Tom Yum Soup

Tom yum soup is a Thai mainstay with thousands of versions of the recipe out there, this one is mine. Characteristically (for me) spicy and warming and packed with shrimp and mushrooms and a real comforting treat!

Portrait close up image of a Tom Yum Soup served in an Asian style soup bowl decorated with a blue flower in a dark setting

Tom Yum Soup.

I love Thai flavours, there is just something magical about the combinations of flavours that are pure magic.

This Tom Yum Soup recipe relies on all of the flavours you associate with that part of the world. Lemongrass, kaffir lime leaf, fish sauce and of course chili all feature in this soup.

A soup that takes less than 20 minutes to cook and prepare. Yes, 20 minutes!

Most of the ingredients here should be available from your local Asian store or even well-stocked supermarket.

Being the committed foodie I am I make my own red Thai curry paste, but use whatever works for you. If you have a favourite store-bought brand then drop that in here.

However, if you are interested in making your own red curry paste for this tom yum soup then you can find it here in my Thai Red Duck Curry recipe.

Portrait image of a Tom Yum Soup served in an Asian style soup bowl decorated with a blue flower in a dark setting

Thai Cuisine…

Thai Food is typically very light touch when it comes to preparation and relies on aromatic flavours and a ‘hint’ of spice.

As a result, Thai cuisine is a great option for throwing something together very quickly. This Tom Yum Soup definitely characterises that being a practical midweek meal.

Regular readers will know that I have a rather liberal approach to authenticity. As far as I am concerned food in the main is to be enjoyed and not analysed for interloping ingredients or processes.

As such I am certainly not afraid of playing around with meals using flavours from a nation. For example, this Tom Yum Soup definitely influenced this shrimp hot and sour soup. If you like it is a lighter more summer focused version of this tom yum soup recipe.

It also influenced this Quick Thai Chicken and Prawn Soup!

I push the boundaries even further with my Thai inspired Steak salad recipe!

Portrait overhead image of a Tom Yum Soup served in an Asian style soup bowl decorated with a blue flower in a dark setting

For The Love Of Soup!

Soup recipes are among the most popular recipes on my site and one of my favourite things to put on my table.

I have amassed a huge range of soups from around the globe. They are great they can be simple and quick like this tom yum soup or outrageously showy like this tomato consomme with tortellini.

Despite having strong associations with winter I am a year-round soup eater. They do not need to be hearty and comforting like this minestrone soup. They can be light and refreshing like my spring cream of asparagus soup, which is simply divine!

Sticking with the fishy theme, I even have a lightened Salmon Chowder that is lifted with lime and chili and is perfect all year round.

Do you have a favourite soup recipe? Drop it in the comments below, I would love to add more to my “must cook” list!

Landscape image of a Tom Yum Soup served in an Asian style soup bowl decorated with a blue flower in a dark setting
Tom Yum Soup

Tom Yum Soup

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Tom yum soup is a Thai mainstay with thousands of versions of the recipe out there, this one is mine, characteristically (for me) spicy and warming and packed with shrimp and mushrooms

Ingredients

  • 50g Thai Red Curry Paste
  • 500 ml Chicken Stock
  • 2 Spring Onions, Cut into 1cm long 'coins'
  • 1 Clove Garlic, Finely sliced
  • 30 g Ginger, Cut into batons as thin as possible
  • 100 g Musrooms, Sliced about 3mm thick
  • 250 g Shrimp, I use frozen but defrosted
  • 150 ml Coconut milk
  • 1 Tbsp Fish Sauce
  • 1 Tsp Brown Sugar
  • 1 Tsp Cooking Oil, Neutral
  • 1 Tomato, Cut into 8 wedges and deseeded
  • 1 Tsp Lime Juice
  • 1 Red Chili, Finely sliced
  • 1 Handful Coriander, Roughly chopped

Instructions

  1. Heat the oil in a wok over a high heat and add the red Thai curry paste and fry for 30 seconds.
  2. Add the garlic and cook for another 30 seconds.
  3. Now pour in the stock and reduce the temperature to medium and add in the ginger, fish sauce and spring onion and cook for 5 minutes.
  4. Add in the sugar and lime juice and stir before adding in the shrimp, mushrooms and tomato and simmering for 3-4 minutes.
  5. Finally stir through the coconut milk and bring back to temperature and serve with the fresh chili and chopped coriander.

Notes

If you have shell on shrimp by all means cook them in there shells and then peel before serving to amp up the flavour.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 852Total Fat: 46gSaturated Fat: 21gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 322mgSodium: 3502mgCarbohydrates: 62gFiber: 15gSugar: 11gProtein: 61g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

12 thoughts on this Recipe:

  1. Thai is my absolute favorite too – many years ago I learned how to cook several dishes, it was such fun, and SO tasty! this looks warm and comforting…

    Reply
  2. This soup looks incredible, I literally love every ingredient although they are not all easy to find in Italy. I so miss fresh coriander and it always dies on me when I try to grow it. I’ll maybe try adapting it slightly.

    Reply
    • Coriander can be challenging to grow, the problem we have is to stop it bolting to seed and it is often a real headache. I totally get the problems sourcing ingredients, I am in Rural Hungary and most folk have no idea what lemon grass and kafir lime leaves are ๐Ÿ˜‰ I make the 320km round trip to Budapest once every 4-6 weeks to keep my pantry stocked up. It is not necessarily a sub but coriander and tamarind have a similar zingy profile so using a little in this soup would take it somewhere else but would still work really well.

      Reply
  3. Haha. I do get your point here Brian. I hope you are having plenty of breathing space this week and finding more suitable eye-candy. As for this soup, what is not to like. A bought paste is handy, but I’ll be checking out your homemade version too. Oh and, it’s great that alongside the red curry paste there’s plenty of other spices involved in this soup too.

    Reply
    • It is nice not to be barraged by perfectly nice ingredients being turned into macabre crap ๐Ÿ˜‰ I’m perfectly comfortable being a combination store bought/homemade cook, I do like making my own bases but sometimes there just aint that time and I am blessed with lots and lots of time, not all people are so fortunate.

      Reply

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