Tom Yum (Thai Hot and Sour Soup with Shrimp)

Tom Yum is one of Thailand’s most iconic and beloved dishes, famous worldwide for its bold, aromatic, and perfectly balanced flavors. This Thai hot and sour soup is a harmonious combination of spicy chili heat, refreshing citrusy sourness, and savory umami notes. Traditionally made with shrimp (Tom Yum Goong), this soup showcases the essence of Thai cuisine: fresh herbs, fragrant spices, and simple cooking techniques that allow each ingredient to shine.

The heart of Tom Yum lies in its unique blend of herbs such as lemongrass, galangal, kaffir lime leaves, and Thai chilies. These ingredients create a deeply aromatic broth that is both comforting and invigorating. Lime juice adds a bright acidity, while fish sauce provides saltiness and depth. Shrimp brings a naturally sweet seafood flavor that pairs beautifully with the spicy and sour elements of the soup.

What makes Tom Yum especially popular is its versatility. It can be enjoyed as a light appetizer, a warming soup on cold days, or even as a main dish when served with jasmine rice. Many people also love Tom Yum for its health benefits—this soup is low in calories, rich in antioxidants, and known to help boost immunity thanks to its herbal ingredients.

Tom Yum is not only a staple in Thai households but also a must-have dish in Thai restaurants across the globe. Whether you’re new to Thai cooking or an experienced home chef, this recipe is simple enough for beginners while still delivering authentic restaurant-quality flavor. With easily available ingredients and minimal cooking time, you can bring the taste of Thailand into your kitchen in under 30 minutes.

If you’re searching for an authentic Thai soup recipe, a spicy shrimp soup, or a healthy low-calorie Asian dish, Tom Yum is the perfect choice. Its unforgettable aroma, vibrant taste, and cultural significance make it a timeless favorite for food lovers everywhere.

Ingredients

• 12–15 medium shrimp, peeled and deveined (keep shells for extra flavor, optional)
• 4 cups water or light chicken stock
• 2 stalks lemongrass, cut into 2-inch pieces and lightly crushed
• 4–5 slices galangal (or ginger as a substitute)
• 4 kaffir lime leaves, torn
• 2–3 Thai bird’s eye chilies, crushed (adjust to taste)
• 200 g mushrooms (straw mushrooms or button mushrooms), sliced
• 2 tablespoons fish sauce
• 1 tablespoon chili paste (Nam Prik Pao)
• Juice of 2 fresh limes
• 1 teaspoon sugar (optional, to balance flavors)
• Fresh cilantro leaves, for garnish
• Optional: evaporated milk or coconut milk (for creamy Tom Yum variation)

Directions

1. Bring the water or stock to a boil in a medium pot over medium-high heat.
2. Add lemongrass, galangal, kaffir lime leaves, and Thai chilies. Let the herbs simmer for 5 minutes to release their aroma.
3. Add the mushrooms and cook for another 2–3 minutes until slightly tender.
4. Stir in the chili paste (Nam Prik Pao) and fish sauce, mixing well to combine flavors.
5. Add the shrimp and cook for 2–3 minutes, just until they turn pink and opaque. Do not overcook.
6. Turn off the heat and add fresh lime juice. Taste and adjust seasoning with more fish sauce, lime juice, or sugar if needed.
7. Garnish with fresh cilantro and serve hot.