Description
Tom Yum Soup is a classic Thai hot and sour soup known for its bold flavors combining fragrant herbs, fresh prawns, mushrooms, and a touch of creamy evaporated milk. This easy-to-make recipe yields a comforting and aromatic dish with a perfect balance of spicy, sour, and savory notes.
Ingredients
Scale
Seafood and Broth
- 300g / 10oz whole prawns/shrimp (with heads and shells on)
- 3 cup (750 ml) water
- 1/2 cup (125 ml) low sodium chicken stock/broth
Herbs and Aromatics
- 2 stalks lemongrass, outer layers peeled
- 1.5 cm / 3/5″ piece galangal, cut into 4 slices
- 5 kaffir lime leaves, torn roughly
- 2 Thai or birdseye chillies
- 3 garlic cloves
Vegetables
- 120g / 4oz oyster mushrooms
- 1 roma tomato, cut into wedges
- 1/2 white onion (medium sized), cut into wedges about 1 cm thick
Seasonings and Garnishes
- 1 tsp sugar
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 1/2 tbsp Thai roasted chili sauce (Nam Prik Pa)
- 1/3 cup (75 ml) evaporated milk
- Coriander/cilantro, for garnish
Instructions
- Prepare the broth: In a pot, combine the water and chicken stock. Add the peeled lemongrass stalks, galangal slices, kaffir lime leaves, Thai chillies, and garlic cloves. Bring the mixture to a gentle boil and let it simmer for about 10 minutes to infuse the broth with aromatic flavors.
- Add the prawns: Add the whole prawns with heads and shells into the broth. Cook for 3-4 minutes until the prawns turn pink and are just cooked through, then remove them and set aside to cool slightly.
- Add vegetables and seasonings: To the simmering broth, add the oyster mushrooms, roma tomato wedges, and white onion. Stir in the sugar, fish sauce, and Thai roasted chili sauce. Let the soup simmer for another 5-7 minutes until vegetables are tender.
- Finish the soup: Peel and devein the cooked prawns and return the cleaned prawns to the pot. Stir in the lime juice and evaporated milk, then simmer gently for another 2 minutes, ensuring the soup is hot but not boiling to avoid curdling the milk. Adjust seasoning to taste.
- Serve: Ladle the hot soup into bowls and garnish generously with fresh coriander/cilantro. Serve immediately while fragrant and piping hot.
Notes
- Use fresh lemongrass and galangal for the most authentic flavor; if unavailable, dried versions can be a substitute but reduce quantity accordingly.
- Kaffir lime leaves can be bruised to release more aroma before adding to the broth.
- Adjust the number of chillies based on your spice preference; remove seeds for milder heat.
- Using whole prawns with heads and shells adds depth and sweetness to the broth.
- Evaporated milk adds creaminess without overpowering the sour and spicy notes.
- Thai roasted chili sauce (Nam Prik Pa) is optional but adds a smoky, spicy kick.
- For a lighter version, omit the evaporated milk or substitute with coconut water.
