Tom Yum (Thailand)

Cooking Time: 35 minutes

Tom Yum is one of Thailand's most iconic dishes and is celebrated worldwide for its unique balance of spicy, sour, salty, and sweet flavors. The name "Tom Yum" comes from two Thai words: "Tom", meaning "boil" and "Yum" referring to the Thai style of mixing, usually combining hot, sour, and salty tastes. This soup is a staple in Thai cuisine, often enjoyed as a starter or light main dish.

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Ingredients (Serves 4)

For the Soup Base

• 6 cups (1.5 liters) water or chicken stock

• 1 stalk lemongrass, cut into 2-inch pieces and lightly smashed

• 5–6 kaffir lime leaves, torn into pieces

• 3 slices galangal (or ginger if unavailable)

• 3–4 Thai bird's eye chilies, sliced (adjust to taste)

• 3 cloves garlic, smashed

• 1 medium onion, sliced

  
  

For the Soup

• 1 lb (450g) shrimp (peeled and deveined) or chicken breast (sliced thin)

• 200g (7 oz) mushrooms (straw mushrooms, button mushrooms, or shiitake), halved

• 2 medium tomatoes, cut into wedges

• 1–2 tbsp Thai roasted chili paste (Nam Prik Pao)

• 2–3 tbsp fish sauce (adjust to taste)

• 3 tbsp lime juice (freshly squeezed)

• 1 tsp sugar (optional, to balance the sourness)

• Cilantro leaves, for garnish

  
  

Optional Add-ins

• Coconut milk or evaporated milk (for Tom Yum Goong Nam Khon, a creamy variation)

• Fresh Thai basil leaves, for garnish

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Instructions

Prepare the Aromatics

• In a large pot, bring the water or chicken stock to a boil over medium-high heat.

• Add the lemongrass, kaffir lime leaves, galangal, chilies, and garlic to the pot. Let it simmer for 5–7 minutes to release the aromatic flavors.

  
  

Cook the Vegetables

• Add the onions, tomatoes, and mushrooms to the pot. Simmer for another 5 minutes until the mushrooms are tender.

  
  

Add the Protein

• Add the shrimp (or sliced chicken) to the soup. Let it cook for about 3–4 minutes until the shrimp turn pink and opaque (or until the chicken is fully cooked).

  
  

Season the Soup

• Stir in the Thai roasted chili paste (Nam Prik Pao) to add a smoky and spicy flavor.

• Add the fish sauce, lime juice, and sugar. Taste and adjust seasoning as needed, adding more fish sauce for saltiness or lime juice for acidity.

  
  

Optional Creamy Variation

• If making the creamy version, reduce the heat to low and stir in 1/2 cup coconut milk or evaporated milk. Heat gently without boiling to maintain the creamy texture.

  
  

Serve

• Ladle the soup into bowls and garnish with fresh cilantro leaves.

• Serve hot, with extra lime wedges and chili flakes on the side for added heat and acidity.

Tips

• Adjust Spiciness: To make the soup less spicy, remove the seeds from the chilies or reduce the number of chilies used.

• Aromatic Herbs: Do not skip ingredients like lemongrass, kaffir lime leaves, and galangal, as they provide the signature flavor of Tom Yum.

• Add More Veggies: You can add other vegetables like baby corn, bell peppers, or bok choy to enhance the soup's texture and flavor.