Comments on: Tom Yum Soup (Tom Yum Goong) Recipe

By: Benjamin Prusinski

Benjamin Prusinski — Mon, 12 May 2025 23:42:32 +0000

this soup recipe is wonderful and super easy to make! I just bought your Thai cookbooks and subscribed also to your YouTube channel.

By: Naomi

Naomi — Wed, 16 Apr 2025 13:50:02 +0000

ABSOLUTELY GREAT. I always come back to this recipe (sometimes adding a few things) but it is by far the best Tom Yum Goon recipe.
I live next to a Thai grocery store (in London) so I'm able to buy all the authentic ingredients. Thank you!

By: Martin

Martin — Fri, 14 Mar 2025 10:24:32 +0000

This soup inspired me to plant a makrut lime tree in my garden to get the best ingredients. It's something I make for special occasions. For any readers, the super key to this is making the shrimp stock. It supercharges the flavour.

By: Pailin Chongchitnant

Pailin Chongchitnant — Mon, 03 Feb 2025 19:07:07 +0000

In reply to Michelle Vera.

You can do either. Usually it's served as part of a meal and so the soup is served on the side, but you can also put rice into it if you want 🙂 See more on how to eat a Thai meal here: https://hot-thai-kitchen.com/how-to-eat-thai-food/

By: Michelle Vera

Michelle Vera — Sun, 26 Jan 2025 00:58:46 +0000

I am making this as I type. I have been looking for a recipe for this soup for a while. I found it (here) and then I needed to find the ingredients. I have everything I need. But I have one question. Do I serve the jasmine rice on the side or in the soup?

By: Alyssa

Alyssa — Sat, 11 Jan 2025 09:13:38 +0000

It can be hard to find fresh shrimps with the shell on where I live. Generally I only have access to frozen, de-shelled shrimp. I came up with the idea of using dried shrimp/a bit of anchovy/Japanese bonito flakes or some combination of these as part of the soup broth. Any feedback, if this could work well?

By: Donna Furtado

Donna Furtado — Mon, 30 Dec 2024 21:24:32 +0000

Do I have to strain the soup or can I just eat the shrimp used to make the stock?

By: royce

royce — Sun, 15 Dec 2024 15:19:29 +0000

I can pretty much find all the ingredients except fresh lemon grass or frozen. Would lemon grass paste work? I can find that locally. And how much would I use for this recipe. Thanks

By: Anne

Anne — Thu, 12 Dec 2024 14:47:58 +0000

Delicious. My only comment was sourcing fresh galangal. Couldn’t find it in grocery stores incl. T and T and they did not have frozen or dried. Ended up ordering dried from Amazon as well as the chili paste from ( Thai kitchen as T and T only had the instant Tom yum paste no nam prik pal there) perhaps include a substitution of dried for fresh galangal as I just estimated.THANK YOU!, Anne

By: Neil Stevens

Neil Stevens — Mon, 18 Nov 2024 13:32:58 +0000

In reply to Ashley Miller. That would definitely mess things up, the flavours profiles are very different. It would still be nice, just not Tom Yum.

By: Neil Stevens

Neil Stevens — Sat, 16 Nov 2024 16:19:48 +0000

Also I think just a few halved fresh baby plum or cherry tomatoes are essential.

By: Neil Stevens

Neil Stevens — Sat, 16 Nov 2024 16:16:59 +0000

This is pretty damn good. The only thing I'd change is cooking the fresh chillies in the soup, this makes it much too hot and masks the other delicate flavours. It's far nicer to add fresh chopped chillies at the end for a lovely fresh burst of heat while letting the other flavours shine through.

By: Ashley Miller

Ashley Miller — Fri, 15 Nov 2024 16:07:12 +0000

Hi there! Could I use red curry paste instead of Thai chili paste or will that mess everything up? Thanks!

By: MR. Anom

MR. Anom — Tue, 22 Oct 2024 02:58:52 +0000

Made this, first time, it came out great!! Thanks for the recipe

By: Pailin Chongchitnant

Pailin Chongchitnant — Sat, 03 Aug 2024 20:08:53 +0000

In reply to Jihan. Yup. What you can do is make the soup without the veg/protein/lime juice, then store or freeze that. When ready to eat bring to a boil and add all the stuff you left out :)

By: Pailin Chongchitnant

Pailin Chongchitnant — Sat, 03 Aug 2024 20:04:52 +0000

In reply to Elle. Thank you so much! So clear tom yum are ones that don't have nam prik pao added, and that's probably what you're thinking of. So omit the nam prik pao and replace it with sugar (start with 1 tsp and taste and add more from there). You can also reference my chicken and fish tom yum recipes for examples of clear broth tom yum. Enjoy!

By: Elle

Elle — Fri, 26 Jul 2024 21:34:12 +0000

I love all your recipes!!! They really are perfect and can be made at home as good as in Thailand providing i find the right ingredients.
Tom Yam is one of my favorite soups and my old tried recipe is much the same as yours. The problem i have is that in Thailand the soup is very clear, but as soon as i add the nam prik pao, it goes cloudy.. ...Any tips for getting this clear, or at least more clear and not cloudy?

By: Jihan

Jihan — Wed, 24 Jul 2024 09:09:34 +0000

Hi! I tried making this! It was perfect! I wonder if i can make or stock a soup? Incase i want to make it a day after. Soup base of tom yum is what i want to stock. What is the ingredients for that? I hope to hear from you soon.
Have a great day