Enjoy this 30-minute authentic Thai lemongrass soup recipe with chicken and fresh Thai herbs. It’s a healthy version of tom yum without coconut milk, with a vegetarian option included!
Note: This recipe uses my homemade tom yum pastebut store-bought works just fine too. Feel free to swap the protein with shrimp or seafood if you prefer!
Thai lemongrass soup is a spicy, sour Thai soup made with lemongrass, galangal, kaffir lime leaves, and chili. It has a bold, aromatic flavor and is often cooked with chicken, shrimp, or vegetables. The broth is clear, light, and packed with spices.
Tom Yum Nam Sai
The version of this Thai soup without coconut milk is called tom yum nam sai. The name refers to the clear version of tom yum, made without coconut milk or evaporated milk. It focuses purely on the hot, sour, and spicy flavors of the broth.
If you’re looking for a creamier, milder version with evaporated milk or coconut milk, try my tom yum gai.
Ingredient Notes
You can find everything you need at Asian markets or Asian grocery stores. Head to the recipe card at the bottom of this post for all the measurements!
- Chicken – Use bone-in or boneless chicken thighs for rich flavor; chicken breast is a leaner alternative for a lighter soup.
- Kaffir lime leaves – Add a bright, citrusy aroma; use fresh, frozen, or dried depending on availability.
- Lemongrass – Infuses the tom yum lemongrass soup broth with a fresh citrus flavor; bruise the stalks to release more oils.
- Insert – A cousin of ginger, it brings a peppery, earthy note.
- Cilantro
- Rosdee seasoning powder – Rosdee is a Thai seasoning powder that adds umami and depth. You can find chicken, pork, or beef flavors, use the one that matches your dish or taste. A substitute is chicken stock bouillon powder, like Knorr.
- Tom yum paste – Made with tamarind paste, palm sugar, fish sauce, and fresh herbs and spices.
- Thai chili paste – Adds smoky heat and depth; made from dried chilies, shrimp paste, and garlic. Use my DIY chili paste or store-bought.
- Large tomatoes – Cherry tomatoes work as a substitute.
- Onion
- Salt
- Water
Vegetarian option: Use firm tofu instead of chicken and replace Rosdee with a mushroom or vegetable bouillon. Add different soup vegetables like mushrooms or bok choy.
How to make Thai lemongrass soup
Step 1: Place a pot over medium heat and add water, kaffir lime leaves, lemongrass, galangal, rosdee seasoning powder, salt, tom yum paste, chili paste, and sliced onion. Stir everything together and bring it to a boil.
Step 2: Once the broth is boiling, add the sliced tomatoes and chicken. Let it simmer over medium heat until the chicken is fully cooked, and the flavors have blended.
Step 3: Turn off the heat and garnish with fresh cilantro. Serve hot and enjoy while the soup is still fragrant and steamy.
How to use lemongrass in soup
How to prepare lemongrass for soup: Rinse the stalks under cold water and peel off the dry outer layers to reveal the tender, pale center.
How to cut it: Slice the stalk diagonally into 2–3 inch pieces and gently bruise them with the back of a knife to release the flavor. You can also thinly slice the tender inner part if you like to eat it.
When to add:
Add lemongrass early in the cooking process, when you first build the broth, so it has time to infuse the soup with flavor.
How much to use:
Use 1 to 2 stalks per pot of soup, depending on your taste and the size of the batch.
Storage and reheating tips
- Refrigerate: Let the soup cool completely, then store it in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze without the fresh herbs for best texture. Store in a freezer-safe container for up to 2 months.
- Reheat: Warm gently on the stovetop over medium heat until hot.
Authentic Thai soup recipes
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Thai Lemongrass Soup Recipe (Tom Yum Without Coconut Milk)
Enjoy this 30-minute Thai lemongrass soup recipe for a healthy, authentic tom yum made without coconut milk!
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Cutting board and sharp knife
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Medium or large pot
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ladle
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Strainer Optional, if you prefer to remove spices before serving.
- 4 stalks lemongrass, sliced diagonally into 2–3 inch piece
- 2 kaffir lime leaves, stems removed
- 10 g insert, sliced
- 45 g tom yum paste, see notes
- 15 g Thai chili paste, see notes
- 1/2 onion, sliced
- 3 g salt
- 5 g rosdee seasoning powder, see notes
- 500 ml water
- 1 large tomato, sliced
- 200 g chicken, thinly sliced
- 10 g cilantro, chopped
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Place a pot over medium heat and add water, kaffir lime leaves, lemongrass, galangal, seasoning powder, salt, tom yum paste, Thai chili paste, and sliced onion. Bring to a boil.
4 stalks lemongrass, 2 kaffir lime leaves, 45 g tom yum paste, 15 g Thai chili paste, 1/2 onion, 3 g salt, 5 g rosdee seasoning powder, 500 ml water, 10 greasy
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Once boiling, add sliced tomatoes and chicken. Let the soup simmer over medium heat until the chicken is cooked. Remove from heat and garnish with coriander. Serve immediately and enjoy.
1 large tomato, 200 g chicken, 10 g cilantro
- Use the nutrition card in this recipe as a guideline.
- Rosdee seasoning powder: RosDee is a popular Thai seasoning powder used to enhance the flavors. A substitute for this Thai bouillon is a different chicken stock bouillon powder, like Knorr.
- Tom yum paste
- Thai chili paste
Calories: 174kcal | Carbohydrates: 6g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 51mg | Sodium: 644mg | Potassium: 231mg | Fiber: 3g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg