Thai Tom Yum Soup Recipe: The Classic and the Vegan Versions

If you want to make your own tom yum soup at home, you can try this easy recipe:

Ingredients:

- 4 cups chicken or vegetable broth

- 2 stalks lemongrass, cut into 3-inch pieces and lightly smashed

- 4 kaffir lime leaves, torn into halves

- 1 thumb-sized piece of galangal, sliced

- 3 cloves garlic, smashed

- 3-4 Thai bird’s eye chilies, crushed

- 200g shrimp, peeled and deveined

- 200g mushrooms, sliced

- 2 tablespoons fish sauce

- 2 tablespoons lime juice

- 1 teaspoon sugar

- 1 medium tomato, cut into wedges

- Fresh cilantro leaves, for garnish

Instructions:

1. In a large pot, bring the chicken or vegetable broth to a boil.

2. Add lemongrass, lime leaves, galangal, garlic, and chilies. Lower the heat and let it simmer for about 10 minutes so the flavors can blend.

3. Add mushrooms and tomato wedges to the pot. Cook for 3–4 minutes until they soften.

4. Put in the shrimp and cook for 2–3 minutes until they turn pink and are fully cooked.

5. Season the soup with fish sauce, lime juice, and sugar. Taste the soup and adjust the seasoning as needed. You can add more lime juice for extra sourness or more chilies for stronger heat.

6. Remove the pot from the heat. Discard lemongrass, lime leaves, and galangal slices.

7. Serve hot in bowls, garnished with fresh cilantro.

This tom yum soup recipe will give you a warm and aromatic dish that balances sour, spicy, and savory flavors.

If you prefer a plant-based version, vegan tom yum soup is just as flavorful and satisfying. This tom yum soup recipe avoids animal products while keeping the traditional sour and spicy taste that makes this dish so popular.

Ingredients:

- 4 cups vegetable broth

- 2 stalks lemongrass, cut into 3-inch pieces and lightly smashed

- 4 kaffir lime leaves, torn into halves

- 1 thumb-sized piece of galangal, sliced

- 3 cloves garlic, smashed

- 3-4 Thai bird’s eye chilies, crushed

- 200g tofu, cubed

- 200g mixed mushrooms (shiitake, oyster, or button), sliced

- 2 tablespoons soy sauce

- 2 tablespoons lime juice

- 1 teaspoon sugar

- 1 medium tomato, cut into wedges

- Fresh cilantro leaves, for garnish

Instructions:

1. In a large pot, bring the vegetable broth to a boil. This will be the base of your soup, so make sure it is strong and rich.

2. Add lemongrass, lime leaves, galangal, garlic, and chilies. Reduce the heat to a gentle simmer and let the broth cook for around 10 minutes.

3. Add the mushrooms and tomato wedges to the pot. Let them cook for 3–4 minutes.

4. Gently add the tofu cubes. Allow them to cook for 2–3 minutes so they can absorb the flavors of the broth without breaking apart.

5. Season the soup with soy sauce, lime juice, and sugar. Stir well, then taste and adjust as needed. If you prefer more sourness, add a little extra lime juice; for more saltiness, add soy sauce.

6. Remove the pot from the heat. Take out the lemongrass, lime leaves, and galangal slices before serving.

7. Serve hot in bowls, garnished with fresh cilantro for a refreshing finish.

This vegan tom yum recipe is a healthy and delicious option for anyone who wants to enjoy Thai flavors without seafood or meat.

While making tom yum soup is not difficult, there are some tips that can make your homemade version taste closer to what you might find in Thailand.

1. Smash the herbs: Lightly smash lemongrass and garlic before adding them to the soup. This releases their natural oils and fragrance into the broth, creating a stronger aroma and a more flavorful base for your tom yum soup.

2. Don’t overcook shrimp: Shrimp are delicate and can quickly become rubbery if cooked too long. Always add them near the end and cook just until they turn pink to keep them juicy and tender.

3. Balance the flavors: Tom yum soup should taste sour, spicy, salty, and a little sweet. Taste your soup before serving and adjust fish sauce, lime juice, or sugar carefully until the flavors work in harmony.

4. Use both fresh and dried chilies: Fresh chilies add sharp heat while dried chilies bring smoky depth. Using a mix of both gives the broth layers of spiciness and a more authentic, restaurant-style flavor profile.

5. Add tomatoes for natural sweetness: Tomatoes help soften the sharp edges of spice and sourness in the soup. Their natural sweetness makes the broth smoother, richer, and more pleasant for people who prefer balanced flavors.

6. Simmer, don’t boil: Keeping the broth at a gentle simmer allows the herbs to release their flavor without turning bitter. A rolling boil can make the soup harsh, while slow simmering keeps the broth light and aromatic.

One of the great things about the tom yum soup recipe is its flexibility. You can add different ingredients to suit your taste or make the soup more filling.

1. Shrimp – The most common protein for tom yum, giving sweetness to the broth.

2. Chicken – A lighter option that works well for those who do not eat seafood.

3. Mussels – Adds a briny taste and makes the soup richer.

4. Tofu – Perfect for vegetarians, soaking up the flavor of the broth.

5. Straw mushrooms – Traditional in Thailand, but button mushrooms or oyster mushrooms also work.

6. Carrots – Adds color and a natural sweetness to balance the soup.

7. Baby corn – Brings crunch and texture to the dish.

8. Glass noodles – Makes the soup more filling without changing the taste.

9. Cabbage – Adds volume and absorbs the spicy, sour broth.

10. Cilantro and green onions – Fresh herbs that brighten the flavor at the end.