Tom Yum, a popular Thai soup, is a staple in many cuisines around the world. Its rich and spicy flavor profile has captured the hearts (and taste buds) of food enthusiasts everywhere. With its versatility and adaptability to various ingredients, Tom Yum has become a go-to dish for many home cooks and professional chefs alike.
In this article, we’ll dive into 20 mouth-watering Tom Yum recipes that showcase the soup’s incredible range. From classic seafood variations to innovative vegetarian and vegan twists, these recipes will ignite your passion for cooking and leave you craving for more. Whether you’re a seasoned chef or a culinary newcomer, there’s something for everyone in this collection of spicy and savory Tom Yum recipes.
So, grab your wok, heat up the broth, and get ready to explore the world of Tom Yum like never before!
Classic Tom Yum Goong with Shrimp
Tom Yum Goong is a beloved Thai dish that combines the flavors of shrimp, lemongrass, lime leaves, and chili peppers in a rich and aromatic broth. This recipe serves 4-6 people.
Ingredients:
– 2 cups water
– 1/2 cup fish sauce
– 1/4 cup lime juice
– 2 tablespoons vegetable oil
– 4-6 shrimp, peeled and deveined
– 2 stalks lemongrass, bruised
– 2 kaffir lime leaves
– 1 tablespoon grated ginger
– 1-2 Thai bird’s eye chilies, sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro or basil leaves for garnish
Instructions:
1. Combine water, fish sauce, and lime juice in a large pot.
2. Heat oil in a pan over medium heat; add shrimp and cook until pink, about 2-3 minutes per side. Remove from heat and set aside.
3. In the same pan, sauté lemongrass, kaffir lime leaves, ginger, and chilies for 1 minute.
4. Add garlic and sauté for another minute.
5. Pour the pan mixture into the pot with the broth; add cooked shrimp and season with salt and pepper to taste.
6. Simmer for 10-15 minutes or until the flavors have melded together.
Cooking Time: 20-25 minutes
Tom Yum Gai with Chicken and Lemongrass
This classic Thai soup is a staple of the country’s cuisine, with its bold flavors and aromas. This recipe combines succulent chicken with fragrant lemongrass, juicy mushrooms, and spicy Tom Yum paste for a truly authentic experience.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 stalks lemongrass, bruised
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 2 tablespoons Tom Yum paste
– 4 cups chicken broth
– 1/2 cup coconut milk
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine chicken, lemongrass, mushrooms, Tom Yum paste, and chicken broth.
2. Bring to a boil, then reduce heat and simmer for 15 minutes or until the chicken is cooked through.
3. Stir in coconut milk, garlic, and ginger.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Creamy Tom Yum Soup with Coconut Milk
This recipe combines the bold flavors of traditional Tom Yum soup with the richness of coconut milk, creating a creamy and aromatic broth that’s perfect for a quick and satisfying meal.
Ingredients:
– 2 cups chicken or vegetable broth
– 1/4 cup coconut milk
– 2 tablespoons Tom Yum paste
– 1 tablespoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– 2 cloves garlic, minced
– 1/2 cup mixed mushrooms (such as shiitake and cremini), sliced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine broth, coconut milk, Tom Yum paste, ginger, and red pepper flakes (if using). Bring to a simmer over medium heat.
2. Add garlic and mushrooms; cook until the mushrooms are tender, about 5 minutes.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with cilantro leaves.
Cooking Time: 15-20 minutes
Tom Yum Vegetarian with Tofu and Mushrooms
This vegan-friendly version of the popular Thai soup, Tom Yum, is a flavorful and spicy delight. The combination of firm tofu, earthy mushrooms, and aromatic lemongrass creates a harmonious balance of textures and tastes.
