This Tom Yum Soup Recipe is an amazingly delicious Thai hot and sour soup that brings you the most soul-soothing flavors from Thailand.
It might feel like spring where you are, but here in North Dakota we're still making soup and wearing winter coats, hats, and gloves. When there's a chill in the air, few things are as comforting as a hot, steaming bowl of Tom Yum Soup.
I developed this Tom Yum Soup Recipe after my wife came home from a business trip to Omaha, Nebraska raving about an amazing hot and sour soup she had at a local Thai restaurant. I was intrigued to try and perfect another recipe that would stand up to our long soup season here in the Upper Midwest. After a few attempts (all delicious), and the approval of my wife and our 9-year-old daughter, I created something that I promise you can make as good at home, if not better than, the one you'd find in a Thai restaurant.
What Is Tom Yum Soup?
Tom Yum Soup is a Thai hot and sour soup that can be as simple or as complex as you want to make it. Lucky for you, I created a delicious and simple version. The name Tom Yum translates to "boiled mixed" and refers to the wide range of aromatics in the broth. It incorporates a sour-hot flavor from the combination of the lemongrass, galangal, lime juice, and Thai chili (both fresh peppers and paste).
While many versions of Tom Yum feature shrimp, this Tom Yum Fish Soup is a fantastic alternative that allows home cooks to use most any fresh-caught or store-bought fish available to them instead of the traditional shrimp.
Tom Yum Soup in Thailand can be made with any kind of meat or seafood, but my wife and daughter love this version with fresh-caught spotted seatrout I brought home from kayak fishing on the Gulf Coast of Texas. But earlier versions had me experimenting with perch, walleye, and catfish - all delicious options!
This Tom Yum Is Perfect For Lent
I made the final version of this Thai soup on a Friday during Lent. As a Catholic, I have to abstain from meat on Fridays during this 40-day Lenten season. That's why I used store-bought vegetable broth instead of chicken or beef broth. The combination of easy-to-find vegetable broth, clam juice, and fish sauce created a simple, clean-tasting broth. It's one of the most soul-soothing broths I've ever tasted.
Why You'll Love This Tom Yum Soup Recipe
- Quick & Easy – Ready in just 30 minutes, making it ideal for busy weeknights.
- Bold Thai Flavors – The perfect balance of spicy, sour, salty, and umami-rich ingredients.
- Healthy & Light – Made with fresh ingredients and no heavy cream or dairy.
- Customizable – Adjust the heat level and use whatever type of fish and mushrooms you have available.
Tom Yum vs. Tom Kha: What's the Difference?
If you've ever wondered about Tom Yum vs. Tom Kha, the main difference is in the broth. Tom Yum is hot and sour with a clear broth, while Tom Kha includes coconut milk for a richer, creamier texture. Both are delicious, but if you are looking for a clear Tom Yum soup recipe, the one I developed is just what you are looking for.
How To Make Tom Yum Soup With Fish
This Thai Tom Yum Soup with Fish comes together quickly with a few simple steps.
1. Prepare Your Ingredients
Gather everything before you start. This makes the cooking process seamless.
2. Season the Fish
Pat the fish fillets dry with paper towels, cut into cubes, and sprinkle with kosher salt and black pepper. Set aside while you prepare the rest of the dish.
3. Sauté the Aromatics
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced onion, galangal, lemongrass, cilantro stems, and chili peppers. Sauté for about 3 minutes.
4. Build the Thai Hot and Sour Soup Broth
Pour in vegetable broth, water, clam juice, fish sauce, chili paste, and sugar. Stir well to combine. Bring to a boil over high heat.
5. Cook the Fish and Mushrooms
Remove the pot from the heat. Add mushrooms and seasoned fish, ensuring the fish is fully submerged in the broth. Cover the pot with a lid and let it sit undisturbed for about 8 to 10 minutes until the fish is cooked through.
6. Serve and Garnish
Ladle the soup into bowls and top with fresh cilantro leaves. Serve with lime wedges for a bright, zesty finish. Enjoy immediately!
Pro Tips For The Best Tom Yum Soup
- Use Fresh or Frozen Ingredients – Fresh or frozen galangal and lemongrass can be found in most Asian markets across the country to achieve the authentic flavors of Tom Yum. I prefer buying and using frozen galangal and lemongrass because I can use a little bit for soup recipes like this one, and still always have some on hand in my freezer at home whenever I have a craving to make the soup again.
- Don't Overcook the Fish – Letting it gently poach in the hot and sour soup broth for just 8 to 10 minutes keeps it tender and juicy.
- Adjust the Spice Level – If you prefer a milder soup to make it more kid-friendly, use only one Thai Bird's Eye chili pepper, or omit it all together. Just make sure you remove the seeds from the chili peppers. The seeds contain the most capsaicin, which is responsible for the pepper's spiciness.
Adding Lime Juice Enhances The Flavor
When it comes to the vast majority of soup recipes, you’ll find most have something in common: an acidic ingredient like vinegar, tomato, or citrus. The addition of acid brightens the soup and helps balance the flavors. Limes are also high in vitamin C, help with digestion, and have plenty of antioxidants. I always strive to create soup recipes that are made with good-for-you, healing ingredients and lime juice fits right in.
Common Questions About Tom Yum Soup
How Spicy Is Tom Yum Soup Thailand?
This recipe has a moderate heat, but you can adjust it by using more or fewer Thai Bird's eye chilies. Or omit them all together.
Can I Make Tom Yum Soup Ahead of Time?
It's best enjoyed fresh, but you can prepare the broth ahead of time and add the fish, mushrooms, and lime juice just before serving.
What If I Can’t Find Fresh or Frozen Galangal?
You can find dried and sliced Galangal for about $10 here on Amazon. However, ginger is also a decent substitute, though the flavor will be slightly different.
More Fish Soup Recipes
If you’re looking for another delicious fish soup recipe from Wild Game & Fish, check out some of our favorites below:
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Tom Yum Soup Thailand
Ingredients
- 8 ounces boneless, skinless fish fillets
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 Tablespoon olive oil
- 1 small yellow onion, diced (about ⅓ cup)
- 2 Tablespoons galangal, diced
- 2 Tablespoons frozen lemongrass
- 4 fresh cilantro stems (reserve leaves for garnish)
- 2 Thai Bird's eye chili peppers, cut in half, seeded, and diced
- 4 cups vegetable broth
- 2 cups water
- ¼ cup clam juice
- ¼ cup fish sauce
- 1 teaspoon Tom Yum or other Thai chili paste
- 1 teaspoon sugar
- 8 ounces mushrooms, cleaned
- 1 fresh lime, cut into wedges
Instructions
- Gather all of your ingredients.
- Pat fish fillets dry with paper towels, cut into cubes, and sprinkle all over with kosher salt and black pepper.
- To a large pot or Dutch oven over medium high heat, add the oil, diced onion, galangal, lemon grass, cilantro stems, chili peppers, and sauté for 3 minutes.
- Add vegetable broth, water, clam juice, fish sauce, chili paste, and sugar. Stir well to combine, and bring to a boil over high heat.
- Remove pot from heat and add mushrooms and fish, making sure fish is completely submerged in the broth. Cover with a lid and let sit undisturbed for about 8 to 10 minutes until fish is cooked.
- Ladle into bowls and serve with fresh cilantro leaves and a squeeze of fresh lime juice. Serve immediately.
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