There’s something so comforting about a bowl of soup that transports you straight to a lively Thai street market.
Tom Yum, with its delightful balance of tang and spice, offers just that experience.
Feel the zest of lemongrass and the warmth of chili in every bite.
Whether you love seafood or prefer veggies, these 12 recipes have something special for everyone.
Ready to explore these tasty options?
Classic Shrimp Tom Yum Soup
Shrimp Tom Yum Soup is a beloved Thai dish known for its bold and vibrant flavors. This soup combines the tanginess of lime, the heat of chili, and the aromatic herbs to create a perfect balance of spicy, sour, and savory flavors. It’s a rejuvenating yet comforting dish that’s often enjoyed as a starter or a main course. Ideal for any occasion, this soup is sure to impress with its complex layers of taste.
The heart of Tom Yum Soup lies in its rich broth, which is infused with classic Thai ingredients like lemongrass, kaffir lime leaves, and galangal. These ingredients give the soup its signature aroma and taste. The addition of shrimp adds a delicious seafood element to the soup, making it both nutritious and flavorful. This dish is perfect for serving 4-6 people and can be made in under an hour, making it great for a family meal or a dinner party.
Ingredients:
- 1 lb (500g) shrimp, peeled and deveined
- 4 cups (1 liter) chicken or vegetable broth
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 3 kaffir lime leaves, torn into pieces
- 3 slices galangal
- 3 tbsp fish sauce
- 1 tbsp Thai chili paste (nam prik pao)
- 2-3 bird’s eye chilies, smashed
- 200g mushrooms, sliced
- 2 tomatoes, quartered
- 1 onion, sliced
- 1/4 cup lime juice
- 1 tsp sugar
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Cooking Instructions:
- Prepare the Broth: In a large pot, bring the chicken or vegetable broth to a boil. Add the lemongrass, kaffir lime leaves, and galangal. Allow the broth to simmer for 5-10 minutes over medium heat to infuse the flavors.
- Add the Shrimp and Vegetables: Add the shrimp, mushrooms, tomatoes, and onion to the pot. Let them cook in the broth for about 5 minutes or until the shrimp turns pink and the vegetables are tender.
- Season the Soup: Stir in the fish sauce, Thai chili paste, bird’s eye chilies, lime juice, and sugar. Taste the soup and adjust the seasonings as needed. You may add more lime juice for sourness or chili paste for heat.
- Final Touch: Once the soup is well-seasoned, remove from heat. Serve hot, garnished with fresh cilantro leaves and lime wedges on the side for extra tanginess.
Extra Tips:
For the best flavor, use fresh ingredients whenever possible, especially the herbs and shrimp. If you prefer a milder soup, reduce the number of bird’s eye chilies or remove the seeds.
For a creamy version, add a splash of coconut milk towards the end of cooking. Adjust the seasoning according to your taste preferences, and feel free to experiment with additional vegetables or proteins to make the dish your own.
Enjoy your Classic Shrimp Tom Yum Soup with a side of steamed rice for a complete meal.
Chicken Tom Yum With Lemongrass
Chicken Tom Yum With Lemongrass is a tantalizing Thai soup that combines the vibrant flavors of lemongrass, lime, and chili with tender chicken pieces, creating a harmonious balance of spicy, sour, and savory notes. This dish is perfect for warming up your evenings or impressing guests with its exotic taste and aromatic scents.
The infusion of fresh herbs and spices not only enhances the flavor but also offers an authentic glimpse into traditional Thai cuisine. Ideal for serving 4-6 people, this Chicken Tom Yum Soup is both easy to prepare and satisfying to the palate.
The key to mastering this dish lies in the quality of ingredients, so make sure to source fresh lemongrass, kaffir lime leaves, and bird’s eye chilies to capture the true essence of this classic soup. Whether you’re a seasoned cook or a beginner, this recipe offers a delightful culinary adventure.
Ingredients:
- 1 lb (450g) chicken breast, thinly sliced
- 6 cups chicken broth
- 2 stalks fresh lemongrass, cut into 2-inch pieces and smashed
- 4 kaffir lime leaves, torn into pieces
- 3-4 bird’s eye chilies, sliced
- 1 medium onion, sliced
- 1 cup mushrooms, sliced
- 2 tomatoes, quartered
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1/2 cup fresh cilantro leaves
- 1 tablespoon vegetable oil
- Salt to taste
Instructions:
1. Prepare the Aromatics:
Start by cleaning and preparing your lemongrass stalks. Peel away the outer layers and cut them into 2-inch pieces. Use the side of a knife to lightly smash the stalks to release the flavors. Tear the kaffir lime leaves into pieces to help release their oils.
