Tom Yum Soup is an iconic Thai dish. Also known as Tom Yum Goong Nam Sai, this clear broth version of Tom Yum is bursting with bold flavors from a blend of lemongrass, galangal, kaffir lime leaves, and Thai bird’s eye chilies. Add in fish sauce, soy sauce, garlic, and the secret ingredient—shrimp shells—and you have a broth that’s truly unforgettable.

Cooking Tom Yum Soup might sound intimidating, but if you have the ingredients on hand, it’s incredibly simple. It’s delicious, easy to make, and low in points! Check out our site for more tasty low-point dinner recipes to keep you satisfied without the guilt. 

Thai classic Tom Yum Soup with shrimp in a bowl, garnished with a fresh lime wedge.
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Why should you try Tom Yum Soup?

  1. A Must-Try Thai Dish: Tom Yum Soup is one of those meals you need to experience at least once in your life. Some of the best soups in the world come from Asian cuisine, and Tom Yum certainly holds its place among them. With its aromatic broth and fresh ingredients, it’s a perfect example of why Thai cuisine is beloved globally.
  2. Low in Calories, Big on Flavor: One of the great things about Tom Yum Soup is how light it is. Without noodles, it’s a clear, brothy soup that weighs in at around 150 calories per serving. If you’re following Weight Watchers, it’s a zero-point dish—hard to beat for such an explosion of flavor.
  3. Simple Yet Satisfying: While some ingredients might be tricky to source depending on where you live, the actual cooking process is easy. The broth does most of the work for you, making it a stress-free meal for even the most beginner cooks.
  4. Customizable: Tom Yum Soup offers a lot of room for creativity. Whether you want to add noodles, more vegetables, or swap out shrimp for chicken, the dish can easily adapt to your preferences or what you have on hand.

Prep Time: 20 minutes
Cook Time: 90 minutes
Servings: 4
Serving Size: 1 bowl

0 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients

Tom Yum Soup broth ingredients in separate dishes.

For the Broth:

  • 4 stalks of lemongrass, bruised and cut into 2-inch pieces
  • 60 g (about 2 oz) galangal, sliced into thin rounds
  • 8 kaffir lime leaves, torn into pieces
  • 4 Thai bird’s eye chilies, crushed (adjust to taste)
  • 4 cloves garlic, smashed
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 150 g (about 5 oz) shrimp shells
  • 6 cups (1.5 L) water
Remaining Tom Yum Soup ingredients in separate dishes.

For the Soup:

  • 300 g (about 10 oz) shrimp, peeled and deveined
  • 2 medium tomatoes, cut into wedges
  • 1 medium onion, cut into wedges
  • 1 teaspoon vegetable oil
  • 1 tablespoon soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice, freshly squeezed

Instructions

1. Prepare the Broth

  • Start by preparing the broth, which will give your Tom Yum Soup its rich flavor. In a large pot, add 6 cups (1.5 L) of water and bring it to a simmer over medium heat.
  • Add the bruised lemongrass stalks, sliced galangal, torn kaffir lime leaves, crushed Thai bird’s eye chilies, and smashed garlic cloves to the water. These aromatic ingredients form the backbone of the soup’s flavor.
  • Next, toss in the shrimp shells, fish sauce, and soy sauce. The shrimp shells will give the broth a deep, umami flavor.
  • Reduce the heat to low, cover the pot, and let the broth simmer gently for 90 minutes. This slow cooking process allows the flavors to meld and infuse the broth.
Tom yum soup broth cooking in a pot.

2. Strain the Broth

  • After 90 minutes, remove the pot from the heat. Carefully strain the broth through a fine mesh strainer into a clean bowl or pot, discarding the solids (lemongrass, lime leaves, chilies, and shrimp shells). You should be left with a beautifully fragrant, clear broth. Set this aside.

3. Sauté the Vegetables

  • In a separate pot, heat 1 teaspoon of vegetable oil over medium heat. Add the onion and tomatoes, sautéing them for about 2-3 minutes until they start to soften but still hold their shape. The large chunks of tomatoes and onions will add texture to your soup.
Onions and tomatoes cooking in a pot for Tom Yum soup.

4. Combine Broth and Vegetables

  • Pour the strained broth over the sautéed onions and tomatoes. Stir in 1 tablespoon of soy sauce and 2 tablespoons of fish sauce for added depth of flavor. Bring the mixture to a gentle boil.
Tom yum soup vegetables and broth cooking in a pot.

5. Add the Shrimp

  • Once the broth is boiling and the vegetables are tender, reduce the heat to low and add the peeled and deveined shrimp (300 g). Let the shrimp cook for 2-3 minutes. You’ll know they’re done when they turn pink and curl up.
Shrimp added to the pot of cooking Tom Yum Soup.

6. Final Seasoning

  • Turn off the heat, then add 1 tablespoon of freshly squeezed lime juice. This adds a bright, tangy finish to the soup and balances the savory elements.

7. Serve

  • Ladle the soup into bowls, making sure to include some shrimp, tomatoes, and onion in each portion. You can garnish the soup with additional fresh herbs like cilantro or a few extra slices of Thai chili for added heat, if desired.

