🏠 Home > 🗺️ Recipes > 🍲 Soups > 🇹🇭 Thailand Soups > 🍲 Tom Yum Goong (Spicy Shrimp Soup) , Tom Kha Gai (Coconut Chicken Soup)i , Thai Clear Soup with Tofu & Vegetables (Kaeng Jued)
🍲 Authentic Thai Soup Recipes: Easy & Flavorful Dishes to Try at Home
Introduction
If you’ve ever been to Thailand—or even just your local Thai restaurant—you’ve probably noticed that Thai soups hold a special place on the menu. They’re not just starters or side dishes; they’re full-on comfort meals.
Thai soups are known for their bold flavors, fragrant herbs, and balance of spicy, sour, salty, and sweet. They’re the kind of dishes that make you want to slurp every last drop. And the best part? Many of them are surprisingly easy to make at home, even if you don’t have a professional kitchen or years of cooking experience.
In this article, I’m sharing three of the most loved Thai soups that you can recreate in your own kitchen:
1.Tom Yum Goong (Spicy Shrimp Soup) – fiery, sour, and world-famous.
2.Tom Kha Gai (Coconut Chicken Soup) – creamy yet refreshing.
3.Thai Clear Soup with Tofu & Vegetables (Kaeng Jued) – light, soothing, and perfect for everyday meals.
Grab your apron, because by the end of this article, you’ll feel confident enough to whip up these authentic bowls of comfort for your family and friends.
🔹 Recipe 1: Tom Yum Goong (Spicy Thai Shrimp Soup)
About this Recipe
Tom Yum Goong is probably the most famous Thai soup in the world. It’s hot, sour, fragrant, and packed with bold flavors. The name literally translates to “boiled spicy and sour,” and the star ingredient is shrimp (goong).
What makes this soup so irresistible is its unique blend of lemongrass, galangal, kaffir lime leaves, chili paste, and lime juice. One spoonful, and you get heat, citrusy freshness, and a depth of flavor that lingers.
Ingredients & Measurements
- 12 medium shrimp, peeled and deveined
- 4 cups water or chicken stock
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 4 slices galangal
- 4 kaffir lime leaves, torn
- 1 cup mushrooms (straw mushrooms or button mushrooms)
- 2 tbsp Thai chili paste (nam prik pao)
- 2–3 fresh Thai chilies, crushed
- 2 tbsp fish sauce
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp sugar (optional)
- Fresh cilantro for garnish
Step-by-Step Instructions
1.Bring the stock or water to a boil in a medium pot.
2.Add lemongrass, galangal, and kaffir lime leaves. Let them simmer for about 5 minutes to infuse the broth.
3.Toss in the mushrooms and shrimp. Cook until the shrimp turn pink (about 2–3 minutes).
4.Stir in chili paste, fish sauce, and sugar if using.
5.Turn off the heat and immediately add lime juice.
6.Taste-test: adjust with more lime juice for sourness or fish sauce for saltiness.
7.Garnish with cilantro before serving.
Tips & Mistakes to Avoid
- Don’t overcook the shrimp—they should be juicy, not rubbery.
- Add lime juice after turning off the heat to keep its fresh tangy flavor.
- If you can’t find galangal, ginger can be a substitute, though the taste is slightly different.
FAQ
Q: Can I use chicken instead of shrimp?
Yes! Swap shrimp for sliced chicken breast, and you’ll have Tom Yum Gai.
Q: What if I don’t have Thai chili paste?
You can still make Tom Yum, but the paste adds depth and color. Try using a mix of chili flakes and a bit of soy sauce as a backup.
Summary
Tom Yum Goong is the definition of a flavor explosion—spicy, sour, and fragrant. It’s quick to make, light, and yet incredibly satisfying.
🔹 Recipe 2: Tom Kha Gai (Thai Coconut Chicken Soup)
About this Recipe
If Tom Yum is fiery, Tom Kha Gai is its gentler cousin. “Tom” means boiled, “Kha” means galangal, and “Gai” means chicken. This coconut-based soup is creamy, aromatic, and slightly tangy.
