Best 6 Quickie Tom Yum Soup Recipes

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Introducing the tantalizing flavors of Tom Yum Soup, a culinary masterpiece originating from Thailand. This spicy and sour soup is a symphony of aromatic herbs, zesty citrus, and the umami richness of seafood. As you embark on this culinary journey, you'll discover three distinct yet delightful variations of Tom Yum Soup, each offering a unique taste experience.

1. **Classic Tom Yum Soup:** Dive into the heart of Thai cuisine with this traditional recipe. The harmonious blend of lemongrass, galangal, kaffir lime leaves, and spicy chili peppers creates a vibrant broth that awakens your senses. Succulent shrimp, mushrooms, and tomatoes add layers of flavor and texture, making this soup a timeless classic.

2. **Tom Yum Goong:** Elevate your taste buds with Tom Yum Goong, a seafood lover's delight. This variation takes the classic Tom Yum soup base and adds an abundance of fresh shrimp, mussels, and squid, resulting in a seafood extravaganza. The briny sweetness of the seafood complements the spicy and sour broth, creating a harmonious balance of flavors.

3. **Tom Yum Gai:** Experience the comforting warmth of Tom Yum Gai, a chicken-based version of this beloved soup. Tender chicken pieces take center stage, simmered in a fragrant broth infused with lemongrass, galangal, and kaffir lime leaves. The addition of straw mushrooms, tomatoes, and cilantro adds depth and complexity to this flavorful dish.

These Tom Yum Soup recipes cater to a range of preferences, from the classic seafood-rich Tom Yum Goong to the comforting chicken-based Tom Yum Gai. Whether you're a seasoned Thai food enthusiast or a curious culinary explorer, these recipes will guide you in creating authentic and delicious Tom Yum Soup that will transport your taste buds to the vibrant streets of Thailand.

Check out the recipes below so you can choose the best recipe for yourself!

ARAYA'S PLACE TOM YUM SOUP



Araya's Place Tom Yum Soup image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 13

3 cups vegetable broth
5 kaffir lime leaves
3 slices unpeeled galangal, about 2 inches long
3 slices lemongrass, about 2 inches long
1 cup sliced button mushrooms
2 tablespoons thin soy sauce
10 Thai chile peppers, pounded with the edge of a knife or cooking mallet to release the flavor
1 lime, juiced
1 medium tomato, sliced
1/2 onion, sliced
8 medium-size cubes tofu, optional (your favorite brand)
Dash chopped cilantro
Dash chopped green onions

Steps:

  • In a medium saucepan, bring the vegetable broth to a boil. Once boiling, add the lime leaves, galangal and lemongrass and boil for 5 minutes. Add the mushrooms, thin soy sauce, Thai chiles, lime juice, tomatoes, onions and tofu, if desired, and boil for another 5 minutes. Garnish with cilantro and green onions.

TOM YUM SOUP (THAI SOUP)



Tom Yum Soup (Thai Soup) image

Recipe video above! The famous Thai Soup, made at home, and it's honestly the real deal!! See recipe notes for shortcut using frozen peeled prawns/shrimp. Also, CHOOSE from classic clear Tom Yum (Tom Yum Goong Nam Sa) or the creamy Tom Yum version (Tom Yum Goong Nam Khon)!

Provided by Nagi

Categories     Mains     Starter

Time 35m

Number Of Ingredients 17

300g / 10oz whole prawns / shrimp (with heads and shells on (Note 7))
3 cup (750 ml) water
1/2 cup (125 ml) chicken stock/broth (, low sodium)
2 stalks of lemongrass (, outer layers peeled(Note 1))
1.5 cm / 3/5" piece of galangal (, cut into 4 slices (Note 2))
5 kaffir lime leaves (, torn roughly (Note 3))
2 Thai or birdseye chillies ((Note 4))
3 garlic cloves
120g / 4oz oyster mushrooms
1 roma tomato (, cut into wedges)
1/2 white onion ((medium sized), cut into wedges about 1 cm thick)
1 tsp sugar
3 tbsp fish sauce ((Note 5))
3 tbsp lime juice
Coriander/cilantro (, for garnish)
1 1/2 tbsp Thai roasted chili sauce ((Nam Prik Pa, Note 6))
1/3 cup (75 ml) evaporated milk

Steps:

