Best Tom Yum Soup

Asian soups are some of my favorites—they are so flavorful and warming. I love Japanese ramen, Vietnamese beef Pho, and this Thai Tom Yum soup, and I also love making them from scratch—the results are worth it!

Tom Yum is a hot and sour soup from Thailand. It has two variations: a clear version (aka Tom Yum Goong Nam Sai) and a creamy version (aka Tom Yum Goong Nam Khon, which adds evaporated milk and chili paste). It’s arguably the most common Thai soup, and there’s a reason for that. It’s so aromatic, super satisfying, and healthy, too—so few calories, so much flavor!

Plus, it’s such an easy recipe. Even if you decide to make the broth from scratch, my foolproof method will result in a delicious and satisfying Tom Yum soup. The whole family will love this recipe, and you will be making it time and time again.

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Table of Contents

• Watch how to make it
• Ingredients
• How to make Tom Yum soup
• More Thai recipes to try
• Best Tom Yum Soup Recipe

Watch how to make it

Ingredients

• Shrimp: You can use large shrimp or prawns, fresh or frozen. If you want to make the broth from scratch, purchase whole shrimp with heads and shells on. Otherwise, you can buy already shelled and deveined shrimp.
• Broth: I love to use homemade shrimp broth (with the shrimp heads and shells), but you can use store-bought seafood broth, chicken broth, or vegetable broth.
• Veggies: I use button mushrooms, Roma tomato, and white onion. You could also add zucchini, different mushroom varieties, tender stem broccoli, mangetout, baby corn, peppers, bok choy, etc.
• Aromatics: You need lemongrass, galangal, Kaffir lime leaves, Thai chili, and garlic. If you can’t find galangal, you can use ginger with a dash of black pepper. Instead of the lime leaves, you can use some lime or lemon zest.
• Seasoning: Use sugar, fish sauce, and lime juice. You could use soy sauce instead of fish sauce.
• Thai chili paste: I recommend using Nam Prik Pa (Thai chili paste/sauce) for an authentic spicy dish. Otherwise, you can use your favorite chili sauce.
• Evaporated milk: This is the key element to making a creamy Tom Yum soup. Alternatively, use creamy coconut milk.
• Cilantro: Optional, for garnish.

To make shrimp broth from scratch:

• Shrimp heads and shells: After peeling the shrimp, I love to make the broth at home for maximum flavor. The shrimp heads are packed with tomalley, which is rich in umami flavors. When boiled, it infuses the broth with a deep, rich, savory flavor.
• Yellow onion.
• Vegetable oil.
• Water.

See the printable recipe card below for full information on ingredients and quantities.

How to make Tom Yum soup

Make the shrimp broth (optional): I love to make the broth at home, so I buy whole shrimp (or prawns) with heads and shells on, and I prepare them myself. The heads and shells will be used for the broth, and the shrimp will go in the soup later on.

First, remove the shrimp head. Then, using a small sharp knife, make an incision on the back and peel the shell. Finally, pull out the dark vein. For more tips on how to do this, check my tutorial on how to peel and devein shrimp. Set the cleaned shrimp aside (or in the fridge).

Heat the vegetable oil in a large pot over high heat. Add the shrimp heads and shells, followed by the onion wedges. Sauté for a few minutes until the shrimp heads turn opaque. Pour in the water and bring to a boil. Reduce the heat to medium and simmer, partially covered, for 10 minutes. Finally, strain the liquid to separate the broth from the shells and onion.

Simmer the aromatics: First, prepare the aromatics. Remove the outer leaves of the lemongrass, cut it in 2 pieces longwise and then in 2 lengthwise. Smash each half with the side of your knife so it releases its flavor. Also, smash the garlic cloves. Cut the galangal into slices. Cut or tear the lime leaves into a few pieces. Chop the chilies.

Then, pour the broth into a large pot and add the chopped aromatics. Bring to a boil over medium heat.

Cook the veggies and shrimp: Cut the mushrooms in two and the tomato in four. Cut the onion into small wedges. Juice the limes.

Then, add them to the pot and simmer for a couple of minutes to soften them. Add the shrimp and cook for 1-2 minutes until it’s just cooked.

Next, stir in the sugar, fish sauce, and fresh lime juice and simmer for 1-2 minutes. At this point, if you want the clear version of Tom Yum, you can taste the soup and serve it. Otherwise, continue with the steps below.

For creamy Tom Yum soup: Finally, stir in the evaporated milk and Thai chili paste and simmer just for a minute longer until warmed through. Taste the soup and adjust any of the seasonings to your taste. If it’s too sour, add a little extra sugar. If it is too salty or sweet, adjust it with some more lime juice.

The best Tom Yum soup is now ready to serve. Pour into bowls and add the shrimp on top. Optionally, you can sprinkle some cilantro or Thai basil leaves. Serve it as an appetizer or alongside coconut rice or noodles as a main.