By Akshara
February 24, 2026
Tom Yum is one of Thailand’s most iconic soups, known for its sharp, aromatic broth and layered flavours. The name combines “tom,” meaning boil, and “yum,” referring to a spicy and sour taste profile. The soup depends on fresh herbs like lemongrass and kaffir lime leaves to create its signature fragrance. Traditionally made with prawns, it can also be adapted with chicken or vegetables. The balance between heat, acidity and savoury depth is what defines an authentic bowl.
4 cups chicken or vegetable stock 1 stalk lemongrass, bruised 3 kaffir lime leaves, torn 3 slices galangal (or ginger) 150 g mushrooms, sliced 200 g prawns or chicken pieces 2–3 Thai red chillies, crushed 1 tbsp fish sauce (or soy sauce for vegetarian version) 1 tbsp lime juice 1 tsp sugar Fresh coriander for garnish
Bring stock to a boil and add lemongrass, kaffir lime leaves and galangal. Simmer for 5 minutes.
Add mushrooms and prawns or chicken. Cook until just tender.
Stir in crushed chillies, fish sauce and sugar.
Turn off heat and add lime juice.
Turn off heat and add lime juice.