Shrimp Tom Yum Soup

Thai Shrimp Tom Yum Soup is easy to make, comforting, and bursting with authentic Thai flavors. Using this simple and authentic recipe, you can experience a taste of Thailand right in your own home.

Thai Tom Yum soup is popular not only in Thailand but all over the world. It is famous for its bold hot-and-sour flavor. During my visits to Thailand, I’ve had the opportunity to take cooking classes with local Thai chefs, and one dish that immediately stood out was the iconic Tom Yum Soup. As the lemongrass simmered, and the galangal root and Kaffier lime leaves released their citrusy aroma, I understood why this soup is considered the heart of Thai cuisine.

What I’m sharing with you here is the authentic Thai Tom Yum Soup recipe I learned straight from my Thai chef. I also include easy ingredient substitutions so you can recreate it in your own kitchen, no matter where you live, and even if you can’t find every traditional Thai ingredient.

What is Tom Yum Soup

The name itself explains the dish: “Tom” (pronounced “Tome”) refers to the boiling process, typically used for soups, while “Yum” describes the classic Thai balance of flavors—spicy, sour, savory, and sometimes slightly sweet—most often found in Thai salads. Put together, Thai Tom Yum soup simply means a hot-and-sour soup.

Beyond its flavor, Thai Tom Yum soup has a unique cultural significance in Thailand. Many locals consider it comfort food, and it is frequently served at family dinners, street food stands or food halls, and even fine dining restaurants. This dish embodies the warmth, vibrancy, and balance of Thai cuisine with authentic ingredients that include lemongrass, Galangal root, Kaffir lime leaves, shallots, mushrooms, coconut milk, fish sauce, chili paste, Bird’s Eye chiles, and fresh lime juice.

Don’t worry if some of these ingredients sound unfamiliar to you. I cover easy substitutions so you can make it home without visiting Thailand. Although I highly recommend that you do visit.

Why You’ll Love This Thai Tom Yum Soup Recipe

• Surprisingly easy to make. It’s made in one pot and ready in just over 20 minutes.
• It is hot, spicy, tangy, and creamy.
• It is rich, comforting, and flavorful.
• It can easily be customized to suit your taste. Make it as spicy or as mild as you like, keep it traditional with shrimp, or swap in chicken, fish, or tofu for your own liking.
• This recipe stays true to the authentic method I learned from a Thai chef, while also including substitutions so you can easily recreate it at home, no matter where you live.

Ingredients in Tom Yum Soup

• Vegetable stock
• Lemongrass stalk
• Galangal root
• Kaffir lime leaves
• Shallots
• Shrimp, peeled and deveined, fresh or frozen
• Straw (Enoki) mushrooms
• Coconut milk or cream
• Fish sauce
• Chili paste, mild or Tom Yum chili paste
• Cherry tomatoes
• Bird’s Eye chiles, sliced, or as desired for spiciness
• Fresh lime juice

Tom Yum Soup Substitutions for Western Audiences

For authentic Tom Yum Soup flavors, you’ll need specific Thai ingredients. I’ve done a lot of research and testing (including cooking classes in Thailand) to find proper substitutions. If you can’t find the above-mentioned ingredients, here are their substitutes.

• Stock: Use any stock you’d like—chicken, vegetable, or even fish stock. Or substitute with water and a bit of salt. There will still be plenty of flavor from the other ingredients.
• Mushrooms: Straw or Enoki mushrooms can be swapped with sliced cremini mushrooms for a similar texture and earthiness.
• Chili Paste: You’ll find wide varieties of chili paste in all grocery stores, but the flavors can vary greatly. Choose something that’s not too spicy. An alternative is crushed red pepper flakes heated in a bit of oil.
• Kaffir Lime Leaves: These are tricky to find outside of Asian markets. As a substitute, use bergamot leaves or bay leaves with a bit of fresh lime zest (¼ teaspoon zest with 2 leaves).
• Galangal Root: This is a Thai-specific ingredient and may be more difficult to find. It’s similar to ginger but has a brighter, citrusy flavor than ginger root, which is more earthy, bitter, and spicy. I recommend omitting and not using common ginger if you can’t find it, as the lemongrass will still add enough flavor to the soup. Traditional ginger is too sharp and bitter and will overpower the other flavors. Another alternative that is better than ginger is a bit of coriander. 
• Bird’s Eye Chili: This is another common Thai ingredient. These are extremely spicy and used in many Thai dishes, such as Papaya Salad. A little goes a long way. One or two chilis in this recipe will add a kick. If you can’t find Bird’s Eye Chilis, Serrano peppers would be the closest in the amount of heat and flavor they provide. You could also use Jalapeño peppers or even a bit of cayenne powder.
• Coconut Milk vs. Cream: Either works, but traditional Tom Yum Soup uses coconut milk. You can use cream if that’s easier to find, or if you want a thicker, creamier soup.
• Meat: Shrimp is the most common meat in Thai Tom Yum soup, but if you can’t eat or don’t like the flavor, you can omit them. Or replace with a meaty fish such as cod or chicken breast pieces.
• Fresh or Frozen Shrimp: You can use either. To make this recipe easier, frozen works fine and saves defrosting time. It won’t add any cooking time to the recipe.

