Tom yum soup recipe

spicy thai tom yam soup

This Tom Yum Soup Recipe has all the flavor of the authentic version in Thailand: Sour, pungent, acidic and hot.



  • 4 1/2 cups chicken stock
  • 2 tablespoons tom yum sauce (recipe below)
  • 4 leaves kaffir lime (finely chopped)
  • 1 4-inch piece lemongrass (roughly chopped)
  • 6 tablespoons lemon juice
  • 6 tablespoons fish sauce
  • 1 1/2 cup red bell pepper (finely sliced )
  • 3 or 4 fresh Thai chilies (roughly chopped)
  • 1 teaspoon granulated sugar
  • 16 straw mushrooms (roughly chopped (or 8 button mushrooms))
  • 8 large shrimps (shelled and deveined)
  • lemon wedges (for garnish)

Tom Yum Sauce

  • 3 tablespoons vegetable oil
  • 4 cloves garlic (sliced in half)
  • 4 shallots (roughly chopped)
  • 2 Thai chilies (roughly chopped)
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoon kosher salt
  • 1 tablespoon ground dried shrimps


  1. Directions for tom yum sauce
  2. In a small pot, add oil, garlic, shallots and chilies and cook until garlic is golden brown (3-4 minutes). Turn the heat off and let the mixture cool in a bowl (don’t leave it in the pot as it will burn).
  3. Once the mixture has cooled, add to a mixer along with sugar, salt and ground shrimps. Blend until smooth or paste like.
  4. Directions for soup
  5. In a large saucepan, heat the stock with the tom yam sauce.
  6. Add the lime leaves, lemongrass, lemon juice, fish sauce, chilies, and sugar, then bring to a boil and simmer for two minutes. Stir in the mushrooms and shrimp and cook for a further two to three minutes, or until the shrimps are cooked through.
  7. Serve tom yum soup with fresh chiles and lemon wedges.


My favorite ingredients for this recipe:


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