  • Peel the prawns. Place heads and shell in pot, reserve meat.
  • Use a meat mallet or similar to bash the garlic, chilli and lemongrass so they burst open to release flavour. Add into pot.
  • Crush kaffir lime leaves with your hands. Add into pot.
  • Add galangal, stock and water. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes.
  • Strain the broth, discard the prawn shells etc, then return broth into same pot over low heat.
  • Add onions and mushrooms, simmer 3 minutes. Add tomatoes, simmer for 1 minute.
  • Add prawns, simmer 2 minutes or until just cooked.
  • Stir in sugar and fish sauce, simmer for 1 minute.
  • Add lime juice, then taste. Adjust sweet (sugar), salt (fish sauce) and sour (lime) to your taste (trust me, you'll know when you like it!).
  • Ladle into bowls and serve with fresh coriander and fresh chilli! This is the CLEAR version of Tom Yum.
  • When you add sugar, also add Thai Chilli Paste and evaporated milk.
  • Then continue with recipe!
  • Following Creamy Tom Yum steps but use coconut milk instead of evaporated milk.

Nutrition Facts : Calories 156 kcal, Carbohydrate 15 g, Protein 21 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 191 mg, Sodium 2821 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

HOMEMADE TOM YUM SOUP



Homemade Tom Yum Soup image

This homemade hot and sour soup (tom yum) is easier than most recipes you will find. I have simplified a sometimes complex recipe for those like me who can have a hard time finding some of the original ingredients. This is my favorite recipe, better than any tom yum in the many restaurants I have been to.

Provided by Nader

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood     Shrimp Soup

Time 50m

Yield 6

Number Of Ingredients 12

4 cups vegetable broth
1 pound raw shrimp, unpeeled and deveined
4 limes, juiced with pulp
4 Thai chile peppers, quartered
2 stalks lemongrass, quartered
2 tablespoons tom yum paste
1 ½ tablespoons fish sauce
1 tablespoon white sugar
1 tablespoon chile sauce
4 (1/4 inch thick) slices fresh ginger root
6 baby bella mushrooms, sliced
2 green onions, thinly sliced

Steps:

  • Combine vegetable broth and shrimp in a pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes. Remove shrimp from the broth and remove and discard shells; set shrimp aside.
  • Add lime juice, lime pulp, chile peppers, lemon grass, tom yum paste, fish sauce, sugar, chile sauce, and ginger slices to the broth; cook for 10 minutes. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Add cooked shrimp and remove from the heat.
  • Ladle soup into bowls and top with mushroom slices and green onions.

Nutrition Facts : Calories 145.9 calories, Carbohydrate 18.1 g, Cholesterol 115 mg, Fat 2.2 g, Fiber 3.4 g, Protein 15 g, SaturatedFat 0.2 g, Sodium 1009.1 mg, Sugar 7.1 g

QUICKIE TOM YUM SOUP



Quickie Tom Yum Soup image

A quick & super simple soup. Tom Yum is a thai hot and sour soup, as well as being spicy. I don't really like cooking Tom Yum from scratch because its a very common dish, and whenever one gets the craving for Tom Yum, they want it here and now, rather than waiting hours for it! (TIP: Feel free to add seafood or substitute the vegetables inside to whatever your preference. It's Tom Yum Soup!)

Provided by Deux Petits Chefs

Categories     Thai

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons tom yum paste (Available at Asian grocers)
1 tablespoon garlic, chopped (optional)
2 stalks celery, chopped
2 medium tomatoes, diced
4 button mushrooms, diced
1 chicken breast, diced
4 large prawns
1 chicken stock cube
1 liter water
2 tablespoons pepper
1 teaspoon salt
3 sprigs coriander

Steps:

  • Set water to boil in a pot, add water and mix in tom yum soup.(NOTE:Unless the tom yum paste has instructions, follow as above to prepare the tom yum soup base.).
  • Put garlic, celery, tomatoes, mushrooms, chicken and prawns inside the pot. Leave to boil.
  • Add chicken, stock cube, salt and pepper. Leave to boil for another 5 - 10 minutes, until the fragrant smell of the soup wafts around the kitchen or until the oil from the tom yum soup appears on the surface on the soup.
  • Garnish with coriander and serve.

