Tom Yum Soup Recipe (ต้มยำกุ้ง) – Authentic Thai Style

One of the most famous of all Thai foods, and what I think is one the best soups in the world, is Thai tom yum goong (ต้มยำกุ้ง).
What I love most about tom yum goong (ต้มยำกุ้ง) is the flavors of lemongrass, galangal, kaffir lime leaves, fresh Thai chilies, and fresh lime juice, that all combine to create a healthy and soothing broth that will light up your taste buds.
If you’re looking to cook an awesome and authentic soup, try this tom yum soup recipe.
This recipe is for local Thai street food style tom yum soup – it’s not the fancy kind – but follow this recipe for the authentic taste you’ll find in Thailand.
Exclusive Bonus: Download a Free PDF version of this recipe. It’s convenient to read and print. Enjoy!
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Evaporated milk – the secret that makes it creamy
The Two Version of Tom Yum Soup
If you love to eat tom yum soup (ต้มยำ), you might already know about two main distinct variations of the dish.
Tom yum goong nam sai (ต้มยำกุ้งน้ำใส) is tom yum with shrimp in a clear broth, while tom yum goong nam khon (ต้มยำกุ้งน้ำข้น) is the creamy milky version.
Contrary that many people think tom yum is made creamy with coconut milk, it’s actually nom kream tiam (นมครีมเทียม), which is canned evaporated milk (as opposed to sweetened condensed milk).
Note: If you’re looking for a Thai coconut milk based soup, check out my tom kha gai recipe.
In this tom yum recipe, I’ll be showing you how to make both versions, depending on which style you prefer (they are both common in Thailand).

I used goong mae nam (กุ้งแม่น้ำ), or freshwater shrimp
Goong (กุ้ง), or shrimp is one of the most popular things to make this soup with, but you can also choose to make tom yum with a mix of seafood like squid, or with chicken, or fish (one of my favorite versions too).
When I went to the market before making this recipe, there was a nice supply of goong mae nam (กุ้งแม่น้ำ), or freshwater shrimp, so I had to go for them. But you can really use any kind of shrimp or other meat of your choice.

Main vegetables to use in this recipe
Essential Tom Yum Soup Ingredients:
The most absolutely essential ingredients for this tom yum recipe are the trio of Thai herbs:
- Lemongrass (ตะไคร้)
- Galangal (ข่า)
- Kaffir lime leaves (ใบมะกรูด)
This trio of Thai ingredients is what really gives tom yum its flavor, and without them you would not have a complete dish.
Other ingredients are still important though, especially Thai chilies (พริกขี้หนู), mushrooms (เห็ด), cilantro (ผักชี), tomatoes (มะเขือเทศ), sweet white onions (หอมใหญ่), lime juice (มะนาว), sugar (น้ำตาล), and fish sauce (น้ำปลา).
Full list of ingredients listed in the official recipe section below.

Popular brand of nam prik pao (น้ำพริกเผา) in Thailand
I like to use something called nam prik pao (น้ำพริกเผา) in my recipe for tom yum, and it’s especially necessary if you make the creamy version.
Nam prik pao (น้ำพริกเผา) is basically a Thai roasted chili sauce that’s packed with flavor and usually bought in a can these days.
Ok, so let’s move on to the full recipe now.

Thai tom yum recipe
But first, watch the video for exact detailed instructions:
(If you can’t see the video, watch it here: http://youtu.be/lCmAvdvRC3U)
Thai tom yum soup recipe (ต้มยำกุ้ง)
Time: About 30 minutes
Recipe size: 1 pot of soup, probably about 5 – 6 bowls
Utensils: Large saucepan
Flavors: Salty and sour, amazing soup
Eat it with: Rice, and a spread of other Thai dishes

- 2 liters of water
- 4 stalks of lemongrass
- 1 inch chunk of galangal
- 10 kaffir lime leaves
- 10 Thai chilies
- 5 cloves of garlic
- ½ 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
- 3 tablespoons canned Thai roasted chili sauce (nam prik pao น้ำพริกเผา)
- 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.
- First thing to do is put about 2 liters of water in a pot to boil.
- Then I like to start by squeezing my limes. This is not the first step of the recipe, but it’s best to have your limes squeezed so when you need them later, you don’t need to rush to squeeze them all. Slice about 10 limes and juice them all into a small bowl, and set them aside for later.
- Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out. Then, I like to use a mallet to lightly pound the lemongrass to release the flavors. Then just slice it diagonally into 1 inch strips or so.
- Take about 1 thumb sized chunk of the root part of galangal, and chop it into slices.
- Coarsely break about 10 kaffir lime leaves - no need to cut them, just tear them - which is going to help release their flavor.
- Peel about 5 cloves of garlic.
- I used about 10 Thai bird chilies (prik kee noo) for this recipe, but you can use however many you’d like. First, take off the stem, and then you can either just slice them in two pieces, or give them a little pound on your cutting board like I did (just be careful of flying seeds). You can also remove the seeds if you’d still like the chili flavor but not as much heat.
- Throw the lemongrass, galangal, kaffir lime leaves, garlic and chilies into the water. You can put on the lid just so it starts to boil and release all the herb flavors quicker.
- Now prepare your shrimp (or whatever meat of choice you’re making tom yum with). Since I used goong mae nam (กุ้งแม่น้ำ), freshwater shrimp, I first chopped off all the tentacles.
- Boil your soup with all the herbs in it for about 10 minutes, and you can go ahead and toss in the shrimp and turn the fire to low.
- Then add your mushrooms, which you should pre rinse beforehand.
- Take two roma tomatoes and two small white onions and slice them into wedges - you want them to be big and chunky. Then go ahead and add them to the tom yum.
- If you’re using shrimp for this tom yum recipe, you might get some foam build up on top of your soup, in which case you can just lightly skim it off the top and toss it out.
- Boil the tom yum for about 2 - 3 minutes.
- Next, add about 6 tablespoons of fish sauce first, and 2 teaspoons of sugar. You may need more of each, but start with that.
- Boil your tom yum for another minute or so and then turn off the heat. You don’t want your tom yum to be overcooked. The mushrooms and onions should be soft, and then it’s ready.
- Once your heat is off, go back to your lime juice and add about 8 tablespoons of lime juice (depending on how sour you like it, I like it really sour).
- Make sure you taste test until your tom yum is perfectly sour and salty. You might need to add more fish sauce, sugar, or lime juice.
- Finally chop up a handful of fresh cilantro, throw it in the soup, and give your tom yum a final stir. The lime juice and cilantro taste fresher and more vibrant when not boiled, so that’s why I turn off the heat before adding them.
- You now have Tom yum goong nam sai (ต้มยำกุ้งน้ำใส), the clear version of tom yum.
- For this recipe, I took out about ½ of the tom yum and set it aside as the clear version, and then made the other ½ as the creamy version.
- Turn your heat back on low.
- Add about 3 heaping tablespoons of Thai roasted chili sauce (nam prik pao น้ำพริกเผา) to your soup and stir it in.
- Also about 10 tablespoons of evaporated milk.
- Mix it all in and let your soup heat up for about 1 minute.
- At this stage, you’ll need to taste test and evaluate. The roasted chili sauce and creaminess from the evaporated milk will alter the flavors from the clear version, so you might need more lime juice and more fish sauce. Just keep taste testing until it’s exactly how you like it.
- And there you have the creamy version of tom yum.
- Tom yum goong nam khon (ต้มยำกุ้งน้ำข้น)
- Tom yum goong nam sai (ต้มยำกุ้งน้ำใส) – the version I prefer
For myself, I like both versions of tom yum, and it sort of depends on which mood I’m in.
