Tom Yum Soup
Soup35 min4 servingsEasyAbout this recipe
A bright, bold, and deeply aromatic Thai hot-and-sour soup that's surprisingly easy to make at home. Built on a fragrant broth of lemongrass, galangal, kaffir lime leaves, and fish sauce, this classic version is loaded with plump shrimp and earthy mushrooms. It strikes the perfect balance of spicy, sour, salty, and savory — all in under 30 minutes.
Instructions
- 1
Prepare the aromatics: remove the tough outer layers of the lemongrass and cut into 2-inch pieces, then bruise each piece firmly with the flat side of a knife. Smash the garlic cloves and chilies. Slice the galangal. Tear the kaffir lime leaves in half — this releases their fragrance.
- 2
In a large saucepan, combine the chicken broth and water over ^[medium-high heat]. Add the lemongrass, galangal, kaffir lime leaves, smashed chilies, and garlic. Bring to a boil.
- 3
Once boiling, reduce the heat to ^[medium] and let the broth simmer for 10 minutes to fully infuse all the aromatics. The broth should smell intensely fragrant.
- 4
If using, stir in the Thai roasted chili paste until dissolved — it adds a rich, smoky depth. Then add the sugar and fish sauce. Taste the broth; it should be savory and slightly salty at this stage (the lime juice will add sourness next).
- 5
Add the mushrooms and tomato wedges (if using). Simmer for 3 minutes until the mushrooms are just tender.
- 6
Add the shrimp and green onions. Cook for 2–3 minutes, just until the shrimp are pink and curled. Do not overcook — shrimp go from perfect to rubbery quickly.
- 7
Remove the pot from the heat. Stir in the fresh lime juice. Taste and adjust seasoning: more fish sauce for saltiness, more lime juice for sourness, a pinch more sugar to balance. The broth should be a vibrant balance of sour, salty, and spicy.
- 8
Ladle the soup into bowls. Garnish generously with fresh cilantro. Serve with lime wedges on the side.