2. Cook the Chicken:
In a large pot or saucepan, heat the vegetable oil over medium heat. Add the sliced onions and sauté until they become translucent. Add the sliced chicken breast and cook until the chicken is no longer pink on the outside.
3. Simmer the Broth:
Pour the chicken broth into the pot and bring it to a boil. Add the lemongrass, kaffir lime leaves, and bird’s eye chilies. Let the mixture simmer for about 10 minutes to allow the flavors to infuse.
4. Add Vegetables:
Add the mushrooms and tomatoes to the pot. Continue to simmer for another 5-7 minutes, until the vegetables are tender and the chicken is cooked through.
5. Season the Soup:
Stir in the fish sauce, lime juice, and sugar. Taste the soup and adjust the seasoning with salt if needed. The soup should have a balance of spicy, sour, and savory flavors.
6. Finish with Cilantro:
Remove the soup from heat and stir in the fresh cilantro leaves. Serve hot, garnished with extra cilantro if desired.
Extra Tips:
For an even more authentic flavor, consider adding a few pieces of galangal root along with the lemongrass and lime leaves. If you prefer a milder soup, you can reduce the number of chilies or remove the seeds to lessen the heat.
This soup is often served with jasmine rice on the side, which helps to mellow out the spicy notes and makes for a more filling meal. If you have access to a local Asian market, you may also find pre-made Tom Yum paste, which can be added in small amounts to enhance the soup’s depth of flavor.
Enjoy this delightful Thai classic with a squeeze of extra lime juice for a fresh, zesty finish.
Vegetarian Tom Yum With Tofu
Tom Yum Soup is a classic Thai dish known for its bold, spicy, and sour flavors. It’s a comforting and aromatic soup, traditionally made with shrimp or chicken, but this vegetarian version substitutes tofu, making it just as satisfying and flavorful.
The key to a great Tom Yum Soup lies in its balance of flavors, which is achieved through the use of galangal, lemongrass, and kaffir lime leaves, combined with the heat of chili and the freshness of lime juice. This Vegetarian Tom Yum With Tofu is perfect for those looking to enjoy a lighter, plant-based version of this beloved Thai soup.
Preparing Vegetarian Tom Yum With Tofu is a relatively simple process that involves simmering fragrant herbs and spices, then adding tofu and vegetables for a nutritious and filling meal. This recipe serves 4-6 people and can be easily adjusted to accommodate individual preferences for spice and sourness.
With just a few fresh ingredients and some basic pantry staples, you’ll be able to create a delicious and authentic-tasting Tom Yum Soup right in your own kitchen.
Ingredients (Serving Size: 4-6 people):
- 6 cups vegetable broth
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 4 slices galangal or ginger
- 4 kaffir lime leaves, torn into pieces
- 2-3 Thai red chilies, smashed
- 1 medium onion, quartered
- 200g (7 oz) firm tofu, cut into cubes
- 200g (7 oz) mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 1 tablespoon soy sauce
- 1 tablespoon vegan fish sauce (or additional soy sauce)
- 2 tablespoons lime juice
- 1 teaspoon sugar (optional)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Cooking Instructions:
- Prepare the Broth: In a large pot, bring the vegetable broth to a boil. Add the lemongrass, galangal, kaffir lime leaves, Thai red chilies, and onion. Reduce the heat to medium-low and let it simmer for about 10 minutes to infuse the flavors.
- Add Vegetables and Tofu: Add the mushrooms and cherry tomatoes to the pot. Allow them to cook for about 5 minutes until the mushrooms start to soften.
- Incorporate Tofu and Seasonings: Gently add the tofu cubes into the pot. Stir in the soy sauce, vegan fish sauce, lime juice, and sugar (if using). Continue to simmer the soup for another 5-7 minutes, allowing the flavors to meld together.
- Adjust Seasoning: Taste the soup and adjust the seasoning as needed. You may add more lime juice for sourness or more chilies for heat, according to your preference.
- Serve the Soup: Remove the pot from heat. Discard the lemongrass, galangal, and kaffir lime leaves if desired. Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.
Extra Tips:
For an even more authentic taste, you can add some roasted chili paste (Nam Prik Pao) to the soup for additional depth and smokiness.
If you can’t find kaffir lime leaves, substitute with a bit of lime zest for a similar citrusy note. When smashing the lemongrass and chilies, use the back of a knife to release their flavors.
