an authentic Thai soup...

or tom yum goong...

I normally make this soup with a ready-made tom yum paste, just because it's convenient so that I'll have more time to do the baking. To make this soup from scratch, you will need some specific ingredients to get its real flavor.

Tom yum can be cooked in 3 different ways; with coconut milk, with evaporate milk and without any milk. I like cooking it with coconut milk. But today I want the lighter version, so I cook it with evaporate milk.
Most restaurants here serve tom yum without any milk. I think the reason is they don't want customer to be confused between tom yum and tom kha. Tom kha is always cooked with coconut milk. It has exactly the same ingredients as tom yum, except chili paste.
By the way, I'm sending this recipe to join the Seven Fishes Feast event with Maryann from : Finding La Dolce Vita and Joe from Italyville.


- 10-15 prawns, peeled
- 2 cups chicken broth
- 1 stalk lemongrass, cut into 1" long
- 5 slices galangal
- 5 kaffir lime leaves, split
- 5 shallots, halved
- 5 fresh Thai chilies, crushed
- 5 dried red pepper, soak in warm water and crushed
- 1/2 cup carrot, sliced
- 1/4 cup celery, sliced
- 1/4 cup straw mushroom
- 3 tb. fish sauce
- 2 lime juice
- 3 tb. chili paste or nam prik pao
- 1 cup evaporate milk
- 1/4 cup cilantro


1. Bring chicken broth, lemongrass, galangal, kaffir lime leaves, shallot and both chilies to a boil.
2. Add carrot, celery and mushroom.
3. Add fish sauce and lime juice.
4. Mix chili paste with evaporate milk, then add into the soup
5. Add prawns.
6. As soon as prawns turn pink, remove from the heat and garnish with cilantro.


Vanillaorchid said...

น่าทานมาก ๆ เลยค่ะพี่ทิพย์ เห็นแล้วอยากขอไปหม่ำข้าวบ้านพี่ทิพย์ด้วยคนจังเลย


Jo said...

Oh yum and I do love tomyam! Could do with a bowl right now as it's pouring "cats and dogs" over here.

Y said...

I love tom yum! Didn't realise it had evaporated milk in it.. is that usual?

Olga said...

gorgeous photo, and I'm sure the flavor is great. Surprisingly one of my favorite sushi places serves something very similar.

Allie said...

How beautiful! It sounds so much simpler to make than it tastes!

Is there a specific type of dried chile you recommend, or would any do? I have many dried arbol chiles, but will happily hunt down some dried Thai chiles if it's preferable.

Thip said...

Thanks, Om and Jo.

Y, it's common in Thailand to use evaporate milk or coconut milk.

Olga, I'm curious what they call that soup.

Allie, use dried red pepper for this soup.

MyLastBite said...


chera said...

Greeting from chiangmai ;)

Shari@Whisk: a food blog said...

That looks SO delicious, and I love the bowl of coconut!

gaga said...

Yum, I love tom yum, especially when it's super spicy!

Thip said...

Thanks guys.

Haley said...

First of all, everything on your blog looks amazing! I want to eat it all! Secondly, this Thai soup sounds delish!! I will be trying this out asap!

I would love to write about your recipe on our blog! If you are interested send me an email at haley@keyingredient.com :)

Haley, KI Blogger

YankeeSoaper said...

Fabulous presentation! This is one recipe I will definitely be making!

joe@italyville said...

That looks delicious and the presentation is amazing. Thanks for joining our Seven Fishes Feast Thip.

Maryann said...

I've heard so much about this dish. I will try it, with your help now :)

seva52 said...

this is delicious soup!!! actually the problem is no to cook it, but to collect all these ingredients! I used to buy ingredients in Thailand when I go there for vacation. But now I’ve run out of my stock, and order all the ingredients online through thai tom yum shop! I use this one: Tom Yum recipe .com, but you can google your own favorite tom yum shop)) And where do you get tom yum ingredients from?

Thip said...

I can get fresh ingredients in San Francisco. Most Asian markets have them.


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