Tom Yum Soup

Introducing my Tom Yum Soup recipe! Bursting with authentic Thai flavors, this hot and sour soup is a delight for your taste buds. With the convenience of tom yum paste, you can whip up this restaurant-worthy dish in just 10 minutes! Dive into a bowl of comfort with this easy and flavorful soup that’s perfect for any day of the week!

Tom yum soup served in a white bowl with a serving spoon.

Why I Love This Recipe

If you’re craving a taste of Thailand in the comfort of your own home, you’ll love my Tom Yum Soup recipe! It’s a traditional Thai soup packed with succulent shrimp, earthy mushrooms, and a symphony of aromatic spices. But what makes my take on this recipe truly special is the shortcut of using tom yum paste, just like in my Coconut Tom Kha Gai soup recipe, which simplifies the cooking process without sacrificing on flavor! And who doesn’t want that!

It’s a hearty and comforting meal perfect for anyone seeking an easy and fail-proof version of this iconic dish. So if that sounds like your kind of recipe, get your taste buds ready for these sour and spicy flavors of authentic Tom Yum Soup – it’s a recipe you won’t want to miss!

Ingredients

Ingredients

  • Chicken Broth – chicken stock that comes in a can or tetra pack found at grocery stores. Can also use low sodium chicken broth if preferred.
  • Tom Yum Paste – a blend of herbs and seasoning for the soup base. Tom Yum Paste can be found at most Asian grocery stores.
  • Shrimp – tail on or off large peeled and devined shrimp.
  • Mushrooms – sliced white bottom mushrooms, brown cremini, button mushrooms or oyster mushrooms.
  • Lemongrass – fresh lemongrass sticks.
  • Cilantro – fresh with stems.

Additional Add Ins

For a heartier twist, consider adding some Chopped Tomatoes to your Tom Yum Soup. This additional ingredient brings a burst of freshness and adds a delightful texture to the soup.

Ingredient Substitutions

If you prefer chicken over shrimp, you can easily swap out the protein with this recipe. Simply replace the shrimp with Chicken Breast, cut into 1×1 inch cubes, and cook for 3-5 minutes until fully cooked.

Instant tom yum paste in a jar used to make easy tom yum soup recipes.

Essential Kitchen Equipment

Directions

☑ Before Getting Started

Before you start, make sure to use a Large Pot and Avoid Overcrowding your ingredients while cooking. This ensures even cooking and enhances the flavor of your soup.

Step 1 Start by placing water, chicken stock, and chopped lemongrass into a pot and bring it to a soft boil.

Chicken broth with lemon grass sticks and sliced mushroom.

Step 2 Once boiling, add in sliced mushrooms and your choice of protein such as shrimp, chicken, or other meats and cook until tender.

Chicken broth with shrimp.

Step 3 Stir in the tom yum paste to season your soup base, and finish off by sprinkling cilantro on top.

Tom yum paste being mixed in.

🌀 Mixing Pro Tip

When mixing the paste, Use a Strainer or Premix in a Bowl with hot water to ensure it fully dissolves. This ensures a smoother and evenly flavored soup.

🍽️ Serving Pro Tip

Remember that the Lemongrass sticks are for flavoring purposes only and Should Not Be Eaten. You can either remove them before serving or simply avoid eating them.

Recipe Variations

Create a coconut base version by adding coconut milk to the soup base, creating a Coconut Tom Kha Gai Soup variation. This version blends the rich creaminess of coconut milk with the bold flavors of Tom Yum, offering a unique twist on the classic dish.

Pairing Recommendations

Pair your soup with my Thai-inspired dishes like Chicken Satay with Peanut Sauce or Chicken Lettuce Wraps with Thai Peanut Sauce, along with a refreshing Thai Iced Tea. These flavorful combinations create a well-rounded meal highlighting the diverse and vibrant flavors of Thai cuisine.

Tom yum soup in a Dutch oven pot top down picture.

Frequently Asked Questions

Can I substitute shrimp with another protein?

Yes, you can substitute shrimp with another protein such as chicken. Just ensure to adjust the cooking times accordingly, as chicken will take longer to cook than shrimp.

How spicy is this soup?

The spiciness of this soup can vary depending on the premixed paste used. Generally, the premixed pastes used in tom yum soup tend to be quite spicy, I would rate it around a 7 out of 10 on the spice scale.

Can I adjust the sourness level of the soup?

