Tom yum what is

Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Is this recipe more oily because it uses shrimp oil instead of stock? Yet, either way, this is exactly how it is made in Thailand.

So if want authenticity, go with the oil. This recipe is a good guideline on the ingredients but I had to tweak the amounts to make it taste a bit richer!! It came out Super tasty and it was easy to make! Thank you for posting. It looks so good! This is my favorite soup EVER! Homemade is so much better than takeout so I am so excited to make this! I'm Sommer Collier I'm here to help you make mealtime memorable, and life a little spicy!

All images, recipes, and original text content are copyright protected. Do not copy or publish A Spicy Perspective content without prior consent. Design by Purr. Jump to Recipe. Prep Time: 20 minutes. Cook Time: 12 minutes. Fresh, bold and healthy! Servings: 4. Ingredients US Customary — Metric. Instructions Pull the heads off the shrimp and place them in a wok or large skillet. Peel and clean the shrimp and set aside.

Add the oil to the skillet and set over medium heat. Add a good pinch of salt. Then turn off the heat. Meanwhile, trim the tips and root ends of the lemongrass stalks and remove the tough outer layers.

Cut the galangal into 3 or 4 pieces. Using a meat mallet or the side of a knife, smash the lemongrass, kaffir lime leaves, onion, chilies, and galangal. Place them in a medium soup pot. Pour the water into the pot then bring to a boil.

Reduce the heat and simmer for minutes, until the broth smells bright and fragrant. Remove and discard any tough sections of lemongrass. Keep them all in if the stalks are soft. Increase the heat to high.

Stir in the mushrooms. Boil for 1 minute. Then stir in the shrimp and fish sauce, cooking until the shrimp are just cooked through, about 45 seconds. Turn off the heat and stir in the lime juice. Then stir in tablespoons of the shrimp oil. Discard the heads; do not add them to the soup. Serve with fresh lime wedges and cilantro. Got a freezer full of pastes and had massaman curry this week. So full of flavour. This was easy and fantastic. I found all the ingredients and my local thai grocery.

I loved that the ingredients could be roughly chopped and added. I used cooked shrimp so I thawed it separately and added it for the last minutes of cooking on low. For Americans who still like it spicy, I used only 5 chillis and deseeded them and it was still the right amount of heat. Hi Robin, happy to hear you love tom yum and enjoyed this recipe, and thank you for your extra tips, sounds great! Another great recipe, thank you! Your larb recipe is a staple at my house. This soup will now be in regular rotation this fall.

My wife, who is Thai, makes the best Tom Yum with almost the identical recipe I prefer the clear soup. The soup need to simmer a while to make the ribs fall-off-the-bone tender but they are delicious. She calls it Tom Yum Seecron sp Moo.

Hi Mark, I tried the recipe and it was excellent. I live in New Zealand and I am lucky enough to have kaffir lime leaves and lemon grass in the garden. My family loves the soup I made. I use 4 limes and only 3 chillies. I also added a tablespoon of instant paste just for flavoring. The only problem was my husband spent some time to pick out the lemon grass, kaffir lime leaves and the galangal when eating them.

I think I will have to strained them next time, but I am absolutely making them again and again. Thank you for sharing the recipe. Typically in Thailand the lemongrass, kaffir lime leaves, and galangal all just sit at the bottom of the bowl of soup — maybe just to keep the aroma, and so you know they are within the soup — and they are just eaten around without being eaten. But straining them out would work well also.

Thank you again for sharing, and keep cooking Thai food! Hi Mark, great to hear from you, glad you love tom yum as well, and with pork ribs that sounds delicious! I loved your delightful video on making tom yum!

Trust me, nothing hits the spot better than a hot bowl of soup during the cold Tasmanian winter here. Last week, on the spur of the moment I decided to throw in some mussels and two blue swimmer crabs into the soup.

My husband loved it! A problem I have faced on and off when making tom yum is that the soup tasted a little too fishy for my liking despite using no more than two tablespoons of fish sauce. I wonder if there is a way to attenuate this odour?

Thank yo for watching, glad you like to cook Thai food as well. I think it might be due to using the amount of lemongrass and galangal. Usually in Thailand we use Tiparos brand, which to me is usually quite smooth.

You could alternatively add just 1 spoon of fish sauce and then use salt. I played with it however by only using 5 limes and 3 chillis. I also like to add the nam prik pao even to the clear soup to get those little red oil bubbles on top and to get the extra flavor. A note to other readers: I had tried many times before to make Tom Yum Soup without having access to keffir lime leaves and galangal. Hey Talal, great to hear from you, glad you made tom yum and you enjoyed it!

Also, thank you for the tip for other readers. I like Tom Yum Soup and would love to make it at home.. Can this be made with chicken, beef or pork? Hi Shayne, good to hear from you and that you like tom yum.

