Print

The Ultimate Authentic Tom Yum Soup: Perfect Balance of Spicy, Sour, and Aromatic Flavor (With Shrimp & Vegan Option Guide)

A close-up of a white bowl filled with vibrant, orange-red tom yum soup featuring large shrimp and sliced mushrooms, garnished with fresh herbs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make authentic Thai Tom Yum Soup at home. This recipe delivers the perfect balance of spicy, sour, and savory flavors using essential aromatic herbs like lemongrass and galangal. It includes instructions for both classic shrimp (Tom Yum Goong) and a fully vegan version.

Ingredients

Scale
  • 6 cups Chicken or Vegetable Broth (for Vegan)
  • 1 pound large shrimp, peeled and deveined (omit for Vegan)
  • 2 stalks lemongrass, tough outer layers removed, bruised, and cut into 2-inch pieces
  • 4-inch piece galangal, thinly sliced (or ginger if galangal is unavailable)
  • 5 kaffir lime leaves, torn slightly to release aroma
  • 2–4 Thai chilies, crushed (adjust to your spice preference)
  • 1/2 cup straw mushrooms or sliced button mushrooms
  • 3 tablespoons fish sauce (or vegan fish sauce substitute for Vegan)
  • 4 tablespoons fresh lime juice
  • 1 teaspoon sugar
  • 1/2 cup cilantro, roughly chopped, for garnish
  • 1/4 cup Thai basil leaves (optional)
  • 1 tablespoon chili paste in oil (Nam Prik Pao) (optional, for richer color/flavor)

Instructions

  1. Prepare the broth base: In a large pot, combine the broth, bruised lemongrass, sliced galangal, and torn kaffir lime leaves. Bring the mixture to a boil over medium-high heat.
  2. Simmer the aromatics: Reduce the heat and let the broth simmer gently for 10 minutes to infuse the flavors. This step builds the authentic Thai flavor profile.
  3. Strain the broth: Carefully remove and discard the lemongrass, galangal, and kaffir lime leaves using a slotted spoon or fine-mesh sieve. Return the clear, aromatic broth to the pot.
  4. Add protein and mushrooms: If using shrimp, add them to the simmering broth and cook for 2-3 minutes until they turn pink and opaque. If making the vegan version, add your preferred protein substitute now. Add the mushrooms and cook for 2 minutes.
  5. Season the soup: Stir in the fish sauce (or vegan substitute), lime juice, sugar, and chili paste in oil (if using). Taste the broth and adjust the seasoning; you want a strong hot, sour, and savory balance.
  6. Serve immediately: Ladle the hot and sour soup into bowls. Garnish generously with fresh cilantro and Thai basil leaves before serving. This is a quick weeknight soup that tastes restaurant-quality.

Notes

  • For the best flavor, do not substitute dried herbs for fresh lemongrass, galangal, or kaffir lime leaves; these fresh ingredients are key to authentic Thai soup.
  • If you prefer a creamy Tom Yum, add 1/4 cup of evaporated milk or full-fat coconut milk during the final seasoning step.
  • You can substitute chicken breast, thinly sliced, for shrimp. Add the chicken before the mushrooms and simmer until cooked through, about 5-7 minutes.

Nutrition

Find it online: https://cravybite.link/tom-yum-soup-authentic-thai-recipe-35-minutes/