Tom yum soup with shrimp, or tom yum goong, is Thailand's famous hot and sour soup. The broth is bursting with the fresh aromas of lemongrass, galangal and kaffir lime leaves, with a kick of chili, bright lime and salty fish sauce. Plump shrimp and mushrooms make it a light but satisfying meal in about 35 minutes.
A Thai classic
Tom means boiling and yum means a spicy, sour salad, which describes the bold, balanced flavor of this soup. It comes from central Thailand and is now one of the best-known Thai dishes worldwide. In Thailand, it is shared at the table alongside rice and other dishes.
The essential aromatics
Lemongrass gives a citrusy aroma, galangal a sharp, piney heat, and kaffir lime leaves a floral lime perfume. Together they are the soul of the soup. You can find them fresh or frozen in Asian markets. Ginger can replace galangal, though the flavor is milder.
Bruise the lemongrass
Smashing the lemongrass with the flat of a knife releases its oils into the broth. Tear the lime leaves and crush the chiles for the same reason. These pieces are left in the bowl for flavor, but they are not eaten.
Use the shrimp shells
Simmering the shells in the broth for 10 minutes adds a sweet seafood flavor, especially if you are using water instead of broth. It is a small step that makes the soup taste like a restaurant version.
Thai chili paste
Nam prik pao is a sweet, smoky roasted chili paste sold in jars. It adds color, depth and a gentle heat. If you cannot find it, add an extra chile and a teaspoon of sugar.
Balance hot, sour and salty
The perfect tom yum balances chili heat, lime sourness and fish sauce saltiness, with a touch of sugar. Add the lime juice off the heat, because boiling makes it bitter, then taste and adjust until all the flavors are in harmony.
Clear or creamy tom yum
This is the clear version, tom yum nam sai. For the creamy style, tom yum nam khon, stir in a quarter cup of evaporated milk or coconut milk at the end. It softens the heat and turns the broth orange and rich.
Don't overcook the shrimp
Shrimp cook in two to three minutes and turn rubbery if they stay in the hot soup too long. Add them last and serve right away.
Serving ideas
Serve with steamed jasmine rice to balance the heat. For another fragrant bowl from Asia, try our Vietnamese beef pho or a gentle Japanese miso soup.
Variations
Swap the shrimp for chicken (tom yum gai), mixed seafood or tofu. Add a handful of rice noodles to make it a noodle soup.
Storing
Tom yum is best fresh. Refrigerate leftovers for up to 2 days, and reheat gently so the shrimp do not toughen.
Where to find the ingredients
Asian grocery stores sell lemongrass, galangal, kaffir lime leaves and Thai chiles, often together in a small pack for soup. Buy extra and freeze them: they keep their aroma for months and can go straight into the pot from frozen.
Frequently asked questions
Is tom yum soup very spicy?
It is traditionally quite hot, but you control the heat with the number of chiles and the chili paste.
What is the difference between tom yum and tom kha?
Tom yum is hot and sour with a clear broth; tom kha is milder and made with coconut milk.
Can I use dried lime leaves?
Fresh or frozen are much better, but dried leaves work in a pinch. Use twice as many.