Certainly! You can easily adjust the sourness level of the soup by simply adding more or less lemongrass according to your preference.

Can I make this soup ahead of time?

Yes, you can definitely make this soup ahead of time. Once prepared, you can store it in the refrigerator for 10-14 days or can be frozen for meal prepping.

Storage Tips

To store leftovers, simply place the Tom Yum Soup in an airtight container and refrigerate it for up to 10-14 days. For longer-term storage, consider freezing the soup in single-serving freezer bags, where it will maintain its quality for 2-3 months.

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Watch How To Make It

Tom yum soup served in a white bowl with a serving spoon.

Tom Yum Soup

Discover an effortless way to make delicious Tom Yum Soup with this easy recipe featuring Tom Yum Soup Paste. Perfect for beginners, this simple Tom Yum Soup recipe delivers authentic Thai flavors in just minutes. Try it now for a flavorful and satisfying meal!
4.16 from 39 votes
Course: Side Dish, Soup
Cuisine: Thai
Keyword: easy tom yum soup recipe, simple tom yum soup, tom yum soup paste
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 3 bowls
Print Recipe
Calories: 208kcal

Ingredients

  • 2 Cups Water
  • 1 Cup Chicken Broth
  • 1 1/2 tbsp Tom Yum Paste amount will vary depending on the exact brand
  • 1 lbs Large Shrimp peeled, tail on or off
  • 1 Cup Common White Mushrooms sliced
  • 1 Stick Lemongrass
  • 7-9 Stems Cilantro

Instructions

  • Gather all the ingredients.
    Ingredients for tom yum soup.
  • Prepare shrimp by deveining, peeling, and drying off any liquid with a paper towel.
    Shrimp peeled.
  • Loosely chop cilantro, slice mushrooms, chop lemongrass into 2 inch sticks and set aside.
    Sliced mushrooms.
  • Add water, chicken broth and chopped lemongrass into a large stove top pot and bring to a soft boil over medium heat.
    Chicken broth with lemon grass sticks.
  • Once boiling, add sliced mushrooms and cook for 2-3 minutes.
    Chicken broth with lemon grass sticks and sliced mushroom.
  • Next add in shrimp and cook for 30-45 seconds or until shrimp turns pink. Note - if using chicken, cut into 1x1 inch cubes and cook for 3-5 minutes.
    Chicken broth with shrimp.
  • Place tom yum paste inside a strainer and mix into the soup with chopsticks/spoon as shown below (if you don't have a strainer,you can premix in a bowl). Note - the amount will vary depending on the brand, so taste and adjust to liking.
    Tom yum paste being mixed in.
  • Finally sprinkle in chopped cilantro and enjoy the soup hot!
    Tom yum soup with cilantro sprinkled on top.

Nutrition

Calories: 208kcal | Carbohydrates: 5g | Protein: 33g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 381mg | Sodium: 1906mg | Potassium: 334mg | Fiber: 1g | Sugar: 2g | Vitamin A: 159IU | Vitamin C: 13mg | Calcium: 234mg | Iron: 4mg
*Values Based Per Serving
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6 Comments

  1. gloria randall

    hello! i have been searching on-line for this Quoc Viet Foods Thai Tom Yum (that is shown in the picture for this Tom Yum Soup recipe–including the Amazon link you included) and have cannot find the exact picture as shown here. I even looked on line at the Asian on line marts and they do not have the one you show here. Why can’t this exact soup base be found?

    • LowCarbingAsian

      Hi Gloria! You can pick up the one we use in the picture at Ranch 99. However, if you don’t live near a Ranch 99, you’re best bet would be the one we linked from Amazon.

  2. Gina DiMarzio

    Hello Thank you for this recipe. I’m looking forward to making it. I have two questions. I’ll be using Quoc Viet Foods Thai Tom Yum instead of the Tom Yum paste. It recommends 1 teaspoon per cup. Should I count the chicken broth with the water and add 3 teaspoons? Also, is it necessary to add the Quoc Viet Foods Thai Tom Yum with a strainer? (I’ve been using it with ramen noodles, and adding it directly to the liquid and noodles.)

    • LowCarbingAsian

      Hey Gina – yup, it’s 1 tsp per cup of liquid, so you would need 3 tsp/1 tbsp. You don’t have to use a strainer for the paste, but we just found this way is the best to ensure paste is fully dissolved. Let us know if you have any other questions!

  3. Is there a paste that is not so spicy, just flavorful?

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