Authentic Tom Yum Soup Recipe
The first South Asian country we visited back in 2005 was Malaysia, and our culinary adventure began on Jalan Alor, Kuala Lumpur’s famous food street. After months of researching what to eat, the first dish we ordered was tom yum goong. That bowl of soup, brimming with bold flavors and fiery spice, made an unforgettable impression. It was so intensely spicy that it made the back of our heads sweat—a sensation that set the benchmark for every tom yum soup recipe we’ve tried since.
Tom Yum Goong, a traditional Thai soup known for its harmonious blend of spicy, sour, salty, and sweet flavors, is not only a regional favorite but a global sensation. That first taste in Malaysia sparked a lifelong quest for the perfect bowl of tom yum. Over the years, I’ve sampled versions in bustling street cafes, upscale Thai restaurants, and even from cooking courses in Thailand. Some were fantastic; others missed the mark.
If you are in Bangkok make sure to try tom yum in Tom Yum Goong Banglamphu and for an impressive tom yum soup with a twist go to Pe Aor To, Yum Kung Noodle.
After much trial and error, I found this authentic tom yum soup recipe, and it’s become my go-to for consistently delicious results. The secret lies in its balance of flavors and using fresh ingredients like lemongrass, galangal, and kaffir lime leaves. Making a homemade prawn stock adds depth to the broth, while the optional addition of coconut milk creates a creamier, richer version of this classic dish.
This recipe is quick and simple, taking only about 20 minutes to cook (plus 30 minutes to prepare the prawn stock). It’s best served hot with plenty of Jasmine rice to soak up the vibrant broth. Whether you prefer the bold, traditional clear soup or the indulgent version with coconut milk, this recipe guarantees a satisfying, authentic experience.
I hope you enjoy this tom yum soup recipe as much as we do—it’s a journey of flavors in every spoonful. And you love this tom yum recipe, you’ll enjoy exploring even more mouthwatering dishes in my free eBook, Around the World in 10 Dishes. It features ten globally inspired recipes, including classics like Tokyo Ramen, Goulash, and Aloo Gobi. Each recipe is handpicked and tested to bring the authentic flavors of different cuisines to your kitchen. Download your copy now to embark on a flavorful journey!
The Meaning of Yum in Thai Cuisine and Tom Yum Variations
In Thai cuisine, the word “yum” represents more than just a dish—it’s a philosophy of flavor. Translated as “mix” or “toss,” yum refers to a culinary balance of bold, contrasting tastes: spicy, sour, salty, and sweet. This concept is the essence of Thai food and is beautifully embodied in Tom Yum, a soup that combines these elements into one harmonious bowl.
Traditionally, Tom Yum Goong is made with prawns, but the soup has evolved into many beloved variations across the region. In Thailand, the most popular types include:
- Tom Yum Goong (Prawn Soup): The classic version, with a clear, tangy broth flavored with lime juice, lemongrass, and galangal. Fresh prawns are the star, with mushrooms as a common addition.
- Tom Yum Nam Khon (Creamy Tom Yum): A modern twist that incorporates evaporated milk or coconut milk for a richer, creamier texture, often preferred for its mellowed spice and indulgence.
- Tom Yum Talay (Seafood Soup): A seafood-lover’s dream, this version includes prawns, squid, and mussels in a fragrant broth.
- Beyond Thailand, neighboring countries have embraced Tom Yum with their own regional adaptations:
- In Malaysia and Singapore, coconut milk is often a key ingredient, creating a version similar to laksa but with the vibrant flavors of Thai Tom Yum.
- In Laos, Tom Yum often includes river fish, reflecting the region’s abundant freshwater sources.
- In Cambodia, the soup features a milder flavor profile, with tamarind and fermented fish sauce playing central roles.
- No matter the variation, Tom Yum remains a celebration of the yum philosophy, offering an explosion of flavors that excites the palate and embodies the soul of Southeast Asian cooking.
Tom Yum Goong Soup Recipe
Ingredients
For the Prawn Stock:
- 70 g lemongrass sliced diagonally
- 70 g galangal sliced
- Shells and heads from 250g prawns or more if you have extra
For the Soup:
- 250 g medium-sized prawns shelled and deveined
- 600 g prawn stock
- 70 g lemongrass sliced diagonally
- 70 g galangal sliced
- 15 g bird’s eye chilli bruised
- 15 g coriander roots bruised
- 2 g kaffir lime leaves torn
- 100 g mushrooms straw mushrooms or oyster mushrooms are preferable, but you can also use champignons
- 100 g onions shallots are ideal, but regular yellow onions, quartered, will also work
- 40 g fish sauce
- 15 g sugar
- 40 g lime juice
- Roasted chilli paste
- Coconut milk optional
- Garnish: sprigs of coriander
Instructions
Prepare the Prawn Stock:
- In a pot, heat oil and add the prawn shells. Fry until fragrant, mashing the shells and heads as they cook to release all the juices.
- Add the bruised lemongrass, kaffir lime leaves, and galangal.
- Add enough water to just cover the ingredients and let it simmer for 20 minutes. Add a bit of salt.
- Remove from heat, strain, and reheat when needed.
Make the Soup:
- In a pot, add the lemongrass, kaffir lime leaves, chilies, galangal, onions, and mushrooms, and simmer to bring out the fragrance.
- Remove the pot from heat and add the seasoning, ensuring the lime juice remains sour by not boiling it.
- Optionally, add a bit of coconut milk for a richer taste and some roasted chili paste for color.
- Return to heat, add the prawns, and ensure they do not overcook.
- Once the prawns are cooked, remove from heat and sprinkle with coriander leaves.
