Tom Yum Kung Recipe (Thai Spicy Shrimp Soup)
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This authentic tom yum kung recipe is very similar to the one I used in my restaurant and tastes just like the real deal in Thailand! My Thai spicy shrimp soup uses all the traditional herbs and aromatics for a bold lunch or light dinner, ready in 30 minutes.
Tip: Tom yum soup can be made with different proteins. This version with shrimp is the most popular throughout Thailand, but you can also make it with seafood (tom yum talay), a fish soup version, or a noodle soup variation!
What is tom yum kung?
Tom yum kung is a Thai hot and sour shrimp soup made with lemongrass, galangal, kaffir lime leaves, and chili paste. It’s spicy, sour, and very fragrant, with a clear or creamy broth. The name means “boiled and mixed” (tom yum) with “shrimp” (kung).
About this soup
The origin of this soup is kind of a mystery, but it’s suspected that it originated in central Thailand because there are a lot of freshwater shrimps there.
It has become popular throughout the world, and like many Thai dishes, there are so many different versions. Even in Thailand, different households prepare the soup in different ways.
One of the most noticeable variations is the use of evaporated milk. If you use it, the broth is creamier, like in this recipe. Without it, you’ll have a clear broth that’s hotter and more sour.
Tom yam kung is the most famous soup in Thailand, along with tom kha.
Luckily, it’s also one of the easiest Thai recipes to make. You just add all the ingredients to a pot and let it simmer until your kitchen becomes wonderfully fragrant and your tummy starts to growl.
Before serving, make sure to do a taste test: you should taste hot and sour notes, but also a very subtle saltiness and sweetness. If you want it spicier, you can add more chili paste or dried chilies.
I’m very proud to share this recipe with you. I created it with my mother to use in my Thai restaurant, and now I’m sharing it with the world!
Ingredient notes & substitutes
You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!
- Water
- Evaporated milk – Use canned evaporated milk for a creamy tom yum. It’s different from coconut milk or sweetened condensed milk.
- Shrimp – Use black tiger shrimp or jumbo shrimp. You can also make this recipe with chicken or other proteins. I keep the heads and shells on the shrimp, as they add so much flavor.
- Lemongrass, galangal, kaffir lime leaves – Fresh is best, but frozen works too. You can substitute galangal with ginger, but the flavors won’t be the same.
- Green onions, culantro, coriander (cilantro) – These herbs add a fresh flavor and aroma.
- Mushrooms – You can use oyster mushrooms, shimeji, shiitake, enoki, or straw mushrooms. Any Asian mushroom works well.
- Tomatoes
- Thai chili paste – Store-bought is fine, but for authentic flavor, use my homemade Thai chili paste recipe.
- Fish sauce – Adds salty, umami flavor; a staple in Thai cooking. I always use the Megachef brand.
- Palm sugar – Gives a subtle, caramel-like sweetness that’s distinct from white or brown sugar.
- Lime juice – Fresh lime juice is essential for the sour note.
- Shallots – Add texture and a natural sweetness.
- Salt – Feel free to adjust to taste.
- Dried chilies (optional) – Add near the end to increase spiciness.
How to make tom yum shrimp
Step 1 (optional): Prep the shrimp. Peel and devein the shrimp, but feel free to leave the heads and shells on for extra flavor; they give the broth so much richness! Set aside for later.
Step 2: Boil the herbs. In a wok or pot over medium heat, bring the water to a boil. Once it’s bubbling, add the shallots, lemongrass, galangal, and kaffir lime leaves. Let everything simmer to release the aromas.
Step 3: Add the seasonings. After about a minute of simmering, stir in the chili paste, palm sugar, fish sauce, salt, and fresh lime juice. Let it come back to a gentle boil.
Step 4: Make it creamy. Pour in the evaporated milk and mushrooms, and let it simmer for a few more minutes. The broth should start to look a little creamy and slightly pink from the chili paste.
Step 5: Cook the shrimp. Add the tomatoes and shrimp and simmer just until they’re cooked through. This only takes a minute or two. Be careful not to overcook them!
Step 6: Garnish and serve. Ladle your shrimp tom yum soup into bowls and top with fresh culantro, green onions, and coriander. Serve warm and enjoy!
Storage and reheating
- Storing: Let the soup cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3 days.
- Reheating: Reheat gently in a pot over medium heat. Don’t let it boil too hard, especially if you used evaporated milk, as it might separate.
A soup for cold
This Thai soup is especially soothing when you’re feeling under the weather or have a cold. It helps you sweat out toxins, cools the body, and supports your recovery.
Thanks to ingredients like lemongrass, galangal, and kaffir lime leaves, it aids digestion, reduces inflammation, and strengthens your immune system. It’s also a cozy winter soup that warms you from the inside out.
More tom yum recipes to try
Tried this spicy tom yum shrimp recipe? Please make my day by dropping a star rating and/or a comment below! Follow me on social media: Facebook, Instagram, and Pinterest.
Tom Yum Kung Recipe (Thai Spicy Shrimp Soup)
Equipment
- cutting board and knife
- Medium pot or saucepan
- ladle
- Strainer or slotted spoon (optional)
Ingredients
- 480 ml water
- 2 stalks lemongrass, sliced into 3 parts, diagonally
- 2 kaffir lime leaves, stems removed
- 4 thin slices galangal
- 3 small shallots, sliced
- 100 g mushrooms, sliced
- 1 medium tomato, quartered
- 2 tbsp Thai chili paste, see notes
- 3 tbsp fish sauce
- 1 tsp salt
- 1 tbsp palm sugar
- 2 tbsp lime juice
- 80 ml evaporated milk
- 10 shrimp
- green onions, chopped, garnish to taste
- culantro, chopped, garnish to taste
- coriander, chopped, garnish to taste
- dried chilies, optional, add to taste near the end
Instructions
- Prep the shrimp (optional): Peel and devein the shrimp. But for extra flavor, I recommend keeping the heads and shells on. Set aside.
- Boil the herbs: Bring the water to a boil in a pot or wok over medium heat. Add the shallots, lemongrass, galangal, and kaffir lime leaves. Simmer to release their aroma.
- Add seasonings: Stir in the chili paste, palm sugar, fish sauce, salt, and lime juice. Let it return to a gentle boil.
- Make it creamy: Add evaporated milk and mushrooms. Simmer for a few minutes until the broth turns creamy and slightly pink.
- Cook the shrimp: Add the tomatoes and shrimp. Simmer just until the shrimp turn pink and are cooked through, about 1–2 minutes.
- Garnish and serve: Ladle into bowls and top with culantro, coriander, and green onions. Serve warm.
Video
Notes
- Use the nutrition card in this recipe as a guideline
This was phenomenal! I subbed coconut sugar for palm since that’s what I had, and used coconut milk since we’re dairy free. Best Thai soup I’ve made. Your chili paste recipe added so much flavor and I don’t think we’ll be able to go back to store bought! It was also convenient to leave the soup base mild and add to individual bowls so my kids could add less spice. Thank you.
Hey Steffani! I’m really happy you tried and enjoyed my recipe, thank you!
Genuine best recipe
Thank you so much!