Tom yum, soup from Thailand: what it is and how it is eaten

Tom yum is a Thai soup known for its hot and sour flavors, made with aromatic herbs like lemongrass, kaffir lime leaves, galangal, and chili. It is most often prepared with shrimp, chicken, fish, or mixed seafood, and is served hot, usually at lunch or dinner. The soup comes in clear and creamy versions and is popular in Thailand and Malaysia.

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Tom yum means 'boiled mixed' in Thai
The soup is both hot and sour, flavored with herbs and chili
Popular versions include clear and creamy broths
Tom yum kung, with prawns, is especially well-known
Widely eaten in Thailand and Malaysia

What is Tom yum?

Tom yum is a family of Thai soups that are both hot and sour. The broth is infused with fresh herbs such as lemongrass, kaffir lime leaves, and galangal, along with chili peppers for heat. Lime juice and fish sauce add sour and salty notes. The soup can include shrimp, chicken, pork, fish, or mixed seafood, and sometimes mushrooms. It is typically garnished with coriander leaves and served hot, often over rice.

Where does Tom yum come from?

Tom yum comes from Thailand, especially Central Thailand, and its name means 'boiled mixed.' Some historians suggest a link to Indian hot and sour shrimp soups, but in Thailand, tom yum has developed into many types. The most popular versions are the clear broth (tom yam nam sai) and the creamy broth (tom yam nam khon), which appeared in the 1980s. Tom yum kung, made with prawns, is especially well-known and dates back to the Rattanakosin Kingdom.

How is Tom yum made?

The soup starts with a base of water, coconut milk, or broth. Aromatic herbs like lemongrass, kaffir lime leaves, galangal, and chilis are simmered to release their flavors. For shrimp tom yum, the shells and heads may be boiled for extra depth. After removing the herbs, meat or seafood is added and cooked through. Final seasonings such as fish sauce, lime juice, and a chili paste called nam phrik phao are stirred in at the end. Some versions use evaporated milk or coconut milk for a creamy texture.

Ingredients for tom yam kai (chicken tom yam) are sold at a market in Chiang Mai. Note the orange slice of khamin (tumeric) which denotes that this combination of herbs and spices is for chicken tom yam and not for prawn — Ingredients for tom yam kai (chicken tom yam) are sold at a market in Chiang Mai. Note the orange slice of khamin (tumer. Photo: Takeaway, CC BY-SA 3.0, via Wikimedia Commons

How and when is Tom yum eaten?

Tom yum is served hot, often as a main dish at lunch or dinner. In Thailand, it may come in a communal fire pot with a central chimney to keep it warm. The soup is sometimes poured over rice or eaten alongside it. It is a common everyday dish in Thailand and is also widely enjoyed in Malaysia, where it is a staple on restaurant menus. Tom yum is usually shared among diners and accompanies other Thai dishes.

Kinds of Tom yum

There are many types of tom yum. Tom yam nam sai is a clear broth version, while tom yam nam khon is creamy with evaporated milk. Tom yum kung uses prawns, tom yam gai uses chicken, and tom yam pla features fish. Tom yam po taek or tom yam thale combines mixed seafood. Some versions add young coconut meat or use pork leg or pork ribs. Modern recipes may include mushrooms, and commercial tom yum pastes are widely available.

What Tom yum means

Tom yum is a staple of Thai cuisine and is also very popular in Malaysia, where it became widespread in the 1980s. Its distinctive hot and sour taste and use of fresh herbs make it a symbol of Thai cooking. In Malaysia, the dish's popularity has led to thousands of Thai restaurants and the migration of many Thai cooks. Tom yum is often seen as a must-have dish in Thai and Thai-influenced eateries.

Questions people ask about Tom yum

What is tom yum made of?

Tom yum is made with broth, lemongrass, kaffir lime leaves, galangal, chili peppers, lime juice, fish sauce, and often includes shrimp, chicken, fish, or mixed seafood. Some versions use mushrooms or evaporated milk.

Where does tom yum come from?

Tom yum originates from Thailand, especially Central Thailand. It is also very popular in Malaysia, where it has become a common dish in restaurants.

Is tom yum always spicy?

Tom yum is known for its spicy and sour flavor, mainly from chili peppers and lime juice. The level of heat can vary depending on the recipe and the amount of chili used.

Are there different types of tom yum?

Yes, there are several types. Tom yam nam sai is a clear soup, tom yam nam khon is creamy, and there are versions with prawns, chicken, fish, or mixed seafood. Some add coconut milk or mushrooms.

How is tom yum usually served?

Tom yum is served hot, often as a main dish at lunch or dinner. In Thailand, it may be brought to the table in a fire pot to keep it warm, and is sometimes eaten with rice.

Good reading and sources

Where this page comes from

The facts on this page come from the Wikipedia article "Tom yum", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.

It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.

Tom yum