The Best Spicy Thai Soup (Authentic Tom Yum)

One of the best Homemade Tom Yum you can make, plus a fancy version at the end. It's a tom yum wonderland.

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Ingredients Needed:
Nam Prik Pao
- 50g deseeded dried puya chilies
- 50g garlic cloves (12 cloves)
- 100g peeled shallots, thin sliced
- 150g palm sugar
- 25g dried shrimp
- 1/3 cup (90g) tamarind paste
- 1/3 cup (90g) fish sauce
- 1.25 cups (295ml) vegetable oil

Traditional Tom Yum
- 1 lb. tiger shrimp w/ heads
- 3.5 cups of (828ml) water 
- 2 stalks of lemongrass
- 2 inch knob galangal
- 7 kaffir lime leaves
- 5 Thai chilies
- 5 cloves garlic, thinly sliced
- 2 oyster mushrooms
- 2 boxes mini beech mushrooms
- 4 tablespoons of nam prik pao
- 1/4 cup (55g) of Fish sauce
- 3 tablespoons (38g) of Lime juice
- 3 tablespoons (42g)  palm sugar
- Cilantro for garnish
- Thai basil for garnish
- Red Fresno thinly sliced
- 4 limes 

Fancy Tom Yum
- 1 bunch of green onions
- 2 tsp (6g)of sesame oil 
- 3 tbsp (25g) vegetable oil
- 2tbsp (27g) of rice vinegar
- 1 Can Full Fat Coconut Milk
- 2 Large Trumpet mushrooms
- 2 lobster tails
- 10 garlic cloves, peeled 
- 1 cup (214g) of sugar
- 1 cup (240ml) of water
- Red Fresno chili thinly sliced, for garnish
- Thai basil for garnish

[pajareetrisuvan]

As a Thai person, I APPROVE this recipe! Finally someone knows the significance of home made Nam Prik Pao!

Additional pro tips:
1. Break the lemongrass sticks before putting them in a pot. Breaking/smashing/pounding lemongrass increases the fragrance by
2. Heat off before you season. High heat can make lime juice go bitter.
3. Vegetable stock works as well.

Thank you Papa Joshua! You’re always amazing. I’ve tried many of your recipes and they never fail me. ❤️ Big love from Thailand!

[nanaa.]

Tip!
1. add fish sauce when the the soup it boiling it will smell better less fishy
2. Add lime when you “turn off” the heat. If you add when the heat is on, you will get the bitter taste.

[visa]

Seeing papa makes his own Nam prik pao is such a surprise. As a Thai, people don’t even make their own these days. They just simply buy them pre-made from supermarkets. Good job papa! Big kiss.

[medyelice]

2:06 "we're doing the following recipe pretty much a 100 percent in grams"

As a french viewer I see that as an absolute win !!! 😂

[kendalllladnek]

As a fellow cook who's lived in Thailand, THIS IS A GREAT RECIPE! I have some notes about things you *can* do differently, mainly 1) the meats can be *any* variety, there are pork and chicken and beef and so on variations of Tom Yums, 2) the official term for the coconut milk version of the tom yum soup is 'tom yum nam khon' ('boiled sour/water coconut' approx translation) as opposed to 'tom yum nam sai' (boiled sour water clear) the default. the 3) tip actually comes from Vietnamese cooking, for your lobster alternate; in Viet food, they will take a sliver out of a sugar cane, and wrap meats around this and cook it (usually deep fry) so that the sweetness of the cane infuses the meat, ingredient tip 4) about being able to replace the kefir lime leaf with lime zest (mostly, it's an 80% coverage thing that real pros may or may not be able to spot if you do it to their soup) and ALSO NOT adding lime juice UNTIL THE END because boiled lime juice becomes very bitter and unpalatable, and finally 5) while the accent is cute, the thai word 'tom' is pronounced like the english 'dome' (as in, inverted half circular type of roof structure), where 'yum' more typically rhymes with 'nom' as in 'nomnomnomnomnom DELICIOUS'. (if you care, this is down to some strange phonetic rules for how to spell thai in english, whch is difficult since their sounds are halfway between all the english sounds, and so the letters don't match precisely, but the 'h' addition is to make it a 'hard'/'aspirated' consonant, so 'thai' is a hard T 'Tai', were the 't' normally officially denotes a 'dt' or harder 'th' sound, which is halfway between the thai T and D sounds that english has both of) (basically don't worry about the accent, everybody who hears you will just go "OH HAHAHA that's how anglophones say it huh")