Overall, 75% of the time I like tom yum goong nam sai (ต้มยำกุ้งน้ำใส clear version) because it’s so pure and clear and tastes quite healthy. Also, the flavors of sourness and the the heat from the chilies are usually a little more pronounced in this version.
Tom yum goong nam khon (ต้มยำกุ้งน้ำข้น creamy version), can be excellent as well.
It’s richer and creamier, and usually a little sweeter, and like I mentioned, the creaminess usually tones down the chili heat and sourness a bit.

Thai tom yum soup recipe
I hope you enjoyed this tom yum soup recipe. Be sure to give it a try when you have a chance, and let me know what you think.
Do you like your tom yum clear or creamy?
Also, be sure to check out my of my authentic Thai recipes here.
Free Bonus: Click the button below to download a PDF copy of this tom yum soup recipe (for FREE). It’s convenient to read and print.
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Lens
2 years ago
Great recipe! I made the creamier version for my mummy today. Felt like I’m in thai restaurant. Easy to follow for newbie like me. My mummy actually likes it and took a second helping!
Gordon Evaroa
2 years ago
At my work we have a very broad ethnic mix. Asian, South American, African, European and Pacific nations. We often make food to share at work. I made this Tom Yum Goong and shared with my workmates. They loved it.
Raymond
2 years ago
I am always interested in where you and Ying are going to show up. I have been kinda following your youtube posts. Keep up your good work young man!
Lynn
2 years ago
Just made it for dinner tonight! so good! felt like we were at a thai restaurant. So easy to follow after watching your video.
Tammy
2 years ago
I cannot wait to make this soup, it is my absolute favorite (clear version). Great Video!
Rob
2 years ago
Great stuff! Will do again, but next time will strain before adding shrimp and mushrooms
Shawn
2 years ago
Wow – this was incredible! I made it exactly as written, the only adjustment was 6 Thai chiles instead of 10. This was not only the best soup I have ever made, but the best Tom Yum goong nam sai I have ever had.
Horten
3 years ago
I tried this out with a girl I’m speaking with in Thailand over Discord. We had so much fun making this. I’m trying to prove to her that I can cook. She is asking for a plane ticket now! Thank YOU!
Sophie
3 years ago
This recipe is spot on thank you so much
Alexander
3 years ago
I’ve used this recipe so many times. The recipe is clear, detailed and easy to follow. I’ve become quite an expert in cooking creamy version of tom yum goong. Everybody who tried my tom yum liked it very much.. Thank you for this recipe and your site in general.
Mary
3 years ago
I made this recipe but just half. It was delicious. I had to substitute some things because I can’t get out w the pandemic. I used Saffron Road lemon grass basil simmer sauce for the lemongrass. I also had to get a mic of oyster mushrooms w crimini and shiitake. I would make this again. Thanks.
Stacy
3 years ago
Just made this for me and my partner for dinner and enjoyed this so much! I made the clear Tom
Yum and will be defo making this again! Very clear and easy to follow instructions – thank you 🙏
Morten
3 years ago
Tried it out while video chatting with my GF back in Thailand, following her instructions. Didn’t tell her that i was also using your recipe, but if I hadn’t known better, I’d guess she had read your recipe. Instructions and amounts were almost spot on, just some slight variations (she wanted more chili). I guess this speaks volumes about the recipes authenticity, so I look forward to cooking more of your recipes.
margaret
3 years ago
Hi, i would like to try to make the creamier version as my husband love Tom Yum. Just a quick question. Is it OK to substitute the evaporated milk with coconut milk?
Terry
3 years ago
Thank you for the great recipe. I make Tom yum soup and love these great ideas .
Dan
3 years ago
First found this recipe 4 years ago. It’s the most authentic Tom Yum I’ve found online. I share it with everyone who asks about that aroma in my kitchen when I cook a batch up. I make a base stock now and freeze what I don’t use.
Joel Bruner
3 years ago
Dan! Thats awesome, thank you for the message – we are honored! Enjoy, have a great day today, thanks again for the message!
Pamela
3 years ago
What is your base stock?
Hamilton.Cliff
3 years ago
A person’s success does not depend on his wisdom, but perseverance
Joel Bruner
3 years ago
Cliff, thank you so much. Yes, that would be part of Mark’s success for sure, his determination always impresses me. Have a great day!
Meik
3 years ago
I’ve visited Thailand so many times and am in love with the culture, people, and the food. Tom Yum Goong is my favorite food on this planet. I have tried countless times to recreate the addicting taste of this soup, but this is the only recipe I know which tastes super authentic. Thank you so much for bringing Thailand to my home kitchen. Awesome!!! :)
Honestka
3 years ago
I went to a local Thai restaurant here in central CA on my birthday and thought I heard a familiar voice–they were playing you on a TV in the restaurant!! 😂 I made this recipe last month and am now craving it already again!!
Joel Bruner
3 years ago
This is amazing Honestka, Im smiling, but its also very honoring. Thank you so much!
Rebecca
4 years ago
Absolutely loved this recipe. So tasty and authentic. I was sceptical about only using water (not stock) but the flavour was so good that it didn’t need stock as the base.
Ajay Chitnis
4 years ago
Looking forward to trying your Tom Yum soup recipes
Joel Bruner
3 years ago
Hi Ajay, thanks for the message!
Kimberly Woody
4 years ago
Not good at all? Lacked flavor and depth.
Bonnie i
4 years ago
Thanks for sharing this amazing recipe..after we had so many Tom Yum recipes,my family love this the most
Austin
4 years ago
Pros: tells you the right ingredients, gives context, medium spicy level
Cons: not salty enough
Joel Bruner
3 years ago
Hi Austin! Thanks for writing, and Im happy to see you are working on your own taste to a perfect Tom Yum!
Lynn Hemus
4 years ago
hi, we’re about to give this a try.
Are we able to freeze the creamy soup please?
Megan
4 years ago
About to invite guests tomorrow for our tom yum hot pot and found this. I can’t wait to use your recipe. Very detailed and extremely easy to follow. I’m so glad I landed here.
Chau Ngo
4 years ago
Just read your recipe and surely it will be amazing. Thanks for very detailed and careful step by step.
Lilian
4 years ago
Wow! I didn’t know it is so easy to make Tom Yum soup and it tastes fantastic! Lots of thanks.
Tom Moody
4 years ago
Made this tonight with chicken and prawns. Better than the Tom Yum we have bought in the last from the local Thai shop!! Thanks for sharing the recipe, will definitely make this again…. tomorrow!
Chan Sig Yam
4 years ago
Very well explained in detail. You are a great chef and very good teacher. Thank you very much. With deep respect,
David Chan
Karthika
4 years ago
Wonderful recipe mark. I tried it. My favourite dish
Sam
4 years ago
When I was in Bangkok, Tom yum goong nam khon was made with coconut milk and not condense milk like you mentioned.
Robyn
4 years ago
Very well explained. The ifs and alternatives as I looove Thai Food with their healing spices etc.
Silvie
4 years ago
Great recipe! I’ve used some of my Lobo (thai brand) paste and combined all above ingredients! Turned out amazing. Thank you so much. Way better than restaurant xx
Glenn
4 years ago
The most important part of Tom Yum is the aroma of real Kafir lime leaves, there is NO SUBSTITUTE. Sometimes the Vietnam Hua store has them fresh, often not. So I bought a Kafir lime tree which I’m growing in a 5 gallon pail just to get fresh Kafir leaves. That’s how important they are. You can find the trees on the internet.
Y
4 years ago
Yummy and easy!
JT
4 years ago
Looking forward to trying this, sent the wife off to the store as I’m writing this. Sadly there seem to be a problem with the “send it to me” option, it does nothing when I click it.
cococ
4 years ago
I completely followed and it was one of the best soups i have ever had, even better than the one I had in the restaurant. Thanks for sharing.
