Tom Yum Soup Recipe
    POSTED BY Thai Terre | June 30, 2020

    Originated in Thailand, this is sometimes called Tom Yam and is a soup that normally includes shrimp in a hot and sour serving. The words Tom Yam mean “boiling” or “hot” and “spicy and sour” which perfectly describes this soup. As a staple Thai dish, this famous Tom Yum Goong is served in Thai Square.

    It’s a healthy pick. Tom yum has fewer than 100 calories per cup. It also has shrimp, veggies, and fragrant spices, such as lemongrass. Tom yum and other broth-based soups, like tofu-vegetable or wonton, are usually lower in fat and calories than soups made with coconut milk, such as tom kha.


    • 1 litre/2 pints chicken stock
    • 300ml/11fl oz water
    • 6 sticks lemongrass, lightly crushed
    • 4 fresh coriander roots, crushed
    • 110g/4oz fresh galangal, peeled and sliced (available from Asian supermarkets)
    • 8 tomatoes, cut into quarters, seeds removed
    • 6 kaffir lime leaves
    • 1-2 limes, juice only
    • 75ml/3fl oz tamarind water (tamarind is available from Asian supermarkets. Soak the tamarind in hot water and push the pulp through a sieve to make tamarind water.)
    • 3 red chillies, thinly sliced
    • 75ml/3fl oz fish sauce (nam pla), or to taste
    • 75g/3oz palm sugar (available from Asian supermarkets), use brown sugar if unavailable
    • 12 raw tiger prawns, shelled, gutted and split in half
    • 2 boneless skinless chicken breasts, cut into chunks


    1. Place the stock and water into a large pan over a high heat and bring to the boil.

    2. Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes.

    3. Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat.

    4. Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the prawns and cook for a further 1-2 minutes, or until completely cooked through.

    5. To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime.

    Classic tom yum soup with all the hot sour flavours you’d expect. Packed with herbs, spices and vegetables.