Give it a try! Dear Mark, Recently I was holidaying in Singapore with my family. I had Tom Yum a few times and got addicted. Just went through the net and found your recipe.

Came back to Srilanka which Is my native place and tried your excellent instructions. Trust me, it came out so well even my family did not believe me that I did it. Thanks a million for your comprehensive vedio presentation, we now enjoy real Tom yum. I am a senior Cancer Specialist doctor in Sri Lanka. Would take this opportunity to invite you to my country for a vist. Will look after you with no fuss. Hey Jayantha, haha, thank you so much for sharing your story!

Glad you love tom yum as well. Thank you again and keep cooking Thai food! Thank you for this recipe I love Tom Yum soup so much it is one of my favorites next to Basil Beef with white rice…:. Great website ,all the information i need in simple directions.. Hey Paul, thank you very much, glad you love to cook as well, and that you can get many of the ingredients.

Thanks again! I thought of using it in a risotto. Hi Kid, thanks for stopping by. Yes, you can remove those herbs if you like. Normally they would just sit at the bottom of the bowl, on not be eaten, but you can remove them all the same. My suggestion is try the real word KUNG it might sound right. Thats what is used in Thailand.

My apologies if I have offended you or any reader. Hi Sin, no problem, thank you for the suggestion. Excellent recipe. Made it as shown except only used about one lime total. I also cut the heads of the prawns and let those cook early on. There I found even a single tablespoon of the condensed milk was enough as it got too creamy otherwise. This recipe is to die for. I made it tonight and it was soooooo good. I made the clear version minus the chillies because of the kids and found 4 limes was enough and added more sugar and fish sauce.

Tasted just like at the restaurants. Thanks Mark, loving your recipes! Just love your site s especially the cooking one. I am going to attempt the a few — especially the soups as they look pretty easy and I just love Thai soup.

The best part of your cooking videos too me is when you try the food…. Hey Shane, thank you very much for your kind words, glad you love cooking Thai food as well! Sounds great, if I make it to SF will let you know. Thank you for the website sharing the recipes! I made your tom yum goong nam khon recipe tonight and it was amazing.

I also saw two other Tom Yum recipes on your website but have chosen this one. I think the ingredients are very similar — do you have any preference? Hi Kang, great to hear from you, thank you very much — glad you enjoyed this recipe and the tom yum. This one is more updated than the other versions, and this is my preference. Thank you for the recipe Mark! This came out great! You are on the nose when you say to taste test and adjust accordingly.

For my next batch no doubt there will be many I will make a few changes. I also tossed in a few Thai Eggplant I chopped up and they came out great. Thank you again for posting this. Hey Glenn, thank you very much, glad you enjoyed this. And yes, definitely a major part of cooking Thai food is taste-testing and balancing out all the flavors and ingredients. As for mushrooms, hmm, actually eggplant is a great idea, and I think you could really substitute anything of your liking — maybe cauliflower or zucchini, or just add more tomatoes and white onions.

Happy cooking! I just tried this recipe and it is exactly the same flavor as the Tom Yum we get in our local Thai restaurant. I used thin sliced chicken breast and shrimp as the meat and also added scallions with the cilantro at the end. I made the clear Tom Yum soup.

Thank you! Hi Sonya, this is awesome news, thank you for sharing, and so glad that you enjoyed this recipe. Also, I appreciate your tips and suggestions.

Keep enjoying Thai food! Mark, well what can I say? One word: WOW! This was fantastic. I need to work on the effect of varying the lime juice, fish sauce and sugar. Practice makes perfect I guess. Can you recommend the next recipe I should have a crack at — we love chillis and chicken if that helps! Thanks again and hope you can find some galangal. I tried the tom yum goong nam sai yesterday…really yummy..

Love it! Thanks for sharing your recipe :. Thanks for the recipe. I will have to find the Thai ingredients at a shop near me, then I am looking forward to making the soup. I prefer the clear broth. There is nothing like Tom Yum soup when you are feeling sick — spicy, sour and soothing. I have been trying to make tom yam soup and it always turns out into a tomato soup. Your recipe is a keeper. I am sure to impress my husband with these. It works like a charm. Smells good. Looks perfect.

Taste like magic. Thank you for sharing this recipe. I wish I can share a picture of my cooking. So excited! Amazing recipe!! I love it : This is by far one of my most favourite dishes!! You can never enough soup recipes for one kitchen :. Hey Ian, thank you very much, glad you love tom yum as well. Does it come out of a can? And taste kind of sweet and smoky, and a little oily? It turned out amazing! Thank you for the great Tom Yum piece Mark, it was excellent and very informative.