Brandi
4 years ago
I tried this out today step by step. I couldn’t find kefir leaves in stores so i used a couple of bay leaves. This recipes turned out amazing! Thank you
Vy
4 years ago
Oh nice. However bay leaf & kaffir are different taste. Kaffir leaf is very citrus smell & gives special taste. Asian store that have large Southeast Asian customers will sell it in fresh vegetables area. Try couple of sliver green part of lime peel next time, no bay leaf ok. When you smell kaffir its lovely smell & taste in food.
Sunny
4 years ago
thank you. I really enjoy how nicely you show all the steps how to make the Tom Yum.
Randy Anderson
4 years ago
Love this soup.
Shannon
4 years ago
I had all the ingredients other than cilantro and tomatoes. Used parsley and ketchup instead. Added chicken pork dumplings. Really good. Using the leftover broth for rice tomorrow.
Addi
5 years ago
I made this tonight with just a couple of substitutions to be closer to what I used to get at my favorite Thai restaurant (long ago burned down) in Memphis. I used chicken broth for half of the liquid, skipped the mushrooms, added a teaspoon and a half of Thai chili paste and a half teaspoon of the oil, added some chopped Thai basil, chicken thighs that I cooked in the broth, and thinly sliced the white onion. I strained the broth before adding the sliced onion, sliced chicken, tomato, Thai basil, cilantro and chili paste. It turned out just as I remembered!
Derek
5 years ago
Do you eat the khafir lime leaves, lemongrass and galangal?
Mathias
4 years ago
No, not whole. I cut some of the galangal and lemongrass very finely so it cooks into the broth.
David Brownell
5 years ago
A wonderfully authentic recipe for one of my favorite Thai foods
Joshua Ure
5 years ago
Tom Yum is one of my favorite dishes from Thailand. Since my wife just immigrated to the US from Thailand, she brought along some fresh chili paste she made while visiting family in Surin. Everyday that I work she prepares such amazing and delicious Thai food.
dexter damasole
5 years ago
my girlfriend really love tom yum soup.. she wants me to cook some for her.. ty i really appreciate ur soup very delicious😋
Aini
5 years ago
Hi, how do I DIY the chilli paste for the cremy version. Dont think the canned chilli paste is available where i live. Thanks!
Mac
5 years ago
It also comes in a glass jar, & can be labelled chilli jam
Lai Meng
5 years ago
It’s nice.
Jhalie
5 years ago
Didn’t taste like a good restaurant soup
Stephanie
5 years ago
We love this recipe :) I make the creamy version the most but both are good. So happy you posted this. We don’t add nearly as many chili’s and is still quite a bit a heat even with a few so I definitely recommend for anyone else to use a lot less than 10 also unless you like extreme heat :) thanks for the recipe
EdMe
5 years ago
Best cooking video ever!
Thank you for sharing the tidbits of info that rookies would not otherwise know – such as how to release flavors from herbs and chilis
I’m looking forward to making this!!!
Joe Melley
5 years ago
Very good recipe
Mark Wiens
5 years ago
Thanks Joe!
Katrina Arceta
5 years ago
Truly authentic! I have tried the Nam Sai and its perfect! Thanks!
Janice
5 years ago
Im not sure if I remember it right. I think my Thai friends used tamarind for the sour flavor. Is it right?
Tom
5 years ago
Janice that Tom khlong which uses tamarind instead of the kafir lime for the sour flavor
Trym Staumo
5 years ago
My good I miss this soup. I lived more than 8 years in Thailand and moved to the Philippines. I I will try to make Tom Yang Gung myself. Hope I can manage to do it. Actually I miss Thai food so much I allmost go cracy. Food here in the Philippines is boring and very simple.
Greg
5 years ago
I just made this for lunch,I had a craving for a home made Tom Yum. This was the easiest and one of the best I have come across. YUMMMM.
Ramlan
5 years ago
Good and nice
Maribel Torre
5 years ago
This is soooohhh good! And so easy to make! Thank you for sharing your recipe n showing us how to make it!
Chris Mead
5 years ago
Good grief this was good! I’m jonsing for this soup and decided to make it. I substituted the zest of two limes and sliced ginger. I deseeded the chilis. I used 6 T of fresh lime juice. And only two stalks of lemon grass.
The heat was perfect and soup fantastic. Better than my towns only thai place.
Angela
5 years ago
I never seen thai people used garlic for Tom Yum. I’ve been to Phuket few times and this soup is my favourite and I have allergy to garlic. They Use ginger and chili, coriander herb, mushrooms, shrips, lemongras, galagal and kaffir.
Chris
5 years ago
I just made this for dinner and the flavor is amazing! I admit I didn’t have galangal so I used ginger and nam prik pao instead of fresh chilis (yikes! I know…) but it still came together so well. It is the first time I have been excited about a Thai dish that I have attempted, usually the flavors are lacking. Your video really helped. I made the clear and creamy version and can appreciate both. Thank you for sharing this recipe!
Happyluke
5 years ago
This is actually one of my favorite soups! My mom usually cook this when I’m sick and it really makes me feel better. What I like about tom yum is it actually has all the taste that you would like in a food, the soup is a combination of sour, spicy, and its perfectly creamy.
Ken Browning
5 years ago
Keep filming and penning the recipes.
Fantastic overall effort, nicely written, great personal style, technique concisely shown and stated
Uschi
5 years ago
Thanks so much for this recipe! I made the creamy version and it was absolutely delicious. I can see that it’s going to be appearing often on the dinner table. I’m looking forward to trying the many other recipes you’ve been so kind to post.
Cindy germata
5 years ago
We loved this recipe! Couldn’t find the kaffir leaves but didn’t seem to make a difference! Also loved you video!
Ernest
5 years ago
Awesome!
Josh
5 years ago
WAY too much lime juice. I only used half the suggested amount and it still ended up tasting like a Tom Yum cleaning solution – and I love the taste of lime. Very disappointing. Waste of time and ingredients.
Christiane
6 years ago
Tastes like in Thailand! Thanks for the recipe :)
Sara
6 years ago
I used fresh Lemongrass and Galangal, but dried Kaffir Lime Leaves. My thai chillies were green/unripe so the spiciness was weak. I followed the recipe exactly, and it didn’t come out as well as I’d hoped, so I dumped a spoonful of Nam Prik Pao. I’ll give this recipe another try, but I’ll probably boil the herbs a bit longer too. Thanks for the recipe! It’s definitely the best I’ve tried so far.
singapore food
6 years ago
My wife is thai, she always cook this tom yum soup for me, is a must try soup in thailand.
Armando
6 years ago
Delicious! Thanks.
AGM
6 years ago
Great recipe….its so easy….I had no idea that Tom Yum soup was so easy to make! I made the clear version with shrimp and squid and it turned out perfect! Thank you for the video….I was not aware that lemon grass and kefir leaves needed to be bruised! I will try some of your other recipes.
Richelle
6 years ago
I love this recipe. I have not made the creamy version because I can not get ever how quick, easy and delicious this recipe is. The recipe is definitely spicy and I love spicy food, so if you don’t like your food spicy i recommend only using 2-5 chilies and/or taking all the seeds out (make sure you wear gloves if you do this. I have not yet made this recipe with shrimp and have used vegetable broth or just plain water with whatever protein I have around and all have turned out delicious! thank you for posting such a great and authentic recipe. It really tastes better than the very best I have had in restaurants.
Sherry
6 years ago
I’m going to give this a try
Ivan
6 years ago
Best ever recipe!!!!
