Tom Yum Soup Base – Build Your Own Authentic Thai Soup

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + water

Soy sauce offers a similar umami flavor, while salt and water can mimic the saltiness.

prawns

🥗Healthier: chicken breast

💰Cheaper: white fish

Chicken breast is lower in fat, and white fish is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, while vinegar is a cost-effective alternative.

kaffir lime leaves

🥗Healthier: lime zest

💰Cheaper: lemon zest

Lime or lemon zest can add citrus notes when kaffir lime leaves are unavailable.

Trim and bruise the lemongrass stalks with the back of a knife. Peel and slice the galangal. Tear the kaffir lime leaves slightly to release their aroma. Smash the garlic cloves and bruise the chillies lightly. Slice the shallots.

Bring 1.5 litres of water to a boil. Add the lemongrass, galangal, kaffir lime leaves, garlic, chillies, and shallots. Reduce the heat to a gentle simmer and cook for about 10 minutes, tasting and adjusting spice levels if necessary.

If you prefer a creamy Tom Yum, stir in 100 ml coconut cream or evaporated milk at this stage and let it simmer for another 1–2 minutes.

Turn off the heat. Season with fish sauce for salinity and umami, palm sugar for light caramel sweetness, and fresh lime juice for acidity. Always taste and adjust these three together, as they balance one another.

Garnish with fresh coriander just before serving. Use this broth as a hotpot base to cook prawns, fish, chicken, mushrooms, or any combination you like.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens