Food/ Pescetarian/ Soups + Stews

Tom Yum Soup {Tom Yum Goong Nam Khon}

I’ve been wanting to update this post for a while, and finally, here I am!

I haven’t changed the recipe, so if you’re a regular visitor to this belly-warming soup, don’t fret. I’m just here to update the photos and talk about this soup in all of its glory—and in all of my confusion.

The first time I had Tom Yum Soup was at a Thai restaurant, and the soup had coconut milk in it. It was still rather broth-y and nothing like Tom Kha, but it had a certain silkiness to it. But as per the menu, it was Tom Yum, and this would be how I envisioned Tom Yum for years to come.

When I originally brought this recipe to the blog, I included the coconut milk knowing no different. Someone eventually brought to my attention that a traditional Tom Yum doesn’t contain coconut milk.

Well shit.

I was embarrassed and eager to make the correction. I mean, if you’re a regular here and know me as a cook, you know that I take other culture’s recipes to heart—hence my East Series.

So, I dove into research. What was this “Tom Yum” with coconut milk swirled into it that I had at that restaurant?

Tom Yum

If you’ve ever spooned into a steamy bowl of Tom Yum, then you’re already familiar with the hot and sour flavors that fill you up and make you feel good. This brilliant broth is infused with aromatic spices and herbs, lemongrass, kaffir lime leaves, lime juice, galangal, fish sauce, and crushed chili peppers.

Add-ins typically include vegetables—like oyster or shimeji mushrooms—tomatoes, and onions; meat is also typically added, like shrimp or chicken.

So okay, Tom Yum seems pretty straight forward. But as I went on to try and find a source for Tom Yum + coconut milk, I fell down some kind of Thai soup rabbit hole. There was Tom Kha Gai, Tom Yam Kung, Tom Kha Thale, Tom Yum Goong…

Tom Yum Goong is listed as a sweet and sour prawn soup. Tom Yum Goong Nam Khon, however, lists evaporated milk or coconut milk in the ingredients. By description, it seems to fit the bill.

So. This recipe without shrimp or coconut milk is considered Tom Yum. With the shrimp added, it’s Tom Yum Goong; add coconut milk, and you’ve got Tom Yum Goong Nam Kohn.

If anyone is reading this and can correct me, please do! But for now, I’m mostly confident with my findings.

The ingredients in this soup.

When making a from-scratch soup, quality ingredients are important if you want the best flavors. Technically you could plop some Tom Yum paste into a pot of boiling water and call it a day, but I highly encourage you to start your broth by boiling galangal, lemongrass, kaffir lime leaves, garlic, and chilies in plain ol’ water. These ingredients will infuse the water with brilliant flavors and it does make a difference.

If you’re a savage and you want more heat, simply add more chilies; the coconut milk will calm the heat a bit. Play around until you find what works for you.

If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations.

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Tom Yum Soup {Tom Yum Goong Nam Khon}

Ingredients

  • 4 cups water
  • 1-2 cups coconut milk (optional)
  • 2 TBSP Tom Yum paste
  • Juice of one lime
  • 3 garlic cloves, peeled
  • 4 kaffir lime leaves
  • 2 1-inch pieces of galangal you can substitute with ginger if you can't find galangal
  • 4 bird's eye chilies, stems discarded
  • 4 TBSP fish sauce
  • 1 TBSP coconut palm sugar
  • 1/2 white onion, cut into wedges
  • 1 bunch of shimeji mushrooms or 1 cup sliced oyster mushrooms
  • 2 Roma tomatoes, diced
  • 1 cup shrimp add extra if you'd like
  • 1 handful roughly chopped cilantro or flat-leaf parsley I suggest flat-leaf parsley for people like me who can't do cilantro

Instructions

  1. Fill a medium-sized saucepan with 4 cups of water. Add torn kaffir lime leaves, roughly chopped lemongrass, galangal, whole garlic cloves, and sliced chilies. Cover, and bring to a boil over medium-high heat.

  2. Let the water boil for about 5 minutes; add tom yum paste and coconut milk (if using). Bring heat to medium-low Simmer for another 5 minutes.

  3. Add the shrimp, oyster mushrooms, onion, tomatoes, fish sauce, and sugar. Cover, and let simmer for 10 minutes.

  4. During the last five minutes of simmering, add the cilantro or flat-leaf parsley, and the lime juice.

Tom Yum Soup | Killing Thyme

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11 Comments

  • Reply
    Criz Lai
    July 17, 2018 at 1:25 pm I was checking through some Thai recipes and found your site. The one you had shared here is basically the better known Red Tom Yam/Tom Yum (Clear Tom Yam Soup with added Red Chili Oil). Nam Khon uses evaporated milk or in some cases milk powder, whereas the usage of coconut milk is called Tom Yam Kathi. Here's a better understanding of all the Toms~ :) Tom Yam Nam Sai (clear broth), Tom Yam Nam Khon (milk base), Tom Yam Kathi (coconut milk base), Tom Yam Po Taek/Thale (mixed seafood), Tom Yam Maphrao (added young coconut flesh), Tom Yam Kha Moo (added pork trotter), Tom Kha (galangal coconut milk soup), Tom Khlong (tamarind and not lime sourness) and Tom Som (no usage of kaffir lime leaves and/or lemongrass). Most of the time, added seafood would taste good but some recipes will use meat as well~ :)
    • Reply
      Killing Thyme
      July 17, 2018 at 2:21 pm Perfect! Thanks for the clarification, Criz.
  • Reply
    Emma
    March 14, 2017 at 4:39 pm Hi, just wanna tell you that I just tried this recipe and it tastes divineee!!!! Followed every bit of it 😍 thank you for sharing, will absolutely try it again!
    • Reply
      Killing Thyme
      March 14, 2017 at 6:26 pm Hi Emma! Thank you *so* much for taking the time to stop by and give some feedback. I'm really glad you enjoyed it! I keep meaning to make it again — it's been so long!
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    November 7, 2015 at 10:25 pm […] Tom Yum Soup with Slivered Lemongrass and Shiitake Mushrooms (adapted from Killing Thyme) […]
  • Reply
    carole
    June 12, 2015 at 12:00 pm I am sick and this is the first thing I have seen in days that makes me want to eat. Now, if I can get someone to make for me lol
  • Reply
    Thao @ In Good Flavor
    June 10, 2015 at 9:02 am This looks awesome, Dana! How lucky were you to find all of the essential ingredients. And Yum! I'm all for the coconut milk.
    • Reply
      danakristen.b@gmail.com
      June 10, 2015 at 1:46 pm Thanks, Thao! The little market I found has a great supply of ingredients for such dishes - which makes me so happy! Coconut milk forever! I also love boiling rice in coconut milk. Drool.
  • Reply
    Ian Andrews Vivier
    June 9, 2015 at 2:03 pm Ian Andrews Vivier Tom Yum Soup (Tom Yum Goong Nam Khon) - Killing Thyme
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