This classic Thai soup has always been a favorite at our house, but the first time my husband and I made it ourselves was during a Thai cooking class in Bangkok.
We were first treated to a tour through the market where we were able to shop like locals and see all of the exotic fresh ingredients. The whole day was a wonderful experience, made even more so by learning that we could cook all of the things we made that day at home.
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Luckily, my new friends at the Silom Cooking School were willing to give us the recipes, and encouraged us to share them with our readers. Here is a slightly adapted version of their classic Tom Yum Soup.
Here are some additional Asian inspired recipes you might enjoy:
- 4 Medium Sized Shrimp, peeled and de-veined
- 4 Straw Mushrooms trimmed and cut into quarters (substitute any mushroom of your choice, such as button mushrooms)
- 2 Stalks lemongrass, cut into 2" pieces
- 6 Kaffir lime leaves, torn in half (available in Asian Markets)
- 10 Slices of Galangal (or Fresh Ginger)
- 1 Tablespoon Thai Fish Sauce - Nam Pla (or Soy Sauce)
- 1 Teaspoon Fresh Lime Juice
- 2 Cups Chicken Stock
- 1 Small Tomato, Cut into Quarters
- 2 Tablespoons Fresh Cilantro Leaves
- 2 Tablespoons Green Onion, Diced
- 1 Tablespoon Thai Chili Paste (Nam Prik Pao)*
- 4 Tablespoons Coconut Milk
- Optional: Bird's Eye Chilies (chopped) for additional spice
- Add the lemongrass, ginger, lime leaves, mushrooms, chilies, tomato and chicken stock to a wok or sauce pan on high heat. Bring the mixture to a boil..
- Add the shrimp and cook until tender.
- Add the coconut milk, lime juice, fish sauce and chili paste. Continue to boil until the soup for 3 minutes in order to combine the flavors and reduce the soup.
- Garnish with fresh cilantro and green onions and serve immediately.
*Nam Prik Poa is available in Asian Markets. If you cannot find it, substitute with 1 teaspoon of brown sugar, 1/4 teaspoon of cayenne pepper and 1 teaspoon of tamarind paste (or rice wine vinegar).
A special thank you to Silom Cooking School who provided the basis for this recipe.
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