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The Best Easy Homemade Tom Yum Soup (Classic Shrimp & Option for Chicken/Veggie)

Close-up overhead shot of a bowl of vibrant Tom Yum soup featuring large shrimp, mushrooms, and cherry tomatoes.
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Make authentic, restaurant-style Tom Yum Soup at home quickly. This recipe delivers the classic spicy, sour, and savory Thai flavor profile and includes options for shrimp (Tom Yum Goong), chicken, or a vegetarian broth.

Ingredients

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  • 6 cups chicken or vegetable broth
  • 1 pound large shrimp, peeled and deveined (or 1 pound chicken breast, sliced thin)
  • 1 stalk lemongrass, trimmed and lightly bruised
  • 1 inch piece galangal, sliced (or ginger if galangal is unavailable)
  • 4 kaffir lime leaves, torn
  • 1/2 cup straw mushrooms, halved (or white button mushrooms)
  • 2 tablespoons Thai chili paste (Nam Prik Pao)
  • 1/4 cup fresh lime juice
  • 1 tablespoon fish sauce (or soy sauce for vegetarian)
  • 1 teaspoon sugar
  • 1/2 cup cherry tomatoes, halved
  • 2–4 Thai bird chilies, crushed (adjust for heat preference)
  • Fresh cilantro, chopped, for garnish
  • Optional: 1/4 cup coconut milk for a creamy version
  • Optional: 1 cup cooked rice noodles for serving

Instructions

  1. Prepare the aromatic 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 broth: Reduce the heat and let the broth simmer gently for 10 minutes to infuse the flavors.
  3. Strain the broth: 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 vegetables: Increase the heat slightly. Add the shrimp (or chicken slices) and mushrooms. Cook until the shrimp turns pink or the chicken is cooked through, about 3 to 5 minutes.
  5. Season the soup: Stir in the Thai chili paste, lime juice, fish sauce, sugar, and crushed Thai chilies. Taste and adjust seasoning—add more lime for sourness, fish sauce for saltiness, or sugar for balance.
  6. Add final ingredients: Stir in the cherry tomatoes. If you prefer a creamy Tom Yum Soup, stir in the coconut milk now. Heat through for one minute, but do not boil after adding coconut milk.
  7. Serve immediately: Ladle the hot and sour soup into bowls. Garnish generously with fresh cilantro. Serve with rice or noodles if desired.

Notes

  • For Vegetarian Tom Yum: Use vegetable broth and substitute fish sauce with soy sauce or vegetarian fish sauce. Use tofu or extra mushrooms instead of shrimp or chicken.
  • For a clearer broth, avoid adding coconut milk. For a richer, creamier broth, add up to 1/2 cup of coconut milk.
  • You can find lemongrass, kaffir lime leaves, and galangal at most Asian grocery stores. These herbs are essential for authentic Tom Yum flavor.

Nutrition

Find it online: https://hearthbite.com/easy-tom-yum-soup-recipe-thai-flavor/