Thai Tom Yum Soup Recipe – Lemongrass, Galangal & Coconut Milk

Last Updated on 4 months by Neha Deshmukh

Thai Tom Yum Soup Recipe – Lemongrass, Galangal & Coconut Milk

Introduction

Oh, Tom Yum! Just the name conjures up images of bustling Thai markets and the incredible aromas of Southeast Asia. This soup is seriously one of my all-time favorites – it’s bright, fragrant, a little spicy, and utterly comforting. I first made this when I was trying to recreate a trip to Thailand, and honestly, it transported me right back with every spoonful. It’s surprisingly easy to make at home, and I’m so excited to share my version with you. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any soup; it’s a flavor explosion! You’ll love how the tangy lime juice, aromatic lemongrass and galangal, and creamy coconut milk come together in perfect harmony. It’s a relatively quick and easy recipe, perfect for a weeknight meal, but feels special enough for guests. Plus, it’s wonderfully customizable – you can adjust the spice level to your liking and even add protein if you’re not keeping it vegetarian.

Ingredients

Here’s what you’ll need to create this Thai masterpiece:

• 2 cups vegetable broth (about 480ml)
• 1 can (400ml) coconut milk
• 2 lemongrass stalks
• 8 galangal slices (about 2-3cm thick)
• 2 large carrots, sliced
• 4-5 white mushrooms, quartered
• 0.5 red pepper, thinly sliced
• 6-7 kaffir lime leaves
• 2 Thai chilies, finely chopped (or more, to taste!)
• 0.5 teaspoon salt (about 2.5g)
• 1 teaspoon sugar (about 4g – optional)
• 2 tablespoons cilantro, chopped (about 15g)
• 2 tablespoons lime juice (about 30ml)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

• Lemongrass & Galangal: The Heart of Tom Yum These two are essential. Lemongrass gives that signature citrusy aroma, and galangal adds a warm, peppery, almost piney flavor. You can usually find them at Asian grocery stores. Don’t skip these!
• Coconut Milk: Choosing the Right Kind Full-fat coconut milk is best for richness and flavor. The creamy texture really makes the soup. You can use light coconut milk if you prefer, but it won’t be quite as decadent.
• Kaffir Lime Leaves: Aromatic Essential These leaves have an incredible citrusy fragrance. Bruising them slightly releases their oils, maximizing the flavor.
• Thai Chilies: Adjusting the Spice Level Thai chilies pack a punch! Start with 2 and taste as you go. Remove the seeds for less heat.
• Vegetable Broth: Enhancing the Flavor Base A good quality vegetable broth is key. I like to use a low-sodium version so I can control the saltiness. You can even use homemade if you have the time!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a pot, combine the vegetable broth, coconut milk, lemongrass stalks, and galangal slices. Bring to a simmer over medium heat, and let it bubble gently for about 5 minutes. Don’t let it boil! We just want to infuse those lovely flavors.
2. Add the carrots, mushrooms, and red pepper to the pot. Stir well to combine.
3. Toss in the torn kaffir lime leaves and chopped Thai chilies. Give it another good stir.
4. Simmer the vegetables for 6-7 minutes, or until they’re tender-crisp. You want them to have a little bite still.
5. Season with salt and sugar (if using). Reduce the heat to low and simmer for another 3 minutes, allowing the flavors to meld.
6. Remove the pot from the heat. Stir in the chopped cilantro and lime juice.
7. Before serving, remember to discard the lemongrass stalks and galangal slices. They’ve done their job! Garnish with extra cilantro and lime wedges.

Expert Tips

A few little secrets to make your Tom Yum truly shine:

• Achieving the Perfect Balance of Flavors Tom Yum is all about balance – sweet, sour, salty, and spicy. Taste as you go and adjust the lime juice, salt, and chilies to your liking.
• Working with Lemongrass and Galangal Bruising the lemongrass stalks helps release their flavor. You can gently bash them with the back of a knife.
• Controlling the Heat: Adjusting Chili Levels Start small with the chilies! You can always add more, but you can’t easily take the heat away.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Tom Yum Soup This recipe is already vegan! Just double-check your vegetable broth is plant-based.
• Gluten-Free Tom Yum Soup This recipe is naturally gluten-free.
• Spice Level Adjustments: Mild, Medium, Hot For mild, use 1 chili or omit them entirely. For medium, use 2-3 chilies. For hot, go wild!
• Tom Yum with Shrimp or Chicken (Non-Vegetarian Adaptation) Add about 200g of shrimp or chicken to the pot along with the vegetables. Cook until the protein is cooked through. My family loves this version!

Festival Adaptations: Songkran or Loy Krathong

Tom Yum is a popular dish during Thai festivals like Songkran (Thai New Year) and Loy Krathong. It’s often served as part of a larger feast with family and friends.

Serving Suggestions

Tom Yum is delicious on its own, but it’s even better with a side of steamed jasmine rice. It’s also lovely with a fresh Thai salad.

Storage Instructions

Leftover Tom Yum can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will actually develop even more overnight! It may thicken upon refrigeration, so you might need to add a splash of broth or water when reheating.

FAQs

Got questions? I’ve got answers!

• What is Tom Yum Soup traditionally served with? Traditionally, Tom Yum is served with steamed jasmine rice and often accompanied by a variety of Thai condiments.
• Can I make Tom Yum Soup ahead of time? You can make the soup base ahead of time (up to a day) and add the cilantro and lime juice just before serving.
• Where can I find galangal and kaffir lime leaves? Asian grocery stores are your best bet. Some well-stocked supermarkets may also carry them.
• What can I substitute for vegetable broth? Chicken broth can be used if you’re not vegetarian. Water with a bouillon cube is a last resort, but it won’t have the same depth of flavor.
• How do I know when the soup is ready – what should the texture be? The vegetables should be tender-crisp, and the broth should be fragrant and flavorful. It should have a slightly creamy texture from the coconut milk.