There are few things as comforting and soul-warming as a steaming bowl of tom yum soup. It’s bold, spicy, tangy, and deeply aromatic—basically, a flavor explosion in a bowl. Whether you’re battling a cold, need a quick and healthy meal, or just crave something soul-satisfying, this tom yum soup recipe Thai is your answer.
I still remember my first taste of tom yum soup in Thailand. I was at a lively night market in Bangkok, perched on a wobbly plastic stool, watching a street vendor expertly toss lemongrass, kaffir lime leaves, and galangal into a bubbling pot. The aroma was intoxicating, and that first sip? A revelation. The tangy lime, fiery chilies, and deep umami richness made my taste buds dance like they were at a Thai festival.
The best part? You don’t need to hop on a plane to experience this magic. With just a few fresh ingredients and this tom yum soup recipe Thai, you can recreate the authentic restaurant-quality flavor right in your own kitchen.
Before we get started, if you’re a soup lover, be sure to check out this Crockpot Loaded Baked Potato Soup for another comforting and hearty meal.
Why You’ll Love This Tom Yum Soup Recipe Thai
If you’re new to Thai cuisine, this soup is a fantastic introduction. It’s easy to make, incredibly flavorful, and packed with nutrient-rich ingredients. Here’s why this recipe is a must-try:
- Authentic Thai Flavors – This recipe delivers that restaurant-quality taste, no shortcuts.
- Quick & Easy – The entire dish comes together in under 30 minutes!
- Super Healthy – Low in calories, high in protein, and loaded with immune-boosting herbs and spices.
- Customizable – Adjust the spice level, swap out proteins, or make it creamy—your soup, your way.
- Minimal Cleanup – One pot, simple prep, and hardly any mess.
If you love bold, vibrant flavors, this tom yum soup recipe Thai will quickly become one of your favorite home-cooked meals.
Types of Tom Yum Soup
Did you know there are two main versions of tom yum soup? While they share the same sour, spicy, and fragrant base, they have slightly different personalities.
1. Clear Tom Yum Soup (Tom Yum Goong Nam Sai)
- Light, aromatic, and ultra-refreshing.
- Features a clear broth that lets the lemongrass, lime, and chilies shine.
- Perfect for those who love a bright, citrusy soup.
2. Creamy Tom Yum Soup (Tom Yum Goong Nam Khon)
- Richer, spicier, and slightly creamy.
- Includes Thai chili paste and evaporated milk (or coconut milk) for depth.
- A great option if you love a more indulgent, comfort-food vibe.
Can’t decide? Start with the clear version and stir in a splash of coconut milk at the end to compare.
Tom Yum vs. Tom Kha – What’s the Difference?
If you’ve ever had Tom Kha Soup, you might be wondering how it compares to tom yum soup recipe Thai. The difference is all in the broth.
- Tom Yum Soup is spicy, tangy, and clear (or slightly creamy, if you choose).
- Tom Kha Soup is milder, richer, and always creamy, thanks to a generous dose of coconut milk.
If you love the silky richness of coconut milk, try tweaking this tom yum soup recipe Thai by adding more coconut milk and extra galangal for a Tom Kha-inspired twist.
Essential Ingredients for Tom Yum Soup
The secret to authentic tom yum soup is using the right ingredients. Here’s what you’ll need:
Key Aromatics
- Lemongrass – The citrusy backbone of the soup.
- Kaffir Lime Leaves – Essential for that fresh, zesty fragrance.
- Galangal – A must-have (ginger won’t give the same depth).
- Thai Bird’s Eye Chilies – Adds just the right amount of fire.
- Garlic – Because garlic makes everything better.
Protein Options
- Prawns (Shrimp) – The traditional choice, adding natural sweetness.
- Chicken or Tofu – A great alternative for non-seafood eaters.
Optional Vegetables
- Mushrooms – Absorb the broth’s flavors beautifully.
- Tomatoes – Add a touch of natural sweetness.
Using Whole Prawns vs. Peeled Frozen Prawns
For the most flavorful broth, whole prawns with their shells and heads are ideal. The shells create a naturally rich seafood stock.
