Tom yum kung is the most famous of all Thai soups. Bold, fragrant, filling, and altogether the perfect lunch or dinner, it features all four of the famous Thai flavors: salty, sour, sweet, and spicy. Contrary to popular belief, authentic tom yum kung is made without coconut milk. It’s found everywhere in Thailand, and it’s one of the most widely available dishes in all Thai restaurants abroad. It’s a soup that provides a pungent and zesty feast of flavors with every slurp and is thought of as an excellent remedy for a cold or flu bug, as it will instantly clear your sinuses and warm you up.
This soup recipe calls for shrimp or prawns and comes together quickly for a satisfying weeknight dinner. Despite the number of ingredients, once you have everything prepped and chopped, it’s ready without a hassle. Great for a family meal, the soup is also perfect for a celebratory dinner, as shrimp adds an elegant touch. As with many dishes in Thailand, serving tom yum kung with a side of steamed rice is always an excellent choice, but if you’d rather enjoy the soup as is, it will still be an amazing main dish.
Our method offers the choice of adding coconut milk—which then makes the soup a tom kha—or leaving it out. If you’d prefer a richer-tasting soup, try adding it, whereas if you prefer a clearer soup, try it without. In Thailand, evaporated milk is often used instead of coconut milk when making tom yum kung. The soup is meant to be spicy, but if your spice-o-meter can handle more, add a dollop of nam prik pao chili sauce, either store bought or homemade, or serve it on the side so each guest can add some to taste.