Tom Yum Soup is one of Thailand's most iconic soups - bold, bright, hot, and sour all at once. This version with shrimp is light, aromatic, and ready in about 30 minutes.
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If you love soups that wake up your taste buds, this one delivers: lemongrass, galangal, lime leaves, fish sauce, chilies, and fresh lime juice all come together in a beautifully balanced broth.
It's the kind of soup that feels both comforting and invigorating.
What Is Tom Yum Soup?
Tom Yum (ต้มยำ) is a traditional Thai hot and sour soup known for its:
- Fragrant herbs (lemongrass, galangal, kaffir lime leaves)
- Bright acidity from lime
- Salty depth from fish sauce
- Gentle heat from Thai chilies
- Light, clear broth
There are many variations. This is Tom Yum Goong - the shrimp version.
Some versions include coconut milk (Tom Yum Nam Khon) for a creamy broth. This recipe keeps it clear and classic.
Why You'll Love This Recipe
- Ready in under 30 minutes
- Big, restaurant-style flavor
- Naturally gluten free
- Light but satisfying
- Easy to adjust spice level
Ingredients You'll Need
- 1 tablespoon coconut oil
- ½ sweet onion, diced
- 4-6 stalks lemongrass, bruised and sliced
- 4 kaffir lime leaves
- 1 large piece galangal (or ginger), minced
- 2 limes
- 2 teaspoons tamarind paste
- 1 tablespoon red pepper flakes
- 4 shiitake mushrooms, sliced
- 4-6 Thai chilies, minced
- 1 tablespoon fish sauce
- 2 tablespoons coconut aminos (or light soy sauce)
- 4 cups chicken or seafood stock
- 1 lb shrimp, peeled and deveined
- Salt to taste
- For garnish:
- Scallions
- Cilantro
- Diced Roma tomatoes
How to Make Tom Yum Soup
1. Build the Aromatics
Heat coconut oil in a soup pot over medium heat.
Add onion, lemongrass, and galangal. Cook until fragrant and softened.
2. Add Heat + Depth
Stir in mushrooms, Thai chilies, and red pepper flakes. Cook 1-2 minutes.
Add stock, fish sauce, coconut aminos, tamarind paste, and lime leaves. Bring to a gentle boil.
Add zest and juice of 1 lime. Simmer 4-5 minutes to let flavors infuse.
3. Cook the Shrimp
Add shrimp and gently simmer until bright pink and just cooked through (about 2-3 minutes). Do not overcook.
4. Finish & Serve
Remove lime leaves before serving.
Taste and adjust:
- More lime for acidity
- More fish sauce for salt
- More chilies for heat
Ladle into bowls and garnish with scallions, cilantro, and diced tomatoes.
Serve immediately.
Variations
Creamy Version: Add ½ cup coconut milk at the end.
Chicken Version: Use sliced chicken instead of shrimp.
Vegetarian Version: Use vegetable broth and omit fish sauce (or use a vegan substitute).
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More Delicious Soup Recipes to Try
If you love bold, comforting Asian soups, here are a few more favorites:
Light Vegetable Dashi Soup
A clean, soothing Japanese-inspired broth made with kombu and simple vegetables. Ready in just 15 minutes and incredibly easy on the stomach.
Taiwanese Pickled Chili Chicken Soup
Savory, slightly spicy, and deeply comforting - this Taiwanese chicken soup uses peeled pickled green chilies for a uniquely balanced heat.
Easy Cornish Hen Soup (Chinese Style)
A whole Cornish hen simmered with ginger and vegetables for a light, naturally rich broth that feels cozy but not heavy.
Tomato Bean Sprouts Soup
Simple, bright, and nostalgic - tomatoes and bean sprouts simmered in a clean broth for an easy everyday Chinese-style soup.
Tom Yum Soup with Shrimp
Tom Yum Soup with Shrimp is a bold Thai hot and sour soup made with lemongrass, lime, chilies, and tender shrimp. Ready in 30 minutes!
Ingredients
- 1 tablespoon coconut oil
- ½ sweet onion, diced
- 4–6 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 1 piece galangal or ginger
- 2 teaspoon tamarind paste
- 4 cups stock
- 1 tablespoon fish sauce
- 2 tablespoon coconut aminos or soy sauce
- 4 shiitake mushrooms
- 4–6 Thai chilies
- 1 lb shrimp
- Juice of 2 limes
- Salt to taste
Instructions
- Sauté onion, lemongrass, and galangal in coconut oil.
- Add mushrooms and chilies.
- Pour in stock, fish sauce, coconut aminos, tamarind, and lime leaves.
- Simmer 5 minutes.
- Add shrimp and cook until pink.
- Remove lime leaves.
- Add lime juice and adjust seasoning.
- Garnish and serve hot.
Notes
- Bruise lemongrass with the back of a knife to release flavor.
- Don’t skip fish sauce — it’s essential.
- Shrimp cook very quickly; remove from heat as soon as they turn pink.
- If you can find galangal, use it. It gives the broth its signature flavor.
- Storage - Tom Yum is best fresh, but leftovers can be stored in the refrigerator for up to 3 days. Reheat gently so shrimp don’t overcook.
Recommended Products
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Kirkland Signature Organic Gluten-Free Chicken Stock Reasealable Cartons: 6-Count (32 fl oz.) -
McCormick Crushed Red Pepper, 13 oz
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Pure Organic Tamarind Paste Concentrate - Sweet and Sour Sauce for Indian Chutney and Thai curry, Gluten Free, No Sugar Added, Glass Jar (1 PACK)
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Coconut Secret Coconut Aminos (2 Pack) - 8 fl oz - Low Sodium Soy Sauce Alternative, Low-Glycemic - Organic, Vegan, Non-GMO, Gluten-Free, Kosher - Keto, Paleo - 96 Total Servings
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Red Boat Fish Sauce, Phamily Reserve | Premium 50°N fish sauce sustainably made with just two ingredients in Vietnam | Higher Protein For Exceptional Flavor | Gluten and sugar free, no preservatives | 8.45 fl oz.
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Kirkland Signature Organic Coconut Oil 84 Fl. Oz.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 388Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 187mgSodium: 732mgCarbohydrates: 30gFiber: 2gSugar: 11gProtein: 41g
The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.
This recipe was originally published in 2017 and has been updated with improved instructions and additional tips.
Got questions or comments? Drop them below!