Aiala Reizer
6 years ago
This two versions of my favorite soup are amazing. Thank you for the video. It was very helpful. “It’s a little spicy” you said… A “little”??? It was very spicy . Originally, I planned to make both version but it was so spicy that I ended up with just the creamy versiom as the evaporated milk toned down a little the heat. That’s a personal preference and nothing to do with you. Otherwise, the soup came out DELICIOUS! Easy to make and easy to follow. Thank you again!
Aiala
Ben
6 years ago
Hey mate,
Great to be able to make this from fresh rather than supermarket jars etc.
Ben and ning noosa australia
Alexander
6 years ago
Dear Mark,
the recipe and the taste is beyond all criticism, but how is your opinion about the shrimp production in Asia and Thailand? If I buy a shrimp dish in Bangkok what quality can I expect? Once I bought frozen shrimps from Thailand. I got the runs from the antibiotics in it. I tested it sveral times.
TAIRA AHNAD
6 years ago
i tried your TOM YUM SOUP the clear one and The creamy one too , MY BOYS AND their families went crazy and want me to start cooking for them again !!
Wojtek
6 years ago
Dear Mark,
Thanks a lot for all the stuff you post, this website is my go-to for thai food, and I like the way you put up recipes, with some more description and stuff, awesome work, keep it up!
The only suggestion I have would be to use scales and units more. Your recipes always turned out good when I made them but sometimes somethings were off, especially long it took me to figure out the coconut milk amount/water solution, but that is largely a matter of different brands available around the world. However I figure it would be more clear if you gave (at least estimated) mass of what you use. Take this recipe for example. It said “8 – 12 tablespoons of lime juice (10 – 15 limes)”.
I really don’t know, are my spoons really small or my limes really big, but from what you said you squeeze almost one tablespoon lime juice from a single lime. (?!?!?) I get at least 3 out of one… I do realize cooking is not chemistry, and you can’t really just list how many grams of what to add and voila, but sometimes it would be helpful to know if we are at the same page with stuff…
Thanks once again, keep up the good work and take care!
Shaukat
6 years ago
Mark, this is one of my most fave Thai soups.
The only problem is, where I live, we don’t get kaffir lime leaves or nam prik pao.
So what alternative you could suggest for these 2 ingredients?
Laura
6 years ago
I made the creamy version of this soup but with chicken and WOW!!! It was lovely!!
Definitely one of my favorites.
tellier
6 years ago
j’adore ce site, je voyage tous les ans en thailande et je raffole la cuisine thaie. sur ce site les recettes sont authentiques et bien expliquées
Ed
6 years ago
In the recipie you mentioned that you saved half for clear and half for creamy . Just to confirm if I want to make the entire recipie creamy I should double the paste and milk in the ingridients list correct ?
Kay
6 years ago
Hi. Love the sound of this recipe. Do you skice the garlic?
Momoko
6 years ago
I made the clear version and its awesome!!!!
Thank you Mark.. arigatou from Tokyo
Mark Wiens
6 years ago
Hey Momoko, glad you enjoyed it!
Momoko
6 years ago
I love Thai food but was afraid to cook as it seems complicated. But you made it very easy and now I enjoy making it. Thank you very much
Can I ask a question? Is there another version with chili paste but no milk?
Mark Wiens
6 years ago
Hi Momoko, thank you very much. Usually the traditional version would be made with just the shrimp tomalley, and then fresh chilies. But I’m not sure of another with a different type of chili paste.
Rosalind Arokiaswami
6 years ago
good
cheryl pane
6 years ago
Making this soup to your own taste with spicy sour salty including all of the ingredients, is the best way for each person to enjoy it?? And having extra spice sour salty on the side is an easy way for each person to season their own bowl of soup… Do you agree?? I personally love it with coconut cream…and extra coriander and spring onions..
Jim
6 years ago
It’s hard for me to tell whether the soup needs more fish sauce or sugar, as I don’t cook with them very often. Can you share some tips on how the soup would taste if it needed either?
Phil Vermaak
6 years ago
Really AWESOME. Am learning something new every day. Love your presentations, as they are to the point and easy to follow. Every time I cook your recipes I get an 11 out of 10. If not, they dont get invited back. Jokes aside, they love your meals.
Kelsea
6 years ago
I am SO EXCITED!! I used to have a little place I went to in my hometown for Tom Yum when I was feeling under the weather or downright sick. Now that I’ve moved, nowhere seems to make it quite the same. This recipe is IT, though!! I’m making it a second time for my little sick guy, so I definitely added less spice, but he loves it, too. Definitely going to be a staple in our house. Thank you so much for the recipe AND the amazing details!!
Troy
6 years ago
Mark,
You have a wonderful collection of recipes. They all look great. I’m getting my ingredients ready to start making your yummy dishes. I could only find dried galangal and having a hard time finding lemon grass, I haven’t been able to find the kaffir lime leaves either. I live in Florida. I did find a lemon grass paste, don’t know how well this would work??
You have the best descriptions of your recipes and your videos are really informative.
P.S. I saw you video with Andrew Zimmern, very cool. I love his show.
Cheers,
Troy
Noraisah
6 years ago
I have made this twice and its so delicious, thank you so much.
Brian
6 years ago
Awesome! Eating this right now. Thank you!
Mark Wiens
6 years ago
Great to hear that Brian, enjoy!
Marcelino
6 years ago
Hola Marc. Saludos desde Barcelona.
Sensacional tu trabajo culinario e informativo de tus viajes. Soy un amante de la comida thai. Probe el Tom Yum cremoso y me salio de maravilla.
Tengo un problema quiero cocinar FIDEOS CON CANGREJO O CON GAMBAS pero no me sale del todo bien. Puedes ayudarme?
Un abrazo desde Barcelona.
Mark Wiens
6 years ago
Muchas gracias Marcelino!
Patti
6 years ago
My favorite! Thank you so much for going beyond the foods and cities, and providing recipes! Much appreciated, as I love asian food of all kinds.
Mark Wiens
6 years ago
Hi Patti, you’re welcome, thanks for your support.
Fred
6 years ago
The fish sauce has 1250 grams of salt per tablespoon,
As a senior ,its way above my daily salt recomendation,
Can I use anchovy paste instead?
Mark Wiens
6 years ago
Hi Fred, yah I think that would be fine, or just feel free to reduce the fish sauce in the recipe.
Atul
6 years ago
My wife doesn’t like flavor of fish. Is there a substitute for fish sauce.
Mark Wiens
6 years ago
Hey Atul, instead of fish sauce, salt would be the next best option. Enjoy!
Mimi Bartleson
6 years ago
I love Tom Yum and have tried many recipes that I’ve found online. I am allergic to shrimp so I must skip that, but then wonder how that impacts the flavor. The broth is my favorite part: Close-my-eyes delicious.
Michelle
6 years ago
I made both versions and we love them both!!! Thanks for sharing and giving me Thai dishes without going to a restaurant. It’s so fresh and clean!
Mark Wiens
6 years ago
Awesome to hear that Michelle, thanks!
Quan
6 years ago
Could I substitute the evaporated milk with sweet coconut milk?
Mark Wiens
6 years ago
Hey Quan, that’s not typically done in Thailand, but yes, feel free to try that out, could be very good!
Leah
6 years ago
We made this a couple nights ago and it was AWESOME!!! Thanks so much!! I cooked up some rice noodle and served the clear version over them! So tasty!!
Mark Wiens
6 years ago
Great to hear that Leah, glad you liked it. Sounds good with noodles as well!
