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.
Ingredients for Tom Yum
- Shrimp Stock
- Lime Juice
- Thai Chilies
- Thai Roasted Chili Paste
- Fish Sauce
- 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.
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- 12 oz. (350 g) shrimp or tiger prawn, head-on and shell-on
- 2 1/2 cups shrimp stock (preferred), canned chicken stock, or water
- 1 stalk lemongrass, cut into 3-inch strips, pounded with a cleaver
- 3 slices galangal
- 6 kaffir lime leaves, bruised
- 6 bird's eyes chilies, pounded
- 6 fresh oyster mushrooms, cut into pieces
- 2 tablespoons nam prik pao, Thai roasted chili paste
- 2 tablespoons nam prik pao oil
- 3 teaspoons fish sauce
- 3 1/2 tablespoons lime juice
- Cilantro leaves, for garnishing
- Peel the shell and head off the shrimp, keep the tails on. Save the shell and shrimp head. Devein the shrimp and set aside.
- In a pot, bring 3 cups of water to boil. Add the shrimp head and shell to make shrimp stock. Boil until the water turns slightly orange in color. Press the shrimp heads with a spatula to extract the juice from the heads. Simmer and let the stock reduce to 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads and shells.
- Turn the heat to high and add the lemongrass, galangal, kaffir lime leaves, bird's eye chilies, mushroom, nam prik pao and nam prik pao oil to the shrimp stock. 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 garnish with cilantro leaves. Serve immediately.
- You may use tiger prawn for this recipe.
- I recommend Pantai brand Nam Prik Pao. In bottled Nam Prik Pao, the oil floats to the top. Use the oil to make Tom Yum Soup.
- Other than oyster mushrooms, you can also use straw mushrooms or white mushrooms.
- You can make Tom Yum Soup with chicken, a combination of chicken plus shrimp, or seafood combination (shrimp, squid, and scallop). However, the most popular tom yum is tom yum goong, goong means prawn in Thai language.
Serving Size2 people
Amount Per Serving Calories 270Total Fat 4gSaturated Fat 1gCholesterol 53mgSodium 1402mgCarbohydrates 41gFiber 1gSugar 7gProtein 14g