Easy recipe for Thai Tom Yum soup

Tom Yum is one of the most famous Thai soups – with a distinct, spicy and sour taste. Its characteristic aroma comes from three key ingredients: lemongrass, galangal, and kaffir lime leaves. The most popular version is Tom Yum Goong, which is shrimp soup – intense, aromatic, and surprisingly simple to prepare at home.

Ingredients for Tom Yum:

Basic:

400–500 g shrimp (preferably with heads and shells)
4 cups broth (preferably shrimp or chicken)
2–3 stalks lemongrass
5–6 slices galangal
4–6 kaffir lime leaves
2–5 chili peppers (to taste)
150–200 g mushrooms (e.g., oyster, shiitake, enoki)
2–3 tablespoons fish sauce
1–2 tablespoons chili paste (nam prik pao)
juice of 1–2 limes
1 teaspoon sugar (optional)
fresh cilantro or chives for serving
Optional additions / substitutes:
chicken broth instead of shrimp broth
tomatoes (if not using chili paste)
other protein: chicken, fish

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Step-by-step instructions:

Step 1: Preparing the broth (optional, but recommended)

Peel the prawns, reserving the heads and shells.
Sauté them in a little oil (you can add onion or daikon).
Cover with water and cook for about 5 minutes.
Strain – the resulting broth is the soup's base.

Step 2: Preparing the aromatics
5. Bruise the lemongrass (bottom part) and cut into pieces.
6. Slice the galangal thinly.
7. Lightly crush and tear the lime leaves.
8. Chop or bruise the chili peppers.

Step 3: Cooking the soup
9. Bring the broth to a boil (about 4 cups).
10. Add the lemongrass, galangal, lime leaves, chili, and mushrooms.
11. Simmer for about 5 minutes.

Step 4: Seasoning and prawns
12. Add fish sauce and chili paste (dissolve it in a little broth beforehand).
13. Bring to a boil.
14. Add the prawns and cook for 30–45 seconds, then turn off the heat (they will continue to cook on their own).

Step 5: Final seasoning
15. Add lime juice.
16. Taste – adjust the flavor (sourness should dominate, optionally add sugar).
17. Sprinkle with coriander or chives.

Step 6: Serving
18. Serve hot, preferably with jasmine rice.

Tips and advice

The secret to flavor: the best base is shrimp broth – the heads add depth and umami.
Don't skip fresh herbs – they create the authentic taste of Tom Yum.
Don't overcook the shrimp – they will become rubbery.
Balance of flavors: sour (lime), salty (fish sauce), spicy (chili), slightly sweet (chili paste/sugar).
No chili paste? Add tomatoes and a pinch of sugar – you'll achieve a similar effect.
The soup should be intense - in Thailand, it's often served with rice, which balances the flavor.