Ingredients:
– 2 cups vegetable broth
– 1/2 cup mixed mushrooms (button, cremini, shiitake), sliced
– 1 block firm tofu, cut into bite-sized pieces
– 2 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon Tom Yum paste (vegetarian)
– 2 teaspoons soy sauce
– 1 teaspoon sugar
– 1/4 teaspoon ground black pepper
– 2 tablespoons vegetable oil
– Fresh Thai basil leaves, for garnish
Instructions:
1. In a large pot, heat the oil over medium-high heat.
2. Add mushrooms and cook until tender, about 3-4 minutes.
3. Add tofu and cook until golden brown, about 5 minutes.
4. Add lemongrass, garlic, ginger, Tom Yum paste, soy sauce, sugar, and black pepper. Stir well.
5. Pour in the vegetable broth and bring to a simmer.
6. Reduce heat to low and let it cook for 10-12 minutes or until the flavors have melded together.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with fresh Thai basil leaves.
Cooking Time: 20-22 minutes
Tom Yum Noodle Soup with Rice Noodles
Experience the bold flavors of Thailand with this easy-to-make Tom Yum noodle soup, featuring rice noodles and a spicy and sour broth.
Ingredients:
– 1 package of rice noodles
– 2 cups of chicken or vegetable stock
– 2 tablespoons of tom yum paste ( Thai red curry paste)
– 1 tablespoon of fish sauce
– 1 lime, cut into wedges
– 1/4 cup of fresh cilantro leaves
– 1/2 teaspoon of ground black pepper
– Salt, to taste
– 1/4 cup of sliced mushrooms
– 1/4 cup of diced bell peppers
Instructions:
1. Cook the rice noodles according to package instructions. Drain and set aside.
2. In a large pot, combine chicken or vegetable stock, tom yum paste, fish sauce, lime juice, cilantro leaves, black pepper, and salt. Bring to a boil over high heat.
3. Reduce heat to medium-low and simmer for 10 minutes.
4. Add sliced mushrooms and diced bell peppers. Simmer for an additional 5 minutes.
5. Serve the hot broth over cooked rice noodles.
Cooking Time: 20 minutes
Spicy Tom Yum Seafood Medley
This Thai-inspired recipe combines succulent seafood with the bold flavors of tom yum soup, creating a spicy and satisfying medley. Perfect for a quick and flavorful dinner or lunch.
Ingredients:
– 1 lb mixed seafood (shrimp, scallops, mussels)
– 2 cups water
– 2 tablespoons tom yum paste
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed mushrooms (button and cremini)
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, combine water, tom yum paste, and vegetable oil. Bring to a boil.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mixed seafood, mushrooms, and red pepper flakes. Cook until seafood is cooked through, about 5-7 minutes.
4. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 15-20 minutes
Tom Yum Fried Rice with Thai Herbs
Experience the bold flavors of Thailand with this vibrant Tom Yum Fried Rice recipe, infused with fragrant herbs and a hint of spice. This quick and easy dish is perfect for a weeknight dinner or lunch on-the-go.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed Thai herbs (basil, cilantro, mint, and/or Thai chilies), chopped
– 1 cup Tom Yum paste
– 2 cups mixed vegetables (e.g., peas, carrots, corn)
– Salt and pepper to taste
– Optional: cooked chicken or shrimp for added protein
Instructions:
1. Heat oil in a large wok or frying pan over medium-high heat.
2. Add onion and garlic; stir-fry until translucent.
3. Add Thai herbs; stir-fry 1 minute.
4. Add Tom Yum paste; stir-fry 30 seconds.
5. Add mixed vegetables; stir-fry until tender.
6. Add cooked rice; stir-fry until heated through, breaking up any clumps with a spatula.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with additional Thai herbs if desired.
Cooking Time: 15-20 minutes
Tom Yum Hot Pot with Assorted Vegetables
Experience the bold flavors of Thailand with this Tom Yum Hot Pot recipe, featuring a variety of colorful vegetables and savory broth. Perfect for a cozy dinner or gathering.
