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After thawing, I reheat the soup and when hot, I add the raw shrimp and the mushrooms. This gives the shrimp a fresh taste and the mushrooms a better texture. Pinterest Facebook Instagram My Newsletter. I LOVE hearing from you! Submit your question or recipe review here. Your email address will not be published. Now this recipe is on point. So satisfying on a cold day. Ingredients were fairly easy to get except for the lemon grass and straw mushrooms.
Substituted shiitakes instead, and I live in a very rural spot in Northern Ontario. It was quick to prep Quick to cook Very little mess. Had to use dried ingredients, fresh could not be found. Let things simmer just a little Steamboat Tom Yum Soup Recipe Quotes longer. Bravo for giving us this one. Thank you Jamie! I am glad you were able to find almost all the ingredients.
Here in the states we can buy lemongrass paste in tubes. They are sold by the produce department but are to be kept refrigerated. Thanks for the feedback and the tips! Awesome recipe! Was curious, however, do you use red curry paste because of its higher availability as opposed to Nam Prik Pao Roasted Chilli Paste? Just curious! Love your site just discovered it! All the best in !
This is the best most authentic tasting recipe I lived in Thailand for 6 months so I know how is supposed to taste. My husband and I really enjoyed this recipe!
Tasted better than the lemongrass soup at our local Thai restaurant. I also was short a red Chile pepper so I used probably 6 thai peppers. My hands are still burning from slicing them haha. Thank you Caroline! Those little chiles can be so spicy!
You may want to wear gloves next time. I am so glad you and your husband liked the soup. Can you purchase all the Lemongrass, kaffir lime leaves, and galangal dried and still have it taste good.
So just wondering if you have a list of brands or where to buy the ingredients. Absolutely authentic and delicious! I highly recommend you take the tine to find galangal. While ginger and galangal are in the same family, they do NOT taste the same.
Anyway, this is an amazing recipe that easy to make. I have added it to my list of all-time favorites. Rick, thanks for your kind words. I am so glad you enjoyed the soup. It is one of our favorites. Having just returned from working a month in Bangkok, I think this recipe is the most authentic i have seen available on the internet.
The street vendors with their roll around carts start with a pot of broth and a pot of boiling hot water. What a deal. Hi Clayton, thank you so much for sharing, I cannot wait to visit Thailand! You transported me for a few minutes and I am thankful for that. Thanks for the feedback. We love this soup and make it quite often at home.
We also add a few other ingredients once in a while. Thanks gain! With the right guidance, you yes, you! Skip to primary navigation Skip to footer navigation Skip to footer-specialties navigation Skip to header navigation Skip to privacy navigation Skip to recipes navigation Skip to main content Skip to primary sidebar About FAQ Contact. Facebook Twitter Instagram Pinterest. Authentic Tom Yum Goon with shrimp. Aromatics to make Tom Yum broth. Ginger, lemongrass, Thai chilies and Keffir Lime Leaves.
Ingredients to make Authentic Tom Yum Goon. Thai Hot and Sour Soup. Shrimp Tom Yum is one of the healthiest most popular soups in Thailand. Tom Yum Soup Recipe Tips. Make the broth extra flavorful by making your own shrimp or prawn broth. Buy shrimp or prawns whole with heads and shells attached. Remove the head, peel the shrimp and reserve the shrimp meat.
Strain the broth before adding the rest of the ingredients. Remove some of the outer layers of the lemongrass, cut it in half and pound it to bruise it so it releases its aroma. Remove the shrimp tails for easier slurping! Heads up � fish sauce does not smell good! Do not let that stop you from making this famous Thai soup or any Asian recipe. You can refrigerate Tom Yum soup in an airtight container for up to 2 days. To reheat, simmer gently in a pot. If using a microwave, remove the shrimp, before heating.
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. 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. This is soooohhh good! And so easy to make! Thank you for sharing your recipe n showing us how to make it! Good grief this was good! 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. I never seen thai people used garlic for Tom Yum.