Fahmi
6 years ago
Hi Mark, I tried your recipe today. It’s absolutely amazing !!!. Next time I would like to do the creamy one,. How do I make Thai Chilli Paste myself since it’s not easy to find the chilli paste here in KL, Malaysia…
Mark Wiens
6 years ago
Hey Fahmi, thank you very much, glad you enjoyed this recipe. For the roasted chili paste, it’s mostly dried chilies, shallots, garlic, and sugar I think, all roasted down. I’m not totally sure how to make it, but I will try to make a recipe in the future. Thanks!
Fahmi
6 years ago
Thanks mark for the reply… I’m awed and inspired through your travel video in youtube around the globe… s Will definitely try another recipes that you published here. and looking forward for another great recipes..
Mark Wiens
6 years ago
You’re welcome, thank you Fahmi for all your support!
Terry
6 years ago
Mark,
Tried this in a Thai restaurant , didn’t really know what I was eating but it was great.
Do you eat everything that is put into the soup? i.e. lemon grass, kaffir leaves, galangal and all the veggies. (except garlic)
Will let you know how it turns out.
Was in Thailand in 1968, 1969, I am very envious. I am sure it has changed.
Mark Wiens
6 years ago
Hi Terry, great to hear you got to try some tom yum. Normally the lemongrass, galangal, and kaffir lime leaves, are just in the soup for the flavor, but not to be eaten. Enjoy!
Leah
6 years ago
I didn’t know those ingredients weren’t normally eaten. But, as the lemongrass and kaffir lime leaves were quite tough, I didn’t eat those. However, I did end up eating the galangal as it was quite soft and yummy, lol.
Mark Wiens
6 years ago
Hey Leah, it all depends on the age of the galangal — when it’s young it’s really good to eat, but the older galangal can be more tough. Glad you enjoyed it!
Doria
6 years ago
Awesome. Thank you for the video. I started with the clear soup. Creamy next time.
Mark Wiens
6 years ago
Great to hear that Doria, glad it turned out well!
Blink
6 years ago
Made it and ate it for the first time using this recipe. It was awesome and everyone in the family wants it again. One question, should you strain the broth from the lime leaves, lemon grass and galangal? Did I miss something there on my maiden voyage? We ate around it and it was still awesome. Thanks!!
Rebecca
6 years ago
Not at all! It’s always been in the soup I’ve gotten.
Rowan
6 years ago
I remove the large lime leafs and lemon grass stalks because i don’t like chewing on them. When i was in Thailand they added everything to the bowl. Just do what you prefer :)
Michelle M
6 years ago
Thank you for sharing this recipe! My first time making it and your directions allowed for easy adjustments. My hubby loved it and said it’s better than buying from our local Thai spot.
Mark Wiens
6 years ago
Hey Michelle, thank you for making this recipe and glad it turned out so well!
Wendy
6 years ago
My bf’s all-time favorite. We order this dish every time we’re at Thai. So I decided to make it myself. Super easy and quick!!!!! Turned out super duper yummy. I sub’d lime with lemon juice since I didnt have any limes, AMAZING still!!
Mark Wiens
6 years ago
Hey Wendy, that’s fantastic to hear, glad it turned out so well. And good tip about lemons!
claudia bullock
7 years ago
can’t wait to try this recipe, thank you so much!
Mark Wiens
7 years ago
You’re welcome, thank you Claudia!
lim kon hyen
7 years ago
how to buy thos item to malaysia
Mark Wiens
7 years ago
Hi Lim, I think most of the ingredients in this recipe should be available at local markets in Malaysia.
Fauzia
7 years ago
I have tom yum paste and dried herbs. How can I make tom yum goong soup with the paste and the dried herbs?
Mark Wiens
7 years ago
Hi Fauzia, tom yum paste is likely just a combination of chillies and galangal and lemongrass. But I’d recommend sticking with fresh herbs to make tom yum for a better taste.
Jelena
7 years ago
Was searching for a good authentic Tom Yum Soup recipe, when came across your website. Thank you for such a thorough explanation and step by step guide:)Super excited to try it out!!
Mark Wiens
7 years ago
Hey Jelena, thank you for reading this. You’re welcome, hope you enjoy it!
Erica
7 years ago
I like your 2 versions of Tom yam Goong. We eat a lot of Thai food n yours do look authentic so I am going to try your recipe!
Mark Wiens
7 years ago
Hi Erica, thank you very much, and great to hear you enjoy Thai food!
Grelyn
7 years ago
My husband love tom yum soup. I think he prefer the creamy version. I hope i can get that prick pao paste here in qatar but what if its not available here,do you have any substitute for that chili paste?
Mark Wiens
7 years ago
Hi Grelyn, good to hear from you, glad you and your husband enjoy prik pao. For substitute, you could either omit it, or you could make prik pao with dry chilies and shallots. Hope you enjoy it!
Kristina
7 years ago
Instead of evaporated milk use coconut milk. I mean if you’re allergic to coconuts please stick with the evaporated milk.
Shelly
7 years ago
10 Thai Chilis were way to hot. I can handle a lot of heat but it ruined the dish. The flavors were amazing I just I would of error on the side of not putting them all in.
Mark Wiens
7 years ago
Hi Shelly, sorry to hear that. Through my recipes, I’m aiming to provide a realistic amount of ingredients of how you’d find the dish in Thailand. But ingredients can be relative to location (like limes or chilies are not all the same strength depending on location or climate), and that’s why Thai food is all taste based, and made according to ones own taste.
Reem
7 years ago
Hi Mark,
Thank you so much for posting this. I used to work as a flight attendant and once we stop at Bangkok i change and get my tom yum soup. I tried to to fined similar tasting tom yum soup but unfortunately I was never able to make it same as in Thailand. I have a question, can I use coconut milk or cream? If so do I just add it or replace the evaporated milk? And the lemon kiffar leaves what if I can’t find any what else can I use. Thank you so much
Mark Wiens
7 years ago
Hi Reem, awesome to hear from you, glad you used to stop in Bangkok and go straight to tom yum! Normally in Thailand coconut milk is not used in tom yum, but it’s used in tom kha. But you could try coconut milk if you’d like, and yes just replace it. For kaffir lime leaves, you could add just a squeeze of lime.
Maribel Nyunt
6 years ago
Hi mark wiens thank you so much I’ve read your email I’d like Thai cuisine really most specially their salads and this Tom yum soup Tom ga gai too
Mark Wiens
6 years ago
Thank you very much Maribel, great to hear that!
Lerushka
7 years ago
I like the clear version, though if I order it at a restaurant here (in South Africa) I always have to explain beforehand as they normally make the creamier version which probably caters for the western palate more.
Mark Wiens
7 years ago
Great to hear that Lerushka.
Rodel
7 years ago
I tried your tom yum recipe (the creamy one) and a little less of chili, my wife and children love it!!
Thank you and all the best!
Garry Lovell & Rhonda Watts
7 years ago
Hi :)
I’ve had Tom Yum Goong Nam Sai a number of times and I have never had it without Tamarind. Your recipe doesn’t even mention it. I have many Asian friends who make it and all use it. I will certainly try yours but I can’t imagine it without tamarind – Go figure.
Regards
Garry
T Pen
7 years ago
After living in Thailand, (Chiang Mai) for the past 2 years I usually have to look up the food my girlfriend cooks on your site, just so I have an idea what I’m eating. Tom Yum Goong is one of my favorites. Of course I really like it with equal amounts of squid and Shrimp. Great recipe!
kripalu
7 years ago
I love watching all your receipes they are clear simple and very tasty.
I love to cook, i am french most of my cooking is french cuisine.
I am starting to learn step by step Thai cuisine and I really love it.
My dream is to meet you mark in december when i will be in Thailand.
Alex Leong
7 years ago
Thanks for your recipe and TOM YAM is the best!!!!!
