lime juice.

If boiled, lime juice will turn bitter, and you’ll lose that fresh, bright zing. As soon as the shrimp is cooked and the pot is off the stove, add fish sauce and freshly squeezed lime juice.

Add a little more salt. Is it too hot for you? A little sugar will help to balance things out. Every person’s palate is different when it comes to this part of the tom yum soup recipe.

I generally go heavy on the lime because I love that “zing,” but you do what feels right to you and not what others have told you before.

And finally, over the bowl of tom yum put on a generous handful of fresh coriander, or maybe even some chopped green onions. The coriander offers a fresh, green note at the end which cuts through and balances the richness of the shrimp flavor.

What are the best Thai recipes to pair with tom yum goong?

What are the best Thai recipes to serve with tom yum goong? Tom yum is good all by itself, but it’s even better as an accompaniment to a Thai feast.

A good starting point for other dishes such as tom yum fried rice or the classic pad thai. Because the soup serves as an absolutely perfect neutralizer of greasy foods, it is perfect when combined with heavy, particularly wok-fried dishes.

Personally, I love it served also offering some jasmine rice; in fact I like to pour a little of the soup broth over my rice.

If you have any tom yum paste left over, the next day you can also use it to make tom yum fried rice. One of the wonderful things about Thai recipes is that many of them share the same core ingredients.

Once you have your lemon grass, galingale and makrut lime leaves, there is a whole world of Thai food at your fingertips.

Whether you are making a classic tom yum or experimenting with flavors like a tom yum noodle soup, you have to use the freshest ingredients and trust your palate.

I hope you’ll give this a go. There’s nothing like cracking the code on a dish that looks hard but is really just about the herbs and spices. Tell me what you think.