Zesty and Refreshing Tom Yum Soup (Thai Soup)

Tom Yum soup, a beloved Thai dish, is now easier than ever to make at home! You can choose between the classic clear Tom Yum Goong or the creamy version, both made from the same flavorful broth. Whether using fresh or frozen shrimp, this recipe is surprisingly simple once you have the ingredients. As a bonus, Tom Yum is one of the healthiest Thai dishes, with only 156 calories per serving!

Tom Yum Soup

Asian cuisine is home to some of the finest soups in the world! The variety is immense, from the creamy Laksa Noodle Soup to the flavorful Vietnamese Beef Pho and iconic Japanese Ramen. Thailand’s Tom Yum Soup stands as one of the best.

The great news? Tom Yum Soup is delicious and healthy, with just 156 calories per serving and a very low-fat content!

Two types of Tom Yum

There are two main types of Tom Yum Soup:

1. Clear Tom Yum Soup (Tom Yum Goong Nam Sai)
2. Creamy Tom Yum Soup (Tom Yum Goong Nam Khon) starts with a clear version and is enhanced with evaporated milk and Thai chili paste for extra flavor.

Both versions are equally delicious, though the creamy one packs more punch due to the chili paste. While the evaporated milk alters the appearance, it doesn’t significantly change the flavor profile. I enjoy both versions equally and can’t pick a favorite!

What is the difference between Tom Yum and Tom Kha?

Tom Yum and Tom Kha share the same flavorful broth base, but the key difference lies in adding ingredients. Tom Kha includes chili paste and coconut milk, giving it a creamy texture and slightly richer flavor. In fact, if you opt for coconut milk instead of evaporated milk, Tom Kha becomes a creamy version of Tom Yum, as presented in this recipe!

Tom Yum is best when made with whole prawns or shrimp that you peel yourself, as this adds extra flavor to the broth. However, if you’re short on time, frozen peeled prawns work well, too. Check the recipe notes for this convenient alternative!

What goes in Tom Yum Soup

There are two key components to Tom-Yum-Soup:

1. The broth
2. The ingredients added to the broth

The broth is made from a combination of flavorful herbs and spices like kaffir lime leaves, lemongrass, galangal, chili, and garlic, which infuse the soup with an incredible aroma. Additionally, using the heads and shells from peeled prawns or shrimp adds depth to the broth. If you can’t get whole prawns, don’t worry—there are instructions for using frozen pre-peeled prawns in the recipe notes!

I live in the upper northern beaches of Sydney, a stunning location, but it can be a bit limited when it comes to Asian ingredients and produce. Despite that, I can still find all the ingredients for this recipe at my local grocery and fresh produce stores!

How to make Tom Yum Soup

The most challenging part of this recipe is gathering the ingredients, as the aromatic herbs and spices might not be typical pantry items. Depending on how well-stocked your local grocery store is, you may need to visit an Asian market.

The cooking process is quite simple! It mostly involves adding ingredients, simmering, straining, and repeating. It’s an easy and straightforward recipe!

As you can see, the process mostly involves adding ingredients and letting them simmer to create the broth.

Then, when you add the final ingredients to the soup, it’s more of the same— just a bit more simmering to bring everything together!

That’s how you prepare the clear version of Tom-Yum-Soup, most commonly served in Thai restaurants across Sydney. Though the broth appears simple—clear and unassuming—it holds an incredible depth of flavor. The shrimp or prawn shells contribute to a homemade stock that, combined with aromatic herbs, creates a rich and complex taste you’ll love!

Can you freeze Tom Yum soup?

Absolutely! My preferred method is to prepare the broth, strain it, and then cook the shrimp or prawns before freezing it without adding the mushrooms and tomatoes. However, it would freeze perfectly fine with those ingredients, too—I think adding them fresh when you’re ready to serve is better.

Now, let’s dive into the creamy version!

How to make CREAMY Tom Yum Soup

To make the creamy version, start with the clear broth, then mix in a generous spoonful of Thai chili paste and a splash of evaporated milk for a richer, creamier texture.

Many people mistakenly believe that the creamy version of Tom Yum is made with coconut milk, as coconut milk is a common ingredient in Thai cuisine. However, it’s actually made with evaporated milk.