Ingredients:
– 2 cups water
– 1 tablespoon vegetable oil
– 4-6 kaffir lime leaves
– 2 lemongrass stalks, bruised
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 2 tablespoons Tom Yum paste
– 1 teaspoon fish sauce (optional)
– Assorted vegetables:
+ 1 cup mushrooms, sliced
+ 1 cup baby bok choy, chopped
+ 1 cup carrots, peeled and sliced
+ 1 cup firm tofu, cut into bite-sized pieces
– Salt and pepper to taste
Instructions:
1. In a large pot, heat oil over medium heat.
2. Add kaffir lime leaves, lemongrass stalks, garlic, and ginger. Cook for 2-3 minutes or until fragrant.
3. Stir in Tom Yum paste and cook for an additional minute.
4. Pour in water and add fish sauce (if using). Bring to a boil, then reduce heat to low.
5. Add assorted vegetables and cook for 10-12 minutes or until tender.
6. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Tom Yum Glass Noodle Salad
This refreshing salad combines the flavors of spicy Tom Yum soup with crunchy glass noodles and a variety of colorful vegetables.
Ingredients:
– 1 cup glass noodles
– 2 cups mixed greens (lettuce, kale, etc.)
– 1/2 cup cherry tomatoes, halved
– 1/2 cup sliced red bell peppers
– 1/4 cup chopped cilantro
– 2 tablespoons Tom Yum paste
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– Salt and pepper to taste
– Fresh chili slices or chili flakes for garnish (optional)
Instructions:
1. Cook glass noodles according to package instructions. Drain and set aside.
2. In a large bowl, combine mixed greens, cherry tomatoes, and red bell peppers.
3. In a small bowl, whisk together Tom Yum paste, fish sauce, and lime juice.
4. Pour the dressing over the salad and toss to combine.
5. Add cooked glass noodles and chopped cilantro to the salad. Toss again to distribute evenly.
6. Season with salt and pepper to taste.
7. Garnish with fresh chili slices or flakes, if desired.
Cooking Time: 15 minutes
Tom Yum Stir-Fried Shrimp with Basil
Tom Yum Stir-Fried Shrimp with Basil Recipe Summary: This spicy and aromatic Thai-inspired dish combines succulent shrimp with the bold flavors of Tom Yum paste, fresh basil, and a hint of lime.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon Tom Yum paste
– 1 cup mixed vegetables (bell peppers, onions, mushrooms)
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
– Lime wedges for serving
Instructions:
1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add Tom Yum paste and stir-fry for 1 minute, releasing the aroma.
4. Add mixed vegetables and cook until they start to soften (about 2 minutes).
5. Add shrimp and cook until pink and fully cooked (about 2-3 minutes per side).
6. Stir in chopped basil leaves.
7. Season with salt and pepper to taste.
8. Serve immediately, garnished with lime wedges.
Cooking Time: 10-12 minutes
Tom Yum Pork Ribs Soup
A flavorful and spicy Thai-inspired soup that’s perfect for a chilly evening. This recipe combines the richness of pork ribs with the bold flavors of Tom Yum, resulting in a dish that’s both comforting and exotic.
Ingredients:
– 1 pound pork ribs
– 4 cups chicken broth
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/2 cup Tom Yum paste
– 2 cups water
– 1/2 teaspoon fish sauce (optional)
– 1/4 teaspoon ground black pepper
– 2 kaffir lime leaves
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add garlic and ginger; cook until fragrant, 1 minute.
2. Add Tom Yum paste and cook, stirring constantly, for 1 minute.
3. Add chicken broth, water, fish sauce (if using), and black pepper. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Add pork ribs; simmer for an additional 30-40 minutes or until the meat is tender.
5. Stir in kaffir lime leaves; season with salt to taste.
6. Serve hot, garnished with cilantro leaves.
Cooking Time: 40-50 minutes
Tom Yum Fish Fillets in Spicy Broth
Savor the bold flavors of Thailand with this vibrant Tom Yum soup, infused with the richness of fish fillets and the warmth of aromatic spices.
Ingredients:
– 4 fish fillets (any white fish works well)
– 2 cups water
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons Tom Yum paste
– 1/4 cup fish sauce
– 1/4 cup lime juice
– 1/2 cup mixed mushrooms (button, oyster, shiitake)
– 1/2 cup diced tomatoes
– 2 Thai bird’s eye chilies, sliced
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat the oil over medium-high heat.
