Tom Yom Soup (for One) Recipe

Prepare aromatics

Smash the lemongrass stalk with the back of a knife and cut into 3–4 cm pieces. Smash the shallot lightly. Tear the kaffir lime leaves once to release aroma. Slice galangal into 3–4 thin rounds.

Simmer base

In a medium saucepan, combine 500 ml water and 250 ml stock. Add the prepared lemongrass, galangal, kaffir lime leaves, and smashed shallot. Bring to a gentle boil over medium-high heat, then reduce to a simmer for 8–10 minutes to infuse flavors.

Season the broth

After simmering, add fish sauce, palm sugar, and 1 tablespoon of lime juice. Taste and adjust balance — it should be hot, salty, sour, and slightly sweet. If using, stir in 1/2 teaspoon Nam Prik Pao for depth. Keep the broth hot but do not boil vigorously once seafood will be added.

Chili prep

Crush or finely slice 2 bird's eye chilies (remove seeds if you want less heat). Reserve for adding to finished soup or add directly to broth per your heat preference.

Prepare vegetables: slice mushrooms thinly, halve cherry tomatoes, thinly slice 1/4 onion, chop cilantro leaves and slice green part of spring onion. Add mushrooms, tomatoes, and sliced onion to the simmering broth and cook 2–3 minutes until mushrooms begin to soften.

Clean and ready seafood: ensure shrimp are peeled and deveined, scallops trimmed, mussels cleaned. Pat dry lightly. Add mussels first to the simmering broth and cook 1 minute.

Add scallops and shrimp to the pot and simmer gently for another 1–2 minutes until shrimp are opaque and scallops are just cooked through. Seafood cooks quickly — avoid overcooking to keep them tender.

Finish soup: turn off heat. Stir in the remaining 1 tablespoon lime juice (adjust to taste), and add chopped cilantro and sliced spring onion. Season with additional fish sauce or sugar if needed. Add the prepared chilies now if you prefer a brighter, raw chili heat.

Serve immediately: ladle the soup into a deep bowl. Offer an extra lime wedge and freshly ground black pepper at the table. Garnish with a few extra cilantro leaves. Enjoy hot.