Tom yum kung recipe – a delicious Thai shrimp soup with spicy and sour flavors. Infused with homemade chili paste, lemongrass, and galangal, this iconic Thai dish is a MUST-try!

What is tom yum soup

Tom yum soup is a beloved Thai dish known for its spicy and sour flavor. Infused with herbs like lemongrass, galangal, and kaffir lime leaves, it comes in many variations like shrimp (kung), chicken (gai), and seafood (talay).

Tom yum vs tom kha

Tom yum soup has a spicy and sour flavor profile. It’s often made with shrimp, but other seafood or chicken is also popular. Traditionally it’s a spicy soup, with many red chili peppers.

Tom kha soup is more creamy and slightly tangy, made with coconut milk. The protein of choice is usually chicken, but other versions can be found as well. It’s comforting and less spicy.

Want to try a creamy soup with coconut milk? Try my tom kha gai!

Spicy Thai shrimp soup recipe

Tom yum kung or tom yum goong is absolutely one of the most famous soups worldwide, far beyond the borders of Thailand. It’s spicy, it’s sour, it’s full of shrimp, and each spoonful is full of authentic Thai flavors.

If you’re a fan of Thai food, then this spicy shrimp soup is the bomb. It’s loaded with ingredients native to Thai cuisine, like lemongrass, galangal, and kaffir lime leaves.

And hey, this is a dish that’s totally doable for every home cook out there. Seriously, it’s super easy yet full of deliciousness.

Whether you go for shrimps, prawns, or other protein, this soup is amazing. Keep the shrimp heads and shells on if you want, they make the broth even tastier.

History and origin

The history of tom yum kung is kind of a mystery. It’s believed to have originated in central Thailand, but pinning down the exact origin? No one knows! Central Thailand had an abundance of freshwater shrimps, and many Thai families made up their own unique tom yum soup recipe.

The recipe for tom yum kung has evolved and changed over time, and as with many traditional dishes, the modern variations may contain ingredients and spices that were not used in the original recipe. But the key characteristic flavors, hot and sour, haven’t changed a bit.

The broth of tom yum can vary from a clear broth to a creamier broth when made with evaporated milk. I like both equally, and my hubby prefers the creamier soup with coconut milk.

Tom yum varies from kitchen to kitchen, and you’ll even see differences between Northern and Southern Thailand.

Ingredients

For the exact measurements, please scroll down to the recipe card at the end of this post.

• Water – The base liquid.
• Shrimp – Get yourself some large, black tiger shrimp. They’re juicier and more meaty. While this recipe for shrimp tom yum soup calls for shrimp, you can totally use other protein like chicken, squid, pork, or others.
• Lemongrass, galangal, kaffir lime leaves – Fresh is always best, but frozen works too. Fresh or frozen, not dried. You can substitute galangal for ginger, but it won’t be 100% the same.
• Green onions, culantro, coriander – My choice of fresh herbs for adding color and aroma.
• Mushrooms – Oyster mushrooms, shimeji, shiitake, enoki, or straw mushrooms, pick your favorite. Any Asian mushroom can be used in this Thai soup.
• Shallots – Shallots are a great addition for their added texture and for enhancing the overall flavor.
• Thai chilies (optional) – Spice up your soup with Thai chilies, like bird’s eye chilies or Thai Jinda chilies.
• Thai chili paste – You can opt for store-bought Thai chili paste, but if you want authentic flavors, use my homemade recipe.
• Evaporated milk – A creamier version of tom yum soup is a trend lately, and for that you need canned evaporated milk. No coconut milk or sweetened condensed milk.
• Fish sauce – Fish sauce adds the saltiness and umami. It’s a staple in Thai and Southeast Asian cuisines. Look for a high-quality fish sauce like red boat fish sauce.
• Palm sugar – It adds a subtle, caramel-like sweetness without overpowering the other flavors.
• Lime juice – Squeeze in fresh lime juice for that signature tangy flavor.
• Salt – A little goes a long way.

Most ingredients can be found at larger grocery stores, Asian supermarkets, or online.

Short recipe video

How to make tom yum soup with shrimp

Hey, while you’re here, check these out too! Tom yum gai soup, tom yum fried rice, and dry tom yum noodles.

Tips for the best tom yum kung

• Galangal, lemongrass, and kaffir lime leaves are not to be eaten. You can choose to take them out of the soup before serving or serve as it is.
• While cooking, taste test and adjust the seasonings to achieve a balance of sour, spicy, salty, and subtly sweet. When cooking Thai food, you should always taste test before serving to make sure the flavors are balanced.
• Fresh and high-quality ingredients are best for nailing that true tom yum flavor. Avoid using frozen shrimp from the supermarket. If you can, head to a fish market to get fresh shrimp. Try getting fresh herbs and spices rather than frozen ones.
• Toss in the shrimp near the end and keep an eye out as they cook quickly. We want soft shrimp, not tough.
• Homemade Thai chili paste, yes please! You get to control the heat, and it’s free from additives and preservatives.
• Add vegetables like bell peppers, baby corns, snap peas, tomatoes, or others.

