This is more of a formula than a recipe. I want to prove that Tom Yum isn’t complicated, so pre-made pastes and sachets aren’t worth the compromise in flavor. The hardest part would be the shopping. However, if the local Asian store is already a familiar destination, it should be a piece of cake!
Ingredients
Aromatics:
- 1 stalk lemongrass, cut into sections and smashed until bruised
- about 5 slices of galangal (try not to use ginger)
- about 5 kaffir lime leaves, torn or scrunched until fragrant
- a couple of red chillies, split in half down the length
All the aromatics can be bought frozen, or frozen after buying, and be kept frozen indefinitely
Seasonings:
- 1-2 Tbsp fish sauce, to taste
- 1-2 Tbsp lime juice, to taste
- 1/2 tsp sugar
- 1/2 tsp chicken stock powder
- 1 tsp Nam Prik Pao (a.k.a. Thai Chilli Jam/Paste, optional but highly recommended)
The rest:
- 2-3 cups of water, depending on how concentrated you want the soup
- approx 150g of any protein of choice
(e.g. prawns, other seafood, chicken, pork ribs, or even a chopped up omelet) - oyster mushrooms (optional)
Only for the creamy version (optional):
- a few tablespoons of evaporated milk or coconut milk/cream
- maybe extra Nam Prik Pao to boost the richness
Directions
In a pot, add the water along with all the aromatics and bring to a simmer. Add the seasonings in order, tasting after each one. The soup should taste adequately seasoned after each addition.
Why taste and adjust in that order?
Salt, and thereby fish sauce, is the primary seasoning agent, so enough must be added to make it taste “good”. It’s difficult to judge salt levels after the lime juice because the acidity can mask the saltiness. Similarly, the sugar is there to round out the harshness of the lime juice, so it’s difficult to judge how much is needed for that balancing effect. Chicken stock powder adds savouriness, and its impact can’t be felt at the beginning.
Maintain a simmer and add the protein to cook. The cooking time will largely depend on the choice of protein. Also add the mushrooms at this stage, if using.
Finally, if making the creamy version, turn off the heat (to prevent curdling) and stir in the milk of choice. Taste and adjust for balance once again.
A Note on Serving
The lemongrass, galangal and kaffir lime leaves are not meant to be eaten
You can fish out the lemongrass, galangal, kaffir lime leaves and chillies prior to serving, as those unfamiliar with Tom Yum can be tempted to eat them. “Accidents” happen sometimes, so if you see a confused guest munching on a slice of galangal, rest assured that the aromatics are technically edible — just not really good in this form.
Having said that, it’s more common for Thai cooks to leave the aromatics in for symbolic reasons, and it visually helps reinforce the flavours and aromas too. It helps that Thai people are all familiar with what is and isn’t meant to be eaten in Tom Yum.
Spontaneous Tom Yum!
Want Tom Yum any time? It helps to:
- Keep all the aromatics frozen, including the chillies
- Freeze the Galangal pre-sliced if possible (it may come pre-sliced from the shop)
- Fill ice cube trays with lime juice, or use bottled
- Keep a jar of Nam Prik Pao in the fridge (it lasts forever)
- Keep cans of evaporated milk or milk powder on hand
With that, as long as there is some protein or mushrooms on hand, it’s a 15-minute job to make a pot of Tom yum even without a dedicated trip to the supermarket.