How to Make Thai Tom Yam Soup at Home

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Each country has its own national dishes, having tried which, I want to know the recipe. One of the most famous is tom-yum soup with shrimp and coconut milk from Thailand, which is very easy to make at home. There are several varieties of this Thai dish, but in general terms they are all alike. Find out how such a soup is made correctly, what seasonings are needed for cooking.

How to make tom yum soup

There are several key ingredients for refueling that are sure to be put in the dish. These are shrimp, coconut milk, and tom yum hot pasta. You can buy it or make it yourself from garlic, chili pepper, galangal root, lime or lemon juice. Shrimp paste is sometimes used. Mushrooms, lemongrass, and some other products are also put in the soup. A certain amount of paste is introduced into boiling water, chicken or fish broth, coconut milk, other components are added, and boiled until tender.

Ingredients for Thai Tom Yum Soup

Varieties of Soup

There are so many types of this popular Thai first course. They are classified by the added components:

  1. Tom yam kung. With shrimps.
  2. Ka Mu. With pork knuckle.
  3. Paa (Pla). With fish.
  4. Kung Maphrao Nam Khon. With shrimp, coconut slices and milk from this fruit.
  5. Guy (Kai). With chicken.
  6. Khon. It differs in that coconut milk is added at the very end of cooking..
  7. Thale. Seafood soup: mussels, scallops, shrimp, pieces of fish, squid, sometimes oysters.

Tom Yam Soup Recipes

There are several cooking methods for this first course. Frankly speaking, even being in Thailand itself and having tried tom yam in several places, you may be surprised to find that the taste of each soup and even the appearance in the photo is different. Below you will see some recipes. Having familiarized with each of them, you are guaranteed to be able to choose the one that you like.

Classic recipe

  • Cooking time: 65 min.
  • Servings Per Container: 6 Persons.
  • Calorie dishes: 96.7 kcal.
  • Purpose: lunch.
  • Cuisine: Thai.
  • Difficulty: medium.

If you want to try this exotic dish for the first time, then first remember the real classic recipe for Tom Yam soup. If suddenly you don’t like something, then next time you can already experiment with the components of the composition. However, the vast majority of people enjoy shrimp tom yum, and they even include it on their favorite soups list..


  • chicken broth (rich) – 4 l;
  • sugar – 2 tbsp. l .;
  • king or tiger prawns – 0.6 kg;
  • hot chili pepper – 1 pc.;
  • mushrooms (champignons) – 0.4 kg;
  • salt – to your taste;
  • lime – 2 pcs.;
  • fish sauce – 4 tbsp. l .;
  • tom yam paste – 2 tbsp. l .;
  • tomatoes – 2 pcs.;
  • coconut milk – 8 tbsp. l .;
  • cilantro – 2 bunches;
  • Lemongrass – 8 pcs.;
  • ginger – 2 pcs.;
  • wood sheet – 10 pcs..

Cooking method:

  1. Preheat Chicken Broth.
  2. Cut lemongrass into 3-4 pieces.
  3. Peel the ginger. Cut into circles.
  4. Grind Chili Peppers.
  5. Defrost shrimp.
  6. Wash the mushrooms. Cut into 3-4 parts.
  7. Wash the tomato. Cut into 6 slices.
  8. Cook the broth. Throw fresh lemongrass, woody leaves, ginger into it. Cook a quarter of an hour.
  9. Add tom yam paste. Cook another 5 minutes.
  10. Put shrimp, mushrooms, pour 4 tablespoons of fish sauce, mix.
  11. Add lime squeezed juice, sugar, salt, chili pepper. Cook for 3 minutes.
  12. After tasting the soup for spiciness, add 1 tbsp. l coconut milk.
  13. Turn off the stove. Add tomatoes to the finished tom-yum. Let it brew for 5-10 minutes, and then serve.

Tom yum soup with mushrooms and shrimp in a plate

How to cook tom yum from a bag

  • Cooking time: 55 min.
  • Servings Per Container: 4 Persons.
  • Calorie content: 84.0 kcal.
  • Purpose: lunch.
  • Cuisine: Thai.
  • Difficulty: easy.

If you do not know how to cook tom yam or are not sure that it will work out well for you, try first buying a blank for it in a bag. This is a special base for the broth. This cooking option is also suitable for those people who can not find specific Thai products, because they are not sold in every store. Finding the foundation is much easier..


