Recipe video above! The famous Thai Soup, made at home, and it's honestly the real deal!! See recipe notes for shortcut using frozen peeled prawns/shrimp. Also, CHOOSE from classic clear Tom Yum (Tom Yum Goong Nam Sa) or the creamy Tom Yum version (Tom Yum Goong Nam Khon)!
Prep time: PT15M
Cook time: PT20M
Total time: PT35M
4.96 stars (70 reviews)
Thai soup, Tom yum soup
- Peel the prawns. Place heads and shell in pot, reserve meat.
- Use a meat mallet or similar to bash the garlic, chilli and lemongrass so they burst open to release flavour. Add into pot.
- Crush kaffir lime leaves with your hands. Add into pot.
- Add galangal, stock and water. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes.
- Strain the broth, discard the prawn shells etc, then return broth into same pot over low heat.
- Add onions and mushrooms, simmer 3 minutes. Add tomatoes, simmer for 1 minute.
- Add prawns, simmer 2 minutes or until just cooked.
- Stir in sugar and fish sauce, simmer for 1 minute.
- Add lime juice, then taste. Adjust sweet (sugar), salt (fish sauce) and sour (lime) to your taste (trust me, you'll know when you like it!).
- Ladle into bowls and serve with fresh coriander and fresh chilli! This is the CLEAR version of Tom Yum.
- When you add sugar, also add Thai Chilli Paste and evaporated milk.
- Then continue with recipe!
- Following Creamy Tom Yum steps but use coconut milk instead of evaporated milk.