This Tom Yum seafood soup is a delicious dish from Thailand. Rich in flavor and loaded up with delicious ingredients, it's as filling and comforting as any soup could ever hope to be.
It's filled with vegetables, succulent shrimp and other savory ingredients. Having the ability to cook up a pot of this spicy, savory, fragrant, and herbaceous soup whenever you want is a real treat.
Some more global soup recipes you might like are this mango soup, vegan kimchi tofu soup and peanut butter soup.
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Ingredients
- chicken stock or broth - While the pre-made soup base can be found in stores, on-line and in person, there's just no comparison to something you've made yourself. Feel free to use either.
- lemongrass stalks - You can find these in the Asian produce section of the grocery store or in specialty Asian stores.
- tomatoes - I like to use Roma tomatoes.
- fresh ginger - Ginger will give a warm, slightly spicy, and aromatic flavor that can brighten the overall taste of the soup.
- Thai red chilies - Leave out if you don't like spicy food!
- fish sauce - This gives amazing flavor to the soup.
- shrimp - Peeled and deveined.
- mushrooms - Straw mushrooms are a great Thai choice. You can also use regular button or cremini mushrooms.
- lime juice - Freshly squeezed.
- Garnishes - Basil leaves, cilantro leaves and soy sauce.
*Check recipe card for ingredient amounts.
Tweaks
One of the best parts about learning to make your favorite takeout dishes is that you can tweak the ingredients and seasoning little by little to get it to more closely match the flavor profile you remember from your favorite restaurant. This recipe offers a great starting point for just that with tons of ways you can mix things up going forward.
Mushrooms. You can get adventurous with the type of mushrooms you use. Instead of your classic straw mushrooms that might be hard to find, you can try shiitake, enoki or oyster mushrooms.
Add or take out certain ingredients. Omit certain herbs and spices that you don't like, such as the cilantro. Add in your favorite if you think it would go well with the recipe. Thai basil could be an option.
Make it vegetarian. You can make it vegetarian by omitting the shrimp and fish sauce. This tweak might require additional seasoning with soy sauce or salt.
How to Make Tom Yum Soup
- Simmer. Place the chicken broth in a large pot over high heat and bring to a boil. Add the lemongrass, tomatoes, ginger, and red chilies. Return to a boil, reduce heat and simmer for 15 minutes.
- Add the other ingredients. Add the fish sauce, sugar, shrimp, mushrooms, and lime juice and cook for another 3 minutes, or until the shrimp and mushrooms are cooked through.
- Serve. To serve, pour the soup into bowls and place a couple of the shrimps on a mini skewer in each bowl. Garnish with basil and cilantro. Add soy sauce to taste.
Tips on Prepping the Lemongrass
Lemongrass is easy to prep by simply chopping off the root end and peeling off the tough outer layer. Then, you can proceed to slicing it.
Storage & Reheating
- You can refrigerate this soup in an airtight container for up to 4 days. Do not leave it out at room temperature for more than 2 hours.
- Reheat it on the stove to a rolling boil for food safety purposes.
Recipe FAQs
Tom Yum soup is a traditional, clear, Thai soup known for its distinct hot and sour flavors and fragrant spices and herbs. It is often enjoyed as a starter or main dish.
It is known for its balanced, sweet, sour and spicy flavor.
It is typically part of a larger meal and can be served with jasmine rice, rice noodles, Thai-Style omelette, fresh herbs and vegetables, grilled meat skewers, spring rolls (a favorite of mine) and fish cakes. As for beverages, you can try coconut water or iced Thai tea or coffee.
More Comforting Soup Recipes to Try
If you tried this Thai Tom Yum Seafood Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Thai Tom Yum Seafood Soup
Ingredients
- 5 cups chicken stock - or chicken broth
- 2 stalks lemongrass - outer layer peeled off and then sliced
- 2 tomatoes - peeled, chopped and seeded
- 2 tablespoons ginger - grated
- 2 Thai red chili peppers - thinly sliced
- 2 teaspoons fish sauce
- 1 teaspoon sugar
- 12 shrimp - peeled and deveined
- 1 cup mushrooms - quartered (straw, enoki, shiitake or oyster)
- 1 lime - juiced
To Serve
- fresh basil leaves
- fresh cilantro leaves
- soy sauce - to taste
Instructions
- Place the chicken broth in a large pot over high heat and bring to a boil.5 cups chicken stock
- Add the lemongrass, tomatoes, ginger, and red chilies. Return to a boil, reduce heat and simmer for 15 minutes.2 stalks lemongrass, 2 tomatoes, 2 tablespoons ginger, 2 Thai red chili peppers
- Add the fish sauce, sugar, shrimp, mushrooms, and lime juice and cook for another 3 minutes, or until the shrimp and mushrooms are cooked through.2 teaspoons fish sauce, 1 teaspoon sugar, 12 shrimp, 1 cup mushrooms, 1 lime
- To serve, pour the soup into bowls and place a couple of the shrimps on a mini skewer in each bowl. Garnish with basil and cilantro. Add soy sauce to taste.
Notes
- Lemongrass is easy to prep by simply chopping off the root end and peeling off the tough outer layer. Then, you can proceed to slicing it.
- It is typically part of a larger meal and can be served with jasmine rice, rice noodles, Thai-Style omelette, fresh herbs and vegetables, grilled meat skewers, spring rolls (a favorite of mine) and fish cakes. As for beverages, you can try coconut water or iced Thai tea or coffee.
- You can make it vegetarian by omitting the shrimp and fish sauce. This tweak might require additional seasoning with soy sauce or salt.
- You can refrigerate this soup in an airtight container for up to 4 days. Do not leave it out at room temperature for more than 2 hours.
- Reheat it on the stove to a rolling boil for food safety purposes.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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