Save I discovered tom yum on a sweltering Bangkok afternoon when I ducked into a small shophouse restaurant to escape the heat. The first spoonful hit my tongue like a revelation—sour, spicy, aromatic, and impossibly balanced. Years later, I recreated that soup in my own kitchen, and somehow the memory of that moment returned with every bowl, the lemongrass steam carrying me right back to those crowded streets.
I made this for a friend who'd been feeling under the weather, and watching her take that first spoonful—how her eyes widened at the heat, then softened at the brightness—reminded me why I loved cooking this soup. It's the kind of dish that says something without words.
Ingredients
- Chicken or vegetable stock (4 cups): The foundation deserves quality here; a good broth lets everything else shine without competing.
- Fresh lemongrass (2 stalks): Smash it hard to release those aromatic oils—this is where the soul of the soup lives.
- Kaffir lime leaves (4): Tear them as you add them; the bruising releases their haunting citrus note that you can't fake with bottled lime juice alone.
- Fresh galangal (3 slices): If you can't find it, ginger works, but galangal has a sharper, almost medicinal clarity that defines the dish.
- Thai bird's eye chilies (2): Start with two and taste as you go; these little peppers pack genuine heat, and everyone's threshold is different.
- Large shrimp (250 g): Buy them fresh if possible and peel them yourself—the ritual of it slows you down and reminds you to pay attention.
- White mushrooms (150 g): Slice them thin so they absorb the broth and soften quickly without falling apart.
- Tomatoes (2 medium): Cut into wedges rather than cubes; they'll break down into the broth and add body without overwhelming it.
- Fish sauce (2 tablespoons): This is the umami anchor that makes everything taste more like itself—trust it even if the raw smell makes you hesitate.
- Lime juice (1 tablespoon plus more): Fresh lime matters here; the acidity is intentional and it's how you balance the heat.
- Sugar and chili paste: The teaspoon of sugar softens the heat without making it sweet, and the optional paste deepens the chili flavor beyond pure heat.
Instructions
- Build the aromatics:
- Bring your broth to a gentle simmer and add the lemongrass, lime leaves, galangal, and chilies all at once. You'll notice the steam immediately becomes fragrant—that's when you know it's working. Let it infuse for 5 to 7 minutes so the broth absorbs all that layered flavor.
- Soften the vegetables:
- Slide in the mushrooms, tomatoes, and onion. Watch as they start to yield to the heat and the broth deepens in color slightly. Three to 4 minutes is all they need; you want them tender, not dissolved.
- Cook the shrimp:
- Add the shrimp and don't walk away—they'll turn from translucent to opaque in just 2 to 3 minutes, and overcooked shrimp turns rubbery fast. You're looking for that moment when they've just changed color all the way through.
- Season to balance:
- Stir in the fish sauce, lime juice, sugar, and chili paste if you're using it. Taste it now and adjust; this is where your personal preference matters most. Sometimes I add a whisper more lime, sometimes another pinch of fish sauce.
- Finish and serve:
- Remove the pot from heat and discard the lemongrass and galangal if you prefer a cleaner presentation, though some cooks leave them for visual drama. Ladle into bowls and scatter with cilantro, green onions, and a lime wedge on the side for anyone who wants an extra squeeze of brightness.
Save There's a moment, usually on the second spoonful, when someone who's never had tom yum before realizes they're tasting something genuinely alive—something that doesn't sit on the palate politely but dances there. That's when I know the soup has worked.
Heat Level and Customization
This recipe walks a careful line between spicy and balanced, but your kitchen is your kingdom. If you love heat, leave the chilies whole or add another; if you prefer gentleness, remove the seeds before slicing them down. I once made this for a group of friends with wildly different heat tolerances, so I served the lime wedges and extra chili on the side and let everyone adjust their own bowl—suddenly everyone was happy.
Variations Worth Exploring
The beauty of tom yum is its flexibility. Replace the shrimp with chicken pieces if that's what you have, or swap it for silky cubes of tofu and use soy sauce instead of fish sauce for a vegetarian version that's just as compelling. I've added coconut milk on nights when I wanted something richer, which transforms it into a different soup entirely but no less delicious. Some cooks toss in a handful of straw mushrooms instead of whites, or add bamboo shoots for crunch.
Serving and Pairing
Serve this soup in wide bowls so the aromatics can billow up and announce themselves. I always have jasmine rice on hand—either steamed on the side or stirred directly into the bowl to soak up every drop of broth. A crisp, slightly sweet wine like Riesling cuts through the heat beautifully, or if you prefer beer, a cold lager offers refreshing contrast to the spice and brightness.
- Add the lime wedges at the table and let people control their own acidity.
- Keep the cilantro and green onions fresh and bright; they're not just garnish, they're flavor.
- This soup is best eaten soon after it's made, while the aromatics are still singing.
Save This is the kind of soup that tastes like care in a bowl—not because it's difficult, but because every element has a reason and a voice. Make it when you want to feel like you're cooking something that matters.
Recipe FAQs
- → What ingredients give Tom Yum its distinctive flavor?
The combination of lemongrass, kaffir lime leaves, galangal, and chilies creates the signature hot and sour profile.
- → Can I substitute shrimp with other proteins?
Yes, tofu can replace shrimp for a vegetarian-friendly alternative while maintaining texture.
- → How can I adjust the spiciness level?
Modify the amount of Thai birds eye chilies or chili paste according to your heat preference.
- → What are common garnishes for this soup?
Fresh cilantro leaves, sliced green onions, and lime wedges add brightness and freshness to the dish.
- → Is there a recommended pairing for this soup?
A crisp Riesling wine or a chilled lager complements the spicy, sour notes beautifully.
- → Can this broth be made vegetarian?
Use vegetable stock and replace fish sauce with soy sauce to keep the flavors rich without animal products.