Tom Yum Soup (Hot & Sour Thai Soup)

Tom Yum soup (Hot and Sour Thai soup) is one of my favorite soups.  It offers such a great number of distinct flavors which complement each other beautifully.  I love the fresh ginger, lime, lemongrass, and cilantro flavors contrasting with the spiciness of the red chilis!

I order Tom Yum soup out almost every time I eat at a Thai restaurant and was pleasantly surprised by how easy it was to make this recipe and how much it tasted like what I have when out.


  • 2 cans College Inn chicken or vegetable broth
  • 1 cup water
  • 1 tablespoon of Better than Bouillion Fish stock
  • 2 stalks fresh lemongrass, or 1 tablespoon lemongrass paste
  • 1-inch piece fresh ginger, grated (another 1/2 inch, sliced)
  • 2 red chiles, sliced
  • 2 tablespoons fish sauce
  • 1 1/2 teaspoons sugar
  • 1 large shitake mushroom, sliced or 6-8 button mushrooms cut in half
  • 1 pound large shrimp, peeled with tails on
  • 2-3 tablespoons lime juice
  • 4 green onions, sliced
  • 1 handful fresh cilantro, chopped



  • Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass paste, ginger, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
  • Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour.
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