Tom Yum Recipe (ต้มยำกุ้ง) by the Four Season Resort - NomList (2024)

When you think of authentic Thai cuisine, one of the first dishes that comes to mind is a delicious comforting bowl of Tom Yum Goong (ต้มยำกุ้ง).

This ingenious culinary masterpiece tantalizes your taste buds like no other dish. With just the right balance of sweet and sour with a kick of heat, this is a dish that people enjoy all across the globe.

Since we recently traveled to Thailand, we were inspired to create this beloved dish from the chef of the Four Seasons Resort in Koh Samui.

Two Styles of Tom Yum Goong (ต้มยำกุ้ง)

For those of you who are Tom Yum aficionados, you’re probably familiar with the two different styles of Tom Yum.

Tom yum Goong Nam Khon (ต้มยำกุ้งน้ำข้น)

This style of Tom Yum Soup is much more popular. It’s a creamy milky version with tomatoes and evaporated milk.

Tom Yum Goon Nam Sai (ต้มยำกุ้งน้ำใส)

This is the version that we’re featuring today. It’s a clear tangy brothy made with shrimp and assorted fresh vegetables.

So, without further ado, here is our Tom Yum Goon Nam Sai recipe from the Four Seasons Hotel!

Tom Yum Goon Nam Sai (ต้มยำกุ้งน้ำใส) by the Four Seasons Resort in Koh Samui

First, prepare the prawn stock by bringing a pot of 3 cups of water and bringing it to a boil. If you’re feeling creative, you can make your own prawn stock, but I decided to get the prawn stock powder from the Asian grocery store.

I added about 2 tablespoons of the powdered prawn stock to 3 cups of boiling water.

While the stock is boiling, being to prepare the vegetables. Thinly slice the lemongrass as you would a spring onion enough for roughly 1 tablespoon.

If you can’t find the very strange but fragrant root galangal, you can always use ginger instead. Grate about 1 tablespoon of galangal with a grater or a ricer.

Next, julienne two lime leaves. Also, prepare and clean half a package of enoki mushrooms. Cut a lime in half and set aside.

Next, you’re going to want to prepare the shrimp. You can always opt-in to buying frozen shrimp, but there’s nothing more delicious than the umami flavor of fresh shrimp.

Peel and devein 5 fresh shrimps and set aside for later.

One the shrimp stock has been boiling for at least 5 minutes, add all the ingredients into the soup. Also, add about 1 tablespoon of chili paste (or more if you want a serious kick) and about three whole Bird’s Eye Chilis (I’m a spice fan if you couldn’t tell).

Let it boil for another 5 minutes, then add lime juice.

Next, add the 1 tablespoon of fish sauce, 1 tablespoon of sugar, salt and pepper to taste, and the prawns to the soup and cook just around when the shrimp start to get pink. Be so careful not to overcook the prawns! Nobody likes a rubbery prawn.

Serve the soup with a bit of parsley garnish and enjoy!