Tom Yum
Tom yum is Thailand's most internationally recognized soup, built on a distinct combination of hot, sour, salty, and lightly sweet flavors in a single broth. The aromatics — lemongrass, galangal, and kaffir lime leaves — are bruised rather than cut, infusing a clear broth with bright, citrus-backed heat. The soup cannot be seasoned in advance — the balance of fish sauce, lime juice, and palm sugar is tasted and adjusted right at the end. Tom yum goong — with prawns — is the most familiar version, though fish, chicken, and mushroom variants exist. A creamy version (tom yum nam khon) adds coconut milk or evaporated milk, giving a richer bowl. The lemongrass, galangal, and lime leaves are aromatics and are not eaten.
Rich in protein
Filling and nutritious
Can be frozen
Great for meal prep
One-pot
Minimal washing up
Traditional recipe
Authentic taste
Ingredients 4 servings
- 1L chicken or seafood stock
- 300g raw prawns, peeled and deveined
- 2 stalks lemongrass, cut into 3cm pieces and bruised
- 30g galangal (or ginger), thinly sliced
- 6 kaffir lime leaves
- 3–4 Thai red chillies, halved
- 200g oyster or button mushrooms, sliced
- 3 tbsp fish sauce
- 2 tbsp fresh lime juice
- 1 tbsp palm sugar
- 2 tbsp tom yum paste (optional)
- 1 spring onion stalk, to garnish
- Fresh coriander to serve
How to make it
- 1Bring 1L of stock to a gentle simmer in a large pot.
- 2Add the bruised lemongrass stalks, sliced galangal, and kaffir lime leaves; simmer for 10 minutes to infuse the aromatics and turn the broth deeply fragrant.
- 3Stir in the tom yum paste (if using), halved chillies, and sliced mushrooms; cook for 3–4 minutes, until the mushrooms soften slightly.
- 4Add the prawns and cook for exactly 2–3 minutes — they should turn pink and curl; do not overcook or they will become rubbery.
- 5Take the pot off the heat; stir in 3 tbsp fish sauce, 2 tbsp fresh lime juice, and 1 tbsp palm sugar.
- 6Taste and adjust the balance: the soup should be sour, salty, spicy, and lightly sweet all at once; add more lime for sharpness or more fish sauce for salt.
- 7Serve immediately in deep bowls, scattered with spring onion and fresh coriander; the lemongrass, galangal, and lime leaves are aromatics and are not meant to be eaten.
Nutritional info
per serving (~400 ml)
Estimated nutritional values.
Pairs perfectly with
