Published Dec 02, 2020 Updated Nov 03, 2024 If you’re a fan of bold and spicy flavors, then this Thai soup recipe will satisfy those and all your other cravings! Want something heavier in the stomach? Save my Thai Shrimp Noodle Soup recipe for next time! It’s also called Tom Yum Goong, with “goong” meaning shrimp in Thai, as it’s usually made with shrimp. However, you can also use chicken or a combination of seafood such as squid and scallops. This soup is not just about the heat though. It’s warm yet refreshing at the same time, so it’s something you can slurp on a cold winter day or enjoy on a hot summer afternoon. For more spicy soup recipes, check out my hot and sour soup. Both versions are equally delicious, but I love the clear soup better for its more authentic taste. The clear broth allows the tangy and spicy flavors to shine, while the creamy soup adds a touch of sweetness from the evaporated milk. The main difference between the two is that Tom Kha uses coconut milk while creamy Tom Yum uses evaporated milk. Tom Kha also commonly includes chicken (Tom Kha Gai) compared to the usual seafood base of the latter. And it all starts with the stock. I can’t stress enough how important it is to make your own shrimp stock for this soup (or for any soup really). You want to get all those amazing flavors from the shrimp shells and head in the soup!
Fresh water prawn. The creamy fat from the prawn makes the soup broth intensely flavorful and thicker. In fact, in Bangkok, the best versions are always made with fresh water prawn. You may slice them lengthwise to expose the fat in the head before cooking. You can buy frozen fresh water prawn at Asian grocery stores in the US. Tamarind juice. If you like extra tartness and a more pronounced sour note in the soup, add 1 tablespoon of tamarind juice to the soup. You may use tamarind extract and dilute with some water. Sawtooth herb. Although it’s not used in the original version of Tom Yum, this herb has since been added to the recipe. I love the texture and earthy nuance of this herb.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates. Additionally, feel free to explore my other authentic Thai recipes, such as Pad See Ew next. They are all amazing and taste just like the ones in Bangkok!
