Tom Yum Soup with Chicken
A spicy Thai soup with creamy broth, mushrooms, shrimp, and citrusy aroma. Rich, vibrant, and perfect on a chilly day.
Updated : 18 July, 2025
Easy
About 20 min.
Ingredients
400 milliliters
Chicken broth
400 milliliters
Heavy cream
450 grams
Shrimp
100 grams
Champignon
1
Onion
3
Garlic
2
Chili pepper
to taste
Ginger
to taste
Lemon juice
4 tablespoon
Vegetable oil
2 tablespoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
You can use frozen or dried mushrooms instead of fresh ones. Dried mushrooms need 5–6 times less and must be soaked for at least 2–3 hours.
Preparation
Step 1
Use high-fat cream, preferably 30-33%. You can use pre-peeled shrimp.
Step 2
Make chicken broth by boiling chicken or chicken breast for 1-1.5 hours. Remove the meat and strain the broth.
Step 3
Prepare the mushrooms: clean and rinse well. If using dried mushrooms (like 50g dried champignons), soak them in cold water before cooking.
Step 4
Wash all vegetables and ginger root thoroughly under running water, then peel them.
Step 5
Chop the onion, garlic, and chili pepper. To avoid eye irritation when cutting onions, rinse the onion and knife under cold water. Rub your cutting board with lemon to eliminate strong onion odor.
Step 6
Put the chopped vegetables into a blender and blend until smooth.
Step 7
Heat a frying pan with vegetable oil, add the blended vegetables, and sauté over medium heat for a few minutes.
Step 8
Grate lemon zest and ginger root, then add them to the pan with lemon juice and sugar. Cook for a few more minutes and remove from heat. This is your soup paste.
Step 9
In a pot with hot broth, add the cream and 3 tablespoons of the prepared paste. Let it simmer for a few minutes.
Step 10
Add the sliced mushrooms and shrimp into the soup. Cook for 5 minutes. Tom Yum is ready - serve with fresh herbs like cilantro. Enjoy!