How to Make Jet Tila's Quick Thai Tom-Yum Soup
How to Make Jet Tila's Quick Thai Tom-Yum Soup is a medium Thai recipe that serves 4. 220 calories per serving. Recipe by Food Network on YouTube.
Prep: 20 min | Cook: 35 min | Total: 1 hr 5 min
Cost: $20.49 total, $5.12 per serving
Ingredients
- 3 stalks Lemongrass (outer tough leaves removed, core sliced thin)
- 2 inches Galanga (thinly sliced, no need to peel)
- 6 leaves Kaffir Lime Leaves (torn and thinly sliced for stock, some reserved for garnish)
- 1 tsp Chicken Powder (adds umami to the broth)
- 4 cups Water (for the broth)
- 200 g Straw Mushrooms (whole peeled, add to soup)
- 200 g Shrimp (medium, peeled and deveined, tail off)
- 2 tbsp Fish Sauce (adjust saltiness)
- 1 tbsp Thai Chili Paste (adds heat and sweet umami)
- 2 tbsp Lime Juice (freshly squeezed Persian lime)
- 2 tbsp Cilantro (chopped for garnish)
- 2 stalks Scallions (thinly sliced for garnish)
- 100 g Rice Noodles (optional, cooked and added for Tom Yum noodle soup)
Instructions
Prepare Lemongrass
Trim the base of each stalk, cut off the top third, discard loose outer leaves, and slice the remaining core thinly (about 2‑3 mm).
Time: PT10M
Slice Galanga
Trim any dry skin, then slice the galanga into very thin rounds (about 1‑2 mm). No need to peel.
Time: PT5M
Prepare Kaffir Lime Leaves
Tear the leaves, roll them into a tight parcel, and slice into ultra‑thin strips (so‑called "soy"). Reserve a few whole leaves for garnish.
Time: PT5M
Create Aromatics Bag and Heat Water
Place the sliced lemongrass, galanga, and lime‑leaf strips into a heat‑proof bag or cheesecloth, tie loosely, and drop into a pot of boiling water.
Time: PT3M
Temperature: boiling
Infuse Stock
Add chicken powder, reduce heat to a gentle simmer, and let the aromatics steep for 20‑30 minutes.
Time: PT25M
Temperature: simmer
Add Straw Mushrooms
Remove the aromatics bag (or strain) and add the whole peeled straw mushrooms. Simmer for 3 minutes.
Time: PT3M
Temperature: simmer
Cook Shrimp
Add the shrimp to the pot and cook until pink and just opaque, about 2 minutes.
Time: PT2M
Temperature: simmer
Season the Soup
Stir in fish sauce, Thai chili paste, and fresh lime juice. Taste and adjust as needed.
Time: PT2M
Final Taste Check
Sample the broth; it should be hot, sour, salty, sweet, and savory. Adjust seasoning if necessary.
Time: PT2M
Garnish and Serve
Ladle soup into bowls, garnish with chopped cilantro, sliced scallions, and a few whole kaffir lime leaves. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 220
- Protein
- 15g
- Carbohydrates
- 8g
- Fat
- 5g
- Fiber
- 2g
Dietary info: Gluten-free, Dairy-free, Paleo-friendly
Allergens: Shellfish, Fish
Ingredient Substitutions
- Instead of Lemongrass: Lemon zest
- Instead of Galanga: Ginger (less authentic)
- Instead of Kaffir Lime Leaves: Lime zest
- Instead of Chicken Powder: Chicken stock
- Instead of Straw Mushrooms: Button mushrooms
- Instead of Shrimp: Fish fillet, Tofu
- Instead of Fish Sauce: Soy sauce (less authentic)
- Instead of Thai Chili Paste: Sriracha
- Instead of Lime Juice: Lemon juice
Equipment Needed
- Chef's Knife
- Cutting Board
- Large Pot
- Heatproof Bag or Cheesecloth (optional)
- Strainer (optional)
- Ladle
- Measuring Spoons
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Slice lemongrass thin to release essential oils
- Infuse aromatics for 20‑30 minutes to develop flavor
- Add shrimp at the end to avoid overcooking
- Adjust seasoning to achieve the classic hot‑sour‑salty‑sweet‑savory balance
Chef Tips from the Video
- Lightly crush the lemongrass pieces before slicing to release more essential oil.
