Tom Yum is the most popular of Thai soups, both inside and outside of Thailand. It's one of Thai Food Dishes You Must Try while traveling in Thailand. It is a clear, hot and sour soup flavored with fragrant lemon grass, galangal root, kaffir lime leaf, bird’s eye chilies, etc. There are hundreds of variations of Tom Yum depending on the main ingredient of the dish.
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Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
- 150 g fish, 200 g shrimps
- 5 liters of water
- 1 fresh galangal (Kah), sliced
- 5 kaffir lime leaves, torn into pieces
- 3 stalks of lemongrass, sliced
- 2 handfuls of mushrooms
- 2 tomatoes, cut into pieces
- 1/2 onion, sliced
- 3 tablespoons fresh lime juice
- 2 tablespoons of Thai chili paste (prik pao)
- 2 tablespoons of Fish Sauce
- 4 red or green chilies
- 1 cup milk
- Cilantro to garnish (optional)
1. Boil the water in a pot. Once boiling add sliced fresh galangal, lemongrass stalks, and kaffir lime leaves. Wait until it starts boiling again.
2. Add fish and shrimps and simmer it until just cooked.
3. Add mushrooms and then onion and tomatoes. Cook for 5 minutes.
4. Season the soup with Thai chili paste, chili and fish sauce and stir it in. Boil the soup for another 2 minutes or so and then turn off the heat.
5. Add 1 cup of milk and then add 3 tablespoons of lime juice. (The lime juice taste fresher when not boiled – the heat will turn the lime juice bitter)
6. Serve in a bowl, garnish with some fresh cilantro leaves.
You might need to add less or more fish sauce and lime juice depending on your taste.