What is Tom Yum Soup?
Tom Yum Goong is one of the most well-known Thai recipes, and I have the BEST and most authentic Tom Yum recipe for you. Not to mention how easy it is to make.
Goong means “shrimp” in Thai, as the soup is usually made with shrimp. You can also make it with seafood such as squid or a combination of different seafood.
Other Thai Recipes You Might Like:
Ingredients for Tom Yum
- Shrimp Stock
- Shrimp
- Lime Juice
- Thai Chilies
- Thai Roasted Chili Paste
- Fish Sauce
- Mushrooms
Cook’s Tips
- The best Tom Yum calls for shrimp stock, which you can make by boiling the shrimp heads with water. A good stock guarantees the great taste of Tom Yum. However, you can also make it with water or canned chicken stock.
- Another secret is the use of nam prik pao (Thai roasted chili paste). You can’t do without the aromatics: galangal, lemongrass, kaffir lime leaves and bird’s eye chilies.
- To make Bangkok-style Tom Yum which is creamier and whiter in color, add a few tablespoons of evaporated milk to the soup.
Once you have these ingredients, you will have the best bowl of homemade tom yum you’ve ever tasted, I promise.
Frequently Asked Questions
Is tom yum soup healthy?
In Thai culture, it is believed that tom yum is beneficial to ones health.
What is the difference between Tom Yum and Tom Kha?
The main difference is the use of coconut in tom kha.
How many calories?
One serving has 270 calories.
What Dishes to Serve with this Recipe?
This meal is best served with Thai entrees. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
Pairs well with:
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!
Ingredients
- 2 1/2 cups shrimp stock, best, canned chicken stock, or water
- 10-12 shrimp or 8 oz, head-on and shell-on but chop the eyes part off, devein if you like
- 3 1/2 tablespoons lime juice
- 6 bird's eyes chilies, pounded
- 3 slices galangal
- 6 kaffir lime leaves (bruised)
- 2 tablespoons nam prik pao, Thai roasted chili paste
- 2 tablespoons nam prik pao oil
- 3 teaspoons fish sauce
- 1 stalk lemongrass, cut into 3-inch strips, pounded with a cleaver
- 6 canned straw mushrooms / fresh oyster mushrooms / fresh white button mushrooms
Instructions
- In a pot, bring 3 cups of water to boil. Then add a big handful of shrimp/prawn heads. Boil the shrimp head until the water turns slightly orange in color. Press the shrimp heads with spatula to extract the "goodies" from their heads. Let the stock reduce to slightly more than 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads.
- Add lemongrass, galangal, kaffir lime leaves, bird's eye chilies, mushrooms, nam prik bao to the shrimp stock and bring it to boil. 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 serve hot.
Notes
You can use also chicken, a combination of chicken plus shrimp, or seafood combination (shrimp, squid, scallops, green-lipped mussels) for tom yum soup. It's really up to you, but the most popular tom yum is tom yum goong, goong means prawn.
Nutrition Information
Serving Size
2 peopleAmount Per Serving Calories 270Total Fat 4gSaturated Fat 1gCholesterol 53mgSodium 1402mgCarbohydrates 41gFiber 1gSugar 7gProtein 14g
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Cookz
Trying to make this recipe for 8 servings but some of the numbers seem a bit excessive is simply multiplying by 4 good enough or will some of the flavors be too strong?
Rasa Malaysia
I think you are fine.
JillOfTrades
This was an interesting dish! First time I ever had anything like this! I couldn’t find galangal, so used ginger slices instead. I couldn’t find the lime leaves, so I used lime zest. I couldn’t find thai chile oil…but the closest I could find was sriracha chile oil. I omitted the extra chiles because I figured it was spicy enough (and being from Louisiana, it was hot enough for sure!).
Overall, it was delicious and it was worth making!
Rasa Malaysia
Hi Jill thanks for trying the Tom Yum soup. Please try more recipes on my site: https://rasamalaysia.com/recipe-index-gallery/
Crystal
I just tried this recipe. Hands down, the most authentic tom yum goong!!!! You’re right, the nam prik pao is the most essential ingredient, that’s where the authentic tom yum flavours come from. I made a stock for tomorrow’s dinner so I don’t have to make them all over again. Will just reheat them and put the shrimp, fish balls, and mushroom inside!
Rasa Malaysia
Hi Crystal, thanks so much for your sweet comment. Yes all my recipes are authentic and taste very good. Please try more: https://rasamalaysia.com/recipe-index-gallery/
Frank
I made this lovely soup 2 times, first time was better than second. I think it is because the amount of nam prik pao varied… Could you give me an estimate of about how many grams is in 2 tbsp nam prik pao and 2 tbsp nam prik pao-oil combined? Would be very much appreciated!
Rasa Malaysia
I don’t know how many grams, you need to put exactly 2 tablespoons of nam prik pao (without oil) and then 2 tablespoons of oil. If it’s not flavorful then add more Nam prik pao.
Frank
Heaping or leveled tablespoons of nam prik pao?
(Thanks for the quick reply!)
Rasa Malaysia
Level or heaping is fine. It doesn’t matter. Just adjust the taste by adding more to fit your palate.
Chris
This recipe sounds really good, but can you please tell how to devein prawns with the head, shell and tail still on?
Rasa Malaysia
Just cut through the shell of the shrimp and devein as usual.
thai simple soup boy
my god how stupid are some of these comments, cmon its a simple soup,nice soup
Bill
+thai simple soup boy: You should understand that some people are very precise making a recipe for the first time. They are afraid they will make a mistake and ruin the dish. It is to be expected from someone really concerned about respecting the author of the recipe.
Diana
I made your recipe this week and it was absolutely delicious. Had to order all my Thai aromatics online as our little town has none of them. Now I gave my stash in my freezer to make this soup again and again! Totally yummy!
Rasa Malaysia
Yay Diane, yes this is probably the best Tom Yum Goong recipe you will find online! :)
Jina Allen
Hi,
Where is the best place to find the ingredients? I’ve never heard of some and my experience with Thai food is limited. This recipe looks delicious
JinA
Rasa Malaysia
You will need to find them at Asian food stores.
Pinky
Hello! Can the Thai roasted chili paste and oil be mutually substituted? I have limited pantry space and don’t want to buy two of the same things for one dish and then have it sitting around. Should I buy the paste or the oil? Thanks for the help.
Rasa Malaysia
The oil is inside the paste. It’s the same thing.
Pinky
Hello! What can I use in place of Thai roasted red chili and the nam oil? Can I just increase birds eye chili and add sesame oil? If not could you please recommend some substitutions. Thanks.
Rasa Malaysia
You can just use bird’s eye chilies and skip the chili paste, but don’t use sesame oil.
BRANDY R STONER
Oops. I added 2 tbsp sesame oil. How do I fix it?
Rasa Malaysia
Hmm, you can’t. Sesame oil will completely change the taste. There is no oil in Tom Yum Goong other than chili oil from the nam prik pao.