Anna
7 years ago
I just tried to make this tom yum goong nam sai and it was excellent! Also, surprised that its not complicated. Thanks for sharing your recipe! This is my 2nd recipe from this site. The first was the steamed fish in lime and chili sauce. Both were soo good!!!
Shalina
7 years ago
It was simply amazing! Has always been one of my favorite dishes when eating at a Thai restaurant. My darling was sick and made it for him. He lovedddd it! Thank you for sharing!,
Mark Wiens
7 years ago
Hi Shalina, great to hear you love tom yum goong, and glad it turned out so well!
Worker
7 years ago
Hi Mark,
Thanks a lot for your delicious recipes and your great job.
You are my Thai food guru … ;)
BB
7 years ago
Tried making the clear version of the soup couple of days ago. Preparing the creamy version today. I am never going to a Thai restaurant in North America again for this soup. I love my very own Thai kitchen & your recipe.
Mark Wiens
7 years ago
Hey BB, haha, that’s awesome, glad you enjoy it!
Claire
7 years ago
Hey Mark
I was so happy to have found all these ingredients today. I have been searching for a while :) the recipe is fantastic! Thanks so much for sharing!
Mark Wiens
7 years ago
Hi Claire, great to hear that, enjoy the cooking!
Gary
7 years ago
Looks good, but palm sugar for authenticity. Not white or brown!
mali
7 years ago
Thank you for posting and sharing the recipe. Great flavors for hot and sour soup. My Lao mother is a wonderful cook, but not the best teacher for when you are learning to cook for yourself.
Mark Wiens
7 years ago
You’re welcome Mali, glad this is helpful!
Christine
7 years ago
Mark. I just made and ate this. It’s perfect. Thanks!
Mark Wiens
7 years ago
Awesome to hear that Christine, glad you enjoyed it!
Stuart
7 years ago
Your idea of leaving the heads and tails on the shrimps but taking the shell off the bodies is a masterstroke, because the shells will lend flavour to the soup, won’t they, but without making them awkward to eat
Mark Wiens
7 years ago
Hey Stuart, thank you very much, I can’t take credit for that idea… it’s done like this all over Thailand – but I agree, it’s a great way to cook shrimp!
KOCHY
7 years ago
HI MARK, I EAT TOM YUM SOUP CHICKEN IN MBK BANGKOK ONE WEEK AGO, I CANT FORGET THE TEST OF THIS SOUP. ITS WAS THE MOST APPETIZING SOUP I EAT . I WILL BE VERY GLAD TO GET THE RECIPE OF TOM YUM SOUP CHICKEN.
THANK YOU MARK.
KOCHY
7 years ago
HI MARK, I EAT TOM YUM SOUP CHICKEN IN MBK BANGKOK ONE WEEK AGO, I CANT FORGET THE TEST OF THIS SOUP. ITS WAS THE MOST APPETIZING SOUP I EAT . I WILL BE VERY GLAD TO GET THE RECIPE OF TOM YUM SOUP CHIKEN.
THANK YOU MARK.
Mark Wiens
7 years ago
Hi Kochy, good to hear from you, glad you enjoyed tom yum so much. For chicken, just substitute the shrimp for chicken, and I think you can add the chicken right as you start boiling the soup. Enjoy!
Patricia
7 years ago
Do you add salt? I didn’t see it in the recipe. Please let me know.
Stuart
7 years ago
There’s no need to add salt, as saltiness comes from the fish sauce.
Mark Wiens
7 years ago
Hey Patricia, often for tom yum it’s fish sauce that makes the soup salty, but you could add some salt if needed. Enjoy!
Konstantine
7 years ago
First time in my life I tried myself in cooking Tom Yum stop, and surprisingly from the first try at was so delicious and so easy to make! Thank you very much for recipe, I will definitely cook it again and again and again! :)
Oddy
7 years ago
I did the Tom Yum Goong Nam Khon the other day (though I toned down the heat a little bit, my family couldn’t really take too much of it), and my God, it tasted amazing! For a while I imagined myself being good enough to cook a proper Tom Yum soup at a local Thai restaurant, haha!
It is surprisingly simple to prepare, with end results that definitely exceeded my initial expectations of it (well, it was easy to make, I thought I’ll have to go through kitchen’s hell to get this done decently).
Thank you so much for the recipes! Definitely will come back to refer to it again and make another in a bigger bowl!
Mark Wiens
7 years ago
Hey Oddy, really happy to hear your tom yum goong turned out so well, thanks!
Sinee Yoobamrung
7 years ago
You aren’t farang you are thai , Your Videos are amazing.
Mark Wiens
7 years ago
Thank you Sinee!
Jade
7 years ago
This looks amazing! Can’t wait to try it !!
Mark Wiens
7 years ago
Thanks Jade, let me know how it goes!
Anastasia
7 years ago
Great recepy ! Excellent combination of all ingredients!! Just the way I had tested authentic Tom Yum inThailand couple years ago
Thank you !
Anastasia
7 years ago
Oh! And absolutely five stars!
Truly Thai style
⭐️⭐️⭐️⭐️⭐️
Mark Wiens
7 years ago
Hey Anastasia, thank you very much, glad you enjoyed it!
chris
7 years ago
thanks so much for the recipe! you make it easy!
Mark Wiens
7 years ago
Hey Chris, you’re welcome, thank you!
Dave McClymont
7 years ago
I would like to see some kind of heat scale attached to each recipe, say from one to ten like Resturants use. This would help with people like me that like some heat but don’t want to burn our lips off.
Love your recipes and video’s keep up the good work.
Dave
Brougham
7 years ago
Video was very easy to follow and understand. Prefer tum yum with reddish color, but without the milk. So, i will add the paste, but not the milk. Can’t wait to get home to try it out. We drive all the way to
Arlington, MA ( from CT) for some good tum yum. Thanks again!
karen
7 years ago
OMG…first time making this. It’s so amazingly good! Thanks Mark!!!
Mark Wiens
7 years ago
Hey Karen, glad you enjoyed it, thank you!
Tara_is_a_G
7 years ago
Mark-Do i have to use the onions,mushrooms, and tomatoes to make this? I just really love the broth thats all!! =]=]=]
and I love all your videos I hope I can cook like you one day!! Take care and cheers
Mark Wiens
7 years ago
Hi Tara, you can choose how you want, and if you don’t want to include that, that’s fine. Hope you enjoy it!
Jason
7 years ago
Hi Mark, I haven’t made this yet (next week!) but I have a question. I just got some Tom Yum soup from a local authentic Thai place. The veggies (broccoli, carrot, onion) were all very crispy, as though they were stir-fried then tossed into the soup at the end. Is this a variation you’ve seen? I definitely liked the texture a lot and the soup was delicious.
Risa
8 years ago
I just want to let you know that you are my favorite human being on this planet. I LOVE Thai food and you have made it so simple with detailed ingredients that I’m now able to try on my own!! 1,000 thanks you’s for your amazing website!!!
Mark Wiens
7 years ago
Hah, thank you very much Risa, really appreciate your kind comment, and glad you love Thai food!!
Erfan
8 years ago
What’s up Mark! I just went to Thailand a couple of weeks ago and your videos helped me alot during my stay. And yes tom yum is the first food i ate, and you’re right! It really is one of the best soup in the world. Now it’s time to make my own. Thanks a lot dude.
Mark Wiens
8 years ago
Hey Erfan, great to hear from you, glad you had a nice trip to Thailand and enjoyed the food. Glad you love tom yum!
S C Huang
8 years ago
Thanks for sharing the recipe, Mark. I tried out your recipe and my whole family love the result. Real tasty Tom Yum, ok.
Mark Wiens
8 years ago
Great to hear it turned out so well, thank you for sharing!
