Tom Yum Soup is one of those dishes that instantly wakes up your senses. The steam, the smell, the tangy hit from the first sip… it all comes together so beautifully. I’ve made this version so many times now, and it only gets better. Making the stock from scratch honestly gives you a huge advantage to build those deep falvours in the soup and makes the whole dish taste like it came straight out of a Thai kitchen.

The crushed lemon grass, the small onions, the dried anchovies, everything boils together into this strong, comforting broth. If you love soups that actually taste like something, this one is for you.

Health-wise, Tom Yum Soup has a lot going on. Lemon grass helps with digestion, ginger keeps things warm and soothing, prawns and chicken bring clean protein, and the broth is naturally light but satisfying. You get comfort without feeling heavy. I have used the readymade tom yum paste, you can also make it from scratch.

Let’s Talk About Ingredients

Lemon grass
This is the main ingredient of Tom Yum. The bottom part gives strong flavor when crushed, and the top part adds aroma. If you can’t find fresh lemon grass, you can use dried, but fresh is better.

Small onions or shallots
Crushing them instead of slicing helps release flavor quickly. Regular onions work too, but small onions have a sharper aroma.

Thai ginger
Also known as galangal, it gives that classic sharp Thai flavor. Don’t swap with normal ginger unless you absolutely must because the taste is quite different.

Thai chillies
You can use regular green chillies if you want a milder heat.

Dried anchovies
This adds a deep savory note to the stock. Make sure to wash them well before using. If anchovies aren’t available, dried shrimp can fill the gap.

Chicken and prawns
This combo makes the soup tasty and unique. You can go all-chicken or all-prawn too.

Tom yum paste
It gives you the exact flavor profile you want. Always strain it into the stock so there are no lumps. Any good Thai-brand paste works.

Coconut milk
Just a little thick coconut milk brings creaminess without overpowering the broth. Do not boil the soup after adding coconut milk or it may split.

Coriander leaves
Fresh coriander at the end brightens up everything.

Detailed Recipe

Video Recipe

Instructions with Photo Guide

• Start by working on the lemon grass. Take 2 fresh stalks and lightly crush them using the back of your knife or a pestle. This helps release the oils and aroma.

Cut off the thick bottom section of each stalk — this is the part that carries the most flavor — and keep it aside for the stock.

• Take 4 to 5 small onions or shallots and crush them roughly. You don’t need perfect pieces here; the goal is to break them open so the sweetness and aroma come out while boiling.

• Add 3 Thai chillies along with a few slices of Thai ginger (galangal). You don’t need to crush the chillies unless you want extra heat. Just toss them in so they release flavor gently.

• Measure 2 tablespoons of dried anchovies, rinse them well under water to remove any salt and impurities, then drain completely. This step is important so the stock stays clean and doesn’t taste muddy.

• Pour 1 litre of water into a stock pot. Add in the crushed lemon grass bottoms, crushed onions, whole chillies, sliced Thai ginger, and the washed anchovies. These ingredients will form the deep base flavor of your soup.

• Close the pot with a lid and let it boil on high heat for about 15 minutes. This rapid boiling helps extract maximum flavor from all the aromatics and anchovies.

• Once finished, open the lid and add the remaining lemon grass tops. These don’t need long — they just boost the aroma. Boil for another 5 minutes.

• Strain the entire mixture through a fine strainer. Discard the solids. At this point, your fragrant, clean base stock is ready.

• Pour the strained stock back into the pot and bring it to a gentle simmer.

• Take 1 tablespoon of tom yum paste and place it inside a small strainer. Dip the strainer into the simmering stock and use a spoon to press and dissolve the paste. This technique prevents lumps and keeps the broth smooth.

• Add 250 grams of boneless chicken pieces along with 4 to 5 sliced mushrooms. Let everything cook together until the chicken is fully cooked and the mushrooms soften.

• Now add all the seasoning and final ingredients — 2 teaspoons fish sauce,

250 grams prawns,

1 teaspoon salt or adjust to your taste,

4 to 5 thin carrot slices,

1 teaspoon sugar,

and 2 fresh lemon grass stalks for extra aroma.

• Let the soup boil for only 5 minutes after adding the prawns. Any longer and they will turn rubbery.

• Switch off the heat completely. Immediately pour in 1/4 cup thick coconut milk and stir gently so it blends into the soup without splitting.

• Add a tiny pinch of lemon zest for brightness and

drop in some fresh coriander leaves to finish.

• Serve the soup piping hot, and if you love coriander like most of us do, sprinkle a little extra on top before serving.

Expert Tips

• Don’t boil the soup after adding coconut milk or it may split.
• If you like your soup brighter, add a tiny squeeze of lime just before serving.
• Mushrooms soak flavor fast, so don’t skip them.
• If you want a spicier soup, crush the Thai chillies instead of adding whole.
• Prawns cook in minutes, so always add them at the end.
• You can make the stock a day ahead to save time.

FAQs

Can I make Tom Yum Soup without prawns
Yes, you can make it with only chicken or even tofu if you want a lighter version.

Is coconut milk required in Tom Yum
Traditional tom yum sometimes skips coconut milk, but this creamy style tastes richer and more comforting.

Can I use regular ginger instead of Thai ginger
Only if you absolutely have no choice. The flavor will be different but still tasty.

How long does Tom Yum Soup stay fresh
It stays good in the fridge for about two days, but don’t leave prawns in too long because they can toughen.

Can I freeze Tom Yum Soup
Freeze only the broth. Add chicken, prawns, and coconut milk fresh when reheating.

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