Save The first time I actually got tom yum right, I was standing in a friend's Bangkok apartment kitchen at midnight, sweating through my shirt while she laughed and told me I was using way too much chili. She was right, of course. But that moment—when the lemongrass hit the simmering broth and suddenly my eyes watered from the aroma alone—I understood why this soup had become her go-to comfort food. Now it's mine too, and I make it on nights when I want something that tastes like a hug but feels totally alive on my tongue.
I served this to my partner last winter when he was sick and convinced he'd never taste anything again. Watching him take that first spoonful, then immediately asking for another bowl—that's when I realized this soup doesn't just warm you up, it somehow reminds your taste buds they're alive. He asked me to make it every week after that.
Ingredients
- Chicken or vegetable stock (4 cups): The foundation matters here—use something you'd actually drink on its own, because the broth is the real star.
- Fresh lemongrass (2 stalks): Smash these hard before they hit the pot; you're trying to crack them open and release every bit of their grassy, bright soul.
- Kaffir lime leaves (4 leaves): Tear them by hand instead of chopping—it bruises them just enough to release those floral, citrusy oils without turning them bitter.
- Fresh galangal (3 slices): If you can't find it, ginger works, but it won't be quite the same spicy-peppery thing that galangal brings.
- Thai bird's eye chilies (2, sliced): Don't be timid about removing the seeds if you're heat-averse, but leave them in if you want that slow burn that builds.
- Large shrimp (250 g): Buy them fresh if you can, and peel them yourself—frozen ones work in a pinch, but the texture is noticeably different.
- White mushrooms (150 g, sliced): Slice them about a quarter-inch thick so they stay firm and don't turn to mush in the heat.
- Tomatoes (2 medium, wedged): Cherry tomatoes work too, and they burst beautifully into the broth.
- Fish sauce (2 tablespoons): This is the secret handshake of the soup—it tastes funky straight from the bottle but becomes pure umami magic when it hits the hot broth.
- Lime juice (1 tablespoon, plus more): Fresh lime only—bottled tastes sad and flat by comparison.
- Chili paste (1 teaspoon, optional): This deepens the heat with a subtle sweetness, but it's really optional if you're already happy with the spice.
Instructions
- Build your flavor base:
- Pour stock into your pot and bring it to a gentle simmer. Drop in the lemongrass, lime leaves, galangal, and chilies all at once—you want them steeping together for 5 to 7 minutes, releasing their oils into the broth until you can actually smell the difference. This is the part where patience pays off.
- Add the vegetables:
- Slide in the mushrooms, tomato wedges, and onion slices, then give it another 3 to 4 minutes. You're looking for them to soften just slightly while still keeping their shape—they should have a gentle bite to them.
- Cook the shrimp:
- Add the shrimp and watch them like a hawk because they go from raw to overcooked in about 90 seconds. The moment they turn pink and opaque is exactly when you pull them out—any longer and they're rubber.
- Season and taste:
- Stir in the fish sauce, lime juice, sugar, and chili paste if you're using it. Taste it now, then taste it again—this is your moment to adjust. If it feels flat, it needs more fish sauce or lime. If it's too sour, a pinch more sugar helps.
- Finish and serve:
- You can fish out the big chunks of lemongrass and galangal if they feel awkward to eat, or you can leave them for the visuals and deeper flavor. Ladle it into bowls while it's hot.
Save The best part about this soup is that it tastes like someone who knows Thai food made it, even though you're just following basic instincts. It's the kind of dish that makes people pause mid-conversation and say, "Wait, did you actually make this?"
Why the Balance Matters
Tom yum lives and dies by its heat and acid ratio. Too much heat and you're just burning your mouth; too much lime and it becomes aggressive and one-note. The magic is in the conversation between all these flavors—the funk of fish sauce, the brightness of lime, the floral notes of kaffir, the slow burn of chili. I used to overthink it, but then I realized you just have to taste and adjust. Trust your instinct and your palate.
How to Customize Without Losing It
This soup is flexible in ways that matter. Use tofu instead of shrimp for vegetarian crowds (and swap in soy sauce for fish sauce—it won't be traditional, but it'll be delicious). Add extra vegetables if you want—bell peppers, bok choy, or snap peas all work beautifully. The broth base is what stays constant, so as long as you respect that foundation, you're free to play.
Serving and Pairings
Serve this with steamed jasmine rice on the side so people can add it to each spoonful if they want something grounding, or eat it as a pure broth if they're feeling light. It's equally good as a standalone soup or the start of a meal. If you're pairing drinks, a crisp Riesling cuts through the heat beautifully, or just serve a cold lager and call it a night.
- The soup stays best in the fridge for about 2 days, though the lemongrass and lime leaves will lose some punch by day 2.
- Reheat gently on the stovetop rather than microwaving, so the broth doesn't separate.
- Add fresh squeeze of lime juice right before serving, even if you think you already did.
Save This soup has this quiet power where it makes you feel taken care of, even when you're the one who made it. That's the whole point, really.
Recipe Questions & Answers
- → What is the key to balancing flavors in Tom Yum?
Balancing the hot, sour, salty, and sweet elements ensures the broth is vibrant but harmonious. Adjust lime juice, fish sauce, sugar, and chilies to taste.
- → Can I substitute shrimp in this dish?
Yes, tofu can replace shrimp for a vegetarian option, paired with soy sauce instead of fish sauce to maintain umami flavor.
- → Which herbs enhance the broth's aroma?
Fresh lemongrass, kaffir lime leaves, and galangal provide the broth’s distinctive aromatic profile.
- → How long should I simmer the broth with herbs?
Allow 5–7 minutes to infuse the broth deeply without overcooking the delicate flavors.
- → What side dishes pair well with this soup?
Steamed jasmine rice or a crisp Riesling complement the soup beautifully, enhancing the overall dining experience.