Tom Yum

Tom Yum is a hot-and-sour Thai soup that is eaten for lunch or dinner, and Tom Yum is loved not only in Asia but all over the world. Tom Yum is quite simple and quick to make, and the main thing is simply to buy all the needed ingredients. The total time for 4 servings of Tom Yum is 20 minutes, with 10 minutes of active cooking time, and Tom Yum also requires seafood to be thawed in advance.

Tom Yum works because each main ingredient builds the familiar taste of the soup. Tom yum paste gives Tom Yum its sharp, spicy, sour base, shiitake mushrooms add body, and lemongrass, kaffir lime leaves, and galangal from the soup kit give Tom Yum its traditional aromatic character. Seafood gives Tom Yum richness and sweetness, chicken broth gives depth, and coconut milk gives the most popular and, in our view, the tastiest version, even though classic Tom Yum is considered to be made without coconut milk.

Tom Yum is ready when the broth has come to a boil and the seafood has been heated through for about 2 minutes. Squeeze in the juice of half a lime, or add lime juice to taste, and bring everything together to a boil over medium heat. Do not keep Tom Yum boiling for a long time, because the seafood in Tom Yum can become tough, and the finished soup only needs a short heating after boiling.

Tom Yum allows a few sensible swaps without changing the cooking method too much. Instead of chicken broth, Tom Yum can be made with shrimp broth, fish broth, or plain water. Instead of seafood, chicken breast or chicken thigh can be used; cut chicken into thin strips and add chicken to the boiling broth 7 to 10 minutes before the soup is ready. Chili pepper can also be added to taste if a hotter Tom Yum is wanted.

Tom Yum is traditionally served with boiled rice, because boiled rice helps reduce the heat of the soup and makes Tom Yum more filling. Serve Tom Yum with cilantro, and, if desired, decorate Tom Yum with cherry tomato halves. The contrast between the hot, aromatic soup and the plain rice is part of the traditional way Tom Yum is eaten.

Tom Yum keeps for no more than 24 hours in the refrigerator. Freezing Tom Yum is not recommended, because seafood becomes rubbery after refreezing and coconut milk separates. When reheating Tom Yum, do not boil Tom Yum again; heat Tom Yum only to 70–80°C so the seafood stays tender.

Questions about this recipe

How long does Tom Yum take to make?

Tom Yum takes 20 minutes in total, with 10 minutes of active cooking time. Tom Yum also requires time in advance for thawing the seafood.

What is the calorie content of Tom Yum per 100 g?

Tom Yum with coconut milk and seafood contains about 75 to 85 kcal per 100 g. The exact number depends on how much coconut milk is used and on the richness of the broth.

What can I use instead of seafood in Tom Yum?

Chicken breast or chicken thigh can be used instead of seafood in Tom Yum. Cut the chicken into thin strips and add the chicken to the boiling broth 7 to 10 minutes before the soup is ready.

Can I freeze Tom Yum?

Freezing Tom Yum is not recommended. Seafood in Tom Yum becomes rubbery after refreezing, and coconut milk in Tom Yum separates.

How long does Tom Yum keep in the fridge?

Cooked Tom Yum keeps in the refrigerator for no more than 24 hours. Reheat Tom Yum only to 70–80°C and do not boil Tom Yum again, or the seafood may become tough.