House Tom Yum Recipe

Prepare aromatics

Smash lemongrass stalks with the back of a knife and cut into 2–3 pieces each. Lightly bruise kaffir lime leaves by stacking and tearing them into large pieces. Smash garlic and halve shallots.

Simmer broth

In a large pot, combine 8 cups broth and 2 cups water. Add prepared lemongrass, galangal slices, kaffir lime leaves, shallots, garlic and whole bird's eye chilies. Bring to a boil over high heat, then reduce to a brisk simmer. Simmer uncovered for 15 minutes to infuse flavors.

Flavor the broth

After 15 minutes, fish out and discard large woody pieces of lemongrass and galangal if desired (or leave for more intensity). Stir in tom yum paste (if using), 4 tbsp fish sauce, 1 tsp sugar and 1 tbsp ground roasted peanuts. Taste and adjust: add more fish sauce for saltiness, more lime for acidity. Keep broth hot on low while preparing other components.

Cook ground pork

Heat a tablespoon of oil in a skillet over medium-high heat. Add ground pork, season lightly with 1/2 tsp salt, and cook until no longer pink, breaking into small pieces, about 5–7 minutes. Remove and set aside. Drain excess fat, leaving about 1 tsp in the pan.

Poach proteins in broth

Bring the infused broth back to a gentle simmer. Add sliced pork to the simmering broth and cook 1–2 minutes until just opaque. Add fish balls and sliced fish cake; simmer 2–3 minutes until heated through. Add shrimp and cook until pink and opaque, about 2 minutes. Return cooked ground pork to the pot to warm through.

Prepare boiled eggs

If you haven't pre-boiled eggs: place eggs in simmering water for 7 minutes for jammy yolks or 10–12 minutes for hard-boiled. Transfer to an ice bath for 5 minutes, peel and halve. If using pre-boiled eggs, slice in half and reserve for plating.

Cook rice noodles

Bring a separate pot of water to a rolling boil. Add rice noodles and cook according to package directions (generally 2–4 minutes for fresh, 4–6 for dried) until tender but still slightly firm. Drain and briefly rinse with warm water to remove excess starch. Divide into serving bowls.

Fry wonton crisps

Heat neutral oil in a small deep skillet to 350°F (175°C) or until a scrap of wonton sizzles. Cut wonton wrappers into triangles or strips. Fry in batches for 30–60 seconds until golden and blistered. Drain on paper towels and season lightly with a pinch of salt. Reserve for topping.

Prepare bean sprouts

Rinse bean sprouts and keep them raw for crispness. You can briefly blanch them (15 seconds) in boiling water if you prefer them slightly softened; drain immediately.

Ladle enough hot tom yum broth and proteins over the cooked rice noodles in each bowl so noodles are fully submerged and proteins are distributed evenly. Make sure each bowl gets sliced pork, a few pieces of ground pork, shrimp, 2–3 fish balls, and several slices of fish cake.

Top each bowl with a generous handful (about 1/2 cup) of bean sprouts, half a boiled egg, a sprinkle of minced green onion (about 1 tbsp), 1 tsp ground roasted peanuts and a few cilantro leaves if using.

Add fried wonton crisps on the side or on top for crunch. Finish with 1 tsp chili oil or sliced chilies in oil per bowl and a lime wedge. Encourage diners to squeeze fresh lime to taste and stir to combine flavors before eating.

Taste and adjust: offer extra fish sauce, lime wedges, and chili oil at the table so each diner can make it spicier, saltier, or more sour as desired.