Tom Yum Recipe

Name: Nawa Thai Manhattan Beachs Tom Yum Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 6 cups water; 2 cups chicken stock (low-sodium); 1 cup galangal, sliced (or fresh ginger if unavailable); 3 stalks lemongrass stalks, smashed and cut into 2–3 inch pieces; 6 leaves kaffir lime leaves, torn; 3 each shallots, peeled and halved; 3 each Thai bird’s eye chilies, bruised (adjust to heat preference); 1 lb raw shrimp, peeled and deveined (medium/large); 1 cup fresh mushrooms (straw, oyster, or white button), sliced; 3 tbsp fish sauce; 3 tbsp fresh lime juice (about 2–3 limes); 1 tsp nam prik pao (Thai roasted chili paste) or substitute mild chili paste (optional); 1 tsp sugar (preferably palm or brown); 1 cup cilantro leaves, roughly chopped; 2 tbsp scallions (green part), thinly sliced; 4 each fresh lime wedges (for serving); 1 cup coconut milk (light), optional

Inspired by Nawa Thai Manhattan Beach

Time35m

Serves4

Make Tom Yum Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Broth & aromatics

6 cups water

2 cups chicken stock (low-sodium)

1 cup galangal, sliced (or fresh ginger if unavailable)

3 stalks lemongrass stalks, smashed and cut into 2–3 inch pieces

6 leaves kaffir lime leaves, torn

3 each shallots, peeled and halved

3 each Thai bird’s eye chilies, bruised (adjust to heat preference)

Seafood & protein

1 lb raw shrimp, peeled and deveined (medium/large)

1 cup fresh mushrooms (straw, oyster, or white button), sliced

Seasoning & finish

3 tbsp Fish sauce

3 tbsp fresh lime juice (about 2–3 limes)

1 tsp nam prik pao (Thai roasted chili paste) or substitute mild chili paste (optional)

1 tsp sugar (preferably palm or brown)

1 cup cilantro leaves, roughly chopped

2 tbsp scallions (green part), thinly sliced

4 each fresh lime wedges (for serving)

Optional creamy variation

1 cup coconut milk (light), optional

Method

Broth & aromatics

Prepare aromatics

Smash the lemongrass stalks with the back of a knife and trim tough ends; slice into 2–3 inch pieces. Peel and halve shallots. Slice galangal into 1/8–1/4 inch rounds. Tear the kaffir lime leaves to release oils. Bruise the chilies by pressing lightly.

Simmer the broth

In a large pot, combine 6 cups water and 2 cups chicken stock. Add sliced galangal, smashed lemongrass, torn kaffir lime leaves, halved shallots, and bruised chilies. Bring to a gentle boil over high heat, then reduce to a simmer. Simmer uncovered for 10–12 minutes to infuse the flavors. Taste the broth: it should smell strongly of lemongrass and galangal.

Strain (optional)

If you prefer a clearer soup, use a slotted spoon to remove the aromatics, leaving the infused broth in the pot. Alternatively, leave them in for a more rustic presentation; small pieces are traditional.

Seafood & protein

Add the sliced mushrooms to the simmering broth and cook 2–3 minutes until they begin to soften. Add the peeled and deveined shrimp and simmer gently 2–4 minutes more, until the shrimp are opaque and just cooked through. Avoid overcooking shrimp to keep them tender.

Seasoning & finish

Lower the heat to maintain a gentle simmer. Stir in 3 tablespoons fish sauce, 1 teaspoon sugar, and 1 teaspoon nam prik pao (if using) into the broth. Taste and adjust: add more fish sauce for saltiness, lime juice for acidity, or sugar for balance.

Remove the pot from heat and stir in the fresh lime juice (about 3 tablespoons). Add the chopped cilantro and sliced scallion greens. If using the coconut milk variation, stir in 1 cup coconut milk just before serving and warm gently (do not boil) to preserve the creamy texture.

Ladle the soup into bowls, making sure each bowl gets shrimp and mushrooms. Serve immediately with lime wedges on the side and extra chopped cilantro or sliced chilies to taste.