The Most Authentic Recipe For Tom Yum Soup

Spicy, savoury, palatable and mouth-watering, the Tom Yum Soup is a symphony of sour flavours, herbs and hot spices coming straight from the heart of Thailand! One of the most popular Thai dishes, this classic shrimp broth is always over the top in every soup lover’s mind.
However, what exactly makes this traditional dish an absolute favourite, both at home and abroad? Find out as we treat your taste buds with the most authentic and delectable version of the Tom Yum Soup.

Tom Yum - The Perfect Opportunity To Enjoying Thai Food At Home

From Mark Weins to David Thompson, Lindsey Bareham to Rosemary Brissenden, every Thai expert has their own gloriously aromatic recipe for the Tom Yum Soup. However, we have rounded up the most authentic version of this special Thai soup, ​will likely stay on your favourite’s list forever.

Our Recipe For The Tom Yum Soup

a. Ingredients required for the recipe

1⁄2 kilo shrimp + 2 litres of water
The shrimp stock makes the main condiment for Tom Yum Soup. Made by boiling shrimp heads in the water, a generous amount of shrimp stock guarantees the great taste of Tom Yum.

3 tbsp Penta tom yum paste
The Penta Tom Yum Paste is the secret to making the tastiest Tom Yum Soup. Of course, you can’t do without the aromatics: galangal, lemongrass, kaffir lime leaves and bird’s eye chillies.

4 stalks of lemongrass
1-inch chunk of galangal
10 kaffir lime leaves, shredded 10 Thai chillies

5 cloves of garlic
300 grams of oyster mushrooms 2 Roma tomatoes
2 brown onions (medium-sized) 1 tbsp shaved palm sugar
2 tbsp fish sauce
2 tbsp lime juice
A handful of cilantro
Coriander leaves to garnish

b. Method

1. Take a large saucepan and bring the shrimps and water to a boil. Add lime leaves, spring onions, lemongrass, onions, coriander, shaved palm sugar and fish sauce.
2. Reduce to a simmer and cook for 15 minutes.
3. Add lime juice and the Penta tom yum paste and simmer for a further 15 minutes.
4. Once that’s done, strain herbs from the broth and return to the saucepan
5. Continue to simmer and check the seasoning in the meantime.
6. Take a taste test until your tom yum is perfectly sour and salty. You might need to add more fish sauce, sugar, or lime juice depending on your taste.
7. Finally, chop up a handful of fresh cilantro, throw it in the soup, and give your tom yum soup a final stir. The lime juice and cilantro taste fresher when not boiled, so turn off the heat before adding them.
8. Garnish the soup with fresh Coriander leaves and serve hot!