If you prefer a creamier version, you can add a splash of coconut milk towards the end of cooking. Remember to adjust the spice level according to your tolerance, as Thai chilies can be quite potent!
Tom Yum With Coconut Milk Twist
Tom Yum Soup is a classic Thai dish known for its bold and tangy flavors, typically derived from lemongrass, lime leaves, and fish sauce. In this variation, we take the traditional Tom Yum and add a creamy twist with coconut milk, which balances the heat and sourness, creating a richer and more soothing broth. Perfect for those who love the quintessential taste of Tom Yum but with a milder, creamier texture, this recipe is a delightful fusion of flavors that will warm you up on any day.
Our Tom Yum With Coconut Milk Twist combines the aromatic herbs and spices with the smoothness of coconut milk, resulting in a unique and flavorful dish. It’s an ideal meal for gatherings or a family dinner, serving 4-6 people. This recipe will guide you through the process of preparing this delicious Thai soup, ensuring a perfect balance of flavors that will impress your guests or satisfy your craving for a taste of Thailand.
Ingredients (Serves 4-6):
- 4 cups chicken broth
- 2 cups coconut milk
- 1 pound shrimp, peeled and deveined
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 5 kaffir lime leaves, torn into pieces
- 3-4 Thai chilies, crushed
- 1 thumb-sized piece of galangal, sliced
- 200g mushrooms, halved
- 2 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 tablespoon sugar
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Cooking Instructions:
- Prepare the Broth: In a large pot, bring the chicken broth to a gentle boil over medium heat. Add the lemongrass, galangal, and kaffir lime leaves. Let it simmer for about 5 minutes to infuse the flavors.
- Add the Heat: Add the crushed Thai chilies to the pot. Adjust the number of chilies according to your heat preference. Allow it to simmer for another 2-3 minutes.
- Incorporate the Creaminess: Pour in the coconut milk and stir well. Let the mixture come to a gentle simmer, ensuring that the coconut milk doesn’t come to a rolling boil to prevent curdling.
- Cook the Shrimp and Mushrooms: Add the mushrooms and shrimp to the pot. Cook for about 3-4 minutes, or until the shrimp turn pink and are cooked through.
- Season the Soup: Stir in the fish sauce, lime juice, and sugar. Taste and adjust the seasoning as needed, adding more fish sauce for saltiness or lime juice for acidity.
- Finish and Serve: Remove from heat and discard the lemongrass and galangal slices. Ladle the soup into bowls, garnish with fresh cilantro leaves, and serve with lime wedges on the side.
Extra Tips:
When cooking Tom Yum Soup with coconut milk, be mindful of the heat level. Coconut milk can easily curdle if boiled at high temperatures, so keep the heat to a gentle simmer once it’s added.
Additionally, feel free to adjust the number of chilies and the amount of lime juice to suit your personal taste. Always taste the soup before serving, as the balance of sour, salty, and spicy is key to an authentic Tom Yum experience.
For a vegetarian version, substitute shrimp with tofu and use vegetable broth.
Spicy Tom Yum With Mixed Seafood
Spicy Tom Yum with Mixed Seafood is a quintessential Thai dish known for its bold and vibrant flavors. This soup is a perfect balance of spicy, sour, and savory, making it an exciting culinary experience with every spoonful. The base of the soup is infused with aromatic herbs and spices such as lemongrass, kaffir lime leaves, and galangal, which combine beautifully with the succulent pieces of shrimp, squid, and mussels.
The addition of mushrooms and tomatoes adds depth and texture, while a splash of lime juice and fish sauce enhances the overall taste. This dish is ideal for those who appreciate a little heat in their meals, as the inclusion of Thai chilies provides a fiery kick. It’s a wonderfully satisfying soup that warms you from the inside out, perfect for cooler weather or when you’re craving a taste of Thailand.
Prepare this dish for a gathering, and you’ll impress your guests with an authentic and delicious meal that embodies the spirit of Thai cuisine.
Ingredients for 4-6 servings:
- 1 liter of chicken or seafood stock
- 2 stalks of lemongrass, cut into 2-inch pieces and smashed
- 4 kaffir lime leaves, torn into pieces
- 1-inch piece of galangal, sliced
- 3 Thai chilies, smashed (adjust for heat preference)
- 2 cloves of garlic, minced
- 200g shrimp, peeled and deveined
- 200g squid, cleaned and cut into rings
- 200g mussels, cleaned
- 150g mushrooms, sliced (straw or button mushrooms work well)
- 2 tomatoes, cut into wedges
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- Fresh cilantro leaves for garnish
- Optional: Thai chili paste (Nam Prik Pao) for additional flavor
Cooking Instructions:
- Prepare the Aromatics: In a large pot, bring the chicken or seafood stock to a gentle boil. Add the lemongrass, kaffir lime leaves, galangal, Thai chilies, and garlic. Allow these aromatics to simmer for about 5 minutes to infuse the stock with their flavors.
