Head east and kick off a delicious Thai meal with this savory, vegetable- and shrimp-packed soup.
What do you get when you combine unique flavors like lemongrass, ginger, garlic, Thai chilies, fish sauce, and lime juice in a savory broth? Why, the utterly delectable tom yum soup, of course! It’s no secret that I love Thai food. Yes, I know I love all food! What do you expect? I’m a recipe writer, after all. But Thai is definitely one of my top five favorite cuisines.
What are the others? Well, I could cheat and say Mediterranean, which spans Italy, Spain, Greece, North Africa, and the Middle East. After all, saying Mediterranean counts as just one. Then there’s Latin cuisine, which includes Mexico, Brazil, Peru, Colombia, Argentina, and El Salvador. I love those foods, too. Let’s not forget Asian cuisines from China, Korea, Japan, India, and Vietnam—we already know I’m obsessed with Thai cooking. So, there you have it: three of my top five favorite regional cuisines. What’s missing? Why, America, of course! From Boston to San Diego and Miami to Seattle, you don’t have to stray far from home for good food. Caribbean and Polynesian dishes tie for fifth place. And yes, I also adore Scandinavian foods. Oh well—what can I say? I love food!
So, let’s talk about what makes tom yum soup so special. Sure, the succulent shrimp, juicy tomatoes, and earthy mushrooms are fantastic, but they’re really just the icing on the proverbial cake—or, as you might say, the inclusions in the soup. The true star here is the flavorful broth, perfectly balanced with heat, tang, and a touch of sweetness. It’s an umami-packed flavor explosion in your mouth. I usually substitute coconut sugar for regular sugar since I don’t cook with refined sugar. You can also use gluten-free versions of fish sauce and soy sauce—tamari or coconut aminos work just as well—if needed.
Can I use tom yum paste to make this soup?
You don’t need Tom Yum Paste to make this soup, but if you want to save some prep time, we have a recipe for it! To use the paste, heat the chicken broth over medium-high heat until it comes to a boil. Stir in two tablespoons of tom yum paste until fully incorporated, then taste and add more, a half tablespoon at a time, until you reach your desired flavor (no more than four tablespoons).
Continue with steps two through five in the recipe instructions, omitting the lemongrass, ginger, garlic, and chilies, since the paste covers those flavors. I also recommend reducing the lime juice and fish sauce to one tablespoon each, then adjusting after tasting.
How do I store leftovers?
Allow leftovers to cool to room temperature, then store in an airtight container in the fridge for 3-4 days. You can also freeze this soup for up to 3 months in a freezer-safe container or zippered bag. Defrost overnight in the refrigerator and reheat gently on the stove. Mushrooms and tomatoes can change texture when frozen, so consider removing them before freezing and adding fresh ones when reheating.
Serving suggestions
Tom yum soup is the perfect starter for any Thai meal. Pair it with appetizers like Thai Papaya Salad, Pineapple Thai Grilled Chicken Skewers With Peanut Sauce, Thai Lettuce Wraps, or Thai Cucumber Salad. For mains, try this Thai Red Curry Recipe, Thai Green Curry, Chicken Pad Thai, or Panang Curry. Adding some Steamed Eggplant makes a great side if your main dish lacks vegetables. Don’t forget recipe Jasmine Rice—the perfect accompaniment. Finish with Mango Sticky Rice for a classic Thai dessert.
Tom Yum Soup
Ingredients
- 6 cups low-sodium chicken broth
- 4 stalks lemongrass tender inner part only, sliced
- 1 inch piece of fresh ginger sliced
- 4 cloves garlic minced
- 3 fresh Thai chilies or 1 jalapeño sliced
- 1¼ cups mushrooms oyster or button, sliced
- 1 medium tomato cut into wedges
- 1¼ pounds medium-sized shrimp peeled and deveined
- 2 tablespoons fish sauce
- 2½ tablespoons lime juice from about 1-2 limes
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon sugar
- Fresh cilantro leaves for garnish
- Lime wedges for serving, optional
Instructions
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In a large pot, bring the chicken broth to a boil over medium-high heat. With a meat mallet or the edge of a knife, crush the lemongrass, ginger, garlic, and chilies; add them to the pot.
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Reduce heat and simmer for 10 minutes to let the flavors blend.
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Add the sliced mushrooms and tomato wedges to the broth. Simmer for 5 minutes, until the mushrooms are tender. Add the shrimp and cook for 2-3 minutes, until the shrimp are pink and cooked through.
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Stir in the fish sauce, lime juice, soy sauce, and sugar. Taste and adjust seasonings if necessary.
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Ladle the hot soup into bowls. Garnish with fresh cilantro leaves and lime wedges if using. Serve immediately and DEVOUR.
Nutrition
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