Tom Yum soup is more than just a dish; it’s a sensory experience that embodies the bold, vibrant flavors of Thai cuisine. This soup is cherished across Thailand, enjoyed at street stalls, family dinners, and even high-end restaurants. It’s often served as a starter or part of a multi-dish Thai meal, alongside rice, stir-fries, and curries.

The soup represents the balance of Thai cooking—spicy, sour, salty, and sweet. The ingredients, many of which are native to Southeast Asia, highlight the country’s abundant tropical produce and fragrant herbs.

Variations

1. Tom Yum Kung Nam Sai (Clear Broth)
   • A lighter version without the chili paste. The broth is clearer but still intensely flavored with herbs and spices.
2. Tom Yum Kung Nam Khon (Creamy Broth)
   • This version includes evaporated milk or coconut milk, giving the soup a richer texture and slightly mellowing the spice.
3. Proteins and Additions
   • While shrimp is traditional, other proteins like chicken (Tom Yum Gai) or fish can be used. Vegetarian versions substitute tofu and vegetable stock.

Serves: 4

Ingredients

For the Broth:

1. 4 cups chicken or shrimp stock (preferably homemade)
2. 2 stalks lemongrass, trimmed and smashed
3. 4-5 slices galangal (fresh, if possible)
4. 4-6 kaffir lime leaves, torn into pieces
5. 2-3 bird’s eye chilies, smashed (adjust to taste)

For the Soup:

1. 250g (8 oz) fresh shrimp (prawns), peeled and deveined, with heads reserved for flavoring the broth
2. 200g (7 oz) oyster mushrooms or straw mushrooms, halved if large
3. 2 medium tomatoes, quartered
4. 1 medium onion, sliced
5. 2 tablespoons Thai chili paste (Nam Prik Pao)
6. 3 tablespoons fish sauce (or to taste)
7. 2 tablespoons lime juice (or to taste)
8. 1 teaspoon sugar (optional, for balancing flavors)
9. Fresh cilantro leaves, chopped, for garnish

Instructions

1. Prepare the Aromatic Broth:

• In a medium pot, bring the stock to a boil.
• Add the shrimp heads (if using), lemongrass, galangal, kaffir lime leaves, and bird’s eye chilies. Simmer for 10-15 minutes to infuse the flavors.
• Strain the broth to remove solids (optional for a smoother soup) and return it to the pot.

2. Add the Main Ingredients:

• Add the mushrooms, tomatoes, and onions to the broth. Simmer for 5 minutes until tender.
• Stir in the Thai chili paste (Nam Prik Pao) and mix well.

3. Cook the Shrimp:

• Add the shrimp to the simmering soup. Cook for 2-3 minutes or until the shrimp turn pink and are fully cooked.

4. Season the Soup:

• Stir in the fish sauce, lime juice, and sugar (if using). Taste and adjust the balance of salty, sour, and spicy flavors to your preference.

5. Serve:

• Ladle the soup into bowls and garnish with fresh cilantro leaves. Serve hot.

Tips for Authenticity:

• Stock: Using shrimp stock made from the shrimp heads intensifies the flavor. Simply boil the heads with water, strain, and use as your base.
• Herbs: Fresh lemongrass, galangal, and kaffir lime leaves are essential for authenticity. Look for them in Asian markets.
• Chili Paste: Nam Prik Pao adds a smoky, slightly sweet depth to the soup. Try to use an authentic Thai brand.
• Balance: Authentic Thai cuisine is all about balancing salty (fish sauce), sour (lime), spicy (chilies), and sweet (sugar or chili paste). Adjust each element to suit your taste.