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Tom Yum Soup - the BEST Thai Tom Yum Goong recipe you'll find online. Loaded with shrimp and mushroom, Tom Yum is spicy, sour, savory, and addictive!
Table of Contents
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.
Other Thai Recipes You Might Like:
Pad Thai
Green Curry
Thai Shrimp Noodle Soup
Ingredients for Tom Yum
Shrimp Stock
Shrimp
Lime Juice
Thai Chilies
Thai Roasted Chili Paste
Fish Sauce
Mushrooms
Cooking Tips
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.
12oz. (350g)shrimp( or tiger prawn, head-on and shell-on)
2 1/2cupsshrimp stock(preferred, canned chicken stock, or water)
1stalk lemongrass(cut into 3-inch (7cm) strips, pounded with a cleaver)
3slicesgalangal
6kaffir lime leaves(bruised)
6bird's eyes chilies(pounded)
6fresh oyster mushrooms(cut into pieces)
2tablespoonsnam prik pao(Thai roasted chili paste)
2tablespoonsnam prik pao oil
3teaspoonsfish sauce
3 1/2tablespoonslime juice
Cilantro leaves(for garnishing)
Instructions
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.
Notes
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.
Course: Thai Recipes
Cuisine: Thai
Keywords: tom yum soup
Nutrition
Nutrition Facts
Tom Yum Soup Recipe
Amount Per Serving (2 people)
Calories 270Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 53mg18%
Sodium 1402mg61%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 7g8%
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Originated in Thailand, this is sometimes called Tom Yam and is a soup that normally includes shrimp in a hot and sour serving. The words Tom Yam mean “boiling” or “hot” and “spicy and sour” which perfectly describes this soup. As a staple Thai dish, this famous Tom Yum Goong is served in Thai Square.
Tom yum has fewer than 100 calories per cup. It also has shrimp, veggies, and fragrant spices, such as lemongrass. Tom yum and other broth-based soups, like tofu-vegetable or wonton, are usually lower in fat and calories than soups made with coconut milk, such as tom kha.
Tom refers to the boiling process, while yam refers to a Thai spicy and sour salad. Indeed, tom yum is characterised by its distinct hot and sour flavours, with fragrant spices and herbs generously used in the broth.
For most varieties a paste called nam phrik phao (Thai: น้ำพริกเผา) is also added, made from shrimp, chilis, shallots, and garlic. This imparts sweet, salty, and spicy tastes. Yet other ingredients may also be used, depending on the exact variety of tom yam, such as evaporated milk.
Yum, meaning “mix,” is a hearty dish consisting mostly of meat, fish, or seafood together with many other typically Thai ingredients which may include peanuts, fruit, and herbs.
A small portion of pad thai is fine for the person with diabetes, but leave at least half the serving for another day. Thai food is so nutritious that there is little about it to warn the person with diabetes. As always, avoid large portions and too much rice. And be careful of the hot spices.
Health Benefits: Tom Yum soup is made with a variety of fresh herbs and spices that are known for their health benefits. Lemongrass, kaffir lime leaves, and galangal are all used in the soup and have anti-inflammatory and antioxidant properties.
The medicinal benefits of this soup are abundant! Tom Yum in Thai directly translates to “boiling and sour”. Tom Yum soup uses a variety of healing herbs and ingredients to boost the immune system, coat the stomach, aid in digestion, and repair cellular tissue.
The Thai word for “boil” or tom (pronounced “dtome”) features prominently on Thai menus and tom yum goong is probably one of the most famous Thai dishes in the world.
For a lighter soup that can be eaten with or without rice, like a tom yum or a tom kha, you can eat the soup on its own as you enjoy the meal to wash down other drier dishes, or add some rice directly to your bowl and eat it like a rice soup.
While it's perfectly acceptable to eat tom yum soup on its own with some jasmine rice, in Thailand it's typically part of a bigger meal. Since the soup is light and tart, we want to pair it with something dry and/or rich: Vietnamese caramel chicken is a sweet-salty dish that would go perfectly with tom yum.
There are two different types of Tom Yum soup. The original Tom Yum is a clear soup called Tom Yum Nam Sai.The later version, which is commonly seen and widely adored, is a vibrant-coloured, richer and creamier soup called Tom Yum Nam Khon as it has roasted chilli paste, evaporated milk or coconut cream added to it.
Over time, the soup began incorporating other ingredients such as lemongrass, galangal, kaffir lime leaves, and chili peppers. One theory about the origin of Tom Yum soup is that it was created by royal chefs in the Ayutthaya Kingdom. The kingdom was founded in the mid-14th century.
Over time, the soup began incorporating other ingredients such as lemongrass, galangal, kaffir lime leaves, and chili peppers. One theory about the origin of Tom Yum soup is that it was created by royal chefs in the Ayutthaya Kingdom. The kingdom was founded in the mid-14th century.
The strong flavours in Thai food offers are reasons that make them very popular, and Tom Yum Goong is definitely full of flavour. Tom Yum Goong is different from many western soups because most western soups do not have a huge amount of flavour in the broth.
Russians consume the most soup on average in the world, with approximately 32 kg per person per year. The statistic states that, on average, Russians consume the highest amount of soup compared to any other country in the world. This is quantified by an approximate consumption rate of 32 kilograms per person per year.
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