This easy tom yum soup recipe is everything you come to expect from Thai food. Deliciously spicy, zingy, sweet and every other taste sensation you can imagine. Full of fragrant herbs, healthy vegetables, and fats it’s pretty darn good for you too.
If you have a big appetite like us you can add some uncooked noodles and an extra cup of water around 10 minutes from the end of cooking (check the pack if you are using fine noodles and adjust time). Otherwise, enjoy as a light lunch or appetizer.
I love sour flavors so I always add an extra squeeze of Lime over my coriander to serve but feel free to add and leave out things according to taste.
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This easy tom yum soup recipe with homemade tom yum soup paste is deliciously zingy, spicy and sweet all in one dish. Tom Yum Thai Soup is simply the Thai Food I know.
- 5 dried red chilies
- 5 garlic cloves
- 2 shallots
- 1 tbsp oil
- 1 tsp dried shrimps
- 2 tbsp palm sugar
- 2 tbsp Thai Fish sauce
- Juice of 1 Lime
- 1 kg cooked peeled prawns
- 1.5 litres chicken stock
- 2 Lemongrass stalks
- 7 kaffir lime leaves
- 30 g galangal ginger will do
- 3 fresh red chillies
- 1/2 tbsp brown sugar
- 1 400 g tin coconut milk
- 1 small pack of button mushrooms
- 10-12 cherry tomatoes
- 1 tbsp soy sauce
- 2 limes juice and zest
- 1 small bunch coriander
Place a frying pan over a medium heat and place the dried red chilies in dry
Shake the pan a few times until they have browned then remove from the pan
Finely chop the garlic and shallots and cook in the oil on a high heat
Stir to avoid sticking until they are browning then remove to a small food processor
Add the remainder of the paste ingredients and pulse until smooth adding some water if needed to reach a paste consistency
After the paste has been made set aside until ready to use
In a large soup pot add the stock, lime leaves and galangal and boil on a high heat for 20 minutes
Strain the liquid and set aside
Add the Tom Yum Paste to the soup bowl and cook on a medium heat until becoming fragrant
Pour the stock back into the pot with the paste and stir until well combined
Stir in the sugar and soy sauce
Finely chop chilies and add to the soup
Add the whole mushrooms and tomatoes and turn the cooker to low and cook for 5 minutes
Add the prawns/shrimp, grate in the zest from the limes and squeeze in the juice too and add the coconut milk
Ladle into a deep bowl to serve and sprinkle over some finely chopped coriander according to taste
I hope you really enjoy this Easy Tom Yum Soup Recipe, please share your results with us on social media and check out some of our other Thai recipes too.