That said, coconut milk is a delicious alternative! In fact, using coconut milk transforms Tom Yum into Tom Kha soup, and some people who’ve tried both prefer the richness of the coconut milk version!

Whether you go for the classic clear version or the creamy variation, you will love it. The flavor is 100% authentic, just like you’d get at a Thai restaurant. Unlike some favorite takeout dishes that are difficult to replicate at home due to the need for commercial-grade equipment (like Chicken Tikka Masala or Char Kway Teow), Tom Yum Soup is surprisingly simple to make at home. It’s incredibly healthy and tastes just as authentic as the real deal!

Ingredients

• 300g / 10oz whole prawns/shrimp, with heads and shells on

For the Broth:

• 3 cups (750ml) water
• ½ cup (125ml) low-sodium chicken stock
• 2 lemongrass stalks, outer layers removed
• 1.5 cm (3/5″) piece of galangal, sliced
• 5 kaffir lime leaves, roughly torn
• 2 Thai or bird’s eye chilies
• 3 garlic cloves

Soup Add-ins:

• 120g / 4oz oyster mushrooms
• 1 Roma tomato, cut into wedges
• ½ medium white onion cut into 1cm thick wedges
• 1 tsp sugar
• 3 tbsp fish sauce
• 3 tbsp lime juice
• Fresh coriander/cilantro for garnish

Creamy Tom Yum Option:

• 1 ½ tbsp Thai roasted chili sauce (Nam Prik Pao)
• ⅓ cup (75ml) evaporated milk

Directions

For the Broth:

1. Peel the prawns, keeping the heads and shells. Set the prawn meat aside.
2. Use a meat mallet or similar tool to crush the garlic, chilies, and lemongrass, releasing their flavors and adding them to the pot.
3. Crush the kaffir lime leaves with your hands and add them to the pot, along with the galangal, stock, and water.
4. Bring everything to a boil on high heat, then reduce to medium and simmer for 10 minutes.
5. Strain the broth, discard the solids, and return the liquid to the pot over low heat.

Finish the Soup:

1. Add the onions and mushrooms to the broth and simmer for 3 minutes.
2. Add the tomatoes and simmer for another minute.
3. Stir in the prawns and cook for about 2 minutes until finished.
4. Add sugar and fish sauce, and simmer for another minute.
5. Stir in the lime juice, then taste and adjust the sweetness (sugar), saltiness (fish sauce), and sourness (lime) to your liking.
6. Serve the clear Tom Yum with fresh coriander and optional chili.

For Creamy Tom Yum:
Add sugar, including Thai chili paste and evaporated milk, then continue with the recipe.

Bonus: Tom Kha Version:
Follow the Creamy Tom Yum steps but substitute coconut milk for evaporated milk for a delicious Tom Kha!

Recipe Notes:

1. Lemongrass – To prepare, cut the stalk in half and peel away the tough outer layers to reveal the tender white core. If you can’t find fresh lemongrass, use 1 tablespoon of lemongrass paste as an alternative.
2. Galangal – A relative of ginger, galangal has a more peppery and tangy flavor. If unavailable, substitute with ginger and a pinch of black pepper.
3. Kaffir Lime Leaves – These leaves add a citrusy, earthy note to the soup. While fresh is best for the most authentic flavor, dried leaves can be used in the same quantity. Fresh leaves freeze perfectly for future use.
4. Chili – This soup has a gentle heat, is not overly spicy, and has a subtle kick.
5. Fish Sauce – Essential for depth of flavor in the broth, and there’s no substitute for it.
6. Thai Roasted Chili Paste – Typically found in Thai grocery stores. If unavailable, you can use another Asian chili paste combined with chili oil, such as Sambal Oelek and chili oil.
7. Frozen Prawn/Shrimp Shortcut – For a quicker version, use pre-peeled frozen prawns. Skip the prawn shells in the broth and add 1.5 teaspoons of shrimp paste instead. Add 200g of frozen peeled prawns when indicated in the recipe.
8. Storing & Freezing—Leftover soup can be stored in the fridge for 2 days. Reheat gently without the prawns to avoid overcooking them. After reheating, the broth freezes well—just add the prawns, mushrooms, tomatoes, and lime juice.
9. Nutrition – Per serving details provided in the recipe.