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A steaming bowl of tom yum—bright lime, punchy chilies, and fragrant lemongrass—feels like a reset for the senses on a busy night. This version balances clear, tangy broth with a touch of creaminess from evaporated milk so it’s comforting without losing that signature sour-spicy edge. I reach for it when I want something quick, thrilling, and reliably weeknight-friendly—almost as satisfying as a hearty beef and barley soup on a cold day.
Why you’ll love this Best Tom Yum Soup
This tom yum is fast, forgiving, and layered with fresh aromatics—lemongrass, galangal, and kaffir lime leaves—that make the broth sing. It works as a weeknight dinner, an impressive starter for guests, or a make-ahead lunch if you handle the seafood carefully.
I always keep shrimp shells for quick stock—it deepens the flavor without fuss.
How this recipe comes together
Start by making a quick shrimp broth from the shells for extra depth, then simmer aromatics (lemongrass, galangal, kaffir leaves) to infuse flavor. Add vegetables briefly so they stay bright, cook the shrimp until just opaque, then finish with lime, fish sauce, and a touch of evaporated milk and chili paste for creamy heat. Total active cooking time is about 20–25 minutes.
What you’ll need
- 14 oz shrimp or prawns (peeled and deveined; save shells and heads for broth)
- 3 cups shrimp broth or chicken broth
- 8 oz mushrooms (sliced)
- 1 Roma tomato (cut into wedges)
- 1/2 medium white onion (sliced)
- 2 lemongrass stalks (outer leaves removed)
- 1 piece galangal, medium-sized (sliced)
- 5 kaffir lime leaves (torn)
- 2 Bird’s eye chilis (Thai chilies, chopped)
- 2 cloves garlic (smashed)
- 1 tsp sugar
- 3 Tbsp fish sauce
- 1/4 cup lime juice (from about 2 limes)
- 1.5 Tbsp Thai chili paste (Nam Prik Pa) or another chili sauce
- 1/3 cup evaporated milk
- Cilantro for garnish (optional)
Ingredient notes and swaps:
- Shrimp broth: using the shells and heads gives a richer, seafood-forward broth; chicken broth works fine if you prefer a milder base.
- Galangal vs ginger: galangal has a citrusy, piney bite—use ginger only if galangal is unavailable, but the flavor will change.
- Evaporated milk adds gentle creaminess; substitute light coconut milk for a more traditional tom yum goong flavor and dairy-free option.
- Curious about broader broth choices and how they affect health? Read more on whether ramen is a healthy soup for perspective on clear versus richer broths.
Step-by-step instructions
- Prep shrimp and aromatics: Peel and devein the shrimp; keep the shells and heads. Cut the onion into wedges, slice galangal, smash garlic, remove lemongrass outer leaves and smash the stalks, tear lime leaves, chop chilies, slice mushrooms, and wedge the tomato.
- Make the shrimp broth: Heat 1 tbsp vegetable oil in a pot over medium-high heat, add shrimp heads and shells plus onion wedges and sauté 1–2 minutes until fragrant and turning pink at the edges.
- Simmer the stock: Add about 4 cups (or enough) water, bring to a boil, lower heat and simmer 10 minutes. Strain through a fine sieve, discard solids, and measure out 3 cups of the strained broth for the soup.
- Start the soup base: In a clean pot, combine the 3 cups broth with lemongrass, smashed garlic, sliced galangal, torn kaffir lime leaves, and chopped chilies. Bring to a boil to extract aromatics, then reduce to a simmer. You should smell lemongrass and lime oils within 2–3 minutes.
- Add vegetables: Add tomato wedges and sliced onion; simmer 2–3 minutes—they should soften but remain colorful. Then add mushrooms and simmer another 1–2 minutes until they begin to release liquid.
- Cook the shrimp: Add the prepared shrimp and simmer just until they turn opaque and curl slightly, about 2–3 minutes (do not overcook—shrimp become rubbery if left longer).
- Season and finish: Stir in 1 tsp sugar, 3 Tbsp fish sauce, and 1/4 cup lime juice. Taste and adjust for salt/sour balance—tom yum should be bright and slightly salty.
- Make it creamy (optional): For the creamy version, stir in 1/3 cup evaporated milk and 1.5 Tbsp Thai chili paste; simmer 1 minute to meld flavors. Don’t boil vigorously after adding milk to avoid curdling.
- Serve: Ladle into bowls, garnish with cilantro, and serve hot. If you want to turn it into a noodle soup, check this note on whether ramen is a noodle or a soup for pairing ideas.
Best ways to enjoy it
Serve tom yum in warmed bowls to keep the broth hot. Plating tips:
- Garnish each bowl with chopped cilantro and a few thin slices of fresh chili for color.
- Offer extra lime wedges and fish sauce for guests to adjust acidity and salt.
Side pairings: - Steamed jasmine rice is classic and tames the heat.
- Light sides: cucumber salad or simple stir-fried greens.
Drink pairings: an herbal iced tea, light lager, or a crisp Sauvignon Blanc balances the soup’s citrusy heat.
How to store and freeze
- Refrigerate: Cool soup quickly (within 2 hours) and store in airtight containers. Refrigerate up to 3 days.
