Tom Yam Recipe

Make shrimp stock

Rinse shrimp shells and heads. In a medium pot, add 1600 ml water and the shrimp shells/heads. Bring to a gentle boil over medium-high heat, then lower to a simmer. Skim foam as it appears. Simmer gently for 15 minutes to extract flavor, then strain the stock through a fine mesh sieve into a clean pot and discard solids. Return strained stock to the pot and keep warm over low heat.

Prepare aromatics

While stock simmers, lightly bruise the lemongrass with the side of a knife and cut into 2–3 inch pieces. Slice galangal, tear kaffir lime leaves, halve shallots and lightly crush garlic. Keep chilies whole or lightly crushed to release heat.

Infuse flavors

Heat 1 tsp oil in a small skillet over medium heat, add shallots and garlic and sauté just until fragrant (30–45 seconds) — this mellows raw sharpness. Add aromatics (lemongrass, galangal, kaffir lime leaves, chilies) to the warm strained shrimp stock. Bring to a gentle simmer and poach for 5–7 minutes to infuse. Taste for intensity; remove galangal and lemongrass pieces after simmering if you prefer fewer large bits in the finished soup.

Cook mushrooms & tomatoes

Add the mushrooms and tomato wedges to the simmering infused stock. Simmer 3–4 minutes until mushrooms are tender and tomatoes start to soften.

Cook shrimp

Add the peeled/deveined shrimp and bean sprouts to the pot. Poach shrimp 2–3 minutes, until pink and opaque. Do not overcook. Bean sprouts should be warmed but retain a slight crunch.

Stir in fish sauce, 1 tsp nam prik pao (if using), 1/2 tsp sugar and 1/2 tsp light soy sauce. Taste and adjust: add more fish sauce for saltiness, more lime for tang, or an extra chili for heat. Remove from heat just before serving.

Off the heat, stir in fresh lime juice (about 3 tbs). Add chopped cilantro and torn kaffir lime leaves if you like a stronger citrus aroma. Give the soup a final quick taste and adjust seasoning (fish sauce, lime) to achieve the classic hot-sour-salty balance.

Ladle the Tom Yam into bowls, making sure each bowl gets shrimp, mushrooms and some bean sprouts. Serve immediately with steamed jasmine rice on the side if desired.