They Use ginger and chili, coriander herb, mushrooms, shrips, lemongras, galagal and kaffir. I just made this for dinner and the flavor is amazing! 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! This is actually one of my favorite soups! 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.
Keep filming and penning the recipes. Fantastic overall effort, nicely written, great personal style, technique concisely shown and stated. Thanks so much for this recipe! I made the creamy version and it was absolutely delicious. We loved this recipe!
Also loved you video! 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. Thanks for the recipe! Great recipe�. 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. 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.
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! It really tastes better than the very best I have had in restaurants. This two versions of my favorite soup are amazing. Thank you for the video. It was very helpful. 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.
Easy to make and easy to follow. Thank you again! Hey mate, Great to be able to make this from fresh rather than supermarket jars etc. Ben and ning noosa australia. 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. 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.
However I figure it would be more clear if you gave at least estimated mass of what you use. Take this recipe for example. Mark, this is one of my most fave Thai soups. So what alternative you could suggest for these 2 ingredients? I made the creamy version of this soup but with chicken and WOW!!! It was lovely!! Definitely one of my favorites. 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?
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? Hi Momoko, thank you very much. Usually the traditional version would be made with just the shrimp tomalley, and then fresh chilies.
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.. Can you share some tips on how the soup would taste if it needed either? 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 If not, they dont get invited back. Jokes aside, they love your meals. 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.
This recipe is IT, though!! Definitely going to be a staple in our house. Thank you so much for the recipe AND the amazing details!! Mark, You have a wonderful collection of recipes. They all look great. I live in Florida. You have the best descriptions of your recipes and your videos are really informative. I saw you video with Andrew Zimmern, very cool. I love his show.
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. Puedes ayudarme? Un abrazo desde Barcelona. 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. The fish sauce has grams of salt per tablespoon, As a senior ,its way above my daily salt recomendation, Can I use anchovy paste instead?
Hi Fred, yah I think that would be fine, or just feel free to reduce the fish sauce in the recipe. 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.
I made both versions and we love them both!!! Thanks for sharing and giving me Thai dishes without going to a restaurant. Thanks so much!! I cooked up some rice noodle and served the clear version over them!
So tasty!! Hi Mark, I tried your recipe today. Next time I would like to do the creamy one,. Hey Fahmi, thank you very much, glad you enjoyed this recipe. Do you eat everything that is put into the soup? Was in Thailand in , , I Tom Yam Steamboat Soup Recipe am very envious. I am sure it has changed.
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. However, I did end up eating the galangal as it was quite soft and yummy, lol.
Glad you enjoyed it! 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. When i was in Thailand they added everything to the bowl. Just do what you prefer :. My first time making it and your directions allowed for easy adjustments. So I decided to make it myself. Super easy and quick!!!!! Turned out super duper yummy.
And good tip about lemons! Hi Lim, I think most of the ingredients in this recipe should be available at local markets in Malaysia. I have tom yum paste and dried herbs. How can I make tom yum goong soup with the paste and the dried herbs? Hi Fauzia, tom yum paste is likely just a combination of chillies and galangal and lemongrass.
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!! 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! 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? 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! Instead of evaporated milk use coconut milk.
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. Hi Shelly, sorry to hear that.
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? Hi Reem, awesome to hear from you, glad you used to stop in Bangkok and go straight to tom yum!
For kaffir lime leaves, you could add just a squeeze of lime. 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. I tried your tom yum recipe the creamy one and a little less of chili, my wife and children love it!! I have many Asian friends who make it and all use it. Regards Garry. Tom Yum Goong is one of my favorites.
Of course I really like it with equal amounts of squid and Shrimp. 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. 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!!! 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! Hi Mark, Thanks a lot for your delicious recipes and your great job.
You are my Thai food guru � ;. 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 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! 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. 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. 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! For a while I imagined myself being good enough to cook a proper Tom Yum soup at a local Thai restaurant, haha! Thank you so much for the recipes! Definitely will come back to refer to it again and make another in a bigger bowl! Great recepy! Excellent combination of all ingredients!!
