A Deliciously Tasty Tom Yum Soup Recipe

When it comes to Thai soups, you are going to be hard-pressed to find one that will make your family happier than this deliciously tasty Tom Yum soup recipe. Best of all, this recipe can be prepared within a mere 35 minutes, making it a great selection for anyone seeking a hearty, healthy meal that they can whip up without requiring too much prep time. Not only is this recipe quick to make, it is also very easy!

Once you have gathered all of the ingredients, you are going to be pleasantly surprised by how simple the process is. Since the dish clocks in at a mere 156 calories, it is easy to see why so many people are adding it to their dinnertime routines. After all, it is not every day that you have the chance to enjoy a soup that is delicious and good for you at the same time. Let’s take a closer look at this soup and how you can prepare a batch in your own home with relative ease.

What Are The Two Types of Tom Yum Soup?

There are two different styles of this soup to choose from and both are equally tasty. At the end of the day, it merely comes down to personal preference. There are clear and creamy options and we do not favor either of them. They are both awesome in their own right. The creamy version is made by creating the clear version and simply adding evaporated milk and a healthy hit of Thai Chili Paste. The chili paste adds some flavor but the evaporated milk only changes the appearance.

Is There a Difference Between Tom Yum + Tom Kha?

The soup broth’s flavor base will remain the same. There’s a major difference that still needs to be discussed, though. Tom Kha comes with additional chili paste and there is also an added splash of coconut milk. but the key difference is that Tom Kha has chilli paste and a splash of coconut milk added. If you are using the coconut milk option as opposed to evaporated, Tom Kha can serve as the creamy version of Tom Yum.

How To Prepare To Begin

When it is time to get started, the toughest part is actually taking the time to gather all of the ingredients. Unless you are someone who regularly creates Asian dishes, you may not have all of the necessary ingredients on hand. That’s okay, though. All it takes is one trip to the local Asian grocery store and everything will be taken care of from there.

You will be able to prepare these types of soups more easily in the future because you already have the required items on hand. From there, the preparation aspect is very straightforward, as you are about to see as you continue to read.

Can This Soup Be Frozen?

This is a common question about all soups, for good reason. We all love to have some leftovers that are easy to pop into the microwave after a long day of work. This Tom Yum soup falls into this category and can definitely be frozen for later usage. For best results, you can make the broth and then strain it.

From there, you should only cook the prawns and shrimp and freeze it just like that. The tomato and mushroom do not need to go in. Of course, it will still freeze just fine if you add the tomato and mushrooms. This one is a matter of personal taste. Some may feel as if the mushrooms and tomato will taste better if it is added later, others may not.

Prep + Cook Time

This soup can be made within 35 minutes, as it will only take 15 minutes to handle the prep aspect and 20 minutes to handle the cooking.


Whole prawns + shrimp (10 ounces, heads and shells still on)


  • Water (3 cups)
  • Chicken stock/broth (1/2 cup, low sodium)
  • Lemongrass (2 stalks, outer layers peeled)
  • Galangal (1.5 cm or 3/5″ piece, cut into 4 slices)
  • Kaffir lime leaves (5, torn roughly)
  • Thai or birdseye chillies (2)
  • Garlic cloves (3)

Add On Ingredients:

  • Oyster mushrooms (4 ounces)
  • Roma tomato (1, cut into wedges)
  • White onion (1/2, medium sized, sliced into 1 cm thick wedges)
  • Sugar (1 tablespoon)
  • Fish sauce (3 tablespoons)
  • Lime juice (3 tablespoons)
  • Coriander or cilantro (to be used as a garnish)

Step by Step Cooking Instructions


Step 1:

Peel your prawns. Take the heads and the shell, place them in the pot and reserve the meat.

Step 2:

Grab a meat mallet or a similar instrument to bash the chili, garlic and lemongrass. This allows them to burst open, so that the flavor is released. Add them into the pot.

Step 3:

Take the kaffir lime leaves and crush them with your hands. Add them as well.

Step 4:

The water, stock and galangal are now added. The soup needs to be placed on high heat now. Bring it to a simmer on high heat, cover the pot and then reduce the heat to medium. Allow the soup to simmer for 10 minutes.

Step 5:

Strain your broth. Discard the prawn shells. Place the broth back into the pot and set the heat to low.

Finishing The Soup:

Step 1:

Add the onions and mushrooms and give the soup 3 minutes to simmer. Add your tomatoes and let the soup simmer for an additional minute.

Step 2:

Grab your prawns, now that the heads and shells have been removed from the equation. Once the prawns have been added, give the soup a chance to simmer for 2 minutes. The process may take less time or more time, depending on how long it takes to finish cooking.

Step 3:

The sugar and fish sauce are now going to be stirred into the soup. Once they have both been added, you will want to let the soup simmer for at least 1 minute.

Step 4:

Now, it is time for the lime juice to be added to the soup. Give it a taste. From there, you can make the necessary adjustments. If you want the soup to be sweeter, add some sugar. Looking for it to be a bit more salty? Fish sauce is best. Sour soup lovers can add lime. The key here is to find the perfect mix that aligns with your taste.

Step 5:

Ladle your soup into bowls, serve it up with fresh chili and coriander and now, we dine on this deliciously tasty Tom Yum soup recipe. This is the clear version of the soup. To make it creamy, refer to the directions provided above.

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