This is one of my favorite soups, and I try to order it up whenever I can. The Tom Yum at this place is absolutely and brutally excellent, sporting a satisfying spicy sourness, the bowl full of all kinds of lumber from pieces of lemongrass and galangal, and chocked full with tomato, mushrooms, and prawns. It is spicy, lime juicy, salty, savoury and incredibly fragrant all at the same time. Excellent article Mark, I really enjoyed it.

Keep up the great work, your videos and recipes are nothing short of awesome. Hey Neil, very cool to hear from you. I will definitely let you know if I come to visit Calgary in the future.

I love this soup. I brought home one of those stainless pots with place for a burner underneath — are those just for serving the soup at the table? Hey Noodle, yes those fire pots are not for cooking, just for serving at the table and keeping the soup hot.

Tom-yum is incredible. Complex flavors that meld into something so comforting — truly is Yum! Hi Mark , since I was in thailend in I have been addected to Tom YUM soup , but never had good recepie like that , I cant wait to cook it and try your recepie! Home Blog Restaurants Recipes Store. Register Log in. Main vegetables to use in this recipe.

Thai tom yum recipe. Thai tom yum soup recipe. Leave a comment Cancel reply Your email is used to notify you of replies to your comment.

Rate this recipe:. Lens 5 months ago. Gordon Evaroa 6 months ago. Raymond 6 months ago. Lynn 9 months ago. Tammy 10 months ago. I cannot wait to make this soup, it is my absolute favorite clear version. Great Video! Rob 11 months ago.

Great stuff! Will do again, but next time will strain before adding shrimp and mushrooms. Shawn 11 months ago. Horten 12 months ago. Sophie 1 year ago. This recipe is spot on thank you so much. Alexander 1 year ago.

Mary 1 year ago. Stacy 1 year ago. Morten 2 years ago. Terry 2 years ago. Thank you for the great recipe. I make Tom yum soup and love these great ideas. Dan 2 years ago. Joel Bruner 2 years ago.

Pamela 1 year ago. Cliff 2 years ago. Meik 1 year ago. Honestka 2 years ago. This is amazing Honestka, Im smiling, but its also very honoring. Thank you so much! Rebecca 2 years ago. Ajay Chitnis 2 years ago. Looking forward to trying your Tom Yum soup recipes. Kimberly Woody 2 years ago. Bonnie i 2 years ago.

Austin 2 years ago. Lynn Hemus 2 years ago. Are we able to freeze the creamy soup please? Megan 2 years ago. Chau Ngo 2 years ago. Lilian 2 years ago. Tom Moody 2 years ago. Chan Sig Yam 2 years ago. Karthika 2 years ago. Wonderful recipe mark. I tried it. My favourite dish. Sam 3 years ago. Robyn 3 years ago. Silvie 3 years ago. Glenn 3 years ago. Y 3 years ago. Yummy and easy!

JT 3 years ago. Brandi 3 years ago. Vy 3 years ago. Sunny 3 years ago. I really enjoy how nicely you show all the steps how to make the Tom Yum. Randy Anderson 3 years ago. Love this soup. Shannon 3 years ago. Addi 3 years ago. Derek 3 years ago.

Do you eat the khafir lime leaves, lemongrass and galangal? Mathias 3 years ago. No, not whole. I cut some of the galangal and lemongrass very finely so it cooks into the broth.

David Brownell 3 years ago. A wonderfully authentic recipe for one of my favorite Thai foods. Joshua Ure 3 years ago. Aini 3 years ago. Mac 3 years ago. Lai Meng 3 years ago. Jhalie 3 years ago. Stephanie 3 years ago.

EdMe 3 years ago. Joe Melley 3 years ago. Mark Wiens 3 years ago. Katrina Arceta 3 years ago. Truly authentic! I have tried the Nam Sai and its perfect! Janice 3 years ago. Tom 3 years ago. Janice that Tom khlong which uses tamarind instead of the kafir lime for the sour flavor.

Trym Staumo 3 years ago. Greg 4 years ago. Ramlan 4 years ago. Maribel Torre 4 years ago. Chris Mead 4 years ago. Angela 4 years ago. Chris 4 years ago. Happyluke 4 years ago. Ken Browning 4 years ago. Uschi 4 years ago. Cindy germata 4 years ago. Ernest 4 years ago. Josh 4 years ago. Christiane 4 years ago. Tastes like in Thailand! Thanks for the recipe :. Sara 4 years ago.

My wife is thai, she always cook this tom yum soup for me, is a must try soup in thailand. Armando 4 years ago. AGM 4 years ago. Richelle 4 years ago. Sherry 4 years ago. Ivan 4 years ago. Best ever recipe!!!! Aiala Reizer 4 years ago. Ben 4 years ago. Alexander 4 years ago. Wojtek 5 years ago. Shaukat 5 years ago. Laura 5 years ago. Ed 5 years ago. Kay 5 years ago. Love the sound of this recipe. Do you skice the garlic?