Where to Find the Ingredients

Many of the ingredients required for making Tom Yum Thai soup are common in most Asian stores, or the ethnic section of grocery stores. Some can be substituted, but the essential ingredients are the coconut milk, fish sauce, lemongrass, chili paste, lime juice, and leaves. Without these, you wouldn’t have the proper and authentic flavors of Thai Tom Yum Soup.

How to Make Shrimp Tom Yum Soup

1. In a large pot, add vegetable stock, lemongrass, galangal root, Kaffir lime leaves, and shallots. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the mixture is fragrant.
2. Add the shrimp, mushrooms, and fish sauce. Simmer for 2 to 3 minutes, or until the shrimp starts to turn pink and opaque.
3. Add the coconut milk, chili paste, cherry tomatoes, and bird’s eye chili. Stir together until well combined. Heat until just steaming, then remove from the heat.
4. Stir in the lime juice and serve.

Serving Suggestions

Thai Tom Yum Soup is traditionally served without noodles—the straw mushrooms add a similar texture. You can serve with a bowl of white rice. The traditional Thai way to eat is to pour the soup over the rice. Never add the rice to the soup because it will become mushy.

Expert Tips

• Leave the lemongrass, galangal root, and kaffir lime leaves as garnish for added presentation and better-tasting leftovers, but note that they are too fibrous and shouldn’t be eaten.
• Do not freeze leftovers because the coconut milk will curdle and separate when frozen and defrosted.
• Be sure to add the coconut milk at the end and cook over low heat to prevent burning the fat solids.
• Fresh lime juice is added as the last step to preserve the flavors and prevent curdling while cooking.
• You can add fresh red onion, but to keep this a traditional Tom Yum Thai Soup, do not replace or add any other vegetables in this recipe, besides what is suggested.

Tom Yum Soup Variations

Thai Tom Yum Noodle Soup

If you’d like to turn it into a heartier meal, you can add Asian noodles, such as glass noodles, to make this a Thai Tom Yum noodle soup.

Tom Yum Vegan Soup

If you’d like to keep this recipe completely plant-based, swap the shrimp or chicken for tofu or extra mushrooms, and use vegetable stock as your base.

Tom Yum Veggie Soup

For a lighter, veggie-packed version, simply load the soup with seasonal vegetables like carrots, baby corn, bok choy, or broccoli. This version is perfect if you’re craving a wholesome, nourishing soup that doesn’t feel heavy.

Leftover Storage Instructions

• Refrigerator: Store the leftover soup for 3-4 days in the refrigerator. Make sure to place it in an airtight container after letting it cool completely.
• Freezer: As this Thai Tom Yum Soup contains coconut milk/cream, which may separate after thawing from freezing, I don’t recommend freezing it.
• Reheating: Reheat it gently on the stovetop over medium heat or in the microwave for the best flavor. Or you can microwave it until warm.

FAQs

Is Tom Yum Spicy?

Thai Tom Yum soup is spicy as it has Thai red Bird’s Eye chilies and chili paste (famous for their fiery edge). But the best part about making your own version is that you can adjust the heat level to suit your taste—whether you love it extra hot or just lightly spiced.

What Chili Paste to Use for Tom Yum Soup?

You may be able to find Tom Yum-specific chili paste. If not, regular red chili paste will work. Look for something that has a lot of oil and has a similar texture to jam, vs a thick paste. Also, be sure to use a mild chili if you’re not a fan of spicy. You can adjust the spiciness with fresh chilis later. A great substitute for store-bought is to make your own chili paste. Simply heat crushed red pepper flakes in cooking oil to make your own.

Is Tom Yum Healthy?

Yes! Thai Tom Yum is generally considered a light, healthy soup, especially if made with fresh herbs and stock rather than heavy cream. Lemongrass, kaffir lime leaves, galangal, and chilies are packed with antioxidants, while mushrooms and shrimp (or chicken) provide lean protein and fiber. If you serve without rice or noodles, it’s also low-carb and gluten-free. 

What to Serve with Thai Tom Yum Soup?

Thai Tom Yum Soup is most often enjoyed with a side of steamed rice for a more comforting and satisfying meal. In Thailand, it’s also common to pair it with a variety of small side dishes for a complete meal.

