Tom Yum

Translation: Thai Hot and Sour Soup

Alternate Spellings: Tam Yum

Cuisine: Thai

Recipe Type: Soup

Average User Rating: 0.87 / 5

Vegetarian / Vegan: Vegan

The traditional Thai tom yum is served with the aromatics still in the soup. I do mine a little differently, because I just don't care to pick through all that inedible stuff when I'm trying to inhale a bowl of soup. This is a great soup for wintertime, as it really clears the sinuses!


4 cups vegetable stock
1 cup fried tofu, cubed
4 stalks lemongrass, white part only
1/4 cup galangal, sliced
1 cup enoki, oyster, or straw mushrooms (fresh only)
6 kaffir lime leaves
3 TB lime juice
2 TB tamarind water
3 TB mushroom-flavored soy sauce
4 Thai chiles, thinly sliced
1 TB roasted chili paste (nam prik pao)
2 kaffir lime leaves, chiffonade
Cilantro, for garnish
Scallions, thinly sliced, for garnish
1 tomato, seeded & diced, for garnish


Pound lime leaves, galangal, and lemongrass to bruise and release the aromatic oils. Add to vegetable stock and simmer over low heat 40 minutes, covered. Strain vegetable stock, remove aromatics, and return to pot. Add mushrooms, tofu, and fresh chilis and simmer until mushrooms are cooked through. Add lime juice, tamarind water, soy/veggie fish sauce, roasted chili paste, and remaining lime leaves and simmer 1 minute. Ladle into bowls and serve. Garnish with scallions, cilantro, and tomato.

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Prep Time: 45 minutes

Cooking Time: 15 minutes

Servings: 4-6

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