I would like to see some kind of heat scale attached to each recipe, say from one to ten like Resturants use. 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. We drive all the way to. Mark-Do i have to use the onions,mushrooms, and tomatoes to make this? I just really love the broth thats all!!
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. I definitely liked the texture a lot and the soup was delicious.
I just want to let you know that you are my favorite human being on this planet. Hah, thank you very much Risa, really appreciate your kind comment, and glad you love Thai food!! I just went to Thailand a couple of weeks ago and your videos helped me alot during my stay.
It really is one of the best soup in the world. Thanks a lot dude. Hey Erfan, great to hear from you, glad you had a nice trip to Thailand and enjoyed the food. Glad you love tom yum! Thanks for sharing the recipe, Mark. I tried out your recipe and my whole family love the result. Real tasty Tom Yum, ok. Made a a combination of this and another recipe tonight � was absolutely delicious.
My family raved about it! Dave, Sydney Australia. Hey Dave, nice to hear from you, thank you for sharing. Glad it turned out so well, and greetings to your family as well! Thank you,will love to hear from you and pmreference is only vegetarian no meat. 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! 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! 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?
Hey Dan, glad to hear you enjoy tom yum as well. Yes, you could reduce the ingredients, that would work fine. Thanks pal. Made some last night with the ingredients reduced. Worked okay. Love Thailand food. Got a freezer full of pastes and had massaman curry this week. So full of flavour. 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 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. Hi Robin, happy to hear you love tom yum and enjoyed this recipe, and thank you for your extra tips, sounds great!
Another great recipe, thank you! Your larb recipe is a staple at my house. This soup will now be in regular rotation this fall.
My wife, who is Thai, makes the best Tom Yum with almost the identical recipe I prefer the clear soup. 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. 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. 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! Hi Mark, great to hear from you, glad you love tom yum as well, and with pork ribs that sounds delicious!
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 Steamboat Tom Yum Soup Recipe 40 sauce.
I wonder if there is a way to attenuate this odour? 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.
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. 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.
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. I like Tom Yum Soup and would love to make it at home.. Can this be made with chicken, beef or pork?
Hi Shayne, good to hear from you and that you like tom yum. Give it a try! 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. Hey Jayantha, haha, thank you so much for sharing your story! Glad you love tom yum as well. Thank you again and keep cooking Thai food! 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�:.
Great website ,all the information i need in simple directions.. Hey Paul, thank you very much, glad you love to cook as well, and that you can get many of the ingredients. Thanks again! I thought of using it in a risotto. 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.
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.
Hi Sin, no problem, thank you for the suggestion. 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.
There I found even a single tablespoon of the condensed milk was enough as it got too creamy otherwise. 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. Thanks Mark, loving your recipes!
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�. 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.
Thank you for the website sharing the recipes! I made your tom yum goong nam khon recipe tonight and it was amazing. 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? Hi Kang, great to hear from you, thank you very much � glad you enjoyed this recipe and the tom yum. This one is more updated than the other versions, and this is my preference. 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. I also tossed in a few Thai Eggplant I chopped up and they came out great.
Thank you again for posting this. 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! I just tried this recipe and it is exactly the same flavor as the Tom Yum we get in our local Thai restaurant. I used thin sliced chicken breast and shrimp as the meat and also added scallions with the cilantro at the end.
I made the clear Tom Yum soup. Thank you! 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! Mark, well what can I say? One word: WOW! This was fantastic. I need to work on the effect of varying the lime juice, fish sauce and sugar. Practice makes perfect I guess. Can you recommend the next recipe I should have a crack at � we love chillis and chicken if that helps!
Thanks again and hope you can find some galangal. I tried the tom yum goong nam sai yesterday�really yummy.. Love it! Thanks for sharing your recipe :. 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. 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.
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