Recipe For Tom Yum Soup

Many, many years ago I worked in a restaurant in Rivonia, Sandton. After work, all the restaurant workers from a lot of the local places would gather at a bar for after work drinks. One of our early night choices was a place called the White House. It was festive and the bar was separate from the restaurant. Every now and then I would eat at the restaurant which served Thai cuisine. I have no idea how authentic the food was and my favourite meal has never appeared on any other menu at any other Thai place I have frequented. However, it was here that my love of Thai food began, and I will cook a Thai curry before any other curry as I love the balance of citrus to sour and hot that Thai food has to offer. When we went to Grootbos we had tom yum soup as one course of our dinner. I enjoyed it so much that I decided to make it at home. When researching Tom Yam soup as it is called in my book food and travels Asia I discovered that Tom Yum refers to a broth made with fragrant herbs and is characterized by the hot and sour flavours. Goong or Kung refers to the version we had at Grootbos, which is served with prawns. We did not have any prawns in the freezer and so I used crayfish instead. You could use chicken / gai or kai as the protein and if you add coconut milk to it you must call the broth Tom Yam Nam Khon. I loved the aromatics of this broth and for my friends who are doing the 5:2 diet, I am sure it will fit in with your eating regime if you use a mixture of seafood – Tom Yum Po Taek or pork Tom Yam Kha Mu. No matter what, I am sure you will enjoy this tom yum soup as much as we did.

what protein would you add to your version?

Tom Yum Soup
Tom Yum Soup

Thai information sourced from Wikipedia

Tom Yum Soup
 
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Ingredients
  • 750mls chicken stock
  • 4 small spring onions, thinly sliced
  • 2cm root ginger, peeled and thickly sliced
  • 1 stick lemongrass, bruised and thinly sliced
  • 4 dried kaffir lime leaves
  • 8 slices of tinned bamboo shoots, thinly sliced
  • 20mls fish sauce
  • 1 lime cut in half
  • 5mls palm sugar, grated
  • 2 chillies split
  • 2 crayfish tails, cut into chunks
  • 3 small tomatoes, halved
  • Small bunch of fresh coriander, roughly chopped
Method
  1. Place the stock into a large pot and add the spring onions
  2. Place the ginger into a spice bomb and bring to the boil
  3. Reduce the heat and simmer for an hour
  4. Remove the spice bomb and add the lemongrass and lime leaves
  5. Add back to the stock together with the bamboo shoots
  6. Simmer for 10 minutes and then add 10mls fish sauce, the juice of half the lime, 2.5mls palm sugar and the chillies
  7. Simmer for 5 minutes and then add the crayfish
  8. Simmer for 5 minutes to cook the crayfish
  9. Remove the spice bomb and add the tomatoes, the rest of the fish sauce, and the rest of the palm sugar if you think it's necessary
  10. Remove from the heat and add the juice of the other half of the lime
  11. Garnish with coriander and serve with [balachaung|http://tandysinclair.com/balachaung-dried-shrimp-relish-recipe/} if you want an enhanced shrimp paste flavour

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26 thoughts on “Recipe For Tom Yum Soup

  1. yes it is a lovely soup–i make some tweaks to make it vegetarian–love it

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    1. So glad you can tweak it to suit you!

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  2. I always order tom yum soup if I’m eating at a Thai restaurant…love its flavor. Yours looks delicious.

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    1. Thanks Karen, the flavour of this soup is amazing 🙂

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  3. One of my very favourite soups also and you do have a lovely recipe! I have made it with all the proteins you mention and sometimes a pair at the same time: I guess chicken and pork would be my preferences and I must admit coconut milk has entered the equation! Oh, do wish I was at a streetstall in Thailand to get the real McCoy!

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    1. I must try it with coconut milk – that is such a great idea 🙂

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  4. I like it.

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    1. thank you!

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  5. This is my favorite Thai soup to order!

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    1. Nice to know that!

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  6. I’d love to have a crayfish in my fridge, it never happens 🙂 lucky you.
    Marta @ What should I eat for breakfast today sharing the blog ♥ Bread crusts with herbsMy Profile

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    1. I am very lucky indeed!

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  7. Yum, my favourite and a must when we have Thai!

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    1. This could be my new favourite as well!

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  8. I would use shrimp!

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    1. I wish we could get some nice large shrimp here 🙂

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  9. Thanks so much for the recipe, Tandy. It looks really tasty and so easy to make too. 🙂

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    1. Super easy AD 🙂

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  10. MMMMMMM,…what a tasty more lighter soup! I love this!

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    1. thank you Sophie 🙂

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  11. That looks beautiful and I love this soup – have just never made it!

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    1. Thanks Tanya, it is so easy to make I could do it again!

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  12. Tandy, I adore tom yum, but I’ve never seen a version with crayfish in it! How flash! 🙂 It sounds delicious!

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    1. It is because we don’t have prawns at the moment! I am so sure you could use the lovely seafood you get in Sydney for this 🙂

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  13. Tom Yum soup is one of my favourite flavours. I haven’t eaten in in a long time as I never get round to making it and there’s a shortage (meaning none) of Thai restaurants around me in France.

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    1. Hopefully this will inspire you to make your own! Have a super day Roger 🙂

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