But if you only have peeled frozen prawns, no worries—just add a splash of fish sauce or shrimp paste to enhance the depth.
How to Make Tom Yum Soup – Step-by-Step Guide
Make the Broth
- Bring 4 cups of water or chicken stock to a boil.
- Add prawn shells and heads (if using whole prawns) and simmer for 10 minutes.
Add the Aromatics
- Toss in lemongrass, kaffir lime leaves, galangal, garlic, and chilies.
- Let the flavors infuse for another 10 minutes.
Add Mushrooms, Tomatoes, and Shrimp
- Strain out the herbs if you prefer a smoother soup.
- Add mushrooms, tomatoes, and shrimp to the broth.
Season to Taste
- Stir in fish sauce, lime juice, and a pinch of sugar.
- Taste and adjust to get the perfect balance of salty, sour, spicy, and sweet.
How to Make Creamy Tom Yum Soup
Want it creamy? Just stir in:
- Thai chili paste (Nam Prik Pao) for a smoky, spicy kick.
- ¼ cup of evaporated milk or coconut milk for a silky finish.
Just like that, you’ve transformed your tom yum soup recipe Thai into something deeply rich and comforting.
More Thai & Comfort Food Favorites
If you love Thai flavors, try these next:
- Creamy Chicken Potato Soup – Rich and cozy comfort food.
- Marry Me Chicken Noodle Soup – Perfectly hearty and flavorful.
- Lasagna Soup Recipe – The best of lasagna in soup form!
For more Thai cooking inspiration, check out:
Tom Yum Soup Recipe Thai
Ingredients
- 4 cups water or chicken stock
- 12 large prawns whole or peeled
- 2 stalks lemongrass smashed and cut into 2-inch pieces
- 5 kaffir lime leaves torn into pieces
- 1- inch piece of galangal thinly sliced
- 3 cloves garlic minced
- 3 Thai bird’s eye chilies sliced, adjust for spice preference
- 1 cup mushrooms sliced
- 1 medium tomato cut into wedges
- 2 tablespoons fish sauce
- 1 tablespoon Thai chili paste Nam Prik Pao
- 2 tablespoons fresh lime juice
- ½ teaspoon sugar
- ¼ cup evaporated milk or coconut milk for creamy version
- Fresh cilantro for garnish
- Extra lime wedges for serving
Instructions
- Prepare the Broth:
- Bring water or chicken stock to a boil in a large pot.
- If using whole prawns, add the shells and heads to the pot for extra flavor. Simmer for 10 minutes, then strain and return the broth to the pot.
- Infuse with Aromatics:
- Add lemongrass, kaffir lime leaves, galangal, garlic, and chilies to the broth.
- Simmer for another 10 minutes to extract maximum flavor.
- Cook the Vegetables & Protein:
- Add mushrooms, tomatoes, and peeled shrimp to the broth.
- Cook until the shrimp turn pink and are fully cooked (about 3-4 minutes).
- Season the Soup:
- Stir in fish sauce, lime juice, and sugar.
- Taste and adjust the seasoning as needed for a perfect balance of salty, sour, spicy, and sweet.
- Make It Creamy (Optional):
- For a creamy version, stir in Thai chili paste and evaporated milk (or coconut milk).
- Serve & Garnish:
- Ladle the soup into bowls and garnish with fresh cilantro.
- Serve with extra lime wedges for an extra tangy kick.
Notes
- For the best flavor, use fresh lemongrass, kaffir lime leaves, and galangal instead of dried substitutes.
- Adjust spice level by adding more or fewer Thai bird’s eye chilies.
- If using frozen shrimp, add an extra teaspoon of fish sauce for more depth.
- Pair with jasmine rice for a complete, traditional Thai meal.
- Lime juice should always be added at the end to maintain its fresh, citrusy brightness.
And there you have it—the ultimate tom yum soup recipe Thai! This isn’t just a soup; it’s an experience.
With its bold, aromatic, and perfectly balanced flavors, it’s no surprise that this is one of Thailand’s most beloved dishes. Whether you love it clear or creamy, making it at home is easier than you think.
Now, what are you waiting for? Grab your ingredients, get cooking, and bring the taste of Thailand to your kitchen!
