Tom yum soup
Instructions
Adjust the heat to your preference
Adjust the spice level to suit your taste. For a milder version, reduce the amount of chilli or remove the seeds. If you enjoy more heat, keep the seeds or add extra chilli. The double cream helps to soften the sharpness of the chilli, giving the soup a smooth texture and evening out the spiciness. Remember to taste and tweak as you go, adding a little sugar if you need to make it less spicy.
Enhance your stock with prawn shells
For a deeper, more flavourful stock, consider using prawn shells. Sauté the shells until golden to release their rich flavour, then simmer with water to create a base that enhances the soup. This adds a lovely depth. If you are short on time or do not have whole prawns, using a good quality chicken stock can still create a rich foundation without overpowering the lighter elements.
Select the right mushrooms
Oyster mushrooms are the perfect choice for tom yum soup, bringing a delicate texture and mild earthiness that works well with the bold flavours of the stock. You can also experiment with other Asian mushrooms, like shiitake or enoki. Avoid using button mushrooms, as they lack the depth needed to stand up to the strong sour and spicy notes.
FAQ: Questions about tom yum soup
Curious about how to make the best tom yum soup? Our questions and answers below will help ensure it turns out delicious every single time.
Ingredients
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Shallots
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2 |
|---|---|
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Lemongrass stalks
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2 |
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Fresh ginger
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50 g |
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Fresh red chilli
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1 |
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Water
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1000 ml |
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Shellfish stock
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3 tbsp |
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Oyster mushrooms
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200 g |
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Fish sauce
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2 tbsp |
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Double cream
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200 ml |
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Raw king prawns
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500 g |
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Lime fruit, finely grated zest and juice
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1 |
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Fresh coriander
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1 pot |
Cook up an authentic Thai tom yum soup
Immerse yourself in the bold flavours of Thailand with our tasty tom yum soup recipe. The combination of aromatic lemongrass, zesty lime, and the subtle heat of ginger creates a base that bursts with vibrant flavour. Tender king prawns add a luxurious touch, while the creaminess of double cream gives the soup a smooth, velvety texture. Whether you are looking to warm up on a cool day or serve a refreshing starter, this dish brings the essence of Thai cuisine to your table.
Because of the prawns, this is actually a tom yum goong recipe, meaning a tom yum soup with prawns as the key ingredient. ‘Goong’ means prawns in Thai, and it is a popular and thoroughly delicious version of the soup, from the fragrant herbs to the rich seafood.
With oyster mushrooms and delicious prawns
Oyster mushrooms and king prawns pair beautifully, creating a delightful interplay of textures and flavours. The mushrooms soak up the rich, spiced stock, bringing an earthy note that enhances the flavour. As they soften during cooking, their mild taste serves as a perfect backdrop to the sharper, flavour-bursting ingredients.
The king prawns add a luxurious texture and a natural sweetness, complementing the soup’s tangy and spicy profile. As they cook, they release a subtle seafood flavour that adds richness without overpowering the other ingredients. Together, the mushrooms and prawns deliver a satisfying contrast − the delicate chew of the prawns against the softness of the mushrooms ensures each spoonful is balanced.
Dive into other vibrant soups with our recipes for lobster soup, carrot and ginger soup, seafood soup with scampi skewers, miso soup, or Japanese tantanmen ramen.
Ideas for varying the recipe
Our tom yum soup recipe offers plenty of creative ways to experiment with ingredients and flavours. Swap the prawns for thinly sliced, cooked chicken breast, or try different types of seafood like clams or white fish for a change in texture and flavour.
Consider adding shiitake or enoki mushrooms alongside the oyster mushrooms to enhance the taste. If you are looking for more texture, diced carrots or spiralised courgettes can bring a fresh, satisfying bite.
To introduce even more depth, try adding a few kaffir lime leaves for a citrusy aroma. You can also add a spoonful of Thai chilli jam for a touch of sweetness and heat or switch the double cream with coconut milk for a creamier, slightly sweeter version. For added brightness, garnish with green onions or a handful of Thai basil to complement the zesty lime and chilli.