One of the most popular sides is od Mun Kung (fried shrimp cakes)—crispy on the outside, tender on the inside, and absolutely irresistible when dipped into the hot, flavorful soup.

Should I Add Noodles to Tom Yum Soup?

Traditional Shrimp Tom Yum Soup is made without noodles, but if you’d like a more filling version, rice noodles can be added to make Tom Yum Noodle Soup.

Other Delicious Soup Recipes to Try

• Italian Cod Fish Soup
• Keto Cheeseburger Soup
• Chicken Minestrone Soup
• Roasted Cauliflower and Leek Soup
• Slow Cooker Chicken Pho Soup

Shrimp Tom Yum Soup

Written by Matt | Plating Pixels

This Shrimp Thai Tom Yum Soup is easy to make and bursting with authentic Thai flavors, including lemongrass, kaffir lime leaves, shallots, chili, shrimp, and mushrooms. A quick, hot-and-sour Thai favorite that can be made in under 25 minutes.

Recipe Cost: $12.10 | Cost Per Serving: ~$3.03

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner, Soup

Cuisine Asian, Thai

Servings 4 bowls

Calories 147 kcal

Ingredients

  

1x2x3x

• 3 cups vegetable stock (24-ounces)
• 3 inches lemongrass stalk cut into 1-inch pieces and lightly smashed
• 2 tablespoons galangal root sliced
• 2 Kaffir lime leaves whole
• 2 shallots sliced
• 8 ounces shrimp peeled and deveined, fresh or frozen
• 1 cup straw Enoki mushrooms whole
• 1 tablespoon fish sauce
• 1 cup coconut milk or cream, (8-ounces)
• ¼ cup mild chili paste, or Tom Yum chili paste , taste ahead of time to avoid the soup being too spicy for your liking
• 10 cherry tomatoes halved
• 1 to 2 Bird's Eye chilis sliced, or as desired for spiciness
• 1 lime juiced

Instructions

 

• In a large pot, add vegetable stock, lemongrass, galangal root, Kaffir lime leaves, and shallots. Bring to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until fragrant.
• Add the shrimp, mushrooms, and fish sauce. Simmer for 2 to 3 minutes, or until the shrimp starts to turn pink and opaque.
• Add the coconut milk, chili paste, cherry tomatoes, and bird's eye chili. Stir together until well combined. Heat until just steaming, then remove from the heat.
• Stir in the lime juice and serve. Note: You can leave the lemongrass, galangal root, and kaffir lime leaves as garnish for added presentation and better-tasting leftovers, but they are too fibrous and shouldn’t be eaten.

Notes

Substitutions For Western Audiences

If you can't find some of the ingredients, here are their substitutes.

• Mushrooms: Straw or Enoki mushrooms can be swapped with sliced cremini mushrooms for a similar texture and flab.
• Chili Paste: You’ll find many varieties of chili paste in all grocery stores, but the flavors can vary greatly. Choose something that's not too spicy. An alternative is crushed red pepper flakes heated in a bit of oil.
• Kaffir Lime Leaves: These are tricky to find outside of Asian markets. As a substitute, use bergamont leaves, or bay leaves with a bit of fresh lime zest (¼ teaspoon zest with 2 leaves).
• Galangal Root: This is a Thai-specific ingredient and may be more difficult to find. It's similar to ginger but has a brighter, citrusy flavor. I recommend omitting it if you can't find it, as regular ginger will be too bitter and overpower the other flavors. The lemongrass will still add enough flavor to the soup. 
• Bird’s Eye Chili: These are extremely spicy, and a little goes a long way. If you can't find Bird's Eye Chilis, Serrano peppers would be the closest in the amount of heat and flavor they provide. You could also use Jalapeño peppers or even a bit of cayenne powder.

Fresh or Frozen shrimp: You can use either. To make this recipe easier, frozen works fine and saves defrosting time. It won't add any cooking time to the recipe.

Nutrition Facts

Shrimp Tom Yum Soup

Serving Size

 

1 bowl

Amount per Serving

Calories

147

% Daily Value*

Fat

 

12

g

18

%

Saturated Fat

 

11

g

69

%

Polyunsaturated Fat

 

0.2

g

Monounsaturated Fat

 

1

g

Sodium

 

1073

mg

47

%

Potassium

 

351

mg

10

%

Carbohydrates

 

9

g

3

%

Fiber

 

1

g

4

%

Sugar

 

4

g

4

%

Protein

 

3

g

6

%

Vitamin A

 

593

IU

12

%

Vitamin C

 

14

mg

17

%

Calcium

 

22

mg

2

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Shrimp Tom Yum soup, Thai soup recipe, Tom Yum Soup, Tom Yum Soup recipe, Tom Yum Thai soup

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