My Yummiest Tom Yum of all

A Thai Staple

Ingredients found in a Tom Yum: galangal, kaffir lime leaves, limes, chilis, and lemongrass

Diving into Tom Yum's Essence

What makes the popular Thai staple Tom Yum so damn yummy? The fiery kick of spice comes from chilis such as the Thai bird’s eye which is typically used in many Thai dishes, and can also be substituted with Thai chili paste. Where the souriness comes from is lime juice. Toss in the bold aromatics of fresh lemongrass, kaffir lime leaves, and galangal that will simmer in broth. Don’t forget the essential thing that is fish sauce to top off with savouriness. Tom Yum is definitely a must-have when first trying out Thai cuisine.

People sitting and eating in a canteen, also ordering at the store front of Tom Yum Seafood restaurant

Where to burn your mouth?

Tom Yum is typically served family-style in Thai households at the dining table. This soup dish can be enjoyed more with the presence of your loved ones. But since you’re at home and want to try this recipe, why not do this for dinner? Call the family over, your friends, and or your partner! Around the dining table is typically where you would burn your mouth savouring this. Accompanied with a bowl of rice, it’ll fill you up in no time.

Closeup shot of Tom Yum with chilis and shrimp with peels still on topped with cilantro in a neutral coloured bowl with a metal spoon

There's More in Tom Yum

This recipe’s variant is Tom Yum Kung, meaning prawns in Thai; this is the popular version you’d find served in Thailand. You can instead use shrimps which make Tom Yum ‘Goong.’ If you add more than prawns like squid, clams, or fish, you’d make Tom Yum Thale. If you like a creamier soup, consider adding in coconut milk. Allergic to seafood? No problem, there’s a chicken variant. Vegan? Use vegetable stock for broth, shiitake mushrooms instead of fish sauce, and consider tofu.

An old photograph at a Thai restaurant with a woman in the back, two fire pots with flares and Tom Yum ingredients in the fire pot bowl, also has bowls and pots seemingly for a hotpot

The Fiery History behind Tom Yum

This soup dish’s history is not fully exact, but it’s widely theorized to have originated in central Thailand. In the central area, the Chao Phraya River is abundant with freshwater shrimp, which make Tom Yum Goong! Another theory adds that it was made around the Arutthaya Kingdom era in the mid-14th century by royal chefs. Or it could be created by local farmers around the central parts of Thailand using the surrounding herbs and spices in their cooking.