Tom Yum Soup (Thai Soup)

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Tom Yum Soup has been a favorite in my kitchen for years—especially during those evenings when I’m craving something tangy, spicy, and soul-soothing. Whether you’re making the classic clear broth version or going for the richer creamy style, this Thai soup delivers bold flavor without much fuss. Once you get your hands on the right ingredients, it all comes together pretty quickly—and yes, it’s surprisingly light and healthy!

Let’s walk through how I make this at home, plus a few tips I’ve picked up from trial, error, and many cozy bowls of soup on rainy nights.

Two Versions, One Delicious Bowl

There are two popular ways to enjoy Tom Yum:

• Clear Tom Yum (Tom Yum Goong Nam Sai)
• Creamy Tom Yum (Tom Yum Goong Nam Khon)

Both versions start with the same deeply aromatic broth, packed with lemongrass, kaffir lime leaves, galangal, and chilies. The creamy one gets a little twist with Thai chili paste and evaporated milk stirred in toward the end. Some people substitute coconut milk for the creamier base—and that variation edges toward Tom Kha, another comforting Thai classic.

I honestly can’t pick a favorite. If I’m in the mood for something sharp and fiery, I go for the clear broth. But when I want something a bit richer and cozier, I love adding that creamy swirl.

What Makes Tom Yum Different from Tom Kha?

This one’s a question I’ve been asked more than once when I serve this soup to friends. The main difference is in the finish—Tom Yum has a clearer, punchier broth, while Tom Kha includes coconut milk for a creamier, slightly sweeter result.

Think of Tom Yum as the zesty, citrus-forward cousin, and Tom Kha as the mellow, velvety one. Both are incredibly good—just depends on the kind of comfort you’re after.

Ingredients That Bring the Magic

Tom Yum isn’t about complexity—it’s about the right ingredients doing their job. You don’t need a pantry full of sauces or seasoning blends. The magic lies in the aromatics.

Here’s what goes into that bold broth:

• Lemongrass – I give the stalks a good bash with the back of my knife to release their citrusy oils.
• Kaffir lime leaves – Tear them slightly to really wake up the fragrance.
• Galangal – It looks a bit like ginger, but don’t substitute it. The flavor is woodsy and sharper.
• Fresh Thai bird’s eye chilies – Adjust the heat to your taste.
• Garlic and shallots – For a bit of depth.

I usually peel my own prawns and use the heads and shells to flavor the broth. If you’re short on time, frozen peeled prawns still work just fine—just know you’ll lose a bit of that homemade seafood depth.

For the creamy version, I stir in:

• Thai chili paste (Nam Prik Pao) – Adds heat and umami.
• Evaporated milk – This softens the flavor and gives the soup its cloudy look.

Want a more natural, coconut twist? Sub in coconut milk and you’ll end up with something closer to Tom Kha.

What Goes In the Soup Bowl

Aside from the broth, here’s what I usually toss into the pot:

• Fresh prawns or shrimp – Whole ones with heads if possible.
• Oyster or button mushrooms – I slice them thick so they stay nice and meaty.
• Tomatoes – I like cherry tomatoes halved, or big wedges of roma tomatoes.
• Fresh coriander – Right before serving.
• A squeeze of lime juice – Don’t skip this; it ties all the flavors together.

Sometimes I also toss in a few onion wedges or extra chilies if I’m feeling bold. Don’t be afraid to tweak—this is a flexible soup.

How I Make It (and Why It’s Easier Than It Looks)

The first time I made Tom Yum, I expected it to be complicated. Turns out, it’s mostly simmering aromatics and layering the flavors.

1. Start with the broth – Add the shrimp shells, lemongrass, lime leaves, galangal, garlic, and chilies to a pot of water. Simmer gently to draw out the flavor.
2. Strain – Once it smells like a Thai kitchen, strain out the solids. Now you’ve got your base.
3. Add your soup ingredients – Toss in your mushrooms, tomatoes, and peeled shrimp. Let it simmer until the shrimp just curl up.
4. Season to taste – Add fish sauce, lime juice, and if making it creamy, the chili paste and evaporated milk.

That’s it. It’s all about building the flavor step by step. On days when I’m short on time, I make the broth in advance and store it in the fridge. It only gets better overnight.

Tips That Make a Difference

• Don’t boil the shrimp too long – Overcooked shrimp are rubbery. As soon as they curl and turn pink, take the pot off the heat.
• Use fresh herbs if you can – The flavor is miles ahead of dried substitutes.
• Adjust to your heat tolerance – Start with fewer chilies. You can always add more.
• Strain the broth well – You want a clean, bright liquid base.

And honestly, if you can’t find every traditional ingredient, just do your best with what you have. The broth is forgiving if you get the key flavors right.

Can You Freeze It? Absolutely.

Here’s what I do:
I make a big batch of the broth, strain it, then freeze it in jars. When I’m ready for a quick meal, I just reheat the broth, toss in some shrimp and veggies, and dinner’s on the table in minutes.

While you can freeze the soup with everything in it, I’ve found the mushrooms and tomatoes hold up better when added fresh.

Creamy Tom Yum—My Cozy-Weather Favorite

Whenever the weather dips below 20°C (yes, I’m a wimp), I go for the creamy version. After straining the broth, I stir in a heaping spoonful of Thai chili paste and just enough evaporated milk to cloud the broth.

It gives the soup a smooth, almost velvety body without masking the brightness of the herbs. And when I’m cooking for guests, this version always impresses.

How I Serve It at Home

At our place, Tom Yum is usually a light dinner all on its own—especially if I’ve added a few extra mushrooms and shrimp. But it also works beautifully as a starter if you’re doing a Thai-inspired meal.

Sometimes I serve it with a small bowl of jasmine rice on the side. My wife loves spooning the soup over the rice to soak it up—it’s like a mini rice bowl of flavor.

Frequently Asked Questions

Can I make it vegetarian?
Yes, you can! Use vegetable stock instead of the prawn broth, skip the shrimp, and load it up with mushrooms, tofu, and maybe bok choy. The aromatics will still give you tons of flavor.

What’s the best substitute for galangal?
Fresh galangal is ideal, but if you absolutely can’t find it, try frozen or even a little ginger. Just know the taste will be different—less citrusy and more warm-spiced.

Can I use chicken instead of shrimp?
Yes, thin slices of chicken breast or thigh work well, especially in the creamy version. Just make sure to simmer until they’re fully cooked.

Is it very spicy?
It depends how many chilies you use. Start small—you can always add heat, but you can’t take it away!

A Soup That Always Delivers

There’s something so satisfying about Tom Yum Soup. It’s bold, zesty, and comforting without being heavy. I’ve made it on lazy Sunday afternoons, for dinner parties, and even once during a power outage using a portable stove—and it always hits the spot.

If you’ve never tried making it at home, I promise it’s easier than it looks. And once you taste that homemade broth, you won’t go back to the takeout version.

Try other Thai recipes:

• Thai Crunch Salad with Peanut Dressing
• Thai Red Curry Paste
• Easy Thai Noodles