It’s perfect for people who love bold flavors but want something a little milder than Tom Yum. The coconut milk balances out the herbs beautifully, making it a soup that’s both rich and refreshing.
Ingredients & Measurements
- 2 chicken breasts, thinly sliced
- 3 cups coconut milk
- 2 cups chicken broth
- 2 stalks lemongrass, smashed and cut into 2-inch pieces
- 4 slices galangal
- 4 kaffir lime leaves, torn
- 1 cup mushrooms (straw mushrooms or button mushrooms)
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 2–3 fresh Thai chilies, crushed
- 1 tsp sugar (optional)
- Fresh cilantro for garnish
Step-by-Step Instructions
1.In a pot, bring chicken broth and coconut milk to a gentle simmer.
2.Add lemongrass, galangal, and kaffir lime leaves. Let them infuse for 5–7 minutes.
3.Add the chicken slices and cook until tender (about 5 minutes).
4.Toss in mushrooms and chilies. Simmer for another 2 minutes.
5.Season with fish sauce, lime juice, and sugar if needed.
6.Taste-test and adjust.
7.Garnish with cilantro before serving.
Tips & Mistakes to Avoid
- Don’t let the coconut milk boil too hard, or it may separate. Keep it at a gentle simmer.
- Always add lime juice at the end to keep the flavor fresh.
- Use fresh galangal if possible—it’s the signature flavor of Tom Kha.
FAQ
Q: Can I make this vegetarian?
Yes! Swap chicken for tofu and use soy sauce instead of fish sauce.
Q: Can I store leftovers?
Yes, but coconut milk can thicken in the fridge. Reheat gently, and add a splash of water or broth if needed.
Summary
Tom Kha Gai is cozy, fragrant, and a little creamy. It’s the kind of soup that feels like a warm hug on a rainy day.
🔹 Recipe 3: Thai Clear Soup with Tofu & Vegetables (Kaeng Jued)
About this Recipe
Kaeng Jued is the everyday soup of Thai households. It’s mild, soothing, and often served alongside stronger-flavored dishes to balance the meal. Think of it as Thailand’s version of chicken noodle soup—simple, comforting, and loved by all ages.
Ingredients & Measurements
- 4 cups chicken or vegetable broth
- 1 block soft tofu, cut into cubes
- 100 g minced pork (optional, can skip for vegetarian)
- 1 cup cabbage, chopped
- 1 carrot, sliced
- A handful of glass noodles, soaked until soft
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tsp fish sauce (optional)
- ½ tsp white pepper
- Fresh cilantro for garnish
Step-by-Step Instructions
1.Bring the broth to a gentle boil.
2.Add garlic, cabbage, and carrots. Simmer until vegetables soften.
3.Add minced pork (if using) and let it cook through.
4.Add tofu and glass noodles, simmer for another 2–3 minutes.
5.Season with soy sauce, fish sauce, and white pepper.
6.Taste and adjust seasoning.
7.Garnish with cilantro before serving.
Tips & Mistakes to Avoid
- Don’t over-salt; this soup is meant to be mild.
- Glass noodles absorb liquid—add them just before serving.
- Use homemade broth if you want maximum flavor.
FAQ
Q: Is this soup kid-friendly?
Yes! It’s mild, not spicy, and great for children.
Q: Can I make it vegan?
Absolutely. Skip the pork and fish sauce, and stick with soy sauce and veggie broth.
Summary
Kaeng Jued is simple, light, and wholesome—a perfect everyday soup that complements any Thai meal.
Final Thoughts
Thai soups are a perfect way to bring authentic Thai flavors into your kitchen. From the fiery punch of Tom Yum Goong, to the creamy comfort of Tom Kha Gai, to the soothing simplicity of Kaeng Jued, there’s something for every mood and every palate.
Cooking these soups at home is not just about following recipes—it’s about experiencing the balance of flavors that Thai cuisine is famous for. Start with one soup, share it with your loved ones, and before you know it, you’ll be rotating all three into your weekly meal plan.
So, grab your pot and herbs, and let’s bring a little taste of Thailand into your home today. And hey—don’t forget to share your cooking adventures. Who knows? You might inspire someone else to try Thai soups too!
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