Tom Yum Recipe

Prepare aromatics

Trim the lemongrass: remove tough outer layers and bash the stalks with the back of a knife, then slice into 2–3 pieces. Thinly slice galangal (or ginger). Tear kaffir lime leaves into large pieces to release oils. Halve the shallots, smash the garlic, and lightly crush the chilies (leave whole for less heat or slice for more).

In a large pot, combine 6 cups water and 2 cups stock. Add the prepared lemongrass, galangal, kaffir lime leaves, shallots, smashed garlic, and chilies. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to maintain a gentle simmer. Simmer uncovered for 12–15 minutes to allow the aromatics to infuse the broth.

Prepare protein and vegetables

While the broth simmers, prepare your protein: if using tofu, cut into 1-inch cubes; if using chicken, pork, or beef, slice thinly across the grain into bite-sized strips. Halve mushrooms and cherry tomatoes, and trim baby corn if using.

After the broth has simmered 12–15 minutes, strain out the large pieces of aromatics if you prefer a clearer broth (optional). Return the broth to the pot and bring back to a simmer.

Add mushrooms and baby corn to the simmering broth. Cook 2–3 minutes until mushrooms begin to soften.

Add the chosen protein: tofu needs about 1–2 minutes to heat through; thinly sliced chicken or pork needs 3–4 minutes; thinly sliced beef needs 1–2 minutes depending on thickness. Simmer until protein is cooked through.

Add cherry tomatoes and cook another 1 minute until warmed but still holding shape. Stir in fresh spinach or Thai basil at the end and let wilt for 30–60 seconds.

Lower the heat to off or very low. Stir in 3 tbs fish sauce (or soy sauce for vegetarian), 1 tbs chili paste (nam prik pao), and 1 tsp sugar. Taste the broth and adjust: add more fish sauce for saltiness (1/2 tbs at a time), more lime juice for sourness, or more chili paste for heat.

Add 3 tbs fresh lime juice gradually off the heat — lime flavor is brightest when added at the end. If you prefer a slightly creamy Tom Yum (Tom Yum Nam Khon), stir in 1 tbs coconut milk or a splash of evaporated milk now and mix gently.

Season with up to 1/2 tsp salt if needed. Remove any remaining large aromatics (lemongrass pieces, galangal) if you left them in. Sprinkle 2 tbs chopped cilantro over the soup.

Serve immediately in bowls while hot. Offer extra lime wedges, fish sauce, and sliced chilies at the table for individual adjustment.