- Cook the Seafood: Add the shrimp, squid, and mussels to the pot. Cook for about 3–5 minutes or until the shrimp are pink and opaque, and the mussels have opened. Discard any mussels that don’t open.
- Add Vegetables: Stir in the mushrooms and tomatoes. Continue to simmer for another 2-3 minutes until the mushrooms are tender and the tomatoes have softened slightly.
- Season the Soup: Add the fish sauce, lime juice, and sugar to the soup. Stir well to combine, tasting and adjusting seasoning as necessary. If you desire extra heat or richness, add a spoonful of Thai chili paste.
- Serve: Ladle the soup into bowls, ensuring an even distribution of seafood and vegetables. Garnish with fresh cilantro leaves before serving.
Extra Tips:
When preparing Spicy Tom Yum with Mixed Seafood, it’s important to adjust the level of spiciness to suit your taste. Thai chilies can be very potent, so start with fewer chilies and gradually add more if needed.
For a more pronounced sour flavor, you can increase the lime juice, but be sure to add it at the end to maintain its fresh tang. Additionally, if you prefer a richer soup, consider adding a splash of coconut milk, which will also temper the heat slightly.
Tom Yum With Thai Basil Infusion
Tom Yum soup is a quintessential Thai dish known for its tantalizing balance of spicy, sour, salty, and sweet flavors. This particular recipe for Tom Yum With Thai Basil Infusion adds an aromatic twist to the classic dish. The addition of Thai basil not only enhances the soup with its unique flavor but also complements the traditional ingredients beautifully.
This fragrant herb has a slightly spicy, anise-like taste that pairs perfectly with the bold flavors of Tom Yum, creating a harmony that’s both revitalizing and invigorating. This comforting soup is perfect for a cozy dinner or a special occasion where you want to impress your guests with authentic Thai cuisine.
The recipe below serves 4-6 people, making it suitable for family dinners or small gatherings. The ingredients are easy to find in most Asian grocery stores, and the cooking process is straightforward, ensuring that anyone can recreate this delicious dish at home. Get ready to enjoy a hearty bowl of Tom Yum with the delightful twist of Thai basil infusion.
Ingredients (serves 4-6):
- 8 cups chicken stock or water
- 1 stalk lemongrass, sliced and crushed
- 4 kaffir lime leaves, torn into pieces
- 3-inch piece galangal, sliced
- 4 Thai bird’s eye chilies, crushed
- 250g shrimp, peeled and deveined
- 200g mushrooms, sliced
- 2 medium tomatoes, quartered
- 1 small onion, sliced
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 1 cup Thai basil leaves
- Fresh cilantro leaves, for garnish
Instructions:
- Prepare the Aromatics: In a large pot, bring the chicken stock or water to a boil. Add the lemongrass, kaffir lime leaves, and galangal. Let the mixture simmer for about 10 minutes to allow the flavors to infuse into the broth.
- Spice it Up: Add the crushed Thai bird’s eye chilies to the pot. Adjust the number of chilies to suit your spice preference. Allow them to cook for another 2-3 minutes to release their heat into the soup.
- Add the Main Ingredients: Add the shrimp, mushrooms, tomatoes, and onion to the pot. Allow them to cook for about 5-7 minutes, or until the shrimp are pink and cooked through, and the vegetables are tender.
- Season the Soup: Stir in the fish sauce, lime juice, and sugar. Taste the soup and adjust the seasoning as needed, balancing the four key flavors: spicy, sour, salty, and sweet.
- Infuse with Thai Basil: Add the Thai basil leaves to the pot and let them infuse in the soup for 1-2 minutes. Their aroma should enhance the soup just before serving.
- Serve: Remove from heat and ladle the soup into bowls. Garnish with fresh cilantro leaves for an extra burst of flavor and color.
Extra Tips:
When making Tom Yum, it’s crucial to balance the flavors to your taste. If you prefer a spicier soup, increase the number of chilies. For a more sour profile, add more lime juice. Always taste as you go along, adjusting the seasonings accordingly.
