“Ready-made tom yum paste, available from supermarkets, means you can have this soup on the table in no time” – Shannon Bennett

What you need to know before you start

For this recipe, you’ll need a large wok or saucepan capable of holding at least 2 litres of water, and cooking equipment like a knife for slicing the soup ingredients, a mortar and pestle for bruising the chillies and a ladle for serving. Some skill is required for peeling the prawns and portioning the fish. Start this recipe as soon as you’re ready to enjoy it, as it's best eaten immediately. 

Why is this the best speedy tom yum soup recipe?

This popular Thai hot and sour soup is loaded with fresh herbs and spices, including makrut lime leaves, chillies, lemongrass and galangal. Combined with fresh prawns, fish and mushrooms, the results are a beautifully balanced soup with a distinct sour tang. 

Thanks to the clever use of a store-bought tom yum paste, this dish comes together in minutes, making it a great option when you need something on the table fast. It’s warming, the spice levels can be adjusted to your taste, and it can be served as part of a larger spread with your favourite Thai dishes. 

What are the two types of tom yum soup?

There are two main types of tom yum soup: tom yum goong nam sai and tom yum goong nam khon. Nam sai is a clear soup, while nam kohn is a creamy version. Nam kohn uses the same base as a nam sai, with the addition of evaporated milk. This recipe is in a tom yum nam sai style. 

Is tom yum a healthy soup?

Tom yum is considered a healthy recipe. This broth-based dish is low in calories and loaded with goodness without skimping on flavour, thanks to the prawns, fish, tomatoes and mushrooms. 

What ingredients you’ll need 

Bird’s-eye chillies: Use 2-4 chillies, depending on how hot you like your soup. These gives the tom yum a fiery heat. 

Lemongrass stalks: Only the white part of the lemongrass is used here. It provides a fragrant citrussy aroma and a fresh, zesty undertone that brightens the broth.

Galangal: This root offers a sharp, peppery flavour with hints of citrus, giving the soup a warm, aromatic complexity. If you can’t find galangal, you can also use fresh ginger. 

Makrut lime leaves: These are the leaves from a lime tree that is native to tropical Southeast Asia. They impart a distinct, tangy fragrance that enhances the fresh, citrussy notes of the soup.

Prawns: Juicy, plump prawns are added to the broth for a touch of sweetness and bite. 

Firm white-fleshed fish: Fish adds a mild, flaky texture and a delicate flavour that balances the soup’s bold spices.

Mushrooms: Mushrooms soak up the broth and provide an earthy, umami depth. Feel free to use your favourite variety.

Grape tomatoes: Tomatoes offer bursts of sweetness and acidity, helping to balance the heat and intensity of the soup.

Thai tom yum paste: This store-bought paste forms the base of the soup, combining lemongrass, makrut lime and chilli to create a deeply flavourful and aromatic foundation.

Fish sauce: Fish sauce adds a salty, savoury umami depth that enhances the overall flavour of the broth.

Lime: Lime brightens the soup with its sharp acidity, bringing a refreshing contrast to the richness of the broth.

Coriander: Sprigs of coriander are added to the broth, while the leaves are used as a garnish. It provides a fresh, herbal note that adds balance and a burst of freshness.

How do you make tom yum soup?

This is an incredibly simple recipe that involves boiling ingredients in a saucepan or wok. Don’t be intimated by the ingredients list either – you should be able to find most items at the supermarket. If you like this soup and want to make it regularly, you can keep quite a few ingredients stocked up in your freezer, including peeled green prawns, makrut lime leaves, chillies and lemongrass.

Begin by bringing water, chillies, lemongrass, galangal and the makrut lime leaves to a boil. Add the fresh produce before finishing with the tom yum paste, a squeeze of lime juice and fish sauce. 

How to store leftover tom yum soup

Tom yum soup is best served immediately, however any leftovers can be refrigerated for 2-3 days. Just be mindful that the seafood may become slightly overcooked and rubbery once reheated. You can also easily freeze the broth, as it doesn’t contain any dairy. 

What do you eat with tom yum soup

In Thailand, tom yum is rarely eaten on its own, but instead enjoyed as part of a larger spread with meats, rice and salads. Thai-style dishes can include a bowl of jasmine rice, grilled chicken, papaya salad or curries. 

However, you’re open to simply enjoying your tom yum with extra lime wedges and coriander leaves for an easy light lunch or dinner. You can also feel free to use this recipe as a base, and add your favourite ingredients such as noodles or chicken, or keep it vegetarian with extra mushrooms, baby corn and tofu. 

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For more easy soup recipes, look to our hearty and warming favourites:

• Pumpkin soup
• Creamy broccoli soup with cheese croutons
• Sichuan beef soup