Thai Lemongrass Tilapia Soup (Tom Yum Style) — Bright, Brothy & Comforting

When the weather turns gray or I'm feeling a little under the weather, there's one thing I crave: a brothy, aromatic Thai soup. This lemongrass tilapia soup is my at-home take on tom yum, and it's honestly one of the most restorative things I know how to make. The broth simmers with lemongrass, galangal (or ginger), lime leaves, and chilies until it's fragrant and fiery, then delicate tilapia fillets poach gently right in the pot. A squeeze of lime and a handful of cilantro at the end make it taste impossibly fresh. It's light but deeply satisfying, and it comes together in about 35 minutes. I love serving it with jasmine rice on the side to soak up every last drop of that gorgeous broth.

Ingredients

• 4 tilapia fillets (about 5–6 oz each), cut into large chunks
• 6 cups low-sodium chicken or vegetable broth
• 1 stalk lemongrass, cut into 2-inch pieces and bruised
• 4 slices fresh galangal or ginger
• 4 makrut lime leaves, torn (or 1 teaspoon lime zest)
• 2–3 Thai bird chilies, lightly smashed (or 1 teaspoon chili paste)
• 1 cup mushrooms, sliced (button or oyster)
• 1 small tomato, cut into wedges
• 2 tablespoons fish sauce
• 1 teaspoon palm sugar or brown sugar
• Juice of 2 limes
• 1/2 cup fresh cilantro leaves
• 2 scallions, sliced
• Salt to taste
• Jasmine rice, for serving (optional)

Instructions

1. Pour the broth into a medium pot and bring to a gentle boil over medium-high heat.
2. Add the lemongrass, galangal, lime leaves, and chilies. Lower the heat and simmer for 10 minutes so the broth infuses with all that beautiful aroma.
3. Add the mushrooms and tomato and simmer for 3 minutes until they begin to soften.
4. Stir in the fish sauce and sugar. Taste the broth — it should be savory, sour, and a little sweet.
5. Gently slide the tilapia chunks into the broth. Simmer on low for 5–7 minutes, until the fish is opaque and flakes easily. Don't stir too vigorously or the fish will break apart.
6. Turn off the heat. Stir in the lime juice and taste again, adjusting with more fish sauce or lime as needed.
7. Ladle into bowls and top with fresh cilantro and scallions. Serve with jasmine rice if you like.

Cooking Tips & Chef's Notes

• Don't boil the fish: A gentle simmer keeps tilapia tender and prevents it from falling apart.
• Add lime juice off the heat: Heat mutes the bright flavor of citrus — always finish with it.
• Lemongrass tip: Bruise the stalk with the back of your knife to release its oils before adding it to the pot.
• Remove aromatics before serving if you prefer a cleaner broth — or leave them in for rustic charm.
• Make it heartier: Add rice noodles or a handful of baby spinach at the end.

This Thai lemongrass tilapia soup is comfort in a bowl — bright, warming, and full of gentle spice. I hope it becomes your go-to when you need something nourishing and quick. Please give it a try and share it with someone who could use a little warmth in their day. And if you make it, let me know how you liked it — I'm always cheering for you in the kitchen!

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