Tom Yum is one of the most well-know Thai recipes and I have the BEST and most authentic Tom Yum Goong recipe for you.
Goong means shrimp in Thai language as the soup is usually made with shrimp. You can also make it with seafood such as squid or a combination of different seafood.
The best Tom Yum calls for shrimp stock, which you can make by boiling the shrimp heads with water, a trick I learned from Chez Pim. 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, a trick I learned from She Simmers. Once you have these ingredients, you will have the best bowl of homemade tom yum you’ve ever tasted, I promise.
Other Thai Recipes You Might Like:
Complete Meal Plan
SUBSCRIBE AND NEVER MISS A RECIPE
Latest Giveaways: Enter to Win
SUBSCRIBE TO RASA MALAYSIA NEWSLETTER AND GET EASY AND DELICIOUS RECIPES DELIVERED TO YOUR INBOX. If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.
All photos and recipes on Rasa Malaysia are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words instead of copy and paste and link back to //rasamalaysia.com/tom-yum-recipe/. Thank you very much!