1:16in productionCh. 1 · What the dish is and where it came from/ 1:16 · ceiling 15 min
Dishes · Technique
Tom yum
A hot and sour Thai soup family, traditionally boiled and mixed, with prawn-based versions most known internationally.
Tom yum is a family of hot and sour Thai soups. Tom yum kung—the prawn-based version most popular among tourists—originated during the Rattanakosin Kingdom.
It is made by slicing and roughly pounding aromatic ingredients like lemongrass, kaffir lime leaves, galangal, and chilis, then simmering them to extract flavor.
0:29
What it gets right
It gets right a vivid balance of heat and sourness, built from fresh aromatics—lemongrass, kaffir lime leaves, galangal, chilis—and layered boiling and mixing techniques.
0:39
What it does not
It does not represent all tom yum forms: tom yum kung centers prawns, while tom yam nam khon (a 1980s variation) is thicker and also commonly prawn-based.
0:50
What it changed
It changed with the 1980s introduction of tom yam nam khon, a thicker variation.
0:56
Who it is for, and who it is not
It is for people who want a hot and sour soup with prawns and bold aromatics.
1:08
Is it worth your time
It is worth your time if you seek a foundational Thai soup defined by its hot-sour profile and aromatic base.
Worth your time?
Selectively. Start with the brief, then cook the parts we point at.
What works
It gets right a vivid balance of heat and sourness, built from fresh aromatics—lemongrass, kaffir lime leaves, galangal, chilis—and layered boiling and mixing techniques.
What does not
It does not represent all tom yum forms: tom yum kung centers prawns, while tom yam nam khon (a 1980s variation) is thicker and also commonly prawn-based.
Cook it if
Skip it if
The written brief1 min read
What the dish is and where it came from
Tom yum is a family of hot and sour Thai soups. Tom yum kung—the prawn-based version most popular among tourists—originated during the Rattanakosin Kingdom.
How it works, in terms someone would actually use
It is made by slicing and roughly pounding aromatic ingredients like lemongrass, kaffir lime leaves, galangal, and chilis, then simmering them to extract flavor. For shrimp versions, shrimp shells and heads may also be simmered. Fish sauce and lime juice are added only after the meat is cooked.
What it gets right
It gets right a vivid balance of heat and sourness, built from fresh aromatics—lemongrass, kaffir lime leaves, galangal, chilis—and layered boiling and mixing techniques.
What it does not
It does not represent all tom yum forms: tom yum kung centers prawns, while tom yam nam khon (a 1980s variation) is thicker and also commonly prawn-based.
What it changed
It changed with the 1980s introduction of tom yam nam khon, a thicker variation.
Who it is for, and who it is not
It is for people who want a hot and sour soup with prawns and bold aromatics. It is not for people avoiding shellfish or seeking a non-prawn-focused version of tom yum.
Is it worth your time
It is worth your time if you seek a foundational Thai soup defined by its hot-sour profile and aromatic base.