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Tom Yum Soup
Dominique

Authentic Tom Yum Soup Recipe

This recipe offers both clear and creamy versions of the classic Thai Tom Yum Soup, featuring succulent prawns, aromatic herbs, and a perfect balance of sweet, sour, and spicy flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 300 g whole prawns / shrimp with heads and shells on
  • 3 cup water
  • 0.5 cup chicken stock/broth low sodium
  • 2 stalks lemongrass outer layers peeled
  • 1.5 cm galangal cut into 4 slices
  • 5 kaffir lime leaves torn roughly
  • 2 Thai or birdseye chillies
  • 3 garlic cloves
  • 120 g oyster mushrooms
  • 1 roma tomato cut into wedges
  • 0.5 white onion medium sized, cut into wedges about 1 cm thick
  • 1 tsp sugar
  • 3 tbsp fish sauce
  • 3 tbsp lime juice
  • Coriander/cilantro for garnish
Creamy Version Add-ins
  • 1.5 tbsp Thai roasted chili sauce
  • 0.33 cup evaporated milk
Coconut Milk Version
  • coconut milk use instead of evaporated milk

Equipment

  • Pot
  • Meat Mallet (or similar)
  • Strainer
  • Bowls

Method
 

Base Preparation
  1. Peel prawns, reserving the meat and placing heads and shells in a pot.
  2. Bash garlic, chili, and lemongrass to release flavors, then add to the pot.
  3. Crush kaffir lime leaves and add them to the pot.
  4. Add galangal, stock, and water. Bring to a simmer on high heat, cover, then reduce and simmer for 10 minutes.
  5. Strain the broth, discard solids, and return the broth to the pot over low heat.
  6. Add onions and mushrooms, simmer for 3 minutes; then add tomatoes and simmer for 1 minute.
  7. Add reserved prawns and simmer for 2 minutes or until just cooked.
Clear Tom Yum Version
  1. Stir in sugar and fish sauce, simmering for 1 minute.
  2. Add lime juice, then taste and adjust the balance of sweet, salt, and sour to your preference.
  3. Ladle into bowls and serve immediately, garnished with fresh coriander and fresh chili.
Creamy Tom Yum Version (and Coconut Milk Option)
  1. When adding sugar, also stir in Thai chili paste and evaporated milk; simmer for 1 minute.
  2. Add lime juice, then taste and adjust the balance of sweet, salt, and sour to your preference.
  3. For a coconut milk version, simply substitute coconut milk for evaporated milk.
  4. Ladle into bowls and serve immediately, garnished with fresh coriander and fresh chili.

Notes

This recipe provides options for both a clear and a creamy Tom Yum soup. Remember to taste and adjust the sugar, fish sauce, and lime juice to achieve your desired balance of sweet, salty, and sour. For the creamy version, you can substitute coconut milk for evaporated milk.