This quick and easy Tom Yum Soup features a savory yet tangy broth with large juicy shrimp, earthy mushrooms and zesty tomatoes. Ready in only 15 minutes!
Tom Yum Soup delivers all of your favorite flavors of Thai cuisine in a bowl. Spicy, sour, a little sweet, and incredibly aromatic.
This famous Thai soup features a savory yet tangy broth paired with large juicy shrimp, earthy mushrooms, and zesty tomatoes, then topped with fresh cilantro.
Tom Yum Soup is traditionally prepared by making a shrimp stock then infusing it with the amazing classic Thai flavors of lemongrass, galangal and kaffir lime leaves.
By using Tom Yum Paste, you can whip up this quick and easy Tom Yum Soup in a fraction of the time! If you’re looking for the perfect accompaniment for your Thai dinner, give this recipe a try.
Get this delicious Easy Tom Yum Soup on your table in only about 15 minutes!
How to Make Quick and Easy Tom Yum Soup
Pour 4 cups of chicken stock into a medium-sized pot or saucepan. (You may also use 1 bouillon cube in 4 cups of water). For my homemade Chicken stock recipe, click here.
If you do not have access to chicken stock or bouillon, you could use just plain water as well.
Add 2 stalks of lemongrass (halved) and 3 slices of galangal to the chicken stock (or water). The galangal slices should be about 1/8-inch thick.
Bring the stock to a boil over medium-high heat.
When the chicken stock starts to boil rapidly, add 2 tablespoons of Tom Yum paste to the soup.
Click HERE for my homemade Tom Yum Paste recipe. You may also use store-bought Tom Yum Paste.
Note: I find that store-bought Tom Yum Paste tends to be a bit stronger and spicier than the homemade version. It can also differ by brand. I highly recommend adding 1 tablespoon of Tom Yum Paste to the soup first, doing a quick taste test to see if it’s strong enough, then adding more if needed.
Add 2 kaffir lime leaves to the soup.
Add 1 cup of mushrooms.
Just about any type of mushroom will work but some popular options for Tom Yum include oyster mushrooms, shiitake mushrooms, straw mushrooms, enoki mushrooms, and the common white or brown button mushrooms.
Add 1 cup of cherry tomatoes or grape tomatoes to the soup.
Add one Thai bird chili (halved) for a spicy kick. If you prefer a milder soup, you can skip this step.
Allow the soup to return to a rolling boil before adding 8 – 10 large shrimp.
Whether the shrimp is peeled or with the shell on is your choice. Traditionally, whole shrimp with the shell are used (head and all).
Immediately add 1 tablespoon of sugar,
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1 tablespoon of fish sauce…
…and 1 tablespoon of lime juice.
The shrimp won’t take long at all to cook; only a minute or two. It is important not to overcook the shrimp or they will turn rubbery.
Give the Tom Yum soup a quick stir to blend all of the ingredients, then serve immediately.
The lemongrass, galangal slices, and kaffir lime leaves are not meant to be eaten so you may wish to remove them from the soup before serving.
Garnish with fresh cilantro leaves, then serve with lime wedges on the side.
This soup is delicious on its own or even poured over steamed jasmine rice. Of course, it also pairs perfectly with other Thai dishes (see below for recommendations).
Side note: For the creamy version of Tom Yum Soup (Tom Yum Goong), add 1/2 a cup of evaporated milk and 1 tablespoon of Thai chili paste (Nam Prik Pao)
Enjoy!
If you have any leftover Tom Yum Soup, pour it into an air-tight container and keep it in the fridge for up to 3 days or in the freezer for up to 4 months.
Seafood is always best consumed fresh so if possible, try not to freeze or store any of the shrimp from the Tom Yum Soup. You can always add fresh shrimp when re-boiling the soup.
Quick and Easy Tom Yum Soup
This quick and easy Tom Yum Soup features a savoury yet tangy broth with large juicy shrimp, earthy mushrooms and zesty tomatoes. Ready in only 15 minutes!
Ingredients
- 4 cups chicken stock
- 2 stalks lemongrass halved
- 3 slices galangal
- 2 tablespoons Tom Yum Paste
- 2 kaffir lime leaves
- 1 cup mushrooms oyster, straw, button, or enoki
- 1 cup cherry tomatoes
- 1 Thai bird chili halved (optional)
- 8 – 10 large shrimp
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- Cilantro leaves garnish
- Lime wedges garnish
Instructions
- Pour chicken stock into a medium-sized pot or saucepan.
- Add lemongrass and galangal to the chicken stock, then bring it to a boil over medium-high heat.
- When the stock starts to boil rapidly, add Tom Yum Paste (see notes below).
- Add kaffir lime leaves, mushrooms, tomatoes and Thai bird chili (if using) to the soup.
- Allow the soup to return to a rolling boil, then add the shrimp.
- Stir in the sugar, fish sauce, and lime juice.
- When the shrimp are cooked (this should take only 1 – 2 minutes), transfer the soup to a serving bowl.
- Garnish with fresh cilantro leaves, then serve immediately with lime wedges on the side. Enjoy!
Notes
Consider pairing your Tom Yum Soup with these Thai dishes:
JL
Friday 14th of April 2023
Simple and super delicious recipe! Thank you!
Char
Sunday 16th of April 2023
I'm so happy you enjoyed the recipe! Thank you for taking the time to leave a comment.
YN
Friday 17th of July 2020
Quick and easy!
Thai Tom Yum Shrimp Stir-Fry | a recipe by Wok & Skillet
Saturday 25th of April 2020
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