Authentic Tom Yum Soup from Thailand
Pad Thai may be one of Thailand’s most popular dishes, but there is another front-runner when it comes to delicious Asian staples that can’t be missed. Tom Yum Soup tops the list as one of Thailand’s most popular dishes. Its distinctive and tantalizing hot and sour flavors, coupled with fragrant herbs and spices, make this soup positively addicting.
While Tom Yum Soup’s relatively short ingredient list may suggest just an ordinary dish, its fresh herbs and spices are the key to its intoxicating success.
What is Tom Yum Soup?
While it is customary to have soup as a main meal, in Thailand, soup is often served alongside other meals, especially with rice-based dishes. In a multi-course meal, soups can serve as a sauce, making sure that the overall meal isn’t too dry. While there are several Thai soups, Tom Yum is perhaps the most popular, and for a good reason.
Tom Yum is essentially very simple to prepare. It features few ingredients, and its broth is deeply infused with iconic Thai herbs which are readily available and complement most meats, especially seafood. Shrimp is the most popular among protein options.
Much of Tom Yum’s enticing flavor comes from three simple herbs, lemongrass, galangal (a type of ginger), and makrut (kaffir) lime leaves. Together, these herbs pack a powerful punch, offering both spicy and sour notes. But there are two different types of Tom Yum Soup.
Tom Yum Goong Nam Sai is typically made from a clear broth, using either water or stock base such as chicken or fish. While Tom Yum Goong Nam Khon is similar to the clear broth but is creamier with the addition of evaporated milk or coconut milk.
The Origins of Tom Yum Soup
Tom Yum or Tom Yam is derived from two Thai words, one being “tom,” which means to boil, and “yam,” which means to mix. Tom Yum is from a family of hot and sour brothy soups with many variations. The first is believed to have originated from India, and it is a dish called sour prawn soup. With freshwater shrimp readily available in the rivers and streams in Thailand, the flavorful soup has become a quick staple over the years.
Today, Tom Yum soup is a widely popular dish in Thai cuisine. Through its bold hot and sour flavors, Tom Yum has retained its rich history while becoming one of the most popular Thai soups in the world today. It’s one of the first Thai meals many encounter and will want to recreate on their own. Thankfully, it’s not difficult to prepare at home.
How Do You Make Tom Yum Soup?
Tom Yum is typically simmered in broth prepared from either water or stock, but it can also be prepared with coconut milk. In most cases, chicken and shrimp are combined with mushrooms, tomatoes, cilantro, and Thai chilies for an extra kick.
While the trio of fresh lemongrass, kaffir lime leaves, and galangal bring an immense amount of flavor, additional ingredients can kick it up a notch. Adding some tart lime juice will certainly make you pucker up. Fish sauce offers bright, salty, briny notes, and nam prik pao or Thai chili paste adds a hint of subtle sweetness.
Tom Yum Goong Recipe – Clear Style
Ingredients
- 10 oz whole shrimp with heads and shells on
- 2 stalks of lemongrass outer layers peeled.
- 2 Thai chilies
- 3 garlic cloves
- 5 kaffir lime leaves torn roughly
- 3/5 1.5 cm piece of galangal cut into 4 slices
- 3 cups water
- 1/2 cup chicken stock/broth
- 4 oz oyster mushrooms
- 1 Roma tomato cut into wedges
- 1/2 medium white onion cut into wedges about 1 cm thick
- 1 tsp sugar
- 3 tbsp fish sauce
- 3 tbsp lime juice
- Coriander/cilantro for garnish
Tom Yum Goong Nam Khon (Creamy Style)
- 1 1/2 tbsp Thai roasted chili sauce (Nam Prik Pa)
- 1/3 cup evaporated milk
Instructions
- Carefully peel the shrimp. Place the heads and shells into a large stainless-steel pot. Set the meat from the shrimp aside.
- Prepare the lemongrass and Thai chilis. Using a mallet or a flat side of a knife, bruise the leaves and chilis to release flavor. Add to pot.
- Using a garlic press, mince the garlic. Add to pot.
- Using your hands, crush the kaffir lime leaves to release flavor. Add to pot.
- Next, add the slices of galangal, water, and stock. Stir well to combine. Bring to a simmer over high heat. Cover, then reduce to low and continue simmering for an additional 10 minutes.
- While the broth is simmering, prepare your add-ins. Cut your onions and tomatoes into wedges and set aside.
- Strain the broth using a fine mesh sieve or cheesecloth. Pour the broth back into the pot.
- Add the onions, tomatoes, and mushrooms, and simmer over low heat for two minutes.
- Next, add in the shrimp meat. Cook for an additional two minutes.
- Stir in sugar, fish sauce, and lime juice. Adjust to taste.
- Carefully ladle soup into bowls and top with fresh cilantro. Serve immediately and enjoy!
Notes
Commonly Asked Questions
Galangal is like ginger. But they’re not entirely the same. Galangal has sour and peppery notes, unlike ginger. Substituting ginger may alter the taste of your soup entirely. So if you’re unable to come by galangal, it may be best to omit galangal and let lemongrass and the lime leaves do the work to keep your Tom Yum tasting more authentic.
Yes! However, to achieve a similar flavor, you’ll have to substitute shrimp paste in the broth. Use about 1.5 teaspoons and proceed with the recipe. Add the shrimp as directed.
It can be. The good news is that the amount of spice can be variable. If you desire a milder version, add one less Thai chili. However, if you’re making the creamy version of this soup, we don’t recommend omitting or even altering the amount of the chili paste, as it will drastically affect the taste.
