Tom yum is a hot and sour Thai soup, traditionally built on fresh lemongrass, galangal, and kaffir lime leaves. This version leans on a shop-bought tom yum paste for the base, then brightens it with lime juice and whatever fresh herbs are easy to find, ready in under 20 minutes.
Fresh Thai aromatics are worth using when available, but a good paste carries the dish on a weeknight when they are not.
Ingredients
| Ingredient | Amount |
|---|---|
| Chicken or vegetable stock | 800ml |
| Tom yum paste | 3 tablespoons |
| Raw prawns | 200g |
| Mushrooms, sliced | 150g |
| Tomatoes, quartered | 2 |
| Fish sauce | 1 tablespoon |
| Lime juice | 2 tablespoons |
| Coriander, chopped | A handful |
Method
- Bring the stock to a simmer and stir in the tom yum paste until dissolved.
- Add the mushrooms and tomatoes, and simmer for 3 minutes.
- Add the prawns and cook for 2 to 3 minutes, until just pink through.
- Stir in the fish sauce, then take off the heat and add the lime juice. Taste and adjust the balance of sour, salty, and hot.
- Scatter with coriander and serve immediately.
Using shop-bought paste well
Paste brands vary in saltiness and heat, so add it gradually and taste as you go rather than tipping in the full amount at once. Stirring it into the stock before adding anything else, rather than frying it in oil first, keeps the soup light instead of oily.
Adding fresh aromatics if you have them
A bruised stalk of lemongrass and a couple of kaffir lime leaves, simmered in the stock from the start and removed before serving, layer real depth on top of the paste. Neither is essential, and the soup holds up fine without them.
FAQ
Can I make tom yum without the paste, from scratch?
Yes, using fresh lemongrass, galangal, kaffir lime leaves, and bird’s eye chillies simmered in the stock, but these are harder to find in a standard UK supermarket. Paste is the practical route for a fast weeknight version.
Is tom yum the same as tom kha?
No. Tom kha is made with coconut milk and is milder and creamier. Tom yum is clear and sharply sour, without coconut milk.
Can I add coconut milk to this recipe?
Yes, stirred in at the end for a creamier version closer to tom yum nam khon. It will taste milder and less sharply sour.
What can I use instead of prawns?
Chicken thigh, sliced thin, or firm tofu both work well. Add sliced chicken a few minutes earlier than the prawn timing, since it takes slightly longer to cook through.
For another quick Thai dish, try our Thai green curry. If fish sauce is new to you, our fish sauce buying guide covers what to look for.
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- Tom yum paste. The fast route to the right flavour base.
- Fish sauce. Rounds out the salt and depth.