  • basis for tom yam soup – 1 package;
  • cilantro – 5 branches;
  • garlic – 2 cloves;
  • fresh-frozen tiger prawns – 100 g;
  • lime – 1 pc.;
  • mushrooms (champignons or oyster mushrooms) – 150 g;
  • onions – 1 pc.;
  • cherry tomatoes – 10 pcs.;
  • coconut milk – 4 tbsp. l.

Step cooking method:

  1. Peel the shrimp.
  2. Cut the garlic into slices, tomatoes and onions into slices, mushrooms into large pieces.
  3. Grind cilantro.
  4. Pour vegetable oil into a pan. Sauté Garlic, Onion, Tomatoes.
  5. Pour water into the vegetables. Bring the contents of the pan to a boil. Enter the basis for tom yam.
  6. Add mushrooms, shrimp, cilantro. Cook for 2-3 minutes. Pour in coconut milk at the end of cooking.

Tom yum soup with shrimp and mushrooms

Seafood tom yum

  • Cooking time: 75 min.
  • Servings Per Container: 8 Persons.
  • Calorie content: 138.5 kcal.
  • Purpose: lunch.
  • Cuisine: Thai.
  • Difficulty: medium.

Thai soup with coconut milk and seafood turns out to be very tasty, rich, with a delicate lemon aroma. Cooking it is not too difficult, the process is the same as when cooking any first course. You can put any favorite seafood into the soup. Shrimps, squids, mussels, octopuses, oysters are suitable. This soup even in the photo looks very appetizing.


  • sea ​​cocktail – 1 kg;
  • ginger – 40 g;
  • onions – 0.2 kg;
  • chili pepper – 6 pcs. (more is possible);
  • shallots – 2 pcs.;
  • tomatoes – 8 pcs.;
  • garlic – 6 cloves;
  • oyster mushrooms – 100 g;
  • salt pepper;
  • Lemongrass – 6 stems;
  • Galangal root – 60 g;
  • lemongrass leaves – 20 pcs.;
  • coconut milk – 12-15 tbsp. l.

Cooking method:

  1. Grind garlic, ginger, chili and shallot.
  2. Sauté the spices in a little vegetable oil. Reduce the heat and extinguish them for a couple of minutes. After crush in a mortar, and you get tom yam paste.
  3. Process seafood, rinse.
  4. Cut the mushrooms into thin strips, and onions and tomatoes into quarters.
  5. In a pan filled with cold water, lay the lemongrass stalks, lemongrass leaves, galangal root. Bring to a boil.
  6. Add onions, tomatoes and oyster mushrooms. Cook on low heat..
  7. When the onion softens, add seafood and pasta. Pour in coconut milk. Cover, bring to a boil, turn off.

Tom yum seafood soup in a plate

With chicken

  • Cooking time: 35 min.
  • Servings Per Container: 3 Persons.
  • Calorie dishes: 49.2 kcal.
  • Purpose: lunch.
  • Cuisine: Thai.
  • Difficulty: medium.

Tom yum with chicken is no less tasty than with shrimp. If you like Thai cuisine, then you should definitely try both options. Cooking such a soup is very simple, the process takes just over an hour. It is worth noting that it turns out to be burning. Coconut milk slightly softens its pungent taste, so the amount of this component can be changed at your discretion. Soup prepared according to the original recipe looks very beautiful in the photo and live.


  • chili paste – 3 tbsp. l .;
  • champignons – 150 g;
  • chicken fillet – 150 g;
  • coconut milk – 80 ml;
  • ginger root – a slice of 3 cm .;
  • lime – half;
  • Lemongrass – 2 stems;
  • fish sauce – 2 tbsp. l .;
  • chili pepper – 3 pcs.;
  • sugar – 1 tsp.

Cooking method:

  1. Cut large pieces of lemongrass and ginger.
  2. Wash and dry the meat. Cut into small slices.
  3. Grind Chili Peppers.
  4. Pour 1.5 l of water into the pan. Bring to a boil.
  5. Put the chili paste in the pan. Stir.
  6. After a minute, add lemongrass, ginger.
  7. Cut the champignons into large pieces. Two minutes after throwing spices, put mushrooms and chicken in a pan.
  8. After boiling, enter fish sauce, chili pepper, a few tablespoons of lime juice, sugar. Cook 2 minutes.
  9. Pour in coconut milk and cook until chicken is cooked..