Kitchen tools

• Cutting board and chef’s knife
• Measuring spoons and cups
• Wok or large pot
• Strainer: If you want to remove the herbs before serving.
• Ladle

How to serve

Serve hot off the stove in individual bowls, or put the soup pot in the middle of the table. You can pair it with steamed rice, but it’s great on its own too.

Thai food is often shared with others, and this delightful soup is a social dish that you can share with friends and family. Serve with one of my other side-dishes for a complete Thai meal experience.

Garnishing options

• Red chili flakes: For those who like it hot!
• Lime wedge: Squeeze for more of that signature sour flavor.
• Fresh herbs: Cilantro or green onions.

How to store and reheat

Tom yum soup will last for up to 3 days in the fridge. Let the leftovers cool down to room temperature and store them in an airtight container.

Reheating instructions: Reheat in a pot on the stove. Alternatively, you can use a microwave.

Did you know?

• “Tom” refers to the boiling of the soup, “yum” is about mixing the flavors together, and “kung” is Thai for shrimp.
• Many Thai people believe that eating spicy food when ill will make you feel better (including me). A bowl of this easy tom yum soup recipe will get you sweating, but it’ll cool your body and get out all the bad stuff.
• Tom yum has many medicinal proprties. With ingredients like lemongrass, glaangal, and kaffir lime leaves, this soup is like a traditional Thai remedy for illness. It helps with aid digestion, inflammation, and boosts your immune system.

Frequently asked questions (FAQ’s)

More Thai soups you’ll love

• Tom jued soup with vegetables.
• Tom yum pla – Healthy Thai fish soup.
• Khao tom – Authentic Thai rice soup.
• Check out all my Thai soups.

If you loved reading this tom yum kung recipe, please make my day by dropping a star rating and/or a comment below!

Print Recipe

Tom Yum Kung Recipe (Spicy Thai Shrimp Soup)

Author: Praew Cooking Method: Cooking Cuisine: Asian cuisines Courses: Soups, Dinner, Side Dish Recipe Keys: Egg Free High Protein Low Carb Low Fat Nut Free O One Pot Spicy

Difficulty: Beginner Prep Time 10 min Cook Time 15 min Total Time 25 mins

Servings: 2 Calories: 327

Description

This recipe for tom yum kung is authentic and totally do-able for every home cook.

Ingredients

Servings

• 10 shrimp
• 3.5 ounces mushrooms (any type of Asian mushrooms)
• 0.7 ounces lemongrass (stalk only, sliced)
• 1 ounce shallots (sliced)
• 3 kaffir lime leaves
• 0.7 ounces galangal (sliced)
• 2 tablespoons chili paste
• 3 tablespoons fish sauce
• 1 teaspoon salt
• 1 tablespoon palm sugar
• 2 tablespoons lime juice
• 3.4 fluid ounces evaporated milk
• 11.8 ounces water
• green onions (sliced, to taste)
• culantro (chopped, to taste)
• coriander (chopped, to taste)

Instructions

1. Peel and devein the shrimp, set them aside for later use. You can also cook this soup with head-on or shell-on shrimp for extra flavor.

2. In a wok or pot over medium heat, bring water to a boil. Once boiling, introduce the shallots, lemongrass, galangal, and kaffir lime leaves to the water.

3. After simmering for approx 3 minutes, add the chili oil, palm sugar, fish sauce, salt, fresh lime juice, and mushrooms. Stir well until the mixture returns to a boil. At this point, taste the soup and adjust seasoning if needed.

4. Add the evaporated milk to the pot and allow the soup to simmer for a few additional minutes.

5. Introduce the shrimp and cook them until they are nearly done. Don’t overcook them, they will continue to cook in the boiling soup.

6. Finally, stir in the green onions, culantro, and coriander. Serve the soup immediately, garnishing each bowl with additional chilies, coriander, green onions, and culantro.

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 327kcal

% Daily Value *

Total Fat 8.7g14%

Saturated Fat 3.1g16%

Total Carbohydrate 29.6g10%

Dietary Fiber 0.7g3%

Sugars 16.3g

Protein 33.4g67%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use the nutrition card in this recipe as a guideline
• Use my homemade chili paste for the best results.
• Serve on its own or with steamed rice/noodles.
• Garnish with fresh herbs and chilies to taste.
• Galangal, lemongrass, and kaffir lime leaves are not to be eaten, you can choose to take them out of the soup before serving or serve as it is.

Keywords: tom yum kung, tom yum kung recipe, spicy Thai shrimp soup

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