Clear Soup Tom Yum Recipe

Tom Yum soup is one of Thailand’s most beloved dishes, a masterpiece that hits all the right notes: spicy, sour, salty, and a bit sweet. It’s the perfect balance of flavors, and its popularity has transcended national borders, becoming a global favorite. Whether you’re enjoying it at a street food stall in Bangkok or cooking it at home, Tom Yum offers a flavor-packed experience that’s sure to excite the senses.

What makes Tom Yum stand out, aside from its bold taste, is the way it’s prepared. The broth is clear, light, and aromatic, with layers of complex flavors that are rich without being heavy. It’s a soup that awakens your palate, invigorates your senses, and leaves you wanting more.

In this guide, we’ll walk you through a recipe for Clear Soup Tom Yum, which is a refreshing and vibrant variation of the traditional creamy Tom Yum (Tom Yum Goong). This version highlights the clean, fresh broth and the sharp, bright flavors of Thai cuisine. Ready to dive in? Let’s break it down.

This recipe offers a tantalizing balance of spicy, sour, salty, and savory elements in a clear, aromatic broth. Unlike the richer Tom Yum Goong (which includes coconut milk), this version showcases the full, vibrant essence of Thai herbs and spices, making it light and perfect for any season.

Ingredients Needed

For this delicious clear soup Tom Yum, you’ll need a handful of fresh ingredients. Some may be easy to find at your local grocery store, while others might require a trip to an Asian market or specialty store.

Main Ingredients

Shrimp (or chicken, for variation) – Fresh shrimp with shells on (for added flavor) or skinless chicken breast or thighs.
Lemongrass – This herb has a unique citrusy flavor that’s essential to Tom Yum’s aromatic broth.
Kaffir lime leaves – These leaves contribute an intense, zesty fragrance that pairs beautifully with the other herbs.
Galangal – Often confused with ginger, this root has a distinct peppery and earthy flavor that’s central to the soup.
Thai bird’s eye chilies – These fiery little chilies pack a punch, so adjust according to your spice tolerance.
Fish sauce – For that quintessential salty, umami flavor. This is one of the key ingredients that gives the soup its depth.
Lime juice – Fresh lime juice adds that perfect sourness that makes Tom Yum so crave-worthy.
Mushrooms – Straw mushrooms or button mushrooms are commonly used to add texture and absorb the delicious broth.

Optional Garnishes

Cilantro – Chopped fresh cilantro adds a burst of freshness.
Chili oil – A drizzle of chili oil can bring extra heat and richness.
Lime wedges – Serve with extra lime wedges for those who want to dial up the sourness.

Cooking Instructions

Prepare The Broth
- In a large pot, pour about 4 cups of water and bring it to a boil.
- Add the lemongrass (smashed to release its oils), kaffir lime leaves (torn into pieces), and slices of galangal to the pot. Let it simmer for about 10 minutes to allow the flavors to infuse into the broth.
Add The Shrimp And Mushrooms
- Once your broth has a fragrant base, add the shrimp (or chicken) and mushrooms. Let it simmer for another 3-4 minutes until the shrimp turns pink and is fully cooked. If you’re using chicken, cook it through but don’t let it overcook, as it could turn tough.
Season The Soup
- Stir in the fish sauce, lime juice, and chopped bird’s eye chilies. This is where you get to balance the flavors to your liking-add more fish sauce for saltiness, more lime juice for tanginess, or more chilies for heat.
- Allow the soup to simmer for another 2 minutes to let all the ingredients meld together.
Taste And Adjust
- Taste the broth and adjust any seasoning. If you like it spicier, add more chilies. If it needs more brightness, squeeze in more lime juice.
Serve
- Ladle the soup into bowls and garnish with fresh cilantro, chili oil, and extra lime wedges on the side. You can also add fried garlic for extra texture and flavor if you like.

Ingredient Insights

Lemongrass: This stalky herb is one of the building blocks of Thai flavor. It imparts a fresh, lemony aroma that gives Tom Yum its signature taste. If you’re unfamiliar with lemongrass, it’s worth learning how to prepare it: simply cut off the woody ends, then smash or bruise the stalk to release its oils. You can also find lemongrass paste in many stores if fresh isn’t available.
Kaffir Lime Leaves: These are not your regular lime leaves. They have a double-lobed shape and offer a unique citrusy fragrance that’s impossible to replicate. You can’t eat them, but they provide the soup with an amazing aroma. They’re often sold in Asian markets, so keep an eye out.
Galangal: A distant cousin of ginger, galangal is slightly spicier and more aromatic. It’s a must-have in many Southeast Asian dishes and can sometimes be tricky to find, but it adds a vital flavor component to Tom Yum.
Fish Sauce: This liquid gold is made by fermenting fish, and it’s a staple in Thai cooking. It’s salty, rich, and umami-packed. Be sure to use high-quality fish sauce for the best flavor. It’s different from soy sauce, so don’t try to substitute.

Expert Tips

Broth Balance: Tom Yum is all about balance, so don’t be afraid to taste and adjust as you go. The key is to have a nice harmony of spicy, sour, salty, and a touch of sweetness (which you can achieve with a pinch of sugar if you prefer).
Keep it Fresh: The fresher your ingredients, the better the soup will taste. Fresh shrimp, herbs, and vegetables make a noticeable difference in flavor.
Customize the Spice Level: Start with a small number of chilies and increase the amount if you want more heat. You can always add more, but you can’t take it out once it’s in!
Serving Suggestion: Tom Yum is often served alongside jasmine rice to soak up the broth. You can also serve it with a side of Thai fried rice for a more substantial meal.

Recipe Variations

Tom Yum with Coconut Milk: If you’re looking for a creamier version of the soup, you can add a bit of coconut milk to the broth for a comforting, slightly sweet twist.
Vegetarian Tom Yum: Omit the shrimp or chicken and add tofu or extra vegetables like baby corn, broccoli, and bell peppers. Vegetable broth or water can be used as the base for a lighter, meatless version.
Tom Yum Goong (Traditional version): In the traditional Tom Yum Goong, you use shrimp and add both lime juice and tamarind paste to enhance the sourness. You can also add a small amount of sugar for extra balance.

Final Words

Clear Soup Tom Yum is one of those dishes that brings together simple ingredients to create something deeply satisfying and full of flavor. With its vibrant broth, fresh shrimp, and fragrant herbs, it’s a soup that can be enjoyed any time of year. Whether you’re making it for a special occasion or just for a cozy weeknight dinner, Tom Yum will never disappoint.

Clear Soup Tom Yum Recipe