Tom yum, tom kha and other Thai soups.
This classic Thai hot and sour soup features succulent prawns in a fragrant broth infused with lemongrass, galangal, and lime leaves. The perfect balance of spicy heat from chillies and tangy sourness from lime creates a refreshing yet warming dish. Quick to prepare and full of bold flavors.
This aromatic Thai-inspired soup combines tender chicken, rice noodles, and coconut milk in a flavorful curry broth. Packed with vegetables and fresh herbs, it's a comforting and spicy dish that warms the soul. Perfect for a quick yet satisfying meal.
A vibrant Thai soup featuring prawns in a fragrant broth of lemongrass, coconut milk, and red curry paste. The balance of sweet, sour, salty, and spicy flavors creates an authentic taste of Thailand.
A zesty Thai soup featuring tofu and mushrooms in a spicy, sour broth infused with lemongrass, galangal, and lime. The tom yum paste provides authentic heat and flavor, balanced by fresh herbs.
Tom kha gai is a popular spicy coconut soup. The tasty broth is more important than what you put into it as a main ingredient, which in this case is chicken, although you could substitute prawns (shrimp) to make tom kha goong, or meaty white fish. You could also leave the meat out and make it into a vegan soup, adding whichever vegetable you like or even fried tofu. If you want to have this as a main dish, you could add other ingredients such as noodles to make the soup more filling.
When you go out for Thai food this is sure to be on the menu. I love the spiciness of this soup, you get a good hit of spice but it doesn’t linger. Some chefs add sugar to it but, for me, this is a spicy, savoury and tart soup with only a hint of natural sweetness from the fried shallots and tomatoes. Do, of course, taste the soup and adjust the flavour to your liking, adding sugar if you want. It makes a delicious starter but you could bulk it up by adding other ingredients such as noodles to make it a light main. The word ‘gai’ means chicken, so this is a chicken tom yum soup. You could substitute prawn (shrimp) stock and prawns to make a delicious tom yum goong, or go vegetarian and use water and tofu.
Authentic Thai hot and sour soup with prawns in a fragrant, spicy broth made from prawn shells, tamarind, and lime. The balance of sweet, sour, salty, and spicy flavors defines this classic dish.