There's a reason Tom Yum is one of Thailand's most beloved dishes. It hits you with heat, sourness, and aromatics all at once – and somehow, it all works perfectly together. If you've never made Tom Yum at home, you're missing out on one of the easiest, most rewarding Thai dishes you can cook.
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A Dish That Brings Everyone Together
Tom Yum (ต้มยำ) literally translates to "boiled" (tom) and "mixed" (yum), which undersells it dramatically. This is Central Thailand's gift to the culinary world – a hot and sour soup that's been warming hearts and clearing sinuses for generations.
Walk into any home, street stall, or restaurant across Thailand, and you'll find Tom Yum on the menu. It's the dish people crave when they're under the weather, the one they order when they can't decide what to eat, and the soup that turns a simple meal into something special.
Whenever I’m in Thailand and we’re sitting around a table at a restaurant, someone would ask “so, what are we ordering?” and I always say “Tom Yum!”. For me, it is a staple to have at dinner amongst other amazing dishes.
The most famous version is Tom Yum Goong – made with prawns – but the beauty of this soup is its versatility. Chicken, mushrooms, seafood, tofu, or a combination of everything. The broth is the star, and it welcomes whatever you want to add.
The Flavour Profile: A Beautiful Balancing Act
What makes Tom Yum so addictive is the interplay of flavours. It's a masterclass in balance.
Sour comes from lime juice and tamarind, giving the soup its signature tang. Spicy heat from Thai bird's eye chillies warms you from the inside out. Aromatic notes from lemongrass, galangal, and kaffir lime leaves add layers of fragrance that make your kitchen smell like a Bangkok street market. Savoury depth from fish sauce grounds everything together.
Some versions add evaporated milk or coconut cream for a richer, creamier variation called Tom Yum Nam Khon. Others keep it clear and bright – Tom Yum Nam Sai. Both are delicious. Both are correct. Thai cooking doesn't do rules, it does what tastes good.
The first spoonful is always a revelation. Your taste buds don't know whether to focus on the heat, the sour, or the fragrance. By the second spoonful, you've stopped analysing and started slurping.
Why It's Easier Than You Think
Here's the thing about Tom Yum that surprises people: it's genuinely quick to make. We're talking 15-20 minutes from start to finish including the prep, and most of that is just waiting for water or stock to boil.
Traditional recipes call for fresh lemongrass, galangal root, and kaffir lime leaves – ingredients that can be tricky to find and intimidating to prep if you're not familiar with them. You're smashing lemongrass stalks, bruising galangal, tearing lime leaves, and hoping you've got the proportions right.
That's where a good Tom Yum paste changes everything.
With our Tom Yum paste, all those aromatics and spices are already balanced and ready to go. We've done the hard work of sourcing authentic ingredients and getting the ratios just right, so you can focus on the fun part: adding your protein, adjusting the heat to your liking, and making it your own.
The process becomes beautifully simple. Fry off the paste, add fish sauce and sugar, then add water or stock, followed by your chosen protein and vegetables and finish with lime juice and fresh herbs. 15 minutes later, you're eating something that tastes like it came from a Thai kitchen.
A Soup for All Seasons
Tom Yum works year-round. In winter, it warms you up with its spice and heat. In summer, the bright, sour notes feel refreshing and light. When you're feeling under the weather, it clears your head. When you want to impress someone, it looks and tastes restaurant-quality with minimal effort.
It's the kind of dish that makes you look like a much better cook than you actually are.
Ready to make your own? Here's how to turn a pack of our Tom Yum paste into the most aromatic, flavourful soup you've had all week.
Final Thought
Tom Yum occupies a special place in Thai food culture — it's what you eat when nothing else will do. It's the soup that arrives when you're under the weather, the dish that settles an argument about what to cook, and the one that transforms an ordinary weeknight into something restaurant-worthy. In Britain, where we're chasing warmth through autumn and winter, Tom Yum feels particularly generous: the heat clears your head, the sourness wakes you up, and the fragrance fills your kitchen with something unmistakably alive and present. It's comforting in the way a good curry should be — not heavy, but deeply satisfying.
What strikes me most about this soup is how it rewards you for almost no effort. We've moved so far from the idea that Thai cooking demands specialist knowledge or rare ingredients stocked in London's Chinatown. With Mae Jum's paste, the authenticity is already there — the balance of lemongrass, galangal, and kaffir lime leaf that would take hours to source and prepare individually is ready to fry. You're freed to focus on the joy of cooking: choosing your protein, deciding how much heat you want, squeezing fresh lime over the finished bowl. That's when Tom Yum becomes personal. That's when it becomes yours.
Chicken Tom Yum
- 35 g Mae Jum Tom Yum Paste
- 2 tbsp Oil
- 1 tbsp Palm Sugar
- 2 tbsp Fish Sauce
- 500 ml Water or Vegetable Stock
- 250 g Chicken
- 300 g Mushrooms
- 75 g Spring Onions
- 125 g Cherry Tomatoes
- 3 tbsp Fresh Lime Juice
- 30 ml Evaporated Milk or Coconut Milk (add more if too spicy!)
- — Fresh Coriander (Garnish)
Thai Tom Yum Paste
Re Tom yum my mate has been to Thailand he said when it’s made there, there are lots of spices and herbs on the side so you can add to you soup. What are those extras please? Thank you.
Chicken Tom Yum Soup
Is the chicken fresh when cooked in the paste or is it pre cooked