Variations and Substitutions

While the clear broth version is the most popular, there are several variations of Tom Yum Soup that you might want to try, depending on your taste and dietary preferences:

  1. Tom Kha Soup: A creamier version of Tom Yum, Tom Kha swaps out the clear broth for a base made from coconut milk or evaporated milk. It’s a bit more indulgent, but the flavors are even deeper and more luxurious. While delicious, this version is not as light or calorie-conscious as Tom Yum, so keep that in mind if you’re watching your intake.
  2. Add Noodles: Traditionally, Tom Yum Soup is served without noodles, but I love to throw in some rice noodles to bulk up the dish. It’s a personal preference—something about a more substantial soup just feels right to me. If you’re used to Western-style soups, adding noodles might make it feel more familiar and satisfying.
  3. Add Vegetables: Another way to mix it up is by adding more vegetables. Snow peas, mushrooms, bell peppers, and even broccoli work beautifully in this soup.

Tips and Tricks for Making Tom Yum Soup

Here are a few kitchen tips to help you make the best Tom Yum Soup possible:

  1. Use Shrimp Shells for the Broth: One of the best tricks for a truly flavorful Tom Yum is using shrimp shells in the broth. It might seem like an extra step, but trust me, it’s worth it. The shells infuse the broth with a depth you simply can’t get from just shrimp alone. Don’t worry—once you strain the broth, the shells will be long gone, leaving only their essence behind.
  2. Cut Your Tomatoes in Wedges: One of the highlights of this soup is the texture contrast between the soft tomatoes and the broth. Cutting your tomatoes into wedges rather than dicing them allows you to get bigger bites of that tangy flavor.
  3. Cook Shrimp in Residual Heat: To get perfectly tender shrimp, add them to the broth, let the soup simmer for two minutes, and then turn off the heat. This will prevent them from getting overcooked and rubbery.
  4. Fresh Lemongrass is Key: If you can, use fresh lemongrass instead of dried or powdered versions. The fresh stalks have a stronger flavor that truly makes a difference in the final dish.
  5. Make the Broth Ahead of Time: One of the best ways to streamline the cooking process is to prepare the broth in advance. The broth can be made and stored in the fridge for up to three days, or even frozen for future use. This way, when you’re ready for a quick meal, all you need to do is add the final ingredients, and you’re done!
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Tom Yum Soup

Servings: 4
Prep: 20 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 50 minutes
Thai classic Tom Yum Soup with shrimp in a bowl, garnished with a fresh lime wedge.
A light and flavorful Thai soup featuring lemongrass, tomatoes, and shrimp.

Ingredients 

  • For the Broth:
  • 4 stalks of lemongrass, bruised and cut into 2-inch pieces
  • 60 g about 2 oz galangal, sliced into thin rounds
  • 8 kaffir lime leaves, torn into pieces
  • 4 Thai bird’s eye chilies, crushed (adjust to taste)
  • 4 cloves garlic, smashed
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 150 g about 5 oz shrimp shells
  • 6 cups 1.5 L water
  • For the Soup:
  • 300 g about 10 oz shrimp, peeled and deveined
  • 2 medium tomatoes, cut into wedges
  • 1 medium onion, cut into wedges
  • 1 teaspoon vegetable oil
  • 1 tablespoon soy sauce
  • 2 tablespoons fish sauce
  • 1 tablespoon lime juice, freshly squeezed

Instructions 

  • Prepare the Broth
  • Start by preparing the broth, which will give your Tom Yum Soup its rich flavor. In a large pot, add 6 cups (1.5 L) of water and bring it to a simmer over medium heat.
  • Add the bruised lemongrass stalks, sliced galangal, torn kaffir lime leaves, crushed Thai bird’s eye chilies, and smashed garlic cloves to the water. These aromatic ingredients form the backbone of the soup’s flavor.
  • Next, toss in the shrimp shells, fish sauce, and soy sauce. The shrimp shells will give the broth a deep, umami flavor.
  • Reduce the heat to low, cover the pot, and let the broth simmer gently for 90 minutes. This slow cooking process allows the flavors to meld and infuse the broth.
  • Strain the Broth
  • After 90 minutes, remove the pot from the heat. Carefully strain the broth through a fine mesh strainer into a clean bowl or pot, discarding the solids (lemongrass, lime leaves, chilies, and shrimp shells). You should be left with a beautifully fragrant, clear broth. Set this aside.
  • Sauté the Vegetables
  • In a separate pot, heat 1 teaspoon of vegetable oil over medium heat. Add the onion and tomatoes, sautéing them for about 2-3 minutes until they start to soften but still hold their shape. The large chunks of tomatoes and onions will add texture to your soup.
  • Combine Broth and Vegetables
  • Pour the strained broth over the sautéed onions and tomatoes. Stir in 1 tablespoon of soy sauce and 2 tablespoons of fish sauce for added depth of flavor. Bring the mixture to a gentle boil.
  • Add the Shrimp
  • Once the broth is boiling and the vegetables are tender, reduce the heat to low and add the peeled and deveined shrimp (300 g). Let the shrimp cook for 2-3 minutes. You’ll know they’re done when they turn pink and curl up.
  • Final Seasoning
  • Turn off the heat, then add 1 tablespoon of freshly squeezed lime juice. This adds a bright, tangy finish to the soup and balances the savory elements.
  • Serve
  • Ladle the soup into bowls, making sure to include some shrimp, tomatoes, and onion in each portion. You can garnish the soup with additional fresh herbs like cilantro or a few extra slices of Thai chili for added heat, if desired.

Notes

ZERO WW points per serving. 
 

Nutrition

Serving: 251gCalories: 147kcalCarbohydrates: 8.4gProtein: 22gFat: 2.3gSaturated Fat: 0.2gCholesterol: 178mgSodium: 2235mgPotassium: 230mgFiber: 1.3gSugar: 4gCalcium: 93mgIron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: Thai
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