Additionally, to enhance the flavor, you can use shrimp with heads and shells, cooking them in the broth before straining them out to extract more seafood flavor. Don’t forget that the quality of your ingredients, especially the herbs, will greatly impact the dish’s overall taste, so choose fresh ones for the best results.
Tom Yum Noodle Soup
The balance of hot, sour, salty, and slightly sweet flavors in this soup is what makes it so popular. The broth is infused with the aromatic spices and herbs, while the noodles soak up all the wonderful flavors, providing a satisfying bite.
Whether you’re hosting a dinner party or simply cooking for your family, this recipe for Tom Yum Noodle Soup will surely impress. It serves 4-6 people, making it ideal for sharing.
Ingredients for 4-6 servings:
- 1 liter chicken or vegetable broth
- 300 grams rice noodles
- 500 grams shrimp, chicken, or tofu (cubed)
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 4 kaffir lime leaves, torn into pieces
- 3-4 Thai bird’s eye chilies, smashed
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- 200 grams mushrooms, sliced
- 1 medium tomato, cut into wedges
- 2 tablespoons Thai roasted chili paste (Nam Prik Pao)
- Fresh coriander leaves for garnish
- Lime wedges for serving
Cooking Instructions:
- Prepare the Broth: In a large pot, bring the chicken or vegetable broth to a gentle boil. Add the lemongrass, kaffir lime leaves, and bird’s eye chilies. Let it simmer for about 5 minutes to allow the flavors to infuse into the broth.
- Add Protein and Vegetables: Add the shrimp, chicken, or tofu to the pot, along with the mushrooms and tomato wedges. Cook for another 5-7 minutes or until the shrimp is pink and opaque, or the chicken is fully cooked through.
- Season the Soup: Stir in the fish sauce, lime juice, sugar, and Thai roasted chili paste. Taste the soup and adjust the seasoning as needed, balancing the flavors to your preference.
- Cook the Noodles: In a separate pot, cook the rice noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
- Assemble the Soup: Divide the cooked noodles among serving bowls. Ladle the hot Tom Yum soup over the noodles, ensuring each bowl gets a generous amount of broth and toppings.
- Garnish and Serve: Garnish each bowl with fresh coriander leaves. Serve the soup hot with lime wedges on the side for an extra tangy kick.
Extra Tips:
For a more intense flavor, you can allow the broth to simmer for a longer time with the aromatics before adding the protein and vegetables.
This soup can also be made vegetarian by using vegetable broth and tofu as the protein. To control the spice level, adjust the number of chilies according to your taste preference.
Keep in mind that the noodles will continue to soak up the broth, so consider adding more broth if you plan to store leftovers for later.
Tom Yum With Pineapple and Prawn
Tom Yum soup is a classic Thai dish known for its unique blend of hot and sour flavors, often complemented by aromatic herbs. The addition of pineapple and prawn to the traditional Tom Yum enhances its complexity, offering a perfect balance of sweetness from the pineapple and the rich, savory taste of prawns. This variation brings a delightful freshness to the soup, making it a perfect dish for a comforting meal.
To create this delicious Tom Yum with Pineapple and Prawn, you’ll need to gather a few essential ingredients that form the backbone of this soup. The combination of lemon grass, kaffir lime leaves, and galangal gives the soup its distinctive aroma, while the pineapple adds a juicy sweetness that complements the succulent prawns. This recipe serves 4-6 people, making it perfect for a family meal or a small gathering.
Ingredients:
- 600 grams of prawns, peeled and deveined
- 1 cup of fresh pineapple, cut into small chunks
- 4 cups of chicken or vegetable broth
- 2 stalks of lemon grass, cut into 2-inch pieces and smashed
- 3 kaffir lime leaves, torn
- 3 slices of galangal
- 4 tablespoons of fish sauce
- 3 tablespoons of lime juice
- 2 tablespoons of Thai chili paste (Nam Prik Pao)
- 200 grams of mushrooms, sliced
- 2 tomatoes, quartered
- 1 onion, sliced
- 1-2 fresh red chilies, sliced (optional, for added heat)
- Fresh cilantro, for garnish
Cooking Instructions:
- Prepare the Broth: In a large pot, bring the chicken or vegetable broth to a simmer over medium heat. Add the lemon grass, kaffir lime leaves, and galangal to infuse the broth with their aromatic flavors. Let it simmer for about 5-7 minutes.
- Add Vegetables and Pineapple: Add the sliced onion, mushrooms, tomatoes, and pineapple chunks to the simmering broth. Allow these ingredients to cook for 5 minutes until the vegetables are tender.
