Ready in just 15 minutes, this quick and easy Tom Yum soup is perfect for when you want something comforting, flavorful, and fuss-free.
Tom Yum soup brings together some of the most recognizable flavors in Thai cooking. Spicy, sour, slightly sweet, and deeply aromatic. It’s the kind of soup you’ll often order at a Thai restaurant, but also surprisingly easy to make at home.
This version has a tangy, savory broth with shrimp, mushrooms, and tomatoes, topped with fresh cilantro. It’s satisfying without being heavy, and the flavors are bright and balanced.
Traditionally, Tom Yum soup starts with a shrimp stock infused with aromatics like lemongrass, galangal, and kaffir lime leaves. While that method is great, it does take time.
For this recipe, I use Tom Yum paste, which keeps all the flavor but makes the process much quicker and manageable for everyday cooking.
If you’re craving Tom Yum soup but don’t want to spend hours in the kitchen, this is for you!
How to Make Quick and Easy Tom Yum Soup
Pour 4 cups of chicken stock into a medium pot. You can use homemade stock, store-bought stock, or even a bouillon cube dissolved in water if that’s what you have on hand.
Add 2 stalks of lemongrass (halved) and 3 slices of galangal to the stock. The galangal slices should be about ⅛-inch thick.
Let them simmer briefly as the broth heats up. These aromatics are already in the Tom Yum paste, but adding them fresh gives the soup a little extra depth.
Once the soup is boiling, stir in 2 tablespoons of homemade or store-bought Tom Yum paste to the soup.
I find that store-bought Tom Yum paste tends to be stronger and spicier than homemade versions, and the intensity can vary by brand. It’s easier to build up the flavor than to dial it back.
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, and then adding more if needed.
Add 2 kaffir lime leaves to the soup.
Then, add in 1 cup of mushrooms.
Just about any mushroom works here, from oyster and shiitake to enoki or even regular button mushrooms. Let everything simmer together so the vegetables soften and the broth takes on their flavor.
Add 1 cup of cherry tomatoes or grape tomatoes.
If you like extra heat, add a halved Thai bird chili at this stage. You can skip it entirely for a milder soup or leave the seeds in if you want more punch.
When the soup reaches a rolling boil, add 8 - 10 large or jumbo shrimp.
Whether the shrimp is peeled or with the shell on is your choice.
Traditionally, whole shrimp with the shell are used (shrimp shells, shrimp heads, and all!).
Would you like to save this?
We'll email this post to you, so you can come back to it later!
After adding the shrimp, allow them to cook only for about 1 - 2 minutes, or until the shrimp turn pink and are cooked through. Be careful not to overcook them so they stay tender.
Stir in 1 tablespoon of sugar
1 tablespoon of fish sauce
and 1 tablespoon of fresh lime juice.
Give it a final taste and adjust the balance if needed. Before serving, remove the lemongrass, galangal, and kaffir lime leaves, as they’re used for aroma rather than eating.
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).
For a creamy version of Tom Yum Soup, add ½ a cup of evaporated milk or coconut milk, and 1 tablespoon of Thai chili paste (Nam Prik Pao)
Enjoy this quick and flavorful Tom Yum Soup recipe that’s sure to become a favorite in your kitchen!
💡 Pro Tips for the Best Tom Yum Soup
Start with less Tom Yum paste, then adjust.
Tom Yum paste can vary a lot in strength, especially between homemade and store-bought versions. Start with 1 tablespoon, taste the broth, then add more as needed. It’s much easier to build flavor than to try to tone it down.
Don’t overcook the shrimp.
Shrimp cook very quickly in hot broth. As soon as they turn pink and opaque, they’re done. Overcooking will make them tough and rubbery, so it’s best to add them right at the end.
Balance the soup at the finish.
Tom Yum should taste bright and well-balanced. Before serving, take a quick taste and adjust as needed. If it needs more sourness, add a squeeze of lime. If it tastes flat, a splash of fish sauce usually wakes it up. And if the broth feels too sharp, a small pinch of sugar can help round everything out.
Customize the heat to your taste.
Thai bird chilies add a sharp heat, but they’re optional. You can skip them entirely for a milder soup, or add more if you like extra spice. Leaving the seeds in will make the soup hotter.
Frequently Asked Questions
Let the soup cool, then transfer it to an airtight container. It will keep 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.
Yes! Swap the chicken stock with vegetable broth and omit the shrimp. You can also add tofu or more mushrooms for added texture and flavor
Galangal is commonly available at Asian markets, but if you can’t find it, ginger is a workable substitute. The flavor will be slightly different, but most store-boughtTom Yum pastes already contain galangal, so the soup will still taste balanced even without the fresh version.
Fresh mushrooms are recommended for the best texture and flavor, but canned mushrooms can work in a pinch. Just be sure to drain and rinse them well before adding them to the soup.
It depends on the brand. Always check the label if you have dietary restrictions, or make your own paste for complete control over the ingredients.
Quick and Easy Tom Yum Soup
This quick and easy Tom Yum soup has a tangy, savory broth with shrimp, mushrooms, and tomatoes. Ready in just 15 minutes
Ingredients
- 4 cups chicken stock
- 2 stalks lemongrass halved and lightly crushed
- 3 slices galangal about ⅛-inch thick
- 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 for garnish
- Lime wedges for 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, add Tom Yum Paste (see notes below).
- Add kaffir lime leaves, mushrooms, tomatoes and Thai bird chili (if using) to the soup.
- When the soup reaches a rolling boil, add the shrimp. Cook for 1–2 minutes, just until the shrimp turn pink and opaque.
- Stir in the sugar, fish sauce, and lime juice.
- Remove the lemongrass, galangal slices, and kaffir lime leaves before serving.
- 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 with lime wedges on the side. Enjoy!
Notes
Nutrition
Recommended Pairings for Tom Yum Soup
More Soups to Try
- Sizzling Rice Soup
- Chinese Hot and Sour Soup
- Chinese Egg Drop Soup
- Thai Coconut Chicken Soup
- Indonesian Chicken Soup (Soto Ayam)
YN says
Quick and easy!
JL says
Simple and super delicious recipe! Thank you!
Char says
I'm so happy you enjoyed the recipe! Thank you for taking the time to leave a comment.
SamW says
I’ve been wanting to make tom yum soup at home and finally tried this recipe tonight. I used brown mushrooms and as the author suggested, I found kaffir lime leaves in the frozen section of my local Asian market. The soup was wonderful… THANK YOU very much!
Char says
I'm so happy to hear this, Sam! Thank you for trying this recipe and for taking the time to leave this comment!
Thomas says
Hello CHAR,
I’m about to make your recipe. It’s great to see not a lot of sodium or at least any sodium in the recommended recipe.
So many of the store purchased sauces are off the charts with sodium, and depending on the sauce, also with sugar.
There’s so much flavour in this paste that only a modest amount of sodium and sugar should really be in it.
I’ll let you know how it turns out.
I would like to be on your mailing list so maybe when I put my name above to comment that will do the trick.
Cheers!
Thomas 🇨🇦
Char says
Hi Thomas! Thanks so much for your lovely comment! I can't wait to hear how it turns out for you! As for the mailing list, commenting does not automatically subscribe you, but it's easy to sign up! On my homepage, look for the "Never miss a recipe!" section and hit the red "Count me in!" button. Alternatively, on any recipe page, you'll find a "Let's Keep in Touch" box with a "Subscribe" button. Either one will do the trick. Thanks so much again!