Tom Yum Soup (Thai Soup)

Why You’ll Love This Recipe

I love Tom Yum because it’s refreshing yet deeply satisfying. The broth has the perfect balance of spicy, sour, and savory flavors, and I can choose between a clear or creamy version depending on my mood. It’s surprisingly easy to prepare at home, and the aroma that fills the kitchen while it simmers is absolutely irresistible.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

300g / 10oz whole prawns / shrimp with heads and shells on

Broth:
3 cups (750ml) water
1/2 cup (125ml) chicken stock or broth, low sodium
2 stalks lemongrass, outer layers peeled
1.5cm piece galangal, cut into 4 slices
5 kaffir lime leaves, torn roughly
2 Thai or bird’s eye chillies
3 garlic cloves

Soup Add-ins:
120g / 4oz oyster mushrooms
1 roma tomato, cut into wedges
1/2 white onion, cut into wedges about 1cm thick
1 tsp sugar
3 tbsp fish sauce
3 tbsp lime juice
Coriander (cilantro), for garnish

Creamy Tom Yum Option:
1 1/2 tbsp Thai roasted chili sauce (Nam Prik Pao)
1/3 cup (75ml) evaporated milk

Directions

1. I start by peeling the prawns and placing the heads and shells in a pot, setting the prawn meat aside.

2. I lightly crush the garlic, chillies, and lemongrass using a mallet or the back of a knife to release their flavors, then add them to the pot.

3. I crush the kaffir lime leaves in my hand and add them along with the galangal, stock, and water.

4. I bring everything to a simmer over high heat, cover, and then reduce to medium heat, simmering for 10 minutes.

5. I strain the broth, discarding the solids, and return the clear broth to the same pot over low heat.

6. I add the onion and mushrooms and simmer for 3 minutes. Then I add the tomato and cook for 1 more minute.

7. I add the prawns and simmer for about 2 minutes, just until they’re cooked through.

8. I stir in the sugar and fish sauce, simmering for another minute.

9. I add the lime juice and taste, adjusting the sweet, salty, and sour balance to my liking.

10. I ladle the soup into bowls and garnish with coriander and sliced fresh chilli.

Creamy Tom Yum Option:
When adding the sugar, I also stir in the Thai roasted chili sauce and evaporated milk, then continue cooking as above.

Servings and Timing

This recipe serves 2 people. It takes about 15 minutes to prepare and 20 minutes to cook, ready in a total of 35 minutes.

Variations

Sometimes I make the creamy version with coconut milk instead of evaporated milk for a richer texture. For a quicker option, I use peeled prawns and a small spoonful of shrimp paste to give the broth extra depth. I also like to add tofu or mixed seafood for variety.

Storage/Reheating

I keep leftover soup (without the prawns) in the fridge for up to 2 days. When reheating, I warm the broth gently on the stove and add the prawns just before serving to avoid overcooking. The broth also freezes beautifully — I just add the mushrooms, tomatoes, and lime juice fresh when reheating.

FAQs

Can I use frozen prawns?

Yes, I can use frozen prawns — I just thaw them completely before cooking.

What can I use instead of galangal?

If I can’t find galangal, I use fresh ginger with a small pinch of black pepper for a similar aroma.

Can I make this soup vegetarian?

Yes, I use vegetable stock and skip the prawns and fish sauce, adding tofu or mushrooms instead.

How spicy is Tom Yum soup?

It’s mildly spicy, but I can adjust it by adding more or fewer chillies to taste.

Can I make it creamy without dairy?

Yes, I can use coconut milk for a creamy dairy-free version.

What’s the difference between clear and creamy Tom Yum?

The clear version has a light, sharp broth, while the creamy one includes chili paste and milk for a richer flavor.

How can I make it more filling?

I sometimes add cooked noodles, rice, or tofu cubes to make it a heartier meal.

What if I can’t find kaffir lime leaves?

A little lime zest or extra lime juice gives a similar bright, citrusy note.

Can I use other seafood?

Yes, squid, fish fillets, or scallops all work beautifully in this soup.

What do I serve with Tom Yum?

It’s delicious with jasmine rice or Thai-style fried rice on the side.

Conclusion

This Tom Yum soup is one of my favorite Thai dishes to make at home — vibrant, fragrant, and packed with bold flavor. I love how it’s light yet satisfying, and how I can switch between the clear and creamy versions depending on my craving. It’s quick, authentic, and guaranteed to bring the taste of Thailand straight to my table.