87% would make this again

Thai Tom Yam Soup Recipe

Q: What is Tom Yum soup?

Tom Yum is a classic Thai hot and sour soup made bright with lemongrass, galangal, kaffir lime leaves, fresh chilies, fish sauce and lime juice, often served with prawns.

Q: What is the difference between Tom Yum and Tom Kha?

Tom Yum is a clear, tangy, spicy broth that focuses on citrus and chillies, while Tom Kha includes coconut milk which makes it creamier and milder.

Q: How do you make Tom Yum soup?

Simmer a good stock with smashed lemongrass, sliced galangal and torn kaffir lime leaves, add mushrooms and prawns near the end, then finish off the heat with fish sauce and fresh lime juice so the bright flavours stay fresh.

Q: Is Tom Yum soup spicy?

Yes it can be, but heat is adjustable; use fewer bird’s eye chillies or remove the seeds for a gentler spice and add chilli paste for depth without making it blistering hot.

Q: Can you freeze Tom Yum soup?

You can freeze the broth after straining it and then add fresh prawns, mushrooms and lime juice when you reheat to keep textures and brightness, or freeze a finished batch but expect a small loss in freshness.

Q: Can I use ginger instead of galangal?

Ginger is not the same as galangal; in a pinch you can use ginger but the flavour will be different and less authentic, so use galangal if you can for the proper peppery and citrusy note.

Q: Can I use pre-peeled prawns or shrimp in tom yum soup?

Yep, pre-peeled prawns are fine and save time, but know you will lose some depth of flavour you get from cooking with shells or heads. If you only have peeled prawns, add a little extra body to the broth by simmering the shells in the stock first if possible or boost the flavour with a small spoon of prawn paste or an extra splash of fish sauce while you cook. Add the peeled prawns near the end and cook just until they turn pink so they stay tender.

Vish G

December 2, 2025

This Thai Tom Yam Soup recipe brings zesty flavours and spicy freshness right to your plate. A popular cuisine that’s loved by many for it’s simplicity and homely taste that makes this dish so satisfying and perfect for a cold autumn day. Make this for lunch or dinner and enjoy the taste of Thailand at home with this easy meal.

PREP TIME

10 MIN

COOK TIME

20 MIN

SERVINGS

Ingredients

1.5 litres chicken or vegetable stock, or homemade shrimp stock
2 stalks lemongrass, trimmed and lightly smashed
4 to 5 slices fresh galangal
4 kaffir lime leaves, torn
3 to 4 bird’s eye chillies, lightly smashed
250 g to 300 g raw prawns or shrimp, peeled with tails left on if you like
150 g mushrooms such as straw mushrooms or button mushrooms, halved
1 medium tomato, cut into wedges (optional but adds sweetness)
2 tablespoons Thai chilli paste
2 to 3 tablespoons fish sauce, added to taste
Juice of 2 limes, added at the end
1 to 2 teaspoons sugar, only if needed to balance the flavour
A small splash of coconut milk for a slightly creamy finish, optional
A handful of fresh coriander for garnish

Instructions

Bring the stock to a gentle simmer over medium heat.
Add the lemongrass, galangal, kaffir lime leaves and chillies. Let them gently bubble for a few minutes so the flavours infuse without boiling hard.
Stir in the mushrooms and tomato and let them soften for a couple of minutes.
Add the chilli paste and mix it into the broth until the colour is even.
Add the prawns and cook just until they turn pink. Avoid cooking them for too long so they stay tender.
Season with fish sauce, then taste and adjust with more if needed. Add a little sugar only if the broth needs softening.
Take the pot off the heat and squeeze in the lime juice. Taste again and adjust the sourness if needed.
If you want a slightly richer finish like in the photo, add a small splash of coconut milk and stir it through.
Ladle into bowls and top with fresh coriander. Serve straight away while the flavours are bright.