Tom Yam Soup with Chicken and Coconut Milk

Vegetarian tom yum

  • Cooking time: 35 min.
  • Servings Per Container: 4 Persons.
  • Calorie content: 62.8 kcal.
  • Purpose: lunch.
  • Cuisine: Thai.
  • Difficulty: medium.

If you adhere to the principles of vegetarianism, this does not mean that you will not be able to try tom yam. There is a delicious version of this soup without the addition of shrimp, seafood, chicken, or any animal products. A set of vegetables, given by prescription, you can even replace at your discretion. Remember How to Make Thai Vegetarian Soup.


  • shallots – 2-8 pcs. depending on size;
  • sweet pepper – 2 pcs.;
  • garlic – 10 cloves;
  • cauliflower – 1 forks;
  • chili pepper – 4 pcs.;
  • carrots – 1 pc.;
  • mushrooms – 150 g;
  • Galangal root – 10 cm;
  • light soy sauce – 5 tbsp. l .;
  • lime kaffir – 10 leaves;
  • tomatoes – 8 pcs.;
  • basil – half a bunch;
  • lemongrass – 7-8 stems;
  • lime – 2 pcs.;
  • coconut milk to taste.

Cooking method:

  1. Grind onions, garlic, 2 chili peppers and 2 sweet. Put everything in a saucepan and fry in vegetable oil.
  2. Cut lemongrass, galangal root, kaffir lime leaves. Put in a saucepan to the rest of the ingredients.
  3. After a couple of minutes, transfer the frying to the pan, fill with water. Let it boil, make medium heat and simmer under the lid.
  4. Cut mushrooms, cauliflower, tomatoes, carrots. Put in the broth. Cook for 5-10 minutes.
  5. Add chopped basil, squeezed juice from fresh lime, coconut milk, soy sauce to the soup. Turn off and serve immediately.

Vegetarian tom yam soup in a plate

Tom yum cream soup

  • Cooking time: 65 min.
  • Servings Per Container: 8 Persons.
  • Calorie dishes: 128.5 kcal.
  • Purpose: lunch.
  • Cuisine: Thai.
  • Difficulty: above average.

There is a recipe for Thai soup tom yam nabe based on coconut cream. Finding this product for sale is not easy, but if you succeed, you will get an unusually tasty first course. Such a soup is less than all other options similar to the classic recipe, but you must definitely try it. Remember how to cook tom yum at home, and make your loved ones happy.


  • chicken breast – 0.4 kg;
  • salt – a pinch;
  • shrimp – 250 g;
  • lemon – 1 pc.;
  • oyster mushrooms – 0.3 kg;
  • lime – 1 pc.;
  • coconut cream – 250 ml;
  • sugar – 1 tsp;
  • hot chili pepper – 1 pc.;
  • garlic – 6 cloves;
  • ginger root – 3-4 cm.

Cooking method:

  1. Pour chicken with a liter of water. Cook for 20 minutes.
  2. Peel and chop the garlic and chilli coarsely.
  3. Grate the ginger and peel the lemon.
  4. Heat a little vegetable oil in a saucepan. Sauté the garlic and place on a plate.
  5. Stir pepper in the same bowl. Grind it and garlic with a blender.
  6. Put the food in the saucepan again. Pour with freshly squeezed lime juice. Add sugar, lemon zest and grated ginger. Bring to a boil and simmer for 5 minutes over the smallest fire..
  7. Grind all contents of the stewpan again with a blender. You made tom yam pasta. It will turn out a lot, but you only need a part, the rest can be frozen.
  8. Remove the chicken from the pan. Put shrimp in water for 5 minutes. Meanwhile, cut the mushrooms and meat.
  9. Remove and clean the shrimp.
  10. Let the broth boil. Pour in the coconut cream and gradually add a little paste, each time mixing and trying.
  11. Cook for two minutes, then strain.
  12. Put chicken, mushrooms, shrimp in the broth. Cook for another 3-4 minutes. Add to taste and serve..

Tom yum cream soup in a plate

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