Prepare this easy Thai tom yum soup recipe with easy to find ingredients so you will enjoy a delicious soup in less than 20 minutes.
This famous Thai food recipe is also known under the following names: ‘tom yum goong’ or ‘tom yam kung’ and translates literary to hot and sour soup with prawns:
- ต้มยำ : ‘tom yum’ – hout and sour soup
- กุ้ง : ‘goong’ – prawn.
However if you order ‘tom yum kai’ or ‘tom yum gai’, you will get a hot and sour soup cooked with chicken (ไก : ‘kai’). Click here when you want to learn the complete Thai alphabet in 1 hour.
Tom yum soup recipes
Click here for a clear, fresh-tasting tom yam soup with none of the oily instant tom yam paste gunk floating on top.
The recipe below makes 2 servings in 30 minutes, originally posted by The Skinny Cook’s wife, 02nd December 2005 (Fish and Seafood / Asian (Thailand) / Soup / Gas or electric stove / No marination) – Tom Yam Kung Soup | Hot and Spicy Thai Shrimp Soup
(Yum, like in yummiest-recipe…!) This for sure is my all time favorite soup: hot (not that you need to blow your nose every 5 seconds, then it is too hot…), spicy, sour, sweet and with lot’s of coconutmilk: simply delicious! Add some coconut-milk and sugar to "soften" the heat if needed.
These hot and sour soups are a favorite in Thai restaurants, They combine the typical 4 tastes of Thai food: sweet, spicy, sour and ‘fish sauce’ salty.
If you do find yourself in Thailand one day, you must try it there. And if you aren’t traveling, the soup is a classic: available in each Thai restaurant all over the world, although each restaurant will use its own recipe. Make sure you indicate whether you want your soup with chicken, prawn or seafood.
Our recipe below is very spicy and you will feel the heat coming out of your ears ..literally! 🙂 If you are not in Asia, go and find some of the ingredients in an Asian shop or in "the Asian section" of your supermarket.
I love the aroma of this dish because of the many different smells you can get out of cooking it.
Thai tom yum soup recipe ingredients
- 6 medium size prawns
- 2 tablespoons of coriander roots
- 1 inch (2,5cm) piece of galangal root or lengkuas (sliced thinly)
- 4 kaffir-lime leaves shred into pieces (limau purut leaves)
- 2 stalks of lemon grass (pounded lightly)
- 3 cups (750 ml) of boiling water
- 2 table spoons of fish sauce
- 2 tablespoons of tamarind juice (or replace with lime juice)
- 2 tablespoons of sugar
- 2 tablespoons (or more if you like it spicy) of tom yum paste (can be bought from any Asian shops) or use our Thai red curry paste recipe
- 2 spring onions cut into 1 3/4 inch (4 cm) in length
- coriander leaves for garnishing
How to make tom yum soup
- In a pot of boiling water (3 cups),put in the lengkuas, coriander roots, lemon grass and kaffir leaves and let it boil for about 15 minutes over slow fire.
- Add in the rest of the ingredients including the prawns, and let it boil for about 3 minutes or less. Do not overcook the prawns and serve immediately when ready.
- Garnish with coriander leaves.