Tom Yum – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Thailand Region / Locale: Thai Servings: 4
Thailand Region / Locale: Thai Servings: 4Tom Yum Soup is a tantalizingly spicy and sour Thai dish, famous for its vibrant and bold flavors. Originating from Thailand, this soup is infused with the aromatic presence of lemongrass, kaffir lime leaves, and galangal. Traditionally a street-food favorite, Tom Yum Soup is cherished for its balance of spicy, sour, salty, and sweet tastes, making it an irresistible culinary delight.
Ingredients
- water – 4 cups / 960 ml
- lemongrass stalks – 2, cut into 2-inch pieces
- kaffir lime leaves – 5
- galangal – 1 inch / 2.5 cm piece, sliced
- Thai bird’s eye chilies – 4, crushed
- shallots – 3, sliced
- straw mushrooms – 150 g / 5.3 oz, halved
- large prawns (shrimp) – 300 g / 10.6 oz, peeled and deveined
- fish sauce – 3 tbsp
- lime juice – 2 tbsp
- tomato – 1 large, quartered
- cilantro – handful, chopped
Instructions
- Bring the water to a boil in a pot.
- Add lemongrass, kaffir lime leaves, galangal, and Thai chilies. Simmer for 5 minutes to infuse the flavors.
- Add shallots, mushrooms, tomatoes, and simmer for another 5 minutes.
- Stir in the prawns, fish sauce, and continue to cook until prawns are pink and cooked through.
- Remove from heat, add lime juice, and garnish with chopped cilantro. Serve hot.
Substitutions
- prawns -> chicken or tofu
- kaffir lime leaves -> lime zest
- galangal -> ginger
Enhancements in the Next Evolution
- Add coconut milk for a creamier texture.
- Incorporate more vegetables such as baby corn or bok choy.
- Use homemade chicken or vegetable stock instead of water for added depth.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
