Tom Yum Soup Recipes: 3 Delicious Variations

(Updated Version)

Life without Tom Yam feels like a story missing its climax- a culinary journey left unfinished. Imagine vibrant Thai flavors awakening your taste buds with each spoonful of this iconic soup. My love for Tom Yam deepened during my adventures in Thailand, especially in Krabi and Phuket, where I couldn’t resist its tempting allure. While some bowls packed a spicy punch that left me reaching for tissues, the truly delicious ones warmed both my mouth and soul. Now, I’m excited to share how you can bring the flavors of Tom Yam into your home.

Tom Yam Paste: A Shortcut to Flavor
For an easy cooking journey, you can use ready-made Tom Yam paste from Thailand or local Malaysian brands. It’s a convenient option for achieving authentic flavor effortlessly.

Tom Yam Cubes: Convenience in a Box
If paste isn't your preference, Tom Yam cubes are a great alternative. Just drop one into simmering water, and you’re on your way to a delicious base for your soup.

Homemade Tom Yam Paste (Blend/Pound These Ingredients Together)
Essential Ingredients
Red chilies (fresh or dried, or a mix; for more heat, add bird's eye chilies)
Galangal
Lemongrass
Shallots or onion

Additional Ingredients
Roasted shrimp paste (belacan)
Kaffir lime leaves (blend or tear to release their aroma)
Tomatoes

This homemade paste lays the groundwork for a classic Tom Yam soup.

Recipes
Tom Yam Goong Look Chin Pla (Prawn & Fish Ball Tom Yam Soup)
Ingredients
6-7 medium-sized prawns (deveined, shells removed)
5 fish balls
1/4 cauliflower (cut into florets)
1 lemongrass stalk (bruised)
1-inch piece of galangal (smashed)
1 large red onion (chopped)
2 tomatoes (sliced)
3-4 red/bird's eye chilies (smashed)
1 tbsp fish sauce
Calamansi lime juice (to taste)
Water (as needed)
5-6 kaffir lime leaves
1 1/2 tbsp oil
Salt (to taste)

Method
Heat oil in a pan; sauté lemongrass, galangal, and onion until fragrant.
Add tomatoes and chilies, stirring until they form a mushy paste.
Pour in water, add cauliflower, and simmer.
Season with fish sauce, calamansi lime, and salt.
Add prawns, fish balls, and lime leaves; turn off the heat and let residual heat cook them through.

Tom Yam Talay (Seafood Tom Yam Soup)
Ingredients
3 cups prawn stock –

To Blend/Ground (Paste)
1 large tomato
1 lemongrass stalk
1-inch piece of galangal
5 shallots
7 dried red chilies (or to taste)

Other Ingredients
4 small green brinjals (quartered)
10 medium-sized prawns (deveined, tails on)
5-6 fish balls
1 medium-sized squid (cleaned and cut into rings)
1 tbsp Mae Pranom Thai chili paste (store-bought)
1 tbsp fish sauce
5-6 kaffir lime leaves (torn)
1 tsp crushed black pepper
Chopped coriander (for garnish)
Chopped spring onion (for garnish)
Thai basil leaves (for garnish)
4 tbsp oil
Palm sugar and salt (to taste)

Method
In a pan, heat oil and add the blended paste; cook until aromatic.
Pour in the prawn stock and stir, then add brinjals, chili paste, fish sauce, lime leaves, pepper, sugar, and salt. 
Simmer until brinjals are cooked.
Add seafood (prawns, squid, and fish balls) and simmer for another 1-2 minutes. 
Garnish before serving.

Tom Kha Pla (Galangal Coconut Milk Tom Yam Soup)
Ingredients
1 inch galangal
1 lemongrass stalk
4 shallots
1/2-inch ginger
Bird's eye chilies (to taste)
Pound/Blend these ingredients to a rough paste. 

Other Ingredients
400g threadfin (cut into bite-sized pieces)
5-6 kaffir lime leaves (torn)
1 cup thick coconut milk
1 packet oyster mushrooms
1 tbsp fish sauce
1 tbsp lime juice
1/2 tbsp sugar
1 cup water
3 tbsp oil
Salt (to taste)

Method
Heat oil and fry the paste over low heat until aromatic.
Pour in water and add lime leaves, then add fish.
Once the fish is cooked, stir in the remaining ingredients and simmer until heated through.

Ms. Nava, a Zen entrepreneur in her 60s, founded Nava's Zen at 58. A former lecturer with over 22 years in Curtin University’s Degree Twinning Program and holding culinary credentials, she shares her Zen cuisine, promoting mindful eating that nourishes the breath, body, mind, and soul.