Tom Yum

About This Recipe

Tom yum is a quintessential Thai-Lao soup featuring a bright, spicy, and aromatic broth infused with lemongrass, galangal, and lime, typically made with shrimp or chicken. Rooted in the everyday cooking of Thai Lao kitchens, Tom Yum balances technique and tradition: the seafood or vegetable broth 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 seafood or vegetable broth, 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.

Ingredients

Serves 4

• 6 cupsseafood or vegetable broth
• 12 ozshrimp, peeled
• 4 stalkslemongrass, cut into 2-inch pieces
• 4 slicesfresh galangal
• 5 tbsplime juice
• 3 tbspfish sauce

Instructions

1. 1

   Prepare aromatics

   Lightly bruise lemongrass stalks with the side of a knife to release oils. Crush galangal slices slightly.

   Bruising releases the aromatic oils without breaking apart

2. 2

   Simmer broth

   Bring broth to a boil. Add lemongrass, galangal, and Thai chilies. Simmer for 10 minutes to infuse flavors.

   Don't boil too vigorously or broth will become cloudy

3. 3

   Add seafood

   Add shrimp to the broth and cook for 3-4 minutes until they turn pink and are cooked through.

   Don't overcook shrimp or they'll become tough

4. 4

   Finish soup

   Remove from heat, stir in lime juice and fish sauce. Taste and adjust seasoning. Remove large pieces of lemongrass if desired. Serve immediately.

Variations

• •

  Substitute chicken for shrimp

• •

  Add mushrooms or vegetables like bell peppers

• •

  Make tom yum paste version by pounding aromatics first

• •

  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.

Storage

Keep refrigerated for up to 3 days. Reheat gently on stovetop. 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.

Frequently Asked Questions