Better Than Your Favorite Thai Spot: The Secret to a 20-Minute Restaurant-Style Tom Yum at Home

It’s no secret that the Asian cuisine has been conquering the world in recent years, but the complexity of its dishes prompted us all to rush to authentic restaurants to try the most authentic Asian meal.

However, some were brave enough to show that even the most complicated dishes aren’t too complicated for cooking at home, and the famous Tom Yum isn’t an exception either. This recipe is a full proof that Tom Yum can be made in just 20 minutes — just get all the ingredients and start the countdown.

Here’s what you need: 2 liters of water, 60 g of Tom Yum paste, a 7–8 cm piece of ginger, 1 onion, 500 g of shrimp shells and heads, 600–700 g of peeled shrimp, 500 g of button mushrooms, 10–12 cherry tomatoes (or 200 g), 5 tablespoons fish sauce, 5–6 tablespoons of lime and lemon juice, 1–2 teaspoons of sugar, 400 ml of coconut milk, 400 g of jasmine rice, 800 ml of water for rice, 1 tsp of salt, cilantro or parsley to taste.

Start by preparing the broth: pour water into a pot, add the rinsed shrimp shells and heads, a whole onion, and a piece of ginger. Bring to a boil, skim off the foam, and simmer for 10–12 minutes. Then strain the broth into a large pot, bring it back to a boil, and add the Tom Yum paste. Stir it in and add the mushrooms for 2–3 minutes, then the tomatoes for 1 minute.

Add the peeled shrimp and cook for 2–3 minutes until they turn pink. Turn off the heat and add the fish sauce, lime and lemon juice, and coconut milk. Stir. Don't bring the milk to a boil so that the soup remains delicate. Taste and adjust the salt, sourness, and sweetness as you want.

Meanwhile, prepare the rice: rinse it, cover with salted water, bring to a boil, put a lid on, lower the heat, and cook for 12–15 minutes, then let it rest for another 10 minutes.

Pour the soup into bowls and sprinkle with herbs. Serve the rice on the side so everyone can add as much as they like.