- Season the Soup: Stir in the fish sauce, lime juice, and Thai chili paste. Adjust the seasoning based on your preference for saltiness and spiciness. Simmer for another 2-3 minutes.
- Cook the Prawns: Add the prawns to the pot and cook them until they turn pink and are cooked through, about 3-4 minutes. Be careful not to overcook the prawns as they can become tough.
- Final Touches: Taste the soup and adjust the flavors if necessary. You may add more lime juice or fish sauce according to your taste. Add the fresh red chilies if you prefer a spicier soup.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve hot, enjoying the harmonious blend of hot, sour, sweet, and savory flavors.
Extra Tips:
When preparing Tom Yum with Pineapple and Prawn, consider using fresh ingredients to enhance the authentic Thai flavors. If fresh galangal is unavailable, you may substitute with ginger, though the flavor will differ slightly.
Adjust the level of spice by varying the amount of Thai chili paste and fresh chilies. For a richer taste, coconut milk can be added to create a creamy variation known as Tom Kha.
Tom Yum With Fresh Herbs and Mushrooms
Tom Yum is a popular Thai soup known for its spicy and sour flavors, often enriched with the fragrant aroma of fresh herbs. This version of Tom Yum, featuring fresh herbs and mushrooms, offers a delightful blend of earthy and zesty notes. The soup is light yet packed with flavors, making it a perfect starter or light meal.
Traditionally, Tom Yum is made with shrimp or chicken, but this vegetarian version focuses on mushrooms, allowing the herbs and spices to shine.
The key to a flavorful Tom Yum is using fresh ingredients and balancing the flavors of spicy, sour, salty, and sweet. Fresh lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies are essential to create the authentic taste that makes Tom Yum so beloved. The mushrooms add a meaty texture and absorb the rich broth, making each spoonful a burst of flavor.
This recipe serves 4-6 people, ensuring everyone can enjoy a warm bowl of this comforting soup.
Ingredients:
- 2 liters of water
- 3 stalks of lemongrass, cut into 1-inch pieces and smashed
- 4 kaffir lime leaves, torn into pieces
- 3 slices of fresh galangal
- 4-5 Thai bird’s eye chilies, lightly smashed
- 200 grams of mixed mushrooms (such as oyster, shiitake, or button), sliced
- 1 medium tomato, cut into wedges
- 1 small onion, sliced
- 2 tablespoons of fish sauce (or soy sauce for a vegetarian version)
- 2 tablespoons of lime juice
- 1 tablespoon of tamarind paste
- 1 teaspoon of sugar
- Fresh cilantro leaves for garnish
Cooking Instructions:
- Prepare the Broth: In a large pot, bring 2 liters of water to a boil. Add the lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies to the boiling water. Reduce the heat and let the broth simmer for about 10-15 minutes to allow the flavors to infuse.
- Add the Vegetables: Once the broth is aromatic, add the sliced mushrooms, tomato wedges, and sliced onion to the pot. Let the soup simmer for another 5-7 minutes, allowing the vegetables to cook through and the mushrooms to absorb the flavors.
- Season the Soup: Stir in the fish sauce, lime juice, tamarind paste, and sugar. Taste the soup and adjust the seasoning as necessary, balancing the salty, sour, and sweet flavors to your preference.
- Final Touches: Once the soup is well seasoned, turn off the heat. Garnish with fresh cilantro leaves before serving.
Extra Tips:
When making Tom Yum, always use fresh herbs and spices for the best flavor. Adjust the number of chilies based on your heat preference; Tom Yum is traditionally spicy, but you can reduce the chilies for a milder version.
If you prefer a richer soup, you can add a splash of coconut milk just before serving. Serve the soup hot, and consider accompanying it with steamed jasmine rice to complement the flavors.
Tom Yum Ramen Fusion
Tom Yum Ramen Fusion is a delightful combination of the classic Thai Tom Yum soup and Japanese ramen. This dish brings together the best of both worlds, offering a rich, aromatic broth infused with the spicy and tangy notes of Tom Yum, paired with the hearty texture of ramen noodles. The result is a comforting and flavorful meal that’s perfect for those who enjoy a hint of spice and zest in their dishes.
This recipe is ideal for home cooks who want to explore a fusion of Asian cuisines and create a meal that’s both unique and satisfying.
