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.
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.
Make it creamy with coconut milk (tom yum cream)
Add squid or fish
Use mushrooms only for a vegetarian version
Best served fresh, but can be refrigerated 2 days and reheated gently.
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.
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.
Per serving · 4 servings total
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