Tom Yum Soup Recipe

Tom Yum soup – everybody’s favourite Thai soup is finally here! Choose from the classic clear Tom Yum Goong, or make the creamy Tom Yum version – both are made with the same broth.

Simple to make using whole fresh OR peeled frozen prawns / shrimp, this is astonishingly easy to make once you’ve gathered the ingredients! Bonus: Tom Yum is probably the healthiest Thai dish ever, clocking in at just 156 calories!

Tom Yum Soup (Thai Soup)

Recipe video above! The famous Thai Soup, made at home, and it’s honestly the real deal!! See recipe notes for shortcut using frozen peeled prawns/shrimp. Also, CHOOSE from classic clear Tom Yum (Tom Yum Goong Nam Sa) or the creamy Tom Yum version (Tom Yum Goong Nam Khon)!

Prep: 15min

Total: 35min

Serving Size: 1 serving

Nutrition Facts: calories 156 kcal, Carbohydrate 15 g, Protein 21 g, Fat 2 g, Saturated Fat 1 g, Cholesterol 191 mg, Sodium 2821 mg, Fiber 2 g, Sugar 7 g, servingSize 1 serving

Ingredients:

• 300g / 10oz whole prawns / shrimp (with heads and shells on (Note 7))
• 3 cup (750 ml) water
• 1/2 cup (125 ml) chicken stock/broth (, low sodium)
• 2 stalks of lemongrass (, outer layers peeled(Note 1))
• 1.5 cm / 3/5″ piece of galangal (, cut into 4 slices (Note 2))
• 5 kaffir lime leaves (, torn roughly (Note 3))
• 2 Thai or birdseye chillies ((Note 4))
• 3 garlic cloves
• 120g / 4oz oyster mushrooms
• 1 roma tomato (, cut into wedges)
• 1/2 white onion ((medium sized), cut into wedges about 1 cm thick)
• 1 tsp sugar
• 3 tbsp fish sauce ((Note 5))
• 3 tbsp lime juice
• Coriander/cilantro (, for garnish)
• 1 1/2 tbsp Thai roasted chili sauce ((Nam Prik Pa, Note 6))
• 1/3 cup (75 ml) evaporated milk

Instruction:

1. Strain the broth, discard the prawn shells etc, then return broth into same pot over low heat.
2. Ladle into bowls and serve with fresh coriander and fresh chilli! This is the CLEAR version of Tom Yum.
3. Then continue with recipe!
4. Following Creamy Tom Yum steps but use coconut milk instead of evaporated milk.

Tom Yum Soup Recipe

Tom Yum Soup – the BEST Thai Tom Yum Goong recipe you’ll find online. Loaded with shrimp and mushroom, Tom Yum is spicy, sour, savory, and addictive!

Prep: 15min

Total: 25min

Yield: 2

Serving Size: 2 people

Nutrition Facts: servingSize 2 people, calories 270 kcal, Carbohydrate 41 g, Protein 14 g, Fat 4 g, Saturated Fat 1 g, Cholesterol 53 mg, Sodium 1402 mg, Fiber 1 g, Sugar 7 g

Ingredients:

• 12 oz. shrimp ( or tiger prawn, head-on and shell-on)
• 2 1/2 cups shrimp stock (preferred, canned chicken stock, or water)
• 1 stalk lemongrass (cut into 3-inch strips, pounded with a cleaver)
• 3 slices galangal
• 6 kaffir lime leaves (bruised)
• 6 bird’s eyes chilies (pounded)
• 6 fresh oyster mushrooms (cut into pieces)
• 2 tablespoons nam prik pao (Thai roasted chili paste)
• 2 tablespoons nam prik pao oil
• 3 teaspoons fish sauce
• 3 1/2 tablespoons lime juice
• Cilantro leaves (for garnishing)

Instruction:

1. Peel the shell and head off the shrimp, keep the tails on. Save the shell and shrimp head. Devein the shrimp and set aside.
2. In a pot, bring 3 cups of water to boil. Add the shrimp head and shell to make shrimp stock. Boil until the water turns slightly orange in color. Press the shrimp heads with a spatula to extract the juice from the heads.
3. Simmer and let the stock reduce to 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads and shells.
4. Turn the heat to high and add the lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushroom, nam prik pao and nam prik pao oil to the shrimp stock. Bring it to boil.
5. Add in the shrimp and fish sauce. Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter). Boil until the shrimps are cooked, dish out, and garnish with cilantro leaves. Serve immediately.

Tom Yum Goong (hot and sour lemongrass shrimp soup)

World-famous Thai soup infused with lemongrass, galangal and makrut lime leaves. It’s spicy and sour and bursting with flavour – not to mention it’s super easy to make!

Prep: 20min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 91 kcal, Sugar 4 g, Sodium 1108 mg, Fat 4 g, Saturated Fat 1 g, Carbohydrate 13 g, Fiber 2 g, Protein 4 g, Cholesterol 5 mg, unSaturated Fat 4 g, servingSize 1 serving

Ingredients:

• 4 cups shrimp stock or unsalted chicken stock
• 12 medium sized shrimp (head and shell on if possible)
• 1 stalk lemongrass (use 2 if small) (smashed and cut into 1-2 inch pieces)
• 6 makrut lime leaves (roughly torn into chunks, center stems removed)
• 7-8 slices galangal (see note)
• 2-5 Thai chilies (to taste, bruised and cut into large pieces)
• 3 cups oyster mushroom (cut or tear large ones into bite-sized pieces)
• ¼ cup Thai chili paste
• 3 Tbsp fish sauce
• ½ cup fresh lime juice
• 1 tsp sugar
• Cilantro for garnish
• Shrimp shells and heads from at least 12 shrimp
• 1 Tbsp neutral oil
• 4 ½ cups water
• 1/2 onion (chopped, optional)

Instruction:

1. Add the onions, if desired, and simmer over medium low heat for 45 minutes. Strain, making sure to get out any liquid from inside the shrimp heads. You need about 4 cups for the soup, but if you don’t have enough you can add water.
2. Garnish with cilantro leaves and serve with rice, or turn it into a “Kuay Tiew Tom Yum” by pouring the soup over rice noodles for a pho-style meal!

