May 29, 2018

Tom Yum Soup

Recipe: Nuit Regular

Prep Time: 15 minutes

Total Time: 30 minutes

Chef Nuit Regular of popular Thai restaurants Sukothai, Khao San Road, Sabai Sabai, Pai and Kiin, shares her recipe for Tom Yum Soup.
Whisk tom yum paste with a bit of water to help loosen, which will make it easier to add to the broth.



  • 20 pieces deveined shrimp (size 21/25)
  • 1 1/3 cups tom yum paste
  • 4 1/2 cups water
  • 1/2 tsp sea salt
  • 3 stalks lemongrass, cut into 2″ pieces, bruised
  • 3 shallots, peeled
  • 1″ piece galangal, peeled and thinly sliced
  • 8 kaffir lime leaves
  • 4 mushrooms, halved
  • 2 Roma tomatoes, cut into cubes
  • 2 tbsp fish sauce
  • 1 tbsp granulated sugar
  • 5 tbsp lime juice


  • 3 green onions, cut into 2″ pieces
  • 1/2 cup fresh coriander, cut into 2″ pieces
  • 3 stalks long-leafed coriander, coarsely chopped
  • Red chili, finely sliced on the diagonal


Yield: Serves 4 to 6

  1. Cut along back of shrimp, deepening the incision to allow flavors to penetrate. Reserve. In bowl, mix tom yum paste with 1/2 cup water until smooth. Set aside.
  2. In medium pot, bring 4 cups water to boil. Add salt. Bruise lemongrass and shallots to release flavor. Add to pot with galangal and kaffir lime leaves. Reduce heat to medium and boil for 3 minutes.
  3. Stir in tom yum paste and boil again. Add mushrooms and tomatoes and cook 1 minute. Add shrimp and let simmer until shrimp are cooked or turn orange in color, about 1 minute. Turn off heat.
  4. Taste broth. If flavor is too strong (it will spend on the paste), adjust by adding more water 1/2 cup at a time.
  5. In bowl, combine fish sauce, sugar and lime juice and mix well. Add mixture to soup, to taste, to impart sweet, sour and salty flavors.
  6. Top soup with green onions, corianders and chili, then serve.

Michael Graydon and Nikole Herriott


House & Home April 2018

Tags: Thai