Creamy Tom Yum Soup Recipe

Prepare aromatics

Smash the lemongrass stalks with the back of a knife and trim ends; slice into 2-inch pieces. Lightly crush the kaffir lime leaves with your fingers. Peel and thinly slice the galangal (or ginger), peel and halve the shallot, and lightly crush the garlic cloves.

Simmer base

In a large pot, combine 6 cups stock and 1 cup water. Add the prepared lemongrass, kaffir lime leaves, sliced galangal, shallot, and crushed garlic. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Simmer uncovered for 12–15 minutes to infuse flavors.

Prep vegetables and proteins

While the broth simmers, peel and slice carrots into thin rounds (about 1 cup), slice mushrooms (1.5 cups), and thinly slice half an onion. If using shrimp, pat dry and set aside. If using tofu, cube and gently press to remove excess moisture.

After the broth has simmered 12–15 minutes, strain out and discard the large aromatics (lemongrass pieces, galangal slices, and whole lime leaves) OR leave some torn leaves for extra flavor but remove lemongrass pieces. Return the clear broth to the pot.

Add the sliced carrots and onion to the hot broth and simmer 4–5 minutes until slightly softened. Add mushrooms and cook an additional 3 minutes until mushrooms are tender.

If using shrimp, add them to the simmering soup and cook 2–3 minutes until opaque and curled. If using tofu, gently stir in the cubed tofu and warm through for 2–3 minutes.

Lower heat to medium-low. Stir in 2 tablespoons tom yum paste (or 2 tbsp combined crushed chili/paprika mix), 3 tablespoons fish sauce (or soy sauce), and 1 teaspoon palm sugar. Mash or slice the 2 bird's-eye chiles and add them (use more or fewer to taste). Simmer gently for 2 minutes to marry flavors.

Taste the broth and adjust seasoning: add more fish sauce for saltiness, lime for acidity, or sugar to balance heat. Add up to 1/2 teaspoon extra salt if needed.

Stir in 1 cup coconut milk and heat gently—do not boil vigorously once coconut milk is added to prevent splitting. Warm for 2–3 minutes until the soup is homogenous and slightly creamy.

Remove the pot from heat. Stir in 3 tablespoons fresh lime juice. Add chopped cilantro (1/4 cup) and sliced green onions. Cover and let sit 1–2 minutes for flavors to meld.

Ladle soup into bowls and garnish with extra cilantro leaves or Thai basil, additional sliced chiles for heat, and a final squeeze of lime if desired. Serve hot.