Tom Yum Soup
A sour-hot Thai broth steeped with lemongrass, galangal, and lime leaves, with straw mushrooms and shrimp added at the end.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 30 min.
- Serves 4 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Tom Yum Soup recipe takes 30 minutes and makes 4 servings. Tom yum goong is built on a clear, sour-hot broth rather than a long-simmered stock, so the flavor comes from aromatics steeped in liquid and from seasonings added in a deliberate order.
Helpful guides
Instructions
Put the reserved shrimp shells in a pot with the 6 cups water and simmer for 10 minutes, then strain and return the liquid to the pot. The shells hold much of the shrimp flavor, and a short simmer pulls it into the broth without turning it bitter.
Bruise the lemongrass with the back of a knife, slice the galangal, and tear the lime leaves. Add all three to the broth and simmer 5 minutes so the aromatic oils release; leaving them whole or unbruised wastes their flavor.
Add the straw mushrooms and simmer 3 minutes, until they are just tender. They soak up the broth and give the soup something to chew between spoonfuls of shrimp.
Stir in the fish sauce and chili paste and taste the broth. It should read salty, sour, and hot in that order, and the seasonings need a minute to blend before you judge the balance.
Add the shrimp and cook 2 to 3 minutes, until they are pink, opaque, and reach 145 degrees F. Shrimp overcook quickly in simmering broth, so pull the pot off the heat as soon as they are done.
Turn off the heat and stir in the lime juice and cilantro. Lime juice added off the heat keeps the soup bright, because boiling makes it taste dull and slightly bitter.
Ladle into bowls, leaving the lemongrass, galangal, and lime leaves behind, and scatter the sliced chili on top. Those aromatics are not meant to be eaten, and they are cut large on purpose so they are easy to fish out.
Troubleshooting — fixes, not repeats
- If the broth tastes flat, it usually needs fish sauce for salt and lime for sour rather than more chili; adjust one at a time.
- If the soup tastes bitter or dull, the lime juice was boiled; add it only after the pot is off the heat.
- If the shrimp feel rubbery, they stayed in the pot too long; 2 to 3 minutes and 145 degrees F is the target.
- If you cannot find galangal, fresh ginger works, though it tastes sharper and less piney and the broth will be different.
Make it your way
- Spicier version: For tom yum nam khon, the creamier style, stir 1/4 cup evaporated milk in off the heat just before serving.
- Swap the shrimp for 1 lb chicken thigh sliced thin and simmered 6 to 8 minutes to 165 degrees F, or use 8 oz firm tofu cubes added with the mushrooms.
- Cherry tomatoes halved and added with the mushrooms give a sweeter broth.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat to 165 degrees F on the stovetop and add a fresh squeeze of lime at the end.
Cooked shrimp do not freeze well and the broth loses its aroma.
FAQ
Do I have to make the shrimp stock first?
No, water works, but the broth tastes thinner without it. Chicken broth or an unsalted seafood stock can stand in, and simmering the shells for 10 minutes is the quickest way to add depth when you have them.
What can I use instead of galangal and kaffir lime leaves?
Fresh ginger is the closest common substitute for galangal, though it is sharper and less piney. A strip of lime zest simmered for the last minute gives some of the citrus aroma when lime leaves are unavailable.
Are you supposed to eat the lemongrass and galangal?
No. The lemongrass stalks, galangal slices, and lime leaves are flavoring agents and stay in large pieces so they are easy to avoid or lift out. Biting into one gives a fibrous texture and a harsh, concentrated flavor.