Aromatic, spicy, and tangy Southeast Asian soup with shrimp, lemongrass, galangal, and lime.
Tom yum is the aromatic, fiery, and tangy shrimp soup beloved across Southeast Asia. The broth is built on lemongrass, galangal, and fresh chili that create a complex, warming heat, balanced by lime juice and fish sauce. Plump shrimp are cooked in this broth along with mushrooms and tomatoes, creating a soup that's simultaneously comforting and invigorating. In southern Vietnam, it's often made with a coconut cream addition (tom yum cream) for richness. Rooted in the everyday cooking of Vietnamese kitchens, Tom Yum Goong (Southern Vietnamese Hot and Sour Shrimp Soup) balances technique and tradition: the shrimp, peeled is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature — aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight soup or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices — the freshness of the shrimp, peeled, the order of additions, the resting time at the end — separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.
Serves 4
In a pot, bring 1 liter chicken or vegetable stock to a boil. Add lemongrass, galangal, and kaffir lime leaves. Simmer 5 minutes until fragrant.
Add shrimp and simmer 3–4 minutes until pink and cooked through.
Add sliced mushrooms and fresh Thai chili (sliced). Simmer 2 more minutes.
Add fish sauce and lime juice. Taste and adjust seasoning. The soup should be hot, sour, salty, and aromatic.
Don't skip the kaffir lime leaves — they add an essential aromatic quality.
Bruise the lemongrass gently with the side of a knife to release oils.
Add the lime juice just before serving for maximum freshness.
Source the freshest shrimp, peeled you can find — it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
Make it creamy with coconut milk (tom yum cream)
Add squid or fish
Use mushrooms only for a vegetarian version
Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.
Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.
Best served fresh, but can be refrigerated 2 days and reheated gently. Refrigerate in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing — refresh with a crisp garnish.
Tom yum (spicy soup) is believed to have origins in Thailand, but southern Vietnamese cooks adopted and adapted it, making it their own with local ingredients and their preference for intensely aromatic flavors. Like many Vietnamese classics it evolved through home kitchens before earning a place on restaurant menus, and regional cooks still argue good-naturedly about the 'right' way to prepare it. The version below reflects the most widely cooked template, with notes where local practice diverges.
Asian grocery stores stock both fresh and frozen. Fresh is ideal, but frozen works well too.
Yes! Tom yum is meant to be hot. Adjust the chili level to your preference, or serve chili on the side.
Yes — most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If shrimp, peeled is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.