Thai restaurants · UKnearme

Tom Yum in the UK: what it is, how to order it, where to find it

Quick answer

Tom yum is a hot and sour Thai soup fragrant with lemongrass, galangal, kaffir lime, chilli and lime, most often with prawns (tom yum goong). Sharp, spicy, aromatic and clean; one of the defining tastes of Thai food. Two styles: clear broth and creamy with roasted chilli paste.

Calories and nutrition

Calories
150

100–260 kcal

Protein
18 g
Carbs
8 g
Fat
5 g
Salt
2.8 g

Portion: One bowl, about 400 ml.

Clear is very light; the creamy nam khon is higher in fat.

Estimates for a typical portion, based on standard UK and USDA food composition data. Actual values depend on the recipe and the restaurant.

What tom yum is

Stock is simmered with bruised lemongrass, galangal, lime leaves and chilli, seasoned with fish sauce and lots of lime, and filled with prawns, chicken or seafood, mushrooms, tomato and coriander. The clear version (nam sai) is bright and sharp; the creamy (nam khon) adds nam prik pao and sometimes evaporated milk.

How to judge it

Intensely aromatic and sharply hot-and-sour, the lemongrass and lime leaf unmistakable, lime and chilli balanced. Leave the whole aromatics; they flavour the broth. Fresh prawns and real herbs are the marks of a good one.

Clear versus creamy

Clear is cleaner and more bracing; creamy is richer and gentler on heat. Both authentic. New to it, choose creamy; purists take clear.

Where it is done well in the UK

Thai restaurants using fresh galangal, lemongrass and lime leaf. The list below shows areas with the most Thai restaurants.

How to order it

Order tom yum goong (prawn) for the classic; ask for clear or creamy. It should be sharply hot-and-sour and aromatic. Do not eat the lemongrass and galangal. Say if you want it less hot.

Where it's done well

UK councils with the most tom yum specialists, by restaurant name, in our directory.

Restaurants near you

Search by postcode or use your location to find restaurants likely to serve tom yum near you.

Make it at home

Serves 4 · 30 min

Ingredients

  • 1 litre stock
  • 2 lemongrass stalks, bruised
  • 4 slices galangal
  • 4 kaffir lime leaves
  • 2-4 bird's-eye chillies
  • 200 g prawns, 100 g mushrooms, 1 tomato
  • 3 tbsp fish sauce, 3 tbsp lime juice, coriander
  • 1 tbsp nam prik pao for the creamy version

Method

  1. Simmer the stock with lemongrass, galangal, lime leaves and chilli for ten minutes.
  2. Add mushrooms and tomato, then prawns, and cook until just done.
  3. Off the heat, season with fish sauce and lime; balance hot and sour. For creamy, stir in nam prik pao and a little evaporated milk.
  4. Scatter coriander and serve.

Add the lime off the heat to keep it bright. Balance fish sauce and lime to taste.