There are two versions of Tom Yum soup; the clear Tom yum soup called Goong and the creamy Tom yum called Nam Khon. Whatever you do, the legendary Thai soup is a sour and tongue-tingling treat.
What makes Tom Yum distinctive is the balance it strikes between four flavors at once — sour from the lime, salty from the fish sauce, heat from the chilies, and a touch of sweetness from the sugar. None of them should dominate; they’re meant to hit your palate almost simultaneously. It’s a fast dish, ready in about half an hour, which makes it a good starter for a Thai-themed dinner or a light meal on its own with a bowl of steamed rice on the side.
The Secret to a Fragrant Tom Yum Broth
Give the aromatics — lemongrass, galangal, and kaffir lime leaves — time to simmer in the broth before the prawns go in. These ingredients release their fragrance slowly, and a broth that’s only briefly infused will taste flat compared to one that’s had a few minutes to build depth. Bruising or smashing the lemongrass and galangal before adding them helps release even more flavor into the liquid.
How to Make Tom Yum Soup
Bring the water to the boil in a saucepan. Slice the galangal and chop the lemongrass into shorter pieces so it fits the pot. Smash the garlic clove with the flat of a knife and add it to the pot with the peel still on. Add the rest of the ingredients except the prawns — the lemongrass, kaffir lime leaves, chilies, coconut cream if using, galangal, garlic, cornflour, tomato puree, fish sauce, lime juice, and sugar — and bring to a good boil for five minutes, tasting as you go to balance the sour, salty, and sweet notes. Pour in the prawns, then take the pot off the heat and let the soup rest under the lid for a few minutes; the residual heat cooks the prawns gently and brings the soup down to a comfortable eating temperature. Garnish with torn coriander before serving.
FAQ – Frequently Asked Questions
How long does Tom Yum Soup keep in the fridge?
It keeps for about two days in the fridge, though the prawns are best eaten within the first day for the best texture.
Can I make Tom Yum Soup ahead of time?
The broth base can be made a day ahead and reheated, but add the prawns fresh just before serving so they don’t overcook when reheated.
Can I freeze Tom Yum Soup?
Freezing isn’t recommended once the prawns are in, since they turn rubbery on reheating. If you want to freeze it, freeze the broth on its own and add fresh prawns after thawing.
What’s the difference between Goong and Nam Khon Tom Yum?
Goong is the clear, brothy version, while Nam Khon adds coconut cream or evaporated milk for a richer, creamier texture — this recipe includes coconut cream as an option, so you can make either.
What wine or drink pairs well with Tom Yum Soup?
An off-dry Riesling handles the heat and acidity well, while a crisp lager is the more traditional match alongside Thai food.
Learn More
Read more about this soup: https://en.wikipedia.org/wiki/Tom_yum
Tom Yum Soup
Ingredients
- 200 g prawns or tiger prawn tails
- 2 lemongrass
- 10 kaffir lime leaves
- chilies to taste
- 2 dl coconut cream omit if you make the clear soup
- 50 g galangal root or radish
- 2 tomatos
- 2 button mushrooms
- 1 garlic clove
- 1 tbsp cornflour
- 2 tbsp tomato puree
- 2 tbsp fish sauce
- 1 dl lime juice
- 2 tablespoons cane sugar
- 5 dl water
- fresh coriander for garnish
Instructions
- Bring the water to the boil in a saucepan. Meanwhile, chop the mushrooms and bring to the boil.
- Chop the tomatoes and slice the galangal. Chop the lemongrass a little smaller to fit into the pot. With the blade of a knife, smash the garlic and use with the peel on.
- Put the rest of the ingredients, except the prawns, into the pan and bring to a good boil for five minutes. Check the taste.
- Pour in the frozen prawns and put the Tom Yum soup on the table under the lid to rest for a while. The prawns will cook quickly and cool the soup down to an edible consistency.
- Garnish the finished Tom Yum with torn coriander.
Notes
- Bruise or smash the lemongrass and galangal before adding them to release more of their fragrance into the broth.
- Taste as the broth simmers and adjust lime, fish sauce, or sugar to balance sour, salty, and sweet.
- Take the pot off the heat before adding the prawns — the residual heat cooks them gently without turning them rubbery.
- Add coconut cream for the creamy Nam Khon style, or leave it out for the clear Goong version.
- Tear the coriander by hand rather than chopping it for a more rustic garnish.
Nutrition
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