[justacat]

Tom Yum is actually a type of savory soup or a group of spices, depending on the context, the main features are its spiciness and sourness, and we would call the dish differently depends on the main ingredients you put in. In this case we would call it "Tom Yum Kung" since "Kung" means shrimp or prawn, but if you put noodles in instead we would call it "Kuay Teaw Tom Yum"

[EmmyBoons]

I am Thai and I approve of this recipe! This is the kind of tom yum my grandma would make. 😍 the only thing missing are extra fresh chillies as toppings

[pear]

Even im Thai i neveeerr ever made nam prik pao from scratch. Thank you for not messing up our food and lots of respect to you Josh :)

[rosebonnie]

My grandma adds the lime juice in at the very end. Most of the time she just puts a tray of lime wedges out for everyone to season as they please in their own bowl. She also chops up cilantro and everyone adds as much or as little as they want to their own portion.

To me the cilantro is a must. It adds so much freshness to the dish

[pw]

Your fine dining version is may accidentally showed another variation of our Tom Yum. We have clear soup Tom Yum aka 'Tom Yum Nam Sai' in Thai (which you did it first) and the more popular one is Tom Yum Nam Khon which we add evaporated milk (or in your case coconut milk) in it. Great Job btw👍🏻

[ReubenNinan]

I really enjoy the fine dining version! It would be really interesting to see you do that for many more dishes!

[Feelicitasy]

Thai-Lao German here with a major hack (courtesy of my mom) on using NPP if you are afraid of that heavenly stuff spoiling while not wanting Tom (though I have no clue who would).
Put it thin (or thicc to your liking, recomennd starting thin) as butter replacement on your (preferably good German rye, sourdough is fine) bread. Yes. You read that.
trust me and add some (lots) leafy salad (I prefer romaine and rocket, Iceberg waters down so much), a slice of cheese or sausage (HQ cured ham is esp nice) for an incredible open sandwich! Sunnysideup egg is great for breakfast/brunch.
If you're indulging, you might want to add cilantro and thai basil to your greens, which makes it really kick!

[nattawuthpor]

I really like the fact that you made your own nam prik pao. When We’re making Tom yum we usually use a store-bought nam prik pao but nam prik pao from scratch is always the best. Approved by Thai boy👍🏽

[namizon]

a few extra tips for seasoning,

if you don't like the fishy smell of the fish sauce, add your fish sauce when the soup is boiling will help mask the fragrance
as for the lime juice, i recommend adding them off heat, or directly into the serving bowl
(this way, if you have lime-less-leftover-soup, you can reheat that without the bitter after taste)

[rebeccajensen]

“I don’t know why I made the fine dining version I just did” Josh. You’re a chef. Of course you did 😂

[thekiddocook]

In thailand we use a mix dried red birdseye chilli and dried phrik si fa which is essentially dried red chilli which is very less spicy, the main heat comes from dried red birdseye.

[paranirvana]

Excellent recipe. Having visiting Thailand a lot, I can say this is very authentic tasting. So happy and thankful to find this.

The only thing I would say is for the Thail chilli paste you need no more than 1/2 a cup of oil and can also do it with a little a bit less, especially if you have a small wok or pan.

U can use just enough to fry the ingredients.
1.5 cups is waaaay too much.

If you cannot find dried shrimp, use shrimp paste and dry it over heat - press between fingers to make a little pancake. place on doubled up aluminum foil and place the whole thing on a pan and heat till it dries and becomes hard and then make a powder of it in a food processor.
Do on a cast iron pan. Most other pans will burn.

[Nok_kcr]

I'm Thai. I have made Tom Yum many times but never made Nam prik pao by myself. You're so brave. Great recipe 100% Thai style.

[Doughnutthanwarin]

This looks 🔥 approved by a Thai here! One tip tho, for seasoning Thai food, one flavor at a time. First fish sauce, once get the saltiness desired, season sweet flavor. That bring sour to the last flavor which done after the heat is off(only) to keep the freshness of the lime and prevent bitterness.

[aksionpc]

I made this for the kids and later that night they all moved out. Thanks your cooking works miracles.