Tom Yum Soup

Tom yum is YUM (Get it?). This Thai soup is a mixture of sweet, sour and spicy. It is so simple to make, yet super complex in its taste. I recently posted a recipe for nam prik pao (Thai chili jam), which is used as the base for this soup. I don’t think its an exaggeration to say that this recipe is life altering.

Recipe makes 4 servings


  • 4 Kaffir lime leaves, cut into thirds
  • 1 1″ piece of galangal or ginger, cut into slices (keep the skin on)
  • 1 stalk of lemongrass, chopped into 1″ chunks
  • 2 cups of chopped vegetables (carrot, onion, tomato, baby corn, broccoli)
  • 1/4 cup of cubed extra firm tofu
  • 1/3 cup soy sauce
  • 4 tsp brown sugar
  • 4 tsp lime juice
  • 1/4 cup coconut milk
  • 4 tsp nam prik pao (thai chili jam)
  • Chopped green onion and corriander leaves (optional) 
  1. Place 4.5 cups of water, kaffir lime pieces, galangal (or ginger) slices and lemongrass pieces into a wok. Let boil on medium-high heat.
  2. Once the water has come to a boil, toss in vegetables and tofu. Let cook for 2 minutes.
  3. Add the soy sauce, brown sugar and chili paste and turn off heat
  4. Stir for 2 minutes and add coconut milk.
  5. Remove galangal, lemongrass and kaffir lime pieces and serve.

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