Dave
8 years ago
Made a a combination of this and another recipe tonight – was absolutely delicious. I crushed the garlic, used half a tin of italian roma tomatoes – it was very authentic, I’ve been to Thailand many times, thanks Mark really good website it was very helpful. My family raved about it !
Dave, Sydney Australia
Mark Wiens
8 years ago
Hey Dave, nice to hear from you, thank you for sharing. Glad it turned out so well, and greetings to your family as well!
Sunitha
8 years ago
Thank you,will love to hear from you and pmreference is only vegetarian no meat.would love to learn more of this cooking
Sunitha
8 years ago
Thank you,will love to hear from you and preference is only vegetarian no meat.
Rich
8 years ago
Great taste but the lemon grass was really tough and chewy and stringy. Next time I will leave it whole and take it out before serving. I would also slice the garlic next time too. They are a bit much whole!
Mark Wiens
8 years ago
Hi Rich, sorry about that, I should have mentioned in the recipe that the lemongrass and galangal are not typically eaten, but they are just used as aromatics for the soup broth. Good idea to just leave them at the bottom of the pot and just let me rest there releasing all their flavor. Sounds good!
Ivan Pinto
8 years ago
kindly send me the recipe for tom yum soup seafood
Mohamed Faris
8 years ago
Tom Yum gong nam sai is the best soap ever. Thanks for your perfect recipe and excellent video
Mark Wiens
8 years ago
Hi Mohamed, you’re welcome, glad you love tom yum goong as well.
Dan
8 years ago
Easily my favourite Thai dish. So easy to make too. I usually make enough for two people. Can you just reduce the quantity of ingredients for a smaller batch? I’m guessing this isn’t the sort of soup you could freeze or store in the fridge over night? I always make a small amount so never really needed to and I can’t stand the jarred pastes.
Mark Wiens
8 years ago
Hey Dan, glad to hear you enjoy tom yum as well. Yes, you could reduce the ingredients, that would work fine. It really does taste best to make a fresh batch, but if you’re pressed for time, making a bigger batch an eating it for a few days does work alright. Enjoy!
Dan
8 years ago
Thanks pal. Made some last night with the ingredients reduced. Worked okay. I usually make it clear with chicken so went cloudy and it tasted so good I’m doing it again tonight with prawns. Love Thailand food. Got a freezer full of pastes and had massaman curry this week. So full of flavour. :)
Mark Wiens
8 years ago
Thanks for sharing Dan, glad it turned out well. Nicely done with the massaman curry as well!
Robin
8 years ago
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 5-10 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.
Mark Wiens
8 years ago
Hi Robin, happy to hear you love tom yum and enjoyed this recipe, and thank you for your extra tips, sounds great!
Rajneel Kumar
8 years ago
wonderful, excellent, thanks for the recipe
Mark Wiens
8 years ago
Glad you enjoyed it Rajneel!
Peter
8 years ago
Another great recipe, thank you! Your larb recipe is a staple at my house. This soup will now be in regular rotation this fall.
Mark Wiens
8 years ago
Great to hear you enjoyed it Peter, thank you!
tom
8 years ago
really great!!!! followed your recipe and was amazing thanks so much!!!!
Mark Wiens
8 years ago
Hey Tom, excellent, glad you enjoyed it!
chris
8 years ago
This is really good. Thank you!
Mark Wiens
8 years ago
Cool to hear that, thanks Chris!
Mark Haeger
8 years ago
My wife, who is Thai, makes the best Tom Yum with almost the identical recipe (I prefer the clear soup). My favorite is using pork ribs (cut about 11/2″-2″) instead of shrimp. 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
Subur
8 years ago
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.
Mark Wiens
8 years ago
Hey Subur, I’m happy to hear your tom yum turned out so well, glad you enjoyed it. 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!
Mark Wiens
8 years ago
Hi Mark, great to hear from you, glad you love tom yum as well, and with pork ribs that sounds delicious!
Gayathiri
8 years ago
Dear Mark,
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? Maybe I’m not using enough kaffir lime leaves/lemongrass?
Mark Wiens
8 years ago
Hi Gayathiri,
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. And also make sure you add the lime juice at the end of cooking and make sure it’s sour enough – I think that will combat the fishiness of the fish sauce.
It could also be the brand of fish sauce you’re using, some taste fishier. 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.
Hope this helps, let me know how it goes.
Talal
8 years ago
I tried your recipe and it was great! just like the restaurant.
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. Finally, after much searching I was able to find some where I live, and I have to say that it is not worth making if you don’t have these ingredients. You may be able to switch out ginger for galangal, but without keffir leaves just don’t waste your time. It won’t be Tom Yum.
Mark Wiens
8 years ago
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.
Shayne
8 years ago
I like Tom Yum Soup and would love to make it at home.. problem is I can’t make it with shrimp or fish due to family food allergies.. Can this be made with chicken, beef or pork? and would it have the same rich flavor and depth.
Mark Wiens
8 years ago
Hi Shayne, good to hear from you and that you like tom yum. Yes, tom yum is great with chicken, and I’ve even had it in Thailand a few times with beef. Give it a try!
Lawrence J. Viles
8 years ago
Will try the soup. After I find the nam prik pao. Thanks again Mark
Mark Wiens
8 years ago
Sounds good Lawrence, let me know how it goes!
Jayantha
8 years ago
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.
Mark Wiens
8 years ago
Hey Jayantha, haha, thank you so much for sharing your story! Glad you love tom yum as well. I visited Sri Lanka about 4 years ago, and it still remains one of the top countries I’ve ever visited. But I’d love to come back again, I will let you know, thank you for the invitation. Thank you again and keep cooking Thai food!
Charles44
8 years ago
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…:)
Mark Wiens
8 years ago
You’re welcome Charles, glad you like it!
Paul
8 years ago
Great website ,all the information i need in simple directions..thanks for your effort. I’ll be trying every recipe you’ve posted. We’re lucky to have amazing fresh produce to use where I live (except galangal) which is a little harder to find, so it’s off to the kitchen for me. I would love to buy a printed copy of “Eating Thai food guide” if you ever start printing them on paper. Thanks
Mark Wiens
8 years ago
Hey Paul, thank you very much, glad you love to cook as well, and that you can get many of the ingredients. I’ll let you know if I ever had the ebook printed. Thanks again!
Kid
8 years ago
After it’s cooked and ready to eat, can I remove the lemongrass, galangal and
kaffir in the broth or leave them there?
I thought of making a bigger batch of the soup to use as an all-purpose stock as
the perfume is really respectable and it would make a change from veggie/chicken/beef stock.
I thought of using it in a risotto.
What say you?
Thanks!
Mark Wiens
8 years ago
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. I think that’s a great idea, enjoy!
sin
8 years ago
Sorry I am not English native speaker, I just find hilarious the word goong, i tried every way to pronounce it and it doesn’t rhyme correct to me, may be my English no good. 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.
Mark Wiens
8 years ago
Hi Sin, no problem, thank you for the suggestion. The reason I spell it goong is because “kung” is ambiguous, it could be pronounced “koong” or “kung, as in sung.” So I spell it “goong” for the long ooo sound. But that’s one of the biggest issues for me translating Thai into English, there’s no standard.
Jesse
8 years ago
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. Then took them out near the end and added the tails so they didn’t over cook.
Enjoyed it both clear and with the condensed milk/chilli oil. There I found even a single tablespoon of the condensed milk was enough as it got too creamy otherwise.
Mark Wiens
8 years ago
Hi Jesse, glad to hear you enjoyed this recipe. Thank you for sharing your extra tips!
Jessie
8 years ago
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. It’s definitely a keeper! Thanks Mark, loving your recipes!