In this recipe, we’ll guide you through creating a delicious Tom Yum Ramen Fusion that serves 4-6 people. It features a broth made from traditional Thai ingredients like lemongrass, kaffir lime leaves, and galangal, combined with the umami-rich flavors of miso and soy sauce from Japanese cuisine. The dish is completed with protein options like shrimp or tofu, along with fresh vegetables and ramen noodles, resulting in a harmonious balance of flavors and textures.
Ingredients:
- 200g ramen noodles
- 500g shrimp or tofu
- 2 tablespoons vegetable oil
- 3 stalks lemongrass, cut into 2-inch pieces and smashed
- 4 kaffir lime leaves, torn into pieces
- 1-inch piece of galangal, sliced
- 4 cups chicken or vegetable broth
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon miso paste
- 2-3 tablespoons Thai chili paste (Nam Prik Pao)
- 200g mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 1 cup coconut milk
- 1 tablespoon sugar
- Fresh cilantro, chopped
- Green onions, chopped
- Lime wedges for serving
Instructions:
- Prepare the Broth: In a large pot, heat the vegetable oil over medium heat. Add the lemongrass, kaffir lime leaves, and galangal, and sauté for about 2 minutes until fragrant.
- Add the Base Flavors: Pour in the chicken or vegetable broth. Add the fish sauce, lime juice, soy sauce, and miso paste, stirring until the miso is dissolved. Bring the mixture to a gentle boil.
- Incorporate Heat and Sweetness: Stir in the Thai chili paste and sugar, adjusting to taste. Reduce the heat and let the broth simmer for about 10 minutes to allow the flavors to meld.
- Add Protein and Vegetables: Toss in the shrimp or tofu, mushrooms, and cherry tomatoes. Cook for about 5 minutes, or until the shrimp are pink and opaque, or the tofu is heated through.
- Finish with Creaminess: Stir in the coconut milk and let the soup simmer for an additional 2 minutes. Taste and adjust seasoning as necessary.
- Prepare the Noodles: While the soup is simmering, cook the ramen noodles according to the package instructions. Drain and set aside.
- Assemble the Dish: Divide the cooked ramen noodles among serving bowls. Ladle the Tom Yum soup over the noodles, ensuring an even distribution of shrimp or tofu and vegetables.
- Garnish and Serve: Top with fresh cilantro and green onions. Serve the soup hot with lime wedges on the side for an extra citrusy burst.
Extra Tips:
For a more intense flavor, consider preparing the broth a day in advance and allowing it to refrigerate overnight; this will enable the flavors to deepen and meld together.
If you prefer a spicier dish, increase the amount of Thai chili paste, but be cautious as it can quickly intensify the heat.
For a vegetarian version, simply omit the fish sauce and replace shrimp with more tofu or other plant-based proteins.
Finally, when smashing the lemongrass, verify it’s adequately bruised to release its essential oils and flavor into the broth.
Tom Yum With Tamarind and Lime
Tom Yum With Tamarind and Lime is a vibrant and aromatic Thai soup that perfectly balances sour, spicy, and savory flavors. This delightful dish is renowned for its unique combination of ingredients, including fresh herbs, spices, and a hint of citrus. The addition of tamarind and lime gives the soup its signature tangy taste, which pairs beautifully with succulent shrimp and mushrooms.
Whether you’re an avid fan of Thai cuisine or a newcomer, Tom Yum With Tamarind and Lime is sure to captivate your taste buds and leave you craving more.
This soup isn’t only delicious but also relatively simple to prepare, making it an excellent choice for both weekday dinners and special occasions. Preparing the soup involves simmering an aromatic broth with lemongrass, galangal, and kaffir lime leaves, which infuse the soup with their distinct flavors.
The inclusion of tamarind paste and fresh lime juice adds depth and brightness, while Thai chili paste and fish sauce contribute a savory, umami richness. The result is a comforting and flavorful soup that’s sure to warm you up from the inside out.
Ingredients (serving size 4-6):
- 6 cups chicken or vegetable stock
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 3 slices galangal
- 5 kaffir lime leaves, torn into pieces
- 2 tablespoons fish sauce
- 2 tablespoons Thai chili paste (Nam Prik Pao)
- 200 grams shrimp, peeled and deveined
- 200 grams mushrooms, sliced
- 1 tomato, cut into wedges
- 2 tablespoons tamarind paste
- 2 tablespoons lime juice
- 2-3 Thai chilies, smashed
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions:
1. Prepare the Broth:
In a large pot, bring the chicken or vegetable stock to a boil. Add the lemongrass, galangal, and kaffir lime leaves to the pot. Let them simmer for about 5 minutes to infuse the broth with their flavors.
