Easy Tom Yum Soup

Tom yum soup is built on an aromatic broth flavored with lemongrass, galangal (or ginger), kaffir lime leaves, and Thai chilies. The soup typically includes shrimp, mushrooms (usually oyster or straw mushrooms), tomatoes, and onions, all swimming in a broth seasoned with fish sauce, lime juice, and sometimes a touch of sugar. Fresh cilantro and green onions finish it off.

It’s easier than you think! Start by simmering your aromatics (lemongrass, galangal, kaffir lime leaves, and chilies) in chicken or vegetable broth to infuse all those flavors—about 10-15 minutes. Then add your mushrooms and let them cook until tender. Toss in the shrimp and cook just until they turn pink, about 2-3 minutes. Turn off the heat, then stir in fish sauce and fresh lime juice to taste. Finish with fresh cilantro and green onions.

Oh, heck, yes! This tom yum shrimp soup is one of the healthier options out there. It’s naturally low in calories (usually under 200 per serving) but high in protein from the shrimp. The broth is light, and it’s packed with anti-inflammatory ingredients like ginger, lemongrass, and lime. The chilies can boost your metabolism, and the abundance of fresh herbs adds vitamins and antioxidants.

Chicken (thinly sliced breast or thigh) works beautifully—just add it with the mushrooms since it needs a few more minutes to cook through. Firm white fish like cod or halibut is excellent too. For a vegetarian version, use extra mushrooms and add cubed firm tofu, though you’ll want to swap the fish sauce for soy sauce or tamari.

Fresh ginger is a good substitute for galangal—use about the same amount. For lemongrass, you can use lemongrass paste (about 2 tablespoons) or in a pinch, add extra lime zest and a strip of lemon peel to the broth. The flavor won’t be identical, but it’ll still be delicious!

Tom yum is traditionally quite spicy, but you can adjust it for sure!. Start with 1-2 Thai bird’s eye chilies (or red Fresno peppers for less heat) and add more to taste. You can also leave the chilies whole and remove them before serving for a milder version, or just smash them slightly to release some heat without going overboard. The lime juice and fish sauce balance the heat beautifully, so don’t skip those elements.

The aromatic broth can be made 2-3 days ahead and stored in the fridge, but wait to add the shrimp, mushrooms, and lime juice until you’re ready to serve. Shrimp and mushrooms don’t reheat well—they get tough and rubbery. If you need to store leftover soup with the proteins already in it, reheat very gently and add a splash of fresh lime juice to brighten it back up.

Oyster mushrooms are traditional and have the best texture, but straw mushrooms (canned), shiitake, or even regular button mushrooms work well. If using shiitake, remove the tough stems. For the most authentic experience, look for canned straw mushrooms in the Asian section of your grocery store—they have that classic tom yum texture.

Tom yum is all about balance—it should be hot (spicy), sour (lime), salty (fish sauce), and slightly sweet. If it tastes flat, you probably need more lime juice or fish sauce. Taste and adjust until you hit that bright, punchy flavor profile. Also, make sure you’re bruising your aromatics properly to release their oils—that’s where a lot of the flavor comes from.