Easy Tom Yum Soup With Paste Recipe

Tom Yum Soup is one of those dishes that has a distinct, unforgettable flavor. It’s bold, tangy, spicy, and aromatic, all at once. Originating from Thailand, this soup has made its way to kitchens around the world, capturing hearts and appetites everywhere. Its balance of heat, sourness, and fragrance is what gives it that ’wow’ factor.

Now, while the authentic recipe can be a bit time-consuming (hello, fresh lemongrass, kaffir lime leaves, and galangal), there’s a shortcut that doesn’t compromise too much on the authentic taste: using Tom Yum paste. If you’re craving this vibrant, comforting soup but don’t want to spend hours preparing it, this simplified version is for you. We’re going to dive into an easy and quick way to make Tom Yum Soup with paste, all while still getting that delightful punch of flavor.

So grab your apron, and let’s dive in!

Making Tom Yum Soup doesn’t need to be complicated. With the help of Tom Yum paste, you can bring the essence of Thai street food right to your kitchen. Here’s a simple recipe that will have your taste buds dancing.

Ingredients Needed

Tom Yum Paste: 2-3 tablespoons (or to taste)

This is the key ingredient that brings all the vibrant flavors together.
Chicken or Vegetable Broth: 4 cups

You can use either, depending on whether you want a vegetarian or non-vegetarian version. If you want to boost the umami flavor, chicken broth is perfect.
Lemongrass: 1 stalk, smashed and cut into pieces

A great source of aromatic citrusy flavor. Don’t skimp on this-lemongrass is one of the defining ingredients of this soup.
Kaffir Lime Leaves: 4-5 leaves, torn into pieces

These leaves lend a distinctive lime flavor that elevates the soup. If you can’t find fresh leaves, you can use dried or even a bit of lime zest as a substitute.
Thai Bird’s Eye Chilies: 3-4, smashed

For the heat! You can adjust the number based on your heat tolerance. If you prefer a milder soup, use fewer chilies or remove the seeds.
Mushrooms: 1-2 cups, sliced

Shiitake or button mushrooms work well, but feel free to experiment with others. Their earthy flavor complements the tangy soup base beautifully.
Shrimp (Optional): 1 cup, peeled and deveined

This is a classic addition, but if you’re looking for a vegetarian option, simply omit this ingredient.
Tomatoes: 1 large, cut into wedges

The tomatoes add a sweet, juicy note that balances the sourness of the broth.
Fish Sauce: 2 tablespoons

Essential for that salty, umami boost that makes Tom Yum what it is. If you’re vegetarian, use soy sauce or tamari as a substitute.
Lime Juice: 2-3 tablespoons

Fresh lime juice is essential for that mouth-puckering sour kick. Adjust to your preference.
Cilantro: Fresh, chopped (for garnish)

It adds freshness and a burst of green color to the soup.
Sugar: 1 teaspoon (optional)

Just a touch of sugar to balance the acidity, though this is optional depending on your personal preference.

Cooking Instructions

Prepare The Broth

In a large pot, pour the chicken or vegetable broth and bring it to a gentle boil over medium heat. The broth forms the base, so start with a good quality one for the best flavor.
Add The Tom Yum Paste

Stir in the Tom Yum paste and mix it thoroughly into the broth. Let it simmer for 2-3 minutes, allowing the paste to dissolve completely and infuse the broth with its distinctive tangy, spicy, and herby flavor.
Incorporate The Aromatics

Add the smashed lemongrass stalk, torn kaffir lime leaves, and the bird’s eye chilies. Let these aromatic ingredients simmer for about 5-7 minutes. The goal here is to release their essential oils into the soup, making it wonderfully fragrant.
Add Vegetables And Protein

Now, toss in the mushrooms and tomatoes. If you’re using shrimp, add them as well. The shrimp will cook quickly, about 2-3 minutes, so be careful not to overcook them.
Season The Soup

Stir in the fish sauce and lime juice. Taste the broth, adjusting the balance between salty, sour, and spicy to your liking. If you want a bit of sweetness, you can add a teaspoon of sugar.
Simmer

Let the soup simmer for another 5-10 minutes. This gives the flavors a chance to meld together. Don’t forget to keep tasting along the way and adjust the seasoning as needed.
Serve

Once everything is perfectly balanced, remove the pot from heat. Ladle the soup into bowls, garnish with fresh cilantro, and serve immediately.

Ingredient Insights

Tom Yum Paste: The star of the show! Tom Yum paste is made from a blend of shrimp paste, lemongrass, kaffir lime, and spices. It’s rich, aromatic, and brings everything together in just a few minutes, saving you the time of tracking down fresh ingredients.
Lemongrass: Lemongrass adds a fresh, zesty citrus flavor that elevates the soup. If you’re new to working with it, just smash the stalk to release the oils and infuse your broth with that signature fragrance.
Kaffir Lime Leaves: These leaves give the soup its complex citrusy note. If you’re in a pinch, lime zest or lime juice can work as a substitute, though nothing beats the depth of flavor kaffir lime leaves offer.
Chilies: Bird’s Eye chilies pack a punch, so be cautious. If you’re not a fan of intense spice, start with one or two and remove the seeds before adding them to the broth.

Expert Tips

Balance the Flavors: Tom Yum is all about balance. You want a blend of spicy, sour, salty, and a bit of sweetness. Keep tasting as you go and adjust as needed-add more lime juice for acidity, more fish sauce for saltiness, or sugar to mellow out the sharpness.
Don’t Overcook the Shrimp: Shrimp cook very quickly. As soon as they turn pink, they’re done! Overcooked shrimp can become rubbery and lose their delicate texture.
Keep the Broth Light: This soup should feel like a light broth, not a heavy stew. Keep the broth clear and flavorful, without overloading it with too many ingredients.
Use Fresh Ingredients When Possible: While Tom Yum paste makes this a quick recipe, using fresh lemongrass, kaffir lime leaves, and bird’s eye chilies will still make a noticeable difference in flavor.

Recipe Variations

Vegetarian Version: Omit the shrimp and use vegetable broth. You can add tofu or more vegetables like baby corn, carrots, or bell peppers for texture.
Creamy Tom Yum: For a richer soup, you can add coconut milk to the broth towards the end of cooking. This transforms the soup into a creamy version known as Tom Yum Goong Nam Khon.
Spicy Level: If you like a little more heat, consider adding extra chilies or even some chili paste for an extra punch. On the flip side, for a milder version, reduce the number of chilies or remove the seeds.

Final Words

Tom Yum Soup is one of those dishes that delivers so much flavor with very little effort when using Tom Yum paste. The complexity of the soup-spicy, sour, salty, and savory-is just unmatched. It’s perfect for a weeknight meal when you’re craving something warm and comforting but don’t want to spend hours cooking.

With just a few simple ingredients and a little time on the stove, you can have a delicious, authentic-tasting Tom Yum soup that rivals anything you’d find in a Thai restaurant. Whether you enjoy it as a main course or a starter, it’s a dish that’s sure to impress.

Easy Tom Yum Soup With Paste Recipe