Let's make this together!

This bowl of Tom Yum is made in the authentic, traditional way.

This recipe is all about making it easy and quick, with the flavor adjusted to your liking.

Tips:1. The essential aromatics for Tom Yum Goong are galangal, kaffir lime leaves, and lemongrass. Since I couldn't find fresh lemongrass, I just used the other two.2. Tom yum paste usually contains all three aromatics. If you like the flavor of lemongrass, you can add a little lemongrass powder (available at most supermarkets) when you add the tom yum paste.3. The tom yum paste I used was a whole packet for 1 2/3 cups water (400 ml). I made a big pot, so I used the whole packet. If you use the canned tom yum paste from a Thai grocery store (which is saltier and spicier), start with 3–4 tablespoons, taste, and add more as needed so it doesn't get too spicy or salty.4. Coconut milk is optional—feel free to leave it out if you don't have any at home.

A family favorite that's delicious and satisfying for everyone. The broth is light and easy to sip, packed with healthy herbs like galangal, lemongrass, kaffir lime leaves, and Thai bird's eye chilies. It's tasty and good for you.

A hot and tangy Tom Yum soup that's soothing and relaxing—perfect as a main dish or an appetizer. Give it a try!