Tom yum
A hot-and-sour Thai soup perfumed with lemongrass, galangal, kaffir lime leaves, and chilies. It is usually made with shrimp but also with chicken or mushrooms.
Tom yam kung maenam: Takeaway, CC BY-SA 3.0 (Wikimedia Commons)
Where it comes from
Tom yum is a classic of central Thailand and a staple on tables across the country and Southeast Asia. The name roughly means hot-and-sour soup. Clear and creamy versions are both popular.
Explore the cuisine of Thailand.
Recipe
Make Tom yum at home
Ingredients
- 4 cups chicken or shrimp stock
- 2 stalks lemongrass, bruised and cut in pieces
- 4 slices galangal
- 4 kaffir lime leaves
- 8 oz shrimp, peeled
- 1 cup mushrooms, halved
- 2 tomatoes, quartered
- 3-5 Thai chilies, crushed
- 3 tbsp fish sauce
- 3 tbsp lime juice
- Cilantro for garnish
How it's made
- Bring stock to a simmer with lemongrass, galangal, and lime leaves; cook 8 minutes to infuse.
- Add the mushrooms and tomatoes and simmer for 3 minutes.
- Add crushed chilies and shrimp; cook until shrimp turn pink, about 2 minutes.
- Turn off the heat and stir in fish sauce and lime juice.
- Taste and adjust for hot, sour, and salty balance.
- Ladle into bowls and scatter with cilantro; the tough herbs stay in the soup but are not eaten.
Variations
- Tom yum nam khon: creamy with evaporated milk or coconut milk
- Tom yum gai: chicken version
- Vegetarian: mushrooms with vegetable stock
Cook’s tip: Add lime juice off the heat; boiling it makes the soup bitter.
Related dishes
Tom kha gaiSoups · Thailand
Green curryMain dishes · Thailand
Hot potSoups · China
LaksaSoups · Malaysia
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Tom yam kung maenam: Takeaway, CC BY-SA 3.0 (Wikimedia Commons)