2. Add garlic and ginger; cook until fragrant (30 seconds).
3. Add Tom Yum paste, fish sauce, lime juice, and 1 cup water. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to medium-low.
5. Add fish fillets, mushrooms, tomatoes, and chilies. Simmer for 10-12 minutes or until the fish is cooked through.
6. Season with salt and black pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-18 minutes
Tom Yum Dumplings in Clear Soup
Experience the harmony of flavors in this traditional Thai recipe, where tender dumplings are served in a fragrant and spicy clear broth.
Ingredients:
– 1 package of wonton wrappers (about 20-24 wrappers)
– 1/2 cup of ground pork
– 1/4 cup of chopped cilantro
– 2 cloves of garlic, minced
– 1 tablespoon of grated ginger
– 1 teaspoon of fish sauce
– 1/2 teaspoon of soy sauce
– Salt and pepper to taste
– Clear broth (chicken or vegetable stock) for serving
Instructions:
1. In a bowl, combine ground pork, chopped cilantro, garlic, ginger, fish sauce, and soy sauce. Mix well.
2. Lay a wonton wrapper on a flat surface. Place a small spoonful of the pork mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point.
4. Repeat with remaining wrappers and filling.
5. Cook dumplings in boiling, salted water for 5-7 minutes or until they float to the surface.
6. Serve dumplings in clear broth, garnished with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Tom Yum Mussels with Lemongrass and Lime
This recipe is a twist on the classic Thai soup, Tom Yum, featuring succulent mussels cooked in a flavorful broth with lemongrass and lime. It’s a quick and easy meal that’s perfect for a weeknight dinner.
Ingredients:
– 2 pounds mussels, scrubbed and debearded
– 2 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 cups chicken or vegetable broth
– 1 cup water
– 1/4 cup fish sauce
– 2 tablespoons lime juice
– 1 teaspoon tom yum paste
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the mussels under cold water and remove any broken shells.
2. In a large pot or wok, combine lemongrass, garlic, ginger, broth, water, fish sauce, lime juice, and tom yum paste.
3. Bring the mixture to a boil, then reduce heat and simmer for 5 minutes.
4. Add the mussels and cook until they open, about 3-4 minutes.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves and serve immediately.
Cooking Time: 10-12 minutes
Tom Yum Chicken Wings with Chili Paste
Experience the bold flavors of Thailand with this easy-to-make recipe that combines tender chicken wings with a zesty Tom Yum soup-inspired sauce.
Ingredients:
– 2 pounds chicken wings
– 1/4 cup chili paste (Tom Yum)
– 1/4 cup fish sauce
– 2 tablespoons lime juice
– 1 tablespoon brown sugar
– 1 teaspoon grated ginger
– 1/4 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– Vegetable oil, for frying
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together chili paste, fish sauce, lime juice, brown sugar, ginger, cumin, paprika, salt, and pepper.
3. Add the chicken wings to the marinade and mix well. Cover and refrigerate for at least 2 hours or overnight.
4. Remove the wings from the marinade and place them on a baking sheet lined with parchment paper. Drizzle with vegetable oil and toss to coat.
5. Bake for 25-30 minutes, or until cooked through.
6. Serve hot with additional chili paste and lime wedges, if desired.
Cooking Time: 25-30 minutes
Tom Yum Tofu and Bok Choy Soup
This vibrant Thai-inspired soup is a perfect blend of flavors, combining the spiciness of tom yum paste with the crunch of bok choy and the creaminess of silken tofu. Serve it as an appetizer or main course for a flavorful meal.
Ingredients:
– 2 cups vegetable broth
– 1 tablespoon tom yum paste
– 1/4 cup silken tofu, cut into small cubes
– 2 cups bok choy, chopped
– 1/2 cup coconut milk
– 1 tablespoon fish sauce (optional)
– 1/2 teaspoon palm sugar
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, combine vegetable broth and tom yum paste. Whisk until smooth.