Authentic Tom Yum Recipe (ต้มยำกุ้ง) with Shrimp

Tom Yum Goong (ต้มยำกุ้ง) soup is one of the most well known dishes in Thai cuisine, and in this recipes you’ll learn to make the authentic Thai street food style version. There are 2 different types of tom yum, the clear version and the creamy version, and there’s directions on how to make both types. Enjoy this recipe for tom yum. Be sure to watch the video here.

Prep: 10min

Total: 30min

Yield: 3 – 5

Ingredients:

• 2 liters of water
• 4 stalks of lemongrass
• 1 inch chunk of galangal
• 10 kaffir lime leaves
• 10 Thai chilies
• 5 cloves of garlic
• ½ kilo shrimp
• 300 grams of oyster mushrooms
• 2 roma tomatoes
• 2 white onions (medium sized)
• 2 teaspoons of sugar
• 8 – 12 tablespoons of fish sauce (depending on your taste)
• 8 – 12 tablespoons of lime juice (10 – 15 limes)
• Handful of cilantro
• 3 tablespoons canned Thai roasted chili sauce (nam prik pao น้ำพริกเผา)
• 10 tablespoons evaporated milk
• Taste test, you may need to add more lime juice or fish sauce as the milk and roasted chili sauce throws off the sourness and saltiness.

Instruction:

1. First thing to do is put about 2 liters of water in a pot to boil.
2. Then I like to start by squeezing my limes. This is not the first step of the recipe, but it’s best to have your limes squeezed so when you need them later, you don’t need to rush to squeeze them all. Slice about 10 limes and juice them all into a small bowl, and set them aside for later.
3. Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out. Then, I like to use a mallet to lightly pound the lemongrass to release the flavors. Then just slice it diagonally into 1 inch strips or so.
4. Take about 1 thumb sized chunk of the root part of galangal, and chop it into slices.
5. Coarsely break about 10 kaffir lime leaves – no need to cut them, just tear them – which is going to help release their flavor.
6. Peel about 5 cloves of garlic.
7. I used about 10 Thai bird chilies (prik kee noo) for this recipe, but you can use however many you’d like. First, take off the stem, and then you can either just slice them in two pieces, or give them a little pound on your cutting board like I did (just be careful of flying seeds). You can also remove the seeds if you’d still like the chili flavor but not as much heat.
8. Throw the lemongrass, galangal, kaffir lime leaves, garlic and chilies into the water. You can put on the lid just so it starts to boil and release all the herb flavors quicker.
9. Now prepare your shrimp (or whatever meat of choice you’re making tom yum with). Since I used goong mae nam (กุ้งแม่น้ำ), freshwater shrimp, I first chopped off all the tentacles.
10. Boil your soup with all the herbs in it for about 10 minutes, and you can go ahead and toss in the shrimp and turn the fire to low.
11. Then add your mushrooms, which you should pre rinse beforehand.
12. Take two roma tomatoes and two small white onions and slice them into wedges – you want them to be big and chunky. Then go ahead and add them to the tom yum.
13. If you’re using shrimp for this tom yum recipe, you might get some foam build up on top of your soup, in which case you can just lightly skim it off the top and toss it out.
14. Boil the tom yum for about 2 – 3 minutes.
15. Next, add about 6 tablespoons of fish sauce first, and 2 teaspoons of sugar. You may need more of each, but start with that.
16. Boil your tom yum for another minute or so and then turn off the heat. You don’t want your tom yum to be overcooked. The mushrooms and onions should be soft, and then it’s ready.
17. Once your heat is off, go back to your lime juice and add about 8 tablespoons of lime juice (depending on how sour you like it, I like it really sour).
18. Make sure you taste test until your tom yum is perfectly sour and salty. You might need to add more fish sauce, sugar, or lime juice.
19. Finally chop up a handful of fresh cilantro, throw it in the soup, and give your tom yum a final stir. The lime juice and cilantro taste fresher and more vibrant when not boiled, so that’s why I turn off the heat before adding them.
20. You now have Tom yum goong nam sai (ต้มยำกุ้งน้ำใส), the clear version of tom yum.
21. For this recipe, I took out about ½ of the tom yum and set it aside as the clear version, and then made the other ½ as the creamy version.
22. Turn your heat back on low.
23. Add about 3 heaping tablespoons of Thai roasted chili sauce (nam prik pao น้ำพริกเผา) to your soup and stir it in.
24. Also about 10 tablespoons of evaporated milk.
25. Mix it all in and let your soup heat up for about 1 minute.
26. At this stage, you’ll need to taste test and evaluate. The roasted chili sauce and creaminess from the evaporated milk will alter the flavors from the clear version, so you might need more lime juice and more fish sauce. Just keep taste testing until it’s exactly how you like it.
27. And there you have the creamy version of tom yum.

This easy recipe puts the ‘YUM’ IN TOM YUM SOUP

FAQ

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