Mark Wiens
8 years ago
Hi Jessie, fantastic, I’m so happy to hear you enjoyed this tom yum goong!
Shane
8 years ago
Mark,
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…. it’s like you’re eating your first bite of food ever…..(really great expressions).
As one of the other commenters mentioned you keep making them and will keep watching them:-)
If you get to San Francisco please look me up:-) I would love to give you the local’s tour of SF.
Thanks again for the awesome site….
Shane
Mark Wiens
8 years ago
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. Thanks again!
Nomnoms
8 years ago
What type of chillies are thai chillies?
Mark Wiens
8 years ago
They are Thai bird’s eye chilies.
Kang
8 years ago
Hi Mark,
Thank you for the website sharing the recipes! I made your tom yum goong nam khon recipe tonight and it was amazing. Growing up I’m used to the nam khon version so it was very exciting for me to finally making it myself :) This is the flavour I fondly remember.
You mentioned on your post that this isn’t the “fancy” type – I wasn’t aware of the other type and wondering what you meant by that.
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?
Thanks!
Kang
Mark Wiens
8 years ago
Hi Kang, great to hear from you, thank you very much – glad you enjoyed this recipe and the tom yum. As for fancy type, I just intended that to mean that this version is the typical style you’ll find at street food and local restaurants in Thailand – not at sit down restaurants where they may use more expensive ingredients like a mixture of seafood, and serve it in a fire pot.
This one is more updated than the other versions, and this is my preference. However, I went to a restaurant in Ayutthaya a few months ago, where I got to eat a traditional style of tom yum, that was incredible, so I’m hoping to make the recipe for that soon too.
Thanks,
Mark
Glenn S
8 years ago
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. The Lemongrass I got in here in Vegas where huge, so I’ll drop to 2 or 3. I also tossed in a few Thai Eggplant I chopped up and they came out great. Since my roommate doesn’t like mushrooms, do you have any other vegetable suggestions to substitute for them?
Thank you again for posting this. I’ll be trying several more of your recipes in the near future.
Glenn
Mark Wiens
8 years ago
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!
Sonya
8 years ago
I just tried this recipe and it is exactly the same flavor as the Tom Yum we get in our local Thai restaurant. For our personal taste, next time I would cut down the chillis to 6 instead of 10, and I used 1 regular size white onion, which I would cut down to 1/2. I used thin sliced chicken breast and shrimp as the meat and also added scallions with the cilantro at the end. I didn’t see this in the instructions, but before adding the meat, I strained out the lemongrass, lime leaves, chillis, galangal and garlic. I made the clear Tom Yum soup.
I’m excited that I can finally make this at home, and so is my boyfriend! Thank you!
Mark Wiens
8 years ago
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!
Mike
8 years ago
Mark, well what can I say? One word: WOW! I’ve been looking for an authentic Tom Yum recipe for ages and I need look no further! This was fantastic. Thanks.
I need to work on the effect of varying the lime juice, fish sauce and sugar. Practice makes perfect I guess.
I’m struggling to get galangal here in the UK so my dish lacked that this time. I’ll have to widen my search to ensure I source a supply.
Can you recommend the next recipe I should have a crack at – we love chillis and chicken if that helps!
Thanks again.
Mike
Mark Wiens
8 years ago
Hi Mike, great to hear from you, and I’m so happy to hear you enjoyed this tom yum recipe! As for the next recipe, have you made pad kra pao (stir fried holy basil) yet: https://www.eatingthaifood.com/2014/01/thai-basil-chicken-recipe-pad-kra-pao-gai/ It’s one of the standard Thai dishes, spicy with chilies, and in this case made with chicken, but any meat of your choice. I think you’ll love it! Thanks again and hope you can find some galangal.
Fannie
8 years ago
I tried the tom yum goong nam sai yesterday…really yummy..kept sneaking into kitchen in middle of night to sip a ‘spoonFULL’ even I already had 2 big bowl for dinner! Love it! Love it! Love it! Thanks for sharing your recipe :)
Mark Wiens
8 years ago
Haha, thanks for sharing Fannie, glad you enjoyed it!
Clara
8 years ago
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.
Mark Wiens
8 years ago
Hey Clara, you’re welcome, hope you enjoy it. Yes, I agree, it’s an amazing soup when you need a boost of herbs and flavor.
riyana
8 years ago
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! Thank you!
Mark Wiens
8 years ago
Wow, that’s great news to hear Riyana, thank you very much for sharing, and glad that you enjoy this tom yum recipe. Happy cooking!
Ian Ord – Where Sidewalks End
8 years ago
Amazing recipe!! I love it :) This is by far one of my most favourite dishes!! Do you know, by chance, the ingredients for the ‘other’ street style Tom Yum as well? when I order Kweh Diao Sen Lek Tom Yum, they seem to have a red paste that they add to the regular clear soup – it’s aroi mak mak (very delicious) and I’d love to be able to replicate that at home too. You can never enough soup recipes for one kitchen :)
Mark Wiens
8 years ago
Hey Ian, thank you very much, glad you love tom yum as well. As for the red paste, it’s probably “prik pao”? Does it come out of a can? And taste kind of sweet and smoky, and a little oily? That’s usually what they add I think.
James
9 years ago
I’ve been wanting to have a go at making Tom Yum for sometime now. Looked through quite a few recipes and decided to give you’re one a try. It turned out amazing!
Thanks for posting this.
Mark Wiens
8 years ago
That’s amazing to hear James, thank you for giving my recipe a try and glad you enjoyed it.
Neil Mitchell
9 years ago
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. If you are ever in Calgary, Canada, look me up and I’ll take you to the “Spicy Hut” restaurant for some chow and we can stuff our faces till the cows come home. I’m sure the head chef there is Thai, although the menu is a fusion of Thai and Szechuan. 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. When I take a big whiff of it after it arrives at the table I almost hack my brains out from it’s intriguingly spicy and complex fragrance. I’m not sure if it’s as good as the Tom Yum you’ve been eating, but it’s certainly quality fare for my neck of the woods and I somehow know you would like it a lot. Excellent article Mark, I really enjoyed it. Keep up the great work, your videos and recipes are nothing short of awesome. As a matter of fact they are “VOONDERBAR”. I’ll make you a deal….You keep making them, I’ll keep watching them!!
Regards,
Neil
Mark Wiens
9 years ago
Hey Neil, very cool to hear from you. That’s one of the best descriptions of tom yum I think I’ve ever heard – sounds amazing – and I’m sure I would enjoy it as much as you do. I will definitely let you know if I come to visit Calgary in the future. Thank you again, I’ll try to get more recipes out soon.
Thanks,
Mark
noodle
9 years ago
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?
Mark Wiens
9 years ago
Hey Noodle, yes those fire pots are not for cooking, just for serving at the table and keeping the soup hot.
Kitti
9 years ago
You can still make Tom Yum with real coconut milk too.
and I heard some people even further by make Tom Yum with wipcream.
Mark Wiens
9 years ago
Thank you Kitti, haha whipped cream, might have to try that!
Maria Falvey
9 years ago
Tom-yum is incredible. Complex flavors that meld into something so comforting – truly is Yum!
Mark Wiens
9 years ago
Thank you Maria, glad you love it too.
Ashley
9 years ago
Thanks for the recipe! Tom Yum Soup is my absolute favourite!
Mark Wiens
9 years ago
You’re welcome Ashley, glad you love it also.
Renata
8 years ago
Hi Mark ,
since I was in thailend in 2006 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 ! aaaaaaaaa
Thank you , thank you , thank you so much :)
Renata
Mark Wiens
8 years ago
Hey Renata, very cool to hear that, glad you love tom yum as well. Let me know how it goes!