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A top view shot of a creamy Tom Yum with dried chilis, cilantro, and what seems like calamari in a silver pot

My Yummy Tom Yum!

Hot and sour brings out that spicy Thai power

My Tom Yum Recipe

An extreme closeup shot of Tom Yum with mixed seafood inside of a pot topped with a single prawn head, small crab legs, sliced thai chilies, lime kaffir leaves, green onions resembling the leaves and petals of a flower placed intricately around the prawn head, with fish balls and pretty leaves of cilantro on the soup.

The Ultimate Recipe

This recipe is the utmost of all of Tom Yum, guaranteed to make your house smell heavenly and your neighbours jealous. Comparing recipes back in Thailand and other popular recipes, I have perfected it into my own recipe that satisfies everyone, even the Thai grandmas. The ingredients must be fresh, bought on the same day or within the week, no longer than that. Asian markets are optimal for ensuring you’re getting all of the essential ingredients, especially fresh. In this recipe, we’re also optimizing the spice level with our own thai chili paste. Be sure to check that recipe out as well as that kicks your tongue in a hot knot. Remember, go for fresh prawns and aromantics as much as possible. The fresher the better!

An extreme closeup shot of Tom Yum ingredients: chopped green onions, chopped ginger or galangal resting on top of lime kaffir leaves and on the side has thai chilies, green and red.

Ingredients

  • 12-15 large or medium sized prawns
  • 6-8 kaffir lime leaves
  • 10 limes
  • 3 stalks of lemongrass
  • 9 slices of galangal
  • 3 tbsp of fish sauce
  • 6 oyster mushrooms
  • Few leaves of cilantro
  • 4 tbsp of thai chili paste
  • 1/2 cup of rock sugar
  • 2 cup of shrimp stock (homemade)
Closeup shot of a hot Tom Yum in a clay pot with a spoon in, prawns with their head and shell still intact, veggies like wilted spinach and tomato.

Instructions

  1. Add the stock (homemade is way better), lemongrass, galangal, chilies and mushrooms to the pot. Grab the lime leaves and twist them with your hands to bruise, then tear them into chunks, discarding the center ribs, and add to the pot. Bring to a simmer, and simmer for about 5 minutes.
  2. Turn the heat up to bring the soup to a boil. Ladle a little bit of the broth into the Thai chili paste and stir to loosen it so it will dissolve more easily into the soup; pour it into the soup. Add the fish sauce and the shrimp. Cook the shrimp until they're halfway done, 30-50 seconds depending on the size, then turn off the heat and let the residual heat cook the shrimp completely; another minute or so.
  3. Add the lime juice and taste and adjust the seasoning to your liking. It should be sour, but have enough sweetness to balance. If it tastes too sour, add the rock sugar.
  4. Stir in the cilantro leaves and serve with jasmine rice. You can serve the rice on the side, or put the rice in the soup if that's what you prefer. And wa-lah, the ultimate Tom Yum!

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