Nutrition Facts : Calories 94.5, Fat 3.8, SaturatedFat 1.1, Cholesterol 30.9, Sodium 954.7, Carbohydrate 5.9, Fiber 2.1, Sugar 2.2, Protein 9.9

TOM YUM SOUP RECIPE BY TASTY



Tom Yum Soup Recipe by Tasty image

Here's what you need: lemongrass, thai red chili peppers, garlic, galangal, refined coconut oil, vegetable broth, large tomato, lime leaves, coconut milk, soy sauce, extra firm tofu, cremini mushroom, lime juice, agave, salt, fresh cilantro leaf

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

2 stalks lemongrass
2 thai red chili peppers, sliced
3 cloves garlic, minced
1 tablespoon galangal, minced
1 tablespoon refined coconut oil
5 cups vegetable broth
1 large tomato, diced
5 lime leaves
1 cup coconut milk
2 tablespoons soy sauce
7 oz extra firm tofu, cubed
6 oz cremini mushroom, sliced
¼ cup lime juice
1 tablespoon agave
salt, to taste
fresh cilantro leaf, for garnish

Steps:

  • Trim off the top third and very bottom of the lemongrass stalks. Using the side of a knife, press down across the stalks to bruise the lemongrass and release the oils. Chop each stalk into 4 pieces and set aside.
  • Add the chili peppers, garlic, and galangal to a mortar and pestle and grind into a paste. Set aside.
  • Melt the coconut oil in a large pot over medium heat. Once the oil begins to shimmer, add the lemongrass and cook for 3-4 minutes, until fragrant. Add the chili pepper paste and cook for another 3-4 minutes, until fragrant.
  • Add the vegetable broth, tomato, lime leaves, coconut milk, and soy sauce and stir to combine. Bring to a boil. Cover, then reduce the heat to low and simmer for 20 minutes, until broth has reduced slightly.
  • Add the tofu and mushrooms and stir to combine. Cook for 5 minutes, until the mushrooms are tender.
  • Add the lime juice and agave and stir to combine. Season with salt to taste.
  • Garnish with cilantro and serve.
  • Enjoy!

Nutrition Facts : Calories 1235 calories, Carbohydrate 76 grams, Fat 95 grams, Fiber 2 grams, Protein 8 grams, Sugar 24 grams

TOM YUM SOUP



Tom Yum Soup image

Provided by Nigella Lawson

Categories     one pot, soups and stews, appetizer

Time 10m

Yield 2 servings

Number Of Ingredients 12

3 cups chicken stock or broth
1 scant tablespoon tom yum paste (available in Asian markets and speciality stores)
2 fresh makrut lime leaves, finely chopped
1 stalk lemon grass, tender inner part only, roughly chopped
Juice of half a lime
2 tablespoons fish sauce
1 small red Thai chili, finely chopped
1/2 teaspoon sugar
2 ounces enoki mushrooms, trimmed, or 1 cup button mushrooms, sliced
8 ounces raw shrimp, peeled
2 scallions, cut into short lengths and then into strips
2 tablespoons chopped fresh cilantro

Steps:

  • In a medium saucepan, combine chicken stock, tom yum paste, kaffir lime leaves, lemon grass, lime juice and fish sauce. Add chili and sugar, and stir.
  • Place over high heat to bring to a boil, then reduce heat to medium low. Add mushrooms, and simmer 1 to 2 minutes. Add shrimp and scallions, and simmer until shrimp is barely opaque, 2 to 3 more minutes.
  • To serve, divide soup between two bowls. Garnish each with 1 tablespoon cilantro, and serve.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 6 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 1 gram, Sodium 2414 milligrams, Sugar 10 grams, TransFat 0 grams

Tips:

  • Use fresh ingredients whenever possible. Fresh herbs, vegetables, and seafood will give your tom yum soup the best flavor.
  • Don't be afraid to adjust the ingredients to your liking. If you like your soup spicier, add more chili peppers. If you want it more sour, add more lemon juice. And if you want it more savory, add more fish sauce.
  • Serve your tom yum soup with a variety of toppings. Some popular options include rice noodles, shrimp, chicken, mushrooms, and vegetables. You can also add a squeeze of lime juice or a dollop of chili sauce for extra flavor.
  • Tom yum soup is a great way to use up leftover ingredients. If you have any vegetables or seafood that you need to use up, just throw them in the soup. Tom yum soup is also a great way to get your daily dose of vegetables.

Conclusion:

Tom yum soup is a delicious and easy-to-make soup that is perfect for a quick lunch or dinner. It is also a great way to use up leftover ingredients and get your daily dose of vegetables. With its unique blend of sweet, sour, spicy, and salty flavors, tom yum soup is sure to please everyone at the table.

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