So my husband was born in Louisiana and mostly grew up on creole and southern food. It was a task to get him to eat anything outside of what he was used to when we first got married. He has evolved tremendously over the years when it comes to food. He will at least taste most new dishes, whereas before he wouldn't even give them a chance! LOL. So it did my heart glad when, a couple of years ago, he came home and told me that he and a lunch buddy of his had found a new favorite dish. It was Tom Yum soup. I think he probably ate that soup at least once a week for 2 months straight. Needless to say, when he tells me that there is something new that he really likes I put that in my storage bank and try to find or come up with a recipe of my own. (I think we all should have those recipes in our back pockets, that will make our man fall in love with us all over again. Right ladies?) So without further ado here is my version of Tom Yum that put a smile on my hubby's face last night. It's a mixture of a few recipes and it turned out to our liking.


 My Spicy Thai Soup (Tom Yum)

My Spicy Thai Soup (Tom Yum)

  • 1 (4 inch) piece fresh ginger root, chopped
  • 3 lemongrass stalks, bottom two-thirds of tender inner bulbs only (or 1/2 tube of lemongrass if you can't find it fresh)
  • 4 cloves garlic, chopped
  • 1 quart chicken broth or water
  • 1 tablespoon vegetable oil
  • 2 pounds skinless, boneless chicken thighs, cut into chunks
  • 1 pound of shrimp
  • 12 ounces fresh white mushrooms, quartered
  • 2 - 3 teaspoons red curry paste
  • 3 tablespoons fish sauce
  • 1 lime, juiced
  • 1 (14 ounce) cans coconut milk
  • 1/2 onion, sliced
  • 1/2 bunch cilantro, roughly chopped
  • 1 lime, cut into wedges, for serving
  • 1 fresh jalapeño pepper, sliced into rings (optional)
  • Salt and pepper to taste or add a bit of sriracha to each bowl to taste


  1. Rough chop ginger, lemongrass and garlic.  Pour chicken broth or water into a large stock pot over medium-high heat. Add in ginger, lemongrass and garlic and bring to a boil. Reduce heat to low and simmer for 30 minutes.
  2. Heat vegetable oil in a large soup pot over medium heat; Stir in chicken; cook and stir for 5 minutes.
  3. Stir in mushrooms and cook for 5 more minutes.
  4. Strain chicken broth and set aside. Discard lemon grass, garlic, and ginger.
  5. Stir in red curry paste, fish sauce, and lime juice until combined. Stir in chicken broth and coconut milk; return to a simmer and cook on low for 15 to 20 minutes.
  6. Skim off any excess oil and fat that rises to the top and discard.
  7. Stir shrimp and onions into the chicken mixture; cook and stir until onion softens, and shrimp are thoroughly cooked about 5 minutes.
  8. Remove from heat and add about 1/2 the cilantro.
  9. Serve with plates of cilantro, lime wedges, sriracha and fresh sliced jalapeños.

*Remember that Red Curry Paste is extremely hot so it's best to start with a little and add more until you've reached your desired heat level.