2. Bring the mixture to a simmer over medium heat.
3. Add silken tofu and cook for 2-3 minutes, or until heated through.
4. Add bok choy and cook until wilted, about 3-5 minutes.
5. Stir in coconut milk, fish sauce (if using), and palm sugar.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro leaves.
Cooking Time: 15-20 minutes
Tom Yum Beef Brisket Noodle Bowl
This spicy and savory noodle bowl combines the richness of beef brisket with the bold flavors of Tom Yum soup, all wrapped up in a comforting package.
Ingredients:
– 1 pound beef brisket
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 2 cups Tom Yum paste and broth mix
– 1 cup water
– 8 oz rice noodles
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook the beef brisket according to package instructions or slow cook it in a crock pot with some water until tender.
2. Heat oil in a pan, add sliced onion and cook until caramelized. Add garlic and cook for 1 minute.
3. Add Tom Yum paste and broth mix, water, and cooked beef brisket. Simmer for 10-15 minutes or until flavors meld together.
4. Cook rice noodles according to package instructions.
5. Assemble the noodle bowls by placing the beef and sauce over the noodles. Garnish with cilantro leaves.
Cooking Time: 30-40 minutes
Tom Yum Pineapple Fried Rice
A flavorful twist on traditional fried rice, this Tom Yum Pineapple Fried Rice combines the bold and sour flavors of Thai Tom Yum soup with sweet pineapple chunks. A perfect dish for a quick weeknight meal or a weekend brunch.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 1/2 cup diced fresh pineapple
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon Tom Yum paste
– 1 teaspoon fish sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add mixed vegetables and cooked rice; stir-fry for 2-3 minutes until combined.
4. Stir in Tom Yum paste, fish sauce (if using), salt, and pepper.
5. Cook for an additional minute until the flavors are well combined.
6. Stir in diced pineapple and cook for a final minute.
7. Serve hot, garnished with chopped scallions.
Cooking Time: 10-12 minutes
Tom Yum Scallops with Galangal
A spicy and sour Thai-inspired dish that combines the sweetness of scallops with the pungency of galangal, a traditional Southeast Asian spice.
Ingredients:
– 12 large scallops
– 2 stalks of fresh galangal, peeled and thinly sliced
– 2 cups of Tom Yum soup mix (or homemade version)
– 1/4 cup of fish sauce
– 2 tablespoons of lime juice
– 1 tablespoon of vegetable oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the galangal slices and cook until fragrant, about 30 seconds.
3. Add the scallops and cook until seared on both sides, about 2-3 minutes per side.
4. In a small bowl, mix together the Tom Yum soup mix, fish sauce, and lime juice.
5. Pour the mixture over the scallops and galangal, stirring to combine.
6. Reduce heat to low and simmer for an additional 2-3 minutes or until the scallops are cooked through.
7. Season with salt and pepper to taste.
8. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 10-12 minutes
Tom Yum Quinoa Salad with Lime Dressing
Discover the perfect fusion of Thai flavors and quinoa goodness! This refreshing salad combines cooked quinoa with succulent shrimp, crunchy vegetables, and a tangy lime dressing.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/2 cup mixed vegetables (bell peppers, carrots, green beans)
– 1/4 cup cooked and peeled shrimp
– 2 tablespoons Tom Yum paste
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth. Set aside.
2. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add mixed vegetables and cook until tender, about 3-4 minutes.
3. Add cooked shrimp, Tom Yum paste, and garlic to the skillet. Cook for an additional minute, stirring constantly.
4. In a small bowl, whisk together lime juice and salt. Pour dressing over quinoa mixture and toss to combine.
5. Serve immediately, garnished with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Summary
Get ready to spice up your meals with these 20 mouth-watering Tom Yum recipes! This classic Thai soup has been elevated to new heights with a variety of creative twists. From comforting bowls of Tom Yum Goong with shrimp to zesty and refreshing Tom Yum Glass Noodle Salad, there’s something for everyone. Explore the rich flavors of Tom Yum Gai with chicken and lemongrass or try your hand at spicy Tom Yum Seafood Medley. Whether you’re in the mood for comfort food or a light and zesty meal, these recipes are sure to satisfy your cravings.
