Tom Yum

Authentic Thai Tom Yum soup is built around intensely aromatic ingredients like lemongrass, galangal, kaffir lime leaves, and bird's eye chilies. The base is usually a clear broth simmered with fresh shrimp (Tom Yum Goong) or chicken. Fish sauce and lime juice are added at the end to provide the signature salty and sour flavor profile.

Tom Yum Goong refers to the classic, clear broth version of the hot and sour shrimp soup. Tom Yum Nam Khon is the modern, creamy version, which gets its distinctive orange color and richer texture from the addition of nam prik pao (Thai roasted chili paste) and evaporated milk or coconut milk. The creamy version is heavily popularized in Western Thai restaurants.

The term 'Tom Yum' is derived from two Thai words: 'tom,' which refers to the boiling process, and 'yum,' which means a spicy and sour salad. Together, the name essentially describes the cooking method and the flavor profile of the dish. It perfectly reflects the complex balance of spicy, sour, sweet, and salty tastes.

Yes, you can easily make a vegetarian Tom Yum by replacing the standard chicken broth or shrimp stock with a rich vegetable broth. Instead of shrimp, tofu and a mix of Asian mushrooms—like oyster mushrooms and straw mushrooms—are typically used. You must also swap out the traditional fish sauce for a vegan soy sauce alternative.