Tom Yum Soup
Tom Yum, or Tom Yum Goong Nam Khon, is a creamy hot and sour Thai soup filled with the aromatic flavors of galangal, kaffir lime leaves, lemongrass, Thai chilis, and Nam prik pao (Thai chili paste). This soup makes a delicious hearty addition to your meals by being packed with flavor while also maintaining a low calorie count.
When making authentic Tom Yum soup, using the right fresh ingredients is key. Most of the soup add-ins (mushrooms, prawns, onions, garlic, etc.) can easily be found in your local markets, and the fresh Thai herbs can be ordered through this website by simply adding them to your carts at the end of this page. We hope you enjoy making (and devouring) this classic bold dish.
Serves 5-6 people
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
For the broth:
- 600g fresh whole prawns
- 6 cups water
- 1 cup chicken or vegetable stock
- 4 stalks of lemongrass
- 5 cm (2″) galangal, sliced
- 10 Kaffir lime leaves
- 4 Rawit Chilis
- 7 garlic cloves
For the soup:
- 200g oyster mushrooms
- 2 tomatoes, cut into wedges
- 1 white onion, cut into wedges
- 2 tsp sugar
- 3 tbsp Thai roasted chili sauce, see note 1
- 2/3 cup coconut milk, see note 2
- 6 tbsp fish sauce
- 6 tbsp lime juice, see note 3
- 20g Culantro (Sawtooth coriander), sliced for garnish
- Optional: sliced carrots, bok choy, and/or tofu
Prepare the broth:
- Peel the prawns and place the heads and shells in a pot.
- Crush the garlic, chili, and lemongrass using a knife or mortar and pestle, only enough to burst them open and release their flavors. Add to pot.
- Tear the kaffir leaves into small pieces by hand, and place them in the pot.
- Add the sliced galangal, stock, and water to the pot.
- Cover the pot and bring it to a simmer on high heat, then reduce to medium heat and simmer for 15 minutes.
- After 15 minutes, strain the broth and discard the rest of the contents (prawn shells, lemongrass, garlic, etc.)
Add the soup ingredients
- Place the onions and mushrooms in the pot and simmer for 3 minutes. Add the tomatoes and simmer for 1 more minute.
- Add the peeled prawns and simmer until just cooked, for around 1 and a half minutes.
- Stir in the sugar, fish sauce, lime juice, Thai chili paste, and coconut milk. Taste the soup and adjust the sugar, fish sauce, and lime juice to your liking.
- Serve with fresh coriander and enjoy!
- Thai chili paste: If you are unable to find Thai chili paste (Nam prik pao) in your local supermarkets, you may also make your own with Rawit chili, garlic, onions, fish sauce, and sesame oil. We recommend checking out this simple recipe: https://glebekitchen.com/nam-prik-pao-thai-chili-paste/
- Coconut milk: If unable to find fresh or canned coconut milk, evaporated milk can be used as a substitute.
- Lime juice: The lime juice in this recipe can be substituted with 5 tbsp calamansi juice.