Tom Yum Soup

Tom Yum is probably the most famous of Thai soups. It is a spicy and sour soup that has a very distinctive flavor. The most essential ingredients that make up for its character are lemongrass, fresh galangal root and kaffir lime leaf. Adding to the flavors and fragrances of the trio of these herbs are Thai chilies, mushrooms, cilantro, tomatoes, sweet white onions, lime juice, sugar, and fish sauce.

Usually, Tom Yum is served as a clear broth. But another variation that is just as great is the creamy soup which is created by adding a canned evaporated milk. At our restaurant, we use coconut milk instead because it is healthier. When we make the creamy Tom Yum, we usually add Thai chilli paste (Nam Prik Pao) so that the soup maintains its intense spicy flavor.

Shrimp ( Goong) or king prawn are most well known to make Tom Yum soup. However, we can also use fish filet, chicken, mixed seafoods, or mix vegetables. We offer all these options at our restaurant. Please come and have a try.

Yields4 ServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)

Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients

 4 cups cups of water

 2 stalks fresh lemongrass , trim off the very end of the root and smash with the side of a cleaver or chef's knife ; cut into 1 inch pieces; or 2 pc dried

 3 slices fresh galangal root (smashed) or 2 pc dried

 3 fresh kaffir lime leave or 4 pc dried

 1 tbsp tamarind paste , with or without seeds

 1 tbsp fish sauce , Golden Boy brand preferred

 ¾ lb lb shrimps, medium to large size, shelled and de-veined; butterfly if desired

 12 fresh Thai chili peppers , whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.

 2 tbsp roasted chili paste ( nam prik pao )

 1 can straw mushrooms , drained and rinsed (1 can = 16 oz.)

 1 small ripe tomato, cut into wedges 1/4 inch thick

 1 small lime, squeezed

 2 sprigs fresh cilantro

Tom Yum Soup