2. Flavor the Broth:
Add the fish sauce and Thai chili paste to the pot. Stir well to combine, ensuring that the chili paste is fully dissolved into the broth.
3. Add the Main Ingredients:
Add the shrimp, mushrooms, and tomato wedges to the pot. Allow the soup to simmer for about 3-5 minutes, or until the shrimp turn pink and the mushrooms are tender.
4. Incorporate the Tangy Elements:
Stir in the tamarind paste and lime juice, adjusting the quantities to taste. Add the Thai chilies for extra heat. Simmer for another 2 minutes to allow the flavors to meld together.
5. Final Touches and Serve:
Taste the soup and adjust the seasoning with additional fish sauce or lime juice if needed. Remove the pot from the heat, and garnish with fresh cilantro. Serve the soup hot with lime wedges on the side for added zest.
Extra Tips:
When preparing Tom Yum With Tamarind and Lime, be mindful of the balance between sour, spicy, and salty flavors. It’s important to taste the soup as you go and adjust the seasonings according to your preference.
If you prefer a milder soup, reduce the number of Thai chilies or omit them altogether. Additionally, if tamarind paste is unavailable, you can substitute with lime juice, though this will slightly alter the flavor profile.
Remember to serve the soup immediately after cooking to enjoy its maximum freshness and aroma.
Tom Yum With Grilled Vegetables
Tom Yum soup, a quintessential Thai delicacy, is renowned for its harmonious blend of spicy, sour, and aromatic notes. Traditionally featuring shrimp or chicken, this version introduces a modern twist by incorporating grilled vegetables, adding depth and a smoky richness to the soup. The grilled vegetables not only enhance the flavor profile but also provide a vibrant texture, making this dish both nutritious and satisfying.
This recipe for Tom Yum with Grilled Vegetables serves 4-6 people, making it ideal for a family meal or a small gathering. The key to achieving the perfect balance of flavors lies in using authentic Thai ingredients such as lemongrass, kaffir lime leaves, and galangal. These ingredients, combined with the smokiness of the grilled vegetables, create a comforting soup that’s both exotic and familiar.
Ingredients for Tom Yum With Grilled Vegetables (Serves 4-6):
- 2 tablespoons vegetable oil
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 4 kaffir lime leaves, torn into pieces
- 2-inch piece of galangal, sliced
- 2 cloves garlic, minced
- 2 tablespoons Thai red curry paste
- 6 cups chicken or vegetable broth
- 1 cup coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 cup cherry tomatoes, halved
- 1 cup mushrooms, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 medium eggplant, sliced
- 1 bunch cilantro, chopped
- 2 green onions, sliced
- 1-2 red chilies, sliced (optional, for extra heat)
- Salt to taste
Cooking Instructions:
- Prepare the Vegetables: Preheat your grill to medium-high heat. Lightly brush the sliced eggplant, zucchini, and red bell pepper with vegetable oil. Grill the vegetables for about 3-5 minutes on each side until they’ve grill marks and are tender. Remove from the grill and set aside.
- Start the Soup Base: In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the lemongrass, kaffir lime leaves, galangal, and minced garlic. Sauté for about 2 minutes until fragrant.
- Add Curry Paste: Stir in the Thai red curry paste and sauté for another minute to release its aroma.
- Simmer the Broth: Pour in the chicken or vegetable broth and bring to a boil. Reduce the heat to medium-low and let it simmer for 10 minutes to infuse the flavors.
- Incorporate Coconut Milk and Seasoning: Add the coconut milk, fish sauce, lime juice, and sugar. Stir well and let it simmer for another 5 minutes.
- Add Fresh Ingredients: Stir in the cherry tomatoes and mushrooms. Let them cook for about 5 minutes until the tomatoes start to soften.
- Combine Grilled Vegetables: Add the grilled eggplant, zucchini, and red bell pepper to the soup. Allow them to warm through for another 3-4 minutes.
- Finish and Serve: Adjust the seasoning with salt to taste. Turn off the heat and stir in the chopped cilantro, green onions, and sliced red chilies, if using. Serve the soup hot, garnished with additional cilantro or lime wedges if desired.
Extra Tips:
For a more intense flavor, you can marinate the vegetables in a mixture of soy sauce, lime juice, and garlic before grilling. Confirm the lemongrass and galangal are well-smashed to release maximum flavor but remember to remove them before serving as they aren’t meant to be eaten.
For a vegetarian version, substitute fish sauce with soy sauce or tamari. Adjust the level of spiciness by increasing or decreasing the number of red chilies according to your preference.