- Freezing: For best texture, freeze the broth (without cooked shrimp) up to 2 months; cooked shrimp become tough after freezing and thawing. Thaw overnight in the fridge, reheat the broth, then add freshly cooked or thawed shrimp at the end.
- Reheating: Reheat gently on the stovetop and bring to 165°F (74°C) before serving; avoid prolonged boiling after adding milk to prevent separation.
- Food safety: Discard if left out more than 2 hours at room temperature or if smell/texture looks off. For more make-ahead and freezing tips, see this meatloaf with the best sticky glaze guide that covers safe cooling and storage techniques.
Pro chef tips
- Bruise lemongrass with the back of a knife to release oils—slice thin after smashing to fit in the bowl.
- Slice galangal paper-thin against the grain; it’s fibrous, so thin slices are easier to eat.
- Balance heat and acidity by adding lime in increments—acid brightens quickly.
- If you prefer a clearer tom yum, skip evaporated milk and use extra broth; for richer, use light coconut milk.
- Reserve shrimp shells for stock every time you cook shrimp—freeze shells in a bag until you have enough to make a quick broth.
Flavor swaps
- Coconut tom yum: Replace evaporated milk with 1/2 cup light coconut milk for a classic tom yum goong twist.
- Chicken or tofu: Use shredded cooked chicken or firm tofu instead of shrimp and use chicken or vegetable broth. Add shrimp paste or extra fish sauce for savory depth if not vegetarian.
- Extra heat: Add more bird’s eye chilis or a splash of your favorite Thai chili oil.
- Noodle bowl: Add cooked rice noodles or thin egg noodles to make a heartier meal.
Common questions
Q: Can I make tom yum ahead of time?
A: Yes—prepare the broth and aromatics ahead and store in the fridge for up to 3 days. Add shrimp and finish the soup just before serving to preserve texture.
Q: Can I freeze tom yum?
A: Freeze the strained broth (without shrimp or fresh herbs) for up to 2 months. Thaw, reheat, then add freshly cooked shrimp to avoid rubbery seafood.
Q: What’s the best swap for galangal?
A: Fresh ginger is the closest pantry substitute but expect a milder, sweeter flavor—the soup will be slightly different but still tasty.
Q: How do I adjust the heat?
A: Remove the seeds from bird’s eye chilies to reduce heat, or use fewer chilies and add chili paste to taste at the end.
Q: Is this soup gluten-free?
A: The core ingredients are gluten-free, but check your Thai chili paste and fish sauce labels—some brands use wheat-containing additives.
Enjoy your tom yum—bright, fast, and deeply flavorful when you pay attention to the aromatics and don’t overcook the shrimp.
Tom Yum Soup
Ingredients
For the broth
- 14 oz shrimp or prawns (peeled and deveined; save shells and heads for broth) Using shrimp shells for a richer broth.
- 3 cups shrimp broth or chicken broth Shrimp broth is preferred for a seafood-forward flavor.
- 1/2 medium white onion (sliced)
- 2 Tbsp vegetable oil For sautéing the shrimp shells and onion.
- 2 cloves garlic (smashed)
For the soup
- 8 oz mushrooms (sliced)
- 1 Roma tomato (cut into wedges)
- 2 stalks lemongrass (outer leaves removed)
- 1 piece galangal (medium-sized, sliced) Can substitute with ginger but expect a flavor change.
- 5 leaves kaffir lime (torn)
- 2 Bird’s eye chilis (Thai chilies, chopped) Adjust quantity for desired heat.
- 1 tsp sugar
- 3 Tbsp fish sauce
- 1/4 cup lime juice (from about 2 limes)
- 1.5 Tbsp Thai chili paste (Nam Prik Pa) or another chili sauce For creamy heat.
- 1/3 cup evaporated milk For creaminess; can substitute with coconut milk.
- Cilantro to taste for garnish (optional)
Instructions
Preparation
- Peel and devein the shrimp; keep the shells and heads. Cut the onion into wedges, slice galangal, smash garlic, remove lemongrass outer leaves and smash the stalks, tear lime leaves, chop chilies, slice mushrooms, and wedge the tomato.
Making the broth
- Heat 1 tbsp vegetable oil in a pot over medium-high heat, add shrimp heads and shells plus onion wedges and sauté 1–2 minutes until fragrant and turning pink at the edges.
- Add about 4 cups of water, bring to a boil, lower heat and simmer for 10 minutes. Strain through a fine sieve, discard solids, and measure out 3 cups of the strained broth for the soup.
Cooking the soup
- In a clean pot, combine the 3 cups broth with lemongrass, smashed garlic, sliced galangal, torn kaffir lime leaves, and chopped chilies. Bring to a boil, then reduce to a simmer.
- Add tomato wedges and sliced onion; simmer for 2–3 minutes until softened but colorful.
- Add mushrooms and simmer another 1–2 minutes until they begin to release liquid.
- Add the prepared shrimp and simmer just until they turn opaque and curl slightly, about 2–3 minutes.
- Stir in sugar, fish sauce, and lime juice. Adjust for salt/sour balance according to taste.
- To make it creamy, stir in evaporated milk and Thai chili paste; simmer for 1 minute to meld flavors. Avoid boiling vigorously after adding milk.
Serving
- Ladle into bowls, garnish with cilantro, and serve hot.