- Use fresh, fragrant kaffir lime leaves; they are the key citrus note in Tom Yum.
- If you cannot find straw mushrooms, substitute with button mushrooms but keep the shape by halving them.
Troubleshooting
Soup is too sour.
Add a little more fish sauce or a pinch of sugar to balance the acidity.
Soup lacks depth of flavor.
Increase the infusion time of the aromatics or add a splash more chicken powder.
Soup is too spicy.
Reduce the amount of chili paste or add extra lime juice and a touch of coconut milk to mellow heat.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Freeze without noodles for up to 1 month; reheat and add fresh noodles when serving.
Room temperature: Not recommended; keep below 2 hours if left out.
Make-Ahead Tips
- Prepare the aromatic herb bag and freeze; just add to boiling water when needed.
- Make the broth a day ahead, refrigerate, and reheat before adding mushrooms and shrimp.
- Pre‑slice lemongrass, galanga, and lime leaves; store in a sealed container in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Tom Yum soup in Thai cuisine?
Tom Yum is a cornerstone of Thai culinary tradition, originating from central Thailand as a street‑food staple. Its name means "boiling hot and sour," reflecting the five fundamental taste elements that define Thai food.
What are the traditional regional variations of Tom Yum soup in Thailand?
In the north, Tom Yum may be milder and include herbs like lemongrass and galangal, while the southern version often adds coconut milk (Tom Yum Nam Khon) for richness. Coastal regions favor larger shrimp and sometimes add fish or crab.
How is Tom Yum soup traditionally served in Thailand?
Tom Yum is typically served hot in a shallow bowl, garnished with fresh cilantro, sliced scallions, and whole kaffir lime leaves. It is enjoyed as an appetizer or a light main course, often accompanied by steamed jasmine rice.
What occasions or celebrations is Tom Yum soup traditionally associated with in Thai culture?
Tom Yum is a everyday comfort food but is also served at family gatherings, festivals, and temple feasts because its bright, invigorating flavors are believed to energize the body and spirit.
How does Tom Yum soup fit into the broader Thai cuisine tradition?
Tom Yum exemplifies the Thai principle of balancing hot, sour, salty, sweet, and savory. It showcases the essential aromatic trio—lemongrass, galanga, and kaffir lime leaves—that appear in many Thai dishes.
What are the authentic traditional ingredients for Tom Yum soup versus acceptable substitutes?
Authentic Tom Yum uses fresh lemongrass, galanga, kaffir lime leaves, Thai bird’s eye chilies, fish sauce, and lime juice. Substitutes include ginger for galanga, lemon zest for lime leaves, and soy sauce for fish sauce, though they alter the classic flavor profile.
What other Thai dishes pair well with Tom Yum soup?
Tom Yum pairs beautifully with grilled chicken satay, papaya salad (Som Tum), and sticky rice. For a fuller meal, serve alongside Pad Thai or a mild coconut‑milk curry to balance the heat.
What are the most common mistakes to avoid when making Tom Yum soup?
Common errors include overcooking the shrimp, using too much water which dilutes flavor, and adding the aromatics too early and discarding them, which loses visual appeal. Also, neglecting to balance the five taste elements can result in a one‑dimensional broth.
How do I know when the Tom Yum soup is done cooking?
The soup is finished when the shrimp turn pink and opaque, the mushrooms are tender, and the broth smells fragrant with citrus, herb, and spice notes. A quick taste should reveal a harmonious hot‑sour‑salty‑sweet‑savory balance.
What does the YouTube channel Food Network specialize in?
The YouTube channel Food Network specializes in a wide range of cooking shows, recipe demonstrations, and culinary education, featuring both professional chefs and home‑cook-friendly tutorials across many cuisines.
What is the cooking philosophy and style of the YouTube channel Food Network?
Food Network’s cooking philosophy emphasizes approachable, step‑by‑step instruction while showcasing diverse culinary traditions. Their style blends professional technique with accessible tips for home cooks, often highlighting cultural context.
Last updated: August 8, 2026
