There’s something magical about making Tom Yum soup at home that finally tastes like the one from your favorite Thai restaurant. I spent years buying jarred pastes and wondering why my attempts fell flat, until a Thai friend showed me this game-changing trick: use the shrimp heads to build the base.
Mind. Blown.
The first time I made this properly, sautéing those shrimp heads until the oil turned this gorgeous coral color, I finally understood what I’d been missing. That simple step transforms ordinary water into a deeply flavored seafood broth that makes all the difference. Add the tom yum paste, fresh aromatics, and that tiny splash of coconut milk at the end, and you’ve got a soup that’s both light and satisfying, spicy enough to clear your sinuses but balanced enough to keep you coming back for more.
I love serving this as the star of the meal with just some jasmine rice or egg fried rice on the side to soak up that incredible broth. Sometimes I’ll add rice noodles directly to the soup to make it more substantial. If you’re doing a full Thai dinner spread, this pairs beautifully with something cooling like my Southwest chicken salad (the lime and cilantro tie them together surprisingly well), or keep it traditional with some Thai spring rolls.
What makes this recipe a winner in my house is how customizable it is. Too spicy? Add more coconut milk. Want it more sour? Squeeze in extra lemon. The shimeji mushrooms add this lovely earthy note, but honestly, any mushroom works – I’ve used everything from button mushrooms to king oysters depending on what’s at the market.
Now let’s dive into making this incredible soup – your kitchen is about to smell like the best Thai restaurant in town!
This recipe uses the classic technique of sautéing the shrimp heads first to create a deep, flavorful broth base.
Ingredients
- Broth Base & Aromatics
Water or Stock: 1 liter (approximately 4 cups)
Tom Yum Paste: 80g to 100g (start with 80g, adjust to taste)
Shrimp Heads: Reserved from the shrimp below (for sautéing and depth of flavor)
Cooking Oil: As needed for sautéing
Onion: 1 medium, sliced or diced
Fresh Ginger: 1 thumb-sized piece, sliced or minced
Fresh Chili: 1-2 chilies, sliced or chopped (adjust for heat preference)
- Seafood & Vegetables
Fresh Shrimp: 300g to 450g, peeled and deveined (reserve heads)
Fresh Clams: 300g to 400g, washed and purged
Shimeji Mushrooms: 150g to 200g (about 2 handfuls)
Napa Cabbage: 4 to 6 large leaves, cut into bite-sized pieces
Tomatoes: 2 medium, cut into wedges
- Seasoning & Finishing Touches
Fish Sauce: 2 to 3 tablespoons (adjust to taste)
Coconut Milk: 40g to 50g (for creaminess)
Sugar: 1 to 2 teaspoons (to balance flavors)
Lemon: 1 whole, sliced (for cooking)
Lime: Juice of 1 lime (add at the end for brightness)
Fresh Cilantro: Generous handful, chopped (for garnish)
Directions
- Create the Stock Base:
Heat oil in a wok or deep pan over medium heat.
Add shrimp heads and sauté until they turn bright red and are very fragrant (this releases the flavor and color into the oil).
Remove and discard the heads, leaving the flavorful oil. - Make the Broth:
Pour in 500 ml water and let it simmer for 5 minutes to extract any remaining flavor from the oil.
Add the sliced onion, ginger, chili, and 50 g of tom yum paste. Stir well and bring the mixture to a boil. - Add Seafood and Vegetables (Stage 1):
Add fresh shrimp and clams. Continue to boil/simmer until the shrimp start to turn pink and the clams begin to open. - Add Vegetables (Stage 2) and Initial Seasoning:
Add shimeji mushrooms, napa cabbage, and tomato to the soup.
Add 1 tbsp fish sauce.
Add sugar to taste (start with a small amount and adjust).
Simmer for 5 minutes until the vegetables soften slightly but still have a bit of bite. - Finish the Soup:
Pour in about 20 g of coconut milk. Stir to combine.
Taste the soup and adjust seasoning with more fish sauce (for saltiness/umami) or sugar (for balance) if needed.
Stir in lemon slices and fresh cilantro just before turning off the heat. - Serve:
Transfer the Tom Yum soup to bowls and serve immediately. Enjoy!
Another Seafood Option: Mediterranean Squid Soup
If Tom Yum brings the heat of Thailand to your table, this Mediterranean squid soup takes you straight to a coastal Italian trattoria. It’s what I make when I want seafood soup but crave something completely different from Asian flavors – think rustic, tomato-forward comfort rather than bright and sour.
This soup builds its base on the holy trinity of Mediterranean cooking: olive oil, garlic, and tomatoes. The white wine adds depth without overpowering, while the squid stays incredibly tender when cooked just right. It’s less complex than Tom Yum but equally satisfying in its simplicity.
The Taste Difference: Where Tom Yum hits you with sour, spicy, and aromatic layers (lemongrass, lime, chili, fish sauce), this Mediterranean soup is all about rich, savory warmth. The Tom Yum is sharp and wake-you-up bright, while this squid soup is mellow and wine-kissed. Tom Yum’s broth is clear and light despite its bold flavors; this one is thick with tomatoes and feels more substantial. Think of Tom Yum as a sprint – intense and invigorating – while this Mediterranean soup is a gentle jog along the coastline.
Both are incredible, but they scratch completely different cravings. I make Tom Yum when I want something to clear my sinuses and wake up my palate. This squid soup? That’s for when I want to curl up with a glass of red wine and crusty bread, taking my time with each spoonful.
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