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How to make Tom-Yum Clear or Creamy Soup

Tom Yum is the crown jewel of Thai cuisine—tangy, spicy, and aromatic. Its ingredients come from the rich river lifestyle, once seen as a natural elixir. A true cultural heritage, loved worldwide.

Ingredients

  • 250 ml water or light chicken stock
  • 3 medium shrimp: peeled, deveined, tails on for presentation (or protein of choice)
  • 1 lemongrass: use lower half, smashed & cut into 1 inch pieces
  • 2 kaffir lime leaves: remove middle stem
  • 2 slices galangal
  • 2–3 mushrooms
  • 1 small tomato: cut into wedges
  • 1-3 bird’s eye chili: smashed
  • Fresh spring onion, coriander or culantro for garnish

Seasoning

  • 1 tbsp fish sauce (or
  • soy sauce for vegetarian)
  • 1 tbsp lime juice
  • 1 tbsp Thai Chilli paste
  • ½ tsp sugar (optional, balances flavor)
  • Pinch of salt
  • Optional creamy version – add 1 tbsp evaporated milk or coconut milk at the end.

Instructions

  1. In a small pot, bring stock/water to a boil.
  2. Add lemongrass, galangal → simmer 1-2 minutes for flavor.
  3. Add protein, mushrooms and tomato → cook 2–3 minutes until meat cook (Seafood cook just 10 second.)
  4. Season with Thai chili paste, chili, fish sauce, lime juice and sugar. Taste → adjust sour/salty/spicy/sweet balance.
  5. Add Fresh spring onion, coriander or culantro before serving.
Flavor balance tip:
  • Tom Yum should be spicy, sour, salty, lightly sweet.
  • Adjust lime/fish sauce/sugar.