Thai Tom Yum Soup

Photo From: Thai Tom Yum Soup


  • 2 stalks lemongrass
  • 3-4 cups bone broth (or vegetable broth for vegetarian)
  • 3 cloves garlic, minced
  • 1-2" piece of ginger, minced
  • chili pepper flakes to taste
  • 3 makrut (keffir) lime leaves
  • 1/2-3/4 cup mushrooms (oyster or shiitake) sliced
  • sliced turnips or other vegetable of choice
  • sliced carrots or other vegetable of choice
  • opt. 8-14 raw shrimp peeled
  • opt. 1-2 TBSP fish sauce
  • 7-8 ounces coconut milk
  • cilantro, roughly chopped as garnish


Prepare the lemongrass: Finely mince the lower third of the stalk and keep the upper part whole.

In a deep cooking pot, pour the chicken stock and turn heat to medium-high. Add prepared lemongrass to the pot, including upper parts of the stalk you didn’t mince. Boil 5 to 6 minutes, or until fragrant 

Reduce heat slightly to achieve a nice simmer. Add garlic, ginger, chili, lime leaves, mushrooms, and vegetables to broth. Continue simmering for another 5 minutes.

Add shrimp. Simmer 5 to 6 minutes, or until the shrimp are pink and plump.

Turn down the heat to low and add coconut milk and fish sauce. Taste-test and adjust as needed.

Serve in bowls with fresh cilantro sprinkled over as a garnish. Enjoy. 

  • To make it spicier, add a little more chili.
  • Rather than salt, add fish sauce for a saltier soup.
  • Add a squeeze of lime if it’s too salty.
  • Make the soup richer or creamier by adding more coconut milk. This also fixes a soup that’s too spicy.

I just found out today the lime tree we have that wasn’t producing very good limes is a makrut (aka keffir) lime tree! So I picked some leaves and made Tom Yum soup for the first time. I have lots of lemongrass and ginger in my Maui garden too, I love going out to the garden to gather ingredients for a meal.

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