Spicy Tom Yum Soup (Printable)

Thai shrimp broth with lemongrass, lime, mushrooms, and chili for a refreshing, spicy balance.

# Ingredient List:

→ Broth Base

01 - 4 cups chicken or vegetable stock
02 - 2 stalks fresh lemongrass, trimmed and smashed
03 - 4 kaffir lime leaves, torn into pieces
04 - 3 slices fresh galangal (or ginger as substitute)
05 - 2 Thai bird's eye chilies, sliced

→ Main Ingredients

06 - 9 oz large shrimp, peeled and deveined
07 - 5 oz white mushrooms, sliced
08 - 2 medium tomatoes, cut into wedges
09 - 1 small onion, sliced
10 - 2 tablespoons fish sauce
11 - 1 tablespoon lime juice, plus more to taste
12 - 1 teaspoon sugar
13 - 1 teaspoon chili paste (nam prik pao), optional
14 - Salt to taste

→ Garnishes

15 - Fresh cilantro leaves
16 - Sliced green onions
17 - Extra lime wedges

# Steps:

01 - Bring chicken or vegetable stock to a simmer in a medium pot over medium heat. Add lemongrass, kaffir lime leaves, galangal, and Thai chilies. Allow to simmer for 5 to 7 minutes to release flavors.
02 - Add sliced mushrooms, tomato wedges, and sliced onion to the broth. Cook for 3 to 4 minutes until vegetables soften.
03 - Stir in shrimp and cook until they turn pink and opaque, approximately 2 to 3 minutes.
04 - Incorporate fish sauce, lime juice, sugar, and optional chili paste. Taste and adjust seasoning with additional fish sauce, lime juice, or salt as preferred.
05 - Remove from heat. Discard lemongrass and galangal slices if desired. Ladle soup into bowls and garnish with fresh cilantro leaves, sliced green onions, and extra lime wedges.

# Expert Advice:

01 -
  • It comes together in under 35 minutes but tastes like you've been simmering it all day.
  • The balance of heat, sour, and fresh herbiness feels adventurous without being intimidating.
  • One bowl wakes up your senses and leaves you craving more—it's impossible not to feel alive after eating this.
02 -
  • Don't skip the initial infusion step—those few minutes of simmering the aromatics alone is what separates this from tasting like hot water with stuff in it.
  • Fish sauce smells like low tide in a good way, and it's absolutely essential; there's no real substitute that captures that savory, umami punch.
  • Lime juice is the final magic—even if you think it's perfect, one more squeeze of fresh lime will make it sing in a way bottled juice never will.
03 -
  • Buy your lemongrass and galangal fresh from an Asian market if possible—they're exponentially more flavorful than the dried versions, and the produce person can show you exactly how to trim them.
  • Keep extra lime wedges within arm's reach while eating; everyone will want to squeeze more juice in, and that final brightness is what makes the difference between good and unforgettable.
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