I feel it’s time to give Tom Yum its due. I’ve spent a lot of time in Thailand, tried everything, learned from different sources, and written dozens of articles on the subject, yet I’ve never actually shared the intricacies of making Tom Yum. Let me say this upfront: it’s much easier to buy ready-made paste. Thai chefs have mastered the art of balancing spices, herbs, roots, and leaves that grow in their country. Gathering everything yourself isn’t the easiest task—but it’s something you should try at least once.
For anyone passionate about gastronomy, Thailand is never boring. It’s impossible. Everything here revolves around food in some way. If you want to go deeper, enroll in a culinary institute or take local cooking courses. If you want to stay close to everyday life, explore the endless markets — big and small, lining the roads. Need more inspiration? Head to the big cities, or do the opposite—travel inland to tiny villages. Study coastal cuisine or discover what’s eaten high up in the mountains. Since my very first trip, I’ve been sharing the basics — like Delicious & Healthy on Samui. Dozens of tropical fruits grow right here. They’re incredible. Smell them, touch them, eat them — learning about them could take up all your time. Nowhere else have I found such a concentration of flavors and fruit diversity as in Thailand.
If you want to take it a step further, you’ll uncover even more. Thai cuisine is one of the most flavorful in the world, and it’s easy to see why. Just like my previous guide to the Three Curries, here’s a step-by-step guide to Tom Yum.
Until recently, adding coconut milk or cream to Tom Yum was considered not traditional. Purists would say it’s an encroachment on the territory of another soup — Tom Kha. But times change, and preferences evolve. Even in cooking schools, recipes now include coconut cream because it makes the soup silkier. The essence of the dish still lies in the aromatic combination of roots and leaves, and the cream doesn’t overshadow it.
The key ingredient in any Tom Yum (whether with chicken, shrimp, fish, or seafood) is galangal. This root gives the broth both its distinctive aroma and its sharpness. Galangal is used fresh, but if necessary, it can be substituted with dried galangal — just soak it beforehand. It cannot be replaced with ginger. Not only do they taste completely different, but ginger is only used in stir-fried dishes in Thai cuisine.
Tom Yum (Goong)
- 1 cup shrimp (or chicken breast)
- 1 cup oyster mushrooms
- 2-3 cherry tomatoes
- 2-3 kaffir lime leaves (do not substitute with zest — it turns bitter)*
- ¼ cup galangal, peeled and thinly sliced*
- 1 fresh lemongrass stalk*
Lemongrass is rich in vitamin C. The stalk provides the soup with the necessary acidity and aroma. Use the thick, pale part of the stalk, and bruise it well — by pounding it with a kitchen mallet or the back of a knife. The thin, tender green leaves of lemongrass can be used in salads.
Ingredients marked with "*" can be omitted and substituted with store-bought Tom Yum paste. Of course, it’s best to use them, but if you can’t find 1-2 of these items, replacing them with a high-quality paste will still work, as these ingredients are part of its composition.
- 2–3 shallots
- 1 tbsp. Tom Yum paste (a mix of chili paste and shrimp paste, often already containing galangal, lemongrass, and kaffir lime leaves)
- 2 cilantro roots (can be replaced with fresh cilantro stems, though roots are much more aromatic)
- ⅓ cup fresh cilantro (leaves and stems)
- ⅓ cup chopped green onion
- 1 tbsp. fish sauce
- 1 tbsp. lime juice
- 3 tbsp. coconut cream
- 2 cups chicken broth (if avoiding meat, you can use water, though traditional Tom Yum — even shrimp-based — is made with rich broth)
In a wok, bring the chicken broth to a boil. Add the Tom Yum paste, lemongrass, lime leaves, galangal, shallots, cilantro root, coconut cream, and fresh chili (if your love for heat and spice allows it — you can rely on chili paste alone). Bring everything to a boil while stirring and cook for 2 minutes.
Add the mushrooms and tomatoes, cook for another minute. Add the shrimp, and after 30 seconds, follow with fish sauce, green onions, and cilantro leaves. Quickly bring everything to a boil for 10–15 seconds, then turn off the heat. Pour in the lime juice and serve immediately while hot.
Tom Yum (Goong)
- 1 cup shrimp (or chicken breast)
- 1 cup oyster mushrooms
- 2-3 cherry tomatoes
- 2-3 kaffir lime leaves (do not substitute with zest — it turns bitter)*
- ¼ cup galangal, peeled and thinly sliced*
- 1 fresh lemongrass stalk*
Lemongrass is rich in vitamin C. The stalk provides the soup with the necessary acidity and aroma. Use the thick, pale part of the stalk, and bruise it well — by pounding it with a kitchen mallet or the back of a knife. The thin, tender green leaves of lemongrass can be used in salads.
Ingredients marked with "*" can be omitted and substituted with store-bought Tom Yum paste. Of course, it’s best to use them, but if you can’t find 1-2 of these items, replacing them with a high-quality paste will still work, as these ingredients are part of its composition.
- 2–3 shallots
- 1 tbsp. Tom Yum paste (a mix of chili paste and shrimp paste, often already containing galangal, lemongrass, and kaffir lime leaves)
- 2 cilantro roots (can be replaced with fresh cilantro stems, though roots are much more aromatic)
- ⅓ cup fresh cilantro (leaves and stems)
- ⅓ cup chopped green onion
- 1 tbsp. fish sauce
- 1 tbsp. lime juice
- 3 tbsp. coconut cream
- 2 cups chicken broth (if avoiding meat, you can use water, though traditional Tom Yum — even shrimp-based — is made with rich broth)
In a wok, bring the chicken broth to a boil. Add the Tom Yum paste, lemongrass, lime leaves, galangal, shallots, cilantro root, coconut cream, and fresh chili (if your love for heat and spice allows it — you can rely on chili paste alone). Bring everything to a boil while stirring and cook for 2 minutes.
Add the mushrooms and tomatoes, cook for another minute. Add the shrimp, and after 30 seconds, follow with fish sauce, green onions, and cilantro leaves. Quickly bring everything to a boil for 10–15 seconds, then turn off the heat. Pour in the lime juice and serve immediately while hot.
