Tom Yum Kung Recipe
Thai Spicy Shrimp Soup with Culture & Thai Ordering Phrases

What Is Tom Yum Kung?

Tom Yum Kung is one of Thailand’s most famous soups. It is known for its bright sourness, spicy kick, and fresh aroma from Thai herbs such as lemongrass, galangal, and kaffir lime leaves.

The word Tom means “to boil,” Yum means a spicy and sour Thai-style seasoning, and Kung means shrimp. Together, Tom Yum Kung means spicy and sour shrimp soup.

Ingredients for 2 Servings

Ingredient	Amount
Shrimp	6–8 pieces
Lemongrass	2 stalks
Kaffir lime leaves	3–4 leaves
Galangal, sliced	5–8 slices
Fresh chili	3–5 pieces
Mushrooms	100 g
Lime	1 piece
Cilantro	Optional
Evaporated milk	Optional, 2–4 tbsp

Seasonings

Seasoning	Amount
Fish sauce	2 tbsp
Thai chili paste	1 tbsp
Lime juice	2 tbsp
Sugar	1 tsp
Chicken stock	500 ml

How to Cook Tom Yum Kung

1. Bring chicken stock to a gentle boil.
2. Add lemongrass, galangal, and kaffir lime leaves. Simmer until fragrant.
3. Add mushrooms and shrimp. Cook until the shrimp just turns pink.
4. Add fish sauce, Thai chili paste, and sugar. Stir gently.
5. Turn off the heat, then add lime juice.
6. Add evaporated milk if you want a creamy style.
7. Serve hot. Add cilantro only if you like it.

Nutrition Information

Nutrition	Approximate Amount per Serving
Calories	About 220 kcal
Protein	About 20 g
Fat	About 8 g
Carbohydrates	About 12 g

The numbers above are only an estimate. Calories may change depending on the amount of shrimp, chili paste, milk, or coconut milk used.

Thai Food Culture: Clear Tom Yum vs Creamy Tom Yum

In Thailand, Tom Yum Kung is commonly enjoyed in two main styles: Tom Yum Nam Sai and Tom Yum Nam Khon.

Tom Yum Nam Sai: Clear Tom Yum

Tom Yum Nam Sai is the traditional clear version. It does not use evaporated milk or Thai chili paste. The soup is clear and refreshing, with a strong focus on sourness, spiciness, saltiness, and the fresh aroma of herbs such as galangal, lemongrass, and kaffir lime leaves.

This style feels light, sharp, and easy to drink. Many Thai people love it because the herbal aroma is very clean and direct.

Tom Yum Nam Khon: Creamy Tom Yum

Tom Yum Nam Khon is the creamy version. It usually contains Thai chili paste and evaporated milk, which make the soup richer, smoother, and slightly creamy.

The creamy Tom Yum style is very popular in Thai restaurants in Japan. Many people outside Thailand know Tom Yum Kung as this orange, creamy, spicy-sour soup.

A Similar Dish: Po Taek

Another soup that is close to Tom Yum is Po Taek, a spicy and sour mixed seafood soup. It usually contains seafood such as shrimp, squid, fish, and shellfish.

The biggest difference is that Po Taek often uses holy basil, which gives the soup a stronger herbal aroma. We will introduce Po Taek in another recipe article.

How Thai People Actually Order Tom Yum Kung

Here are natural Thai phrases you can use when ordering Tom Yum Kung in Thailand.

Useful Thai Words

Final Thoughts

Tom Yum Kung is a beautiful Thai dish that shows the balance of Thai flavors: sour, spicy, salty, aromatic, and sometimes creamy.

If you want a lighter and more traditional taste, try Tom Yum Nam Sai. If you prefer a richer and smoother soup, Tom Yum Nam Khon with evaporated milk is a wonderful choice.

When ordering in Thailand, try saying: ขอต้มยำกุ้งหนึ่งที่ เผ็ดน้อย ไม่ใส่ผักชี — one order of Tom Yum Kung, less spicy, no cilantro.

Which type of Tom Yum do you like more — clear soup or creamy soup?