Authentic Tom Yum Soup Recipe Thai Recipes by Mark Wiens ( )

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Rating: 4.0; Vote: 1

Thai tom yum goong ) is one of the most widely available and loved dishes in Thailand. my full Thai tom yum soup recipe here: At nearly every Thai restaurant you go to, both in Thailand and outside of Thailand, there will be some form of tom yum on the menu. Tom yum is really like a mix of different ingredients, all boiled together into a soup, and flavored with a trio of Thai herbs: lemongrass, galangal, and kaffir lime leaves. Without this trio of herbs, tom yum ) would not have that earthy undertone of herb flavor to it. Sure the other ingredients, like chilies, shrimp, onions, garlic, fish sauce, and lime juice are also essential in this recipe, but without the trio of herbs, you wouldn't have an authentic version of this soup. So anyway, its actually quite easy to make this Thai tom yum soup recipe as long as you have all the ingredients available. I was in the United States a few months ago, and I was able to find all the ingredients at the local Asian supermarkets - so hopefully you should have any trouble finding them either. If youve eaten Thai tom yum soup before, you might already know that there are two different versions of the dish - theres a creamy version, which in Thai is known as tom yum goong nam khon ) and there a clear version which is known as Tom yum goong nam sai. Both types of soup are equally common in Thailand, and they are both loved throughout the country. The creamy version of the soup, doesnt use coconut milk to make it creamy, but rather evaporated milk is what gives it that creaminess. You can try both versions of this recipe to see which one you prefer. Overall, I personally prefer the clear version, partly because its less rich, and I also like that the sourness and spiciness of the clear soup is usually stronger. Milk tends to mellow out the flavors and calm them down. However, I like both versions of tom yum, and you should try them both. Im using shrimp in this recipe, making tom yum goong, but you can substitute shrimp for something else, like chicken or fish. I also really love tom yum made with fish as it gives the soup a beautiful oily fish flavor to it. One of the things I love about making Thai tom yum soup is that it doesnt take very long to prepare. If you have all your ingredients available, all you have to do is slice everything up, put on your pot of boiling water, let the ingredients cook, and once your shrimp and other ingredients are done, the soup is done. Probably the most important time I can give you for this Thai tom yum soup recipe is to turn off the heat of the soup before you add your lime juice. Lime juice gets bitter and loses its sourness on too high of a heat, so you have to turn off your heat and then add your lime juice for your final step. Ingredients used in this recipe: 2 liters of water 4 stalks of lemongrass 1 inch chunk of galangal 10 kaffir lime leaves 10 Thai chilies 5 cloves of garlic kilo shrimp 300 grams of oyster mushrooms 2 roma tomatoes 2 white onions (medium sized) 2 teaspoons of sugar 8 - 12 tablespoons of fish sauce (depending on your taste) 8 - 12 tablespoons of lime juice (10 - 15 limes) Handful of cilantro Creamy tom yum version 3 tablespoons canned Thai roasted chili sauce (nam prik pao ) 10 tablespoons evaporated milk Taste test, you may need to add more lime juice or fish sauce as the milk and roasted chili sauce throws off the sourness and saltiness. Full recipe here
Date: 2019-08-19

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Comments and reviews: 10

John Doe
I have a local Thai restaurant that makes this soup, but I usually order the chicken version. I like shrimp, but I think I like chicken even better. Is there a version of this soup recipe that is better for chicken? We have similar taste buds. I like to to taste the sour in the soup as well. My local Thai restaurant must use the chili paste, because the broth is red with chili color. Your ingredients are much fresher looking than anything I can get here in the mid-west USA. Happily, we have some good Asian supermarkets now where I live, so I can get all the ingredients I see in these videos. (except fresh seafood, it's all frozen)I also like Chinese hot-sour soup and I learned to make it exactly to my taste. The best hot sour soup I've had was actually made by a chef from Vietnam. I would eat it more often but I have to watch my salt. I love salt, but they say it's not good for you. Thanks for the video and any comments you might have.
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sirinun khanthawichai
You are very good foreigner cooker(Transformer to Thai) I have some advice for you to cook a great tom yum. Just some tactics to make its more recipe - At first, you have to add just some water, maybe 2 cups, DO NOT add water too much like you did because it made the soup not intense. - When you add tom yum herbs in boiled water you have to wait till the herbs are soft, like shallot, garlic, chilies tomatoes, tamarind paste, etc. These herbs can make your soup is sweet, sour and unique. - You should add shrimps at the last, texture of shrimps still fresh, firm and sweets. Love your spicy eating: )
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Female Marks
Good morning Mark recipe you made for Tom yum I loved it I'm going to the store and I'm going to go try it I'll let you know how it came out I love Thai food I love the things you eat you make me so hungry keep on doing what you're doing and I saw one of your programs where I make the Hot Chili Peppers the hot the hot sauce I think that's what it's called but anyway keep up the good work love you mark I am from New Orleans have you ever been to New Orleans?
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Alina Makgeolina
Great recipe I just came back from Chiang Mai and I bought some cool sets with dried ingredients like lemon grass, galangal, kaffir lime leaves etc. to be able to make Tom Yum at home I am gonna try making it today Hopefully it works And by the way I checked one of the cool places, you have advised to visit in Chiang Mai, where they serve fried glass noodles with cabbage and some delicious red sauce Thanks for making awesome videos Mark and Ying
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Elsa&lisa
Hi mark, I'm trying to find out about an ingredient I hope you are familiar wth. I'm pretty sure it comes from Thailand. It comes in a glass jar and the oil is red, it has either ground up crab or shrimp. It isn't really spicy, mostly salty and shellfish flavor. It's some kind of flavouring ingredient. I would like to know the name and what it is usually used for. I like it with noodles and soup. Thanks
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Lyse Bissonnette
OMG Mark, made this soup this evening and it was sooooo good, my husband thought I should sell it Hope I didn't bartardize it too much by having the prawns, chicken and baby bok choi; I followed the coconut milk recipe you posted but used the evaporated milk flow. We will be having that again and I'll be sharing. Thanks for sharing this, it is the best I've had.
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wjchew1
Hi Mark, Great presentation You could be a celebrity chef in the making. I notice you did not include sugar in your cooking. which to me is a good move. Most Thais will never leave out sugar in their food or cooking. I would suggest you try to use a standard Chinese porcelain soup spoon when you have your Tom Yam. You can tell the difference later. Best regardswjchew
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The Edu-net Research Channel
Onion and tomato are not authentic ingredients for Tom Yum soup. Those ingredients will add sweet and tomato sour, which ruin the real taste of prawn juice. Ignore those ingredient in the recipe will not costs you anything but gave you better taste. If you want to perfect it, it is better to use tamarind leaf, instead of lime.
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aman jain
Hi Mark, I have been trying to find authentic Tom Yum Soup in restaurants in India but was unable to do so. I know the real taste because I have spent 8 years in Thailand. Yesterday I came across your recipe online and rushed to the supermarket to get the ingredients. The soup tasted perfect. Thanks a ton. Keep up the good work. God Bless.
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Klieo Velasque
Hi Mark, there was a video you made about the fired fish with fired garlic, i can not remember what the dish is called. but it looked very delicious. i want to know how to make it. The garlic was big and crunchy. it really made my mouth water. Looking forward for the how to make it video. Thank you: )
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