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As the most popular type of soup in Thai cuisine, Tom Yum soup is a country staple made in every home and restaurant in Thailand. Tom Yum Goong Nam Sai is its most popular variety that encloses all Thai flavors in one bowl. This soup is a clear broth that is very easy to make, but turns out flavorful, aromatic and so fulfilling that you crave more and more!

So, we will bring you the step-by-step process of making a mouthwatering pot of Tom Yum Goong Nam Sai at home with the right techniques to make the best. Let’s get going!

Did you know that tom yum soup is one of the most ancient dishes that originated in Central Thailand? Click on this link and refer to our comprehensive article to learn everything about tom yum soup and its ingredients.

Homemade Tom Yum Goong Nam Sai Recipe

Our version of Tom Yum Goong Nam Sai includes the authentic goodness of this dish with a lovely twist that you can’t say no to. Along with classic shrimp, we also add some cuttlefish to go with this soup to make it even better. If you’re not a fan of cuttlefish, you can skip it and continue with the shrimp. All the ingredients are entirely adjustable to suit your palate!

Homemade Tom Yum Goong Nam Sai Recipe

5 from 2 votes
Recipe by SpiceRally


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  • Spices & Herbs
  • 2 inch 2 Fresh galangal (sliced)

  • 1 stalk 1 Lemongrass

  • 1 1 Thai red chile

  • 3 3 Kaffir lime leaves (broken into pieces)

  • 3 cloves 3 Garlic

  • 1/2 cup 1/2 Coriander leaves (chopped)

  • Other ingredients
  • 5 oz 5 Shrimp

  • 5 oz 5 Cuttlefish (cleaned and cut into bite-sized pieces).

  • 3 cups 3 Water

  • 1 1 Roma tomato (sliced)

  • 1 1 White onion (sliced)

  • 4 oz 4 Oyster mushroom (broken into pieces)

  • 3 1/2 tbsp 3 1/2 Fish sauce. Buy This

  • 4 tbsp 4 Fresh lime juice

  • 3 tsp 3 Brown sugar



  • Preparation
  • Start by cleaning the shrimp: break the heads and extract the shells from the shrimp. Wash them and put them into a stockpot. Devein the shrimp, wash them, and set the cleaned shrimp aside to use in the soup.
  • Keep the stockpot on the stove, switch on the flame to medium-low heat, and start cooking the shrimp head and shells.
  • Once they start to release their juices and you see the shrimp extract setting at the bottom of the pan, caramelizing, pour the three cups of water into the pan. Let this simmer for about five minutes in low flame.
  • In the meantime, pound the Thai red chile along with the garlic cloves to bruise them lightly and set them aside.
  • Remove the outer peel of the lemongrass stalk, pound it slightly, and cut the stalk into slices.

  • Making the soup
  • After 5 minutes of simmering the prawn shells and heads, discard them from the stock water using a strainer.
  • Now into the stock water, add your lemongrass, galangal slices, kaffir lime leaves along with the chile-garlic mixture. Let this simmer for another 3-4 minutes.
  • Next, add the onions, tomatoes, shrimp, cuttlefish, and mushrooms, along with the fish sauce and brown sugar. Let your soup simmer until the shrimp, cuttlefish, and mushroom are nice and tender.
  • Lastly, add the lime juice and switch off the flame.
  • Do the taste check and add more fish sauce and lime juice if necessary. You can also add some salt instead of fish sauce if you think you need more saltiness in your soup.
  • Take the stockpot out of the stove and keep stirring for about 2 more minutes. Add the chopped coriander leaves and stir to combine and let the coriander leaves wilt with the warmth of the soup to release their flavor.
  • Pour the soup into your serving bowl and enjoy it warm!

Tips and suggestions by SpiceRally

  • You can also use chicken stock instead of water in this recipe. If you use chicken stock, you can skip the part of making shrimp stock. But remember, making shrimp stock will always give you an extra punch of flavor.
  • Leave out cuttlefish if you don’t like that addition. If you decide to go with shrimp, make sure you take 10 ounces instead of five ounces. If not, you can also use 05 ounces of a white fish type in place of cuttlefish.
  • Try to find fresh galangal, lemongrass, and kaffir lime leaves as much as possible. But if you can’t find them, you can go with the frozen or dried ones. But if so, you will have to use about one part more than the quantities we have mentioned in our recipe.
  • If you don’t like to keep pieces of lemongrass, galangal, and kaffir lime leaves in your soup, you can strain them before serving.
  • You can also use a few cherry tomatoes instead of one big Roma tomato.
  • If you cannot find oyster mushrooms, try to use Shimeji or straw mushrooms instead.
  • To make the vegetarian or vegan version of this soup: you can skip shrimp, cuttlefish and use a splash of soy sauce instead of fish sauce. Using soy sauce will give a slight change of color to your soup and the flavor won’t be the same as well.

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