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Tom Yum Soup Recipe

Name: The Yard Food Parks Tom Yum Soup Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 cups water or low-sodium chicken broth; 3 slices fresh galangal (sliced) or fresh ginger if unavailable; 2 stalks lemongrass stalks (white part only), bruised and cut into 2-inch pieces; 4 leaves kaffir lime leaves, torn (optional); 1 whole shallot, peeled and halved; 2 cups straw mushrooms or button mushrooms, halved or quartered; 1 whole ripe tomato, cut into wedges; 1 medium yellow onion or red onion, thinly sliced; 2 whole fresh Thai bird's eye chilies or serrano, sliced (adjust to heat preference); 12 pieces raw shrimp, peeled and deveined (optional); 1 cup firm tofu, cubed (optional alternative to shrimp); 3 tbs fish sauce; 3 tbs fresh lime juice; 1 tbs Thai chili paste (nam prik pao) or 1 tsp sugar + 1 tsp chili paste; 1 tsp white sugar or palm sugar; 0.5 tsp salt; 0.25 cup fresh cilantro, chopped; 2 stalks green onions (scallions), thinly sliced

Inspired by The Yard Food Park

Time30m

Serves4

Hot and spicy sour soup with mushroom, onion, tomato, chili and cilantro

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Ingredients

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Broth and aromatics

6 cups water or low-sodium chicken broth

3 slices fresh galangal (sliced) or fresh ginger if unavailable

2 stalks lemongrass stalks (white part only), bruised and cut into 2-inch pieces

4 leaves kaffir lime leaves, torn (optional)

1 whole shallot, peeled and halved

Vegetables & primary additions

2 cups straw mushrooms or button mushrooms, halved or quartered

1 whole ripe tomato, cut into wedges

1 medium yellow onion or red onion, thinly sliced

2 whole fresh Thai bird's eye chilies or serrano, sliced (adjust to heat preference)

Protein (optional)

12 pieces raw shrimp, peeled and deveined (optional)

1 cup firm tofu, cubed (optional alternative to shrimp)

Seasoning & finishing

3 tbs Fish sauce

3 tbs Fresh lime juice

1 tbs Thai chili paste (nam prik pao) or 1 tsp sugar + 1 tsp chili paste

1 tsp white sugar or palm sugar

1/2 tsp Celtic sea salt

1/4 cup Fresh cilantro, chopped

2 stalks green onions (scallions), thinly sliced

Method

Broth and aromatics

Make aromatic broth

In a medium-large pot, bring 6 cups water or low-sodium chicken broth to a gentle boil over medium-high heat. Add sliced galangal (or ginger), bruised lemongrass stalks, torn kaffir lime leaves (if using), and the halved shallot. Reduce heat to medium-low and simmer uncovered for 8–10 minutes to infuse the flavors.

Vegetables & primary additions

Add vegetables

After the broth has simmered 8–10 minutes, add the sliced onion, mushrooms, and tomato wedges. Increase heat slightly to bring the soup back to a gentle boil, then simmer for 3–4 minutes until mushrooms are tender and onions begin to soften.

Add chilies

Add the sliced Thai chilies to the pot and simmer 1 minute. Taste carefully: chilies will continue to release heat into the broth.

Protein (optional)

Cook protein

If using shrimp, add peeled shrimp to the simmering broth and cook 2–3 minutes until they turn pink and opaque. If using cubed tofu, add tofu and simmer 2–3 minutes just to heat through. Do not overcook either ingredient.

Seasoning & finishing

Season and balance

Turn off the heat or reduce to the lowest setting. Stir in fish sauce, Thai chili paste (nam prik pao), sugar, and salt. Start with 2 tablespoons fish sauce if you prefer less salt, then adjust. Taste and add more fish sauce for saltiness, more lime juice for sourness, or a touch more sugar if needed to balance flavors.

Add lime and herbs

Stir in fresh lime juice (add gradually and taste — typically 2–3 tablespoons). Add chopped cilantro and sliced green onions. Remove and discard large pieces of lemongrass and galangal slices before serving if desired.

Serve

Ladle the soup into bowls while hot. Garnish with extra cilantro leaves and an additional sliced chili or a lime wedge on the side. Serve immediately.