How to Make Tom Yum Kung Like a MICHELIN Star Restaurant

“Tom yam kung is easy to eat, easy to understand and perfectly balanced with three key flavours—sour, slightly salty and spicy. No wonder it’s a hit with international diners,” says Chef Sittikorn “Ou” Chantop, the 32-year-old rising star behind One MICHELIN Starred AKKEE and Thailand’s Young Chef Award winner in The MICHELIN Guide Thailand 2025.

We’ve talked about tom yam kung before, but here’s the thing—no one really knows who invented it. There’s no clear record of its origins, but tom yam pla (spicy fish soup) was documented during the reign of King Rama V.

Over time, the flavours of tom yam kung have evolved across regions, adapting to local tastes, home kitchens and changing eras. Today, it comes in all forms—clear broth (the most traditional), creamy, dry-style (shoutout to one of the famous dishes at Jay Fai), and even tom yam fried rice. However you like it, there’s a version for you.

At Chef Chantop’s table, tom yam kung is all about letting the prawns shine.

“A great tom yam kung needs the fragrance of lemongrass, kaffir lime leaves and the concentrated fat found in the head of a prawn. It shouldn’t be sweet, and most importantly, the prawns mustn’t be overcooked,” says Thailand’s rising star, the culinary mastermind behind AKKEE. Known for its bold, fiery Thai flavours rooted in traditional recipes, the restaurant has earned praise from MICHELIN Inspectors for its meticulous techniques.

"I love a good tom yam kung, but I’m also a fan of tom yam pla with holy basil," he adds. "We once had black ear catfish tom yam with cardamom shoots on the menu—the shoots helped reduce the fishy smell from the fish fat and added a satisfying crunch to the broth."

Ready to try an authentic, non-sweet, traditional Thai tom yam kung (yes, you read that right)—with no milk or cream? Chef Chantop, a tom yam enthusiast, is sharing his MICHELIN Star-worthy recipe so you can recreate it at home. Here's how.

Tom Yam Kung (For 4 servings)

• 1 kilogram, river prawns (or substitute with white prawns or lobster)
• 2 shallots
• 2 stalks, lemongrass
• 4 kaffir lime leaves
• 2 coriander roots
• A handful of coriander leaves
• 1 tablespoon, lard (or substitute with mild oil)
• 100 grams, straw mushrooms (or mushrooms of choice)

Condiments:

• 1 teaspoon, salt
• 2 tablespoons, fish sauce
• 3 tablespoons, lime juice
  

Ingredients for tom yam kung broth:

• 1 kilogram, prawn shells
• 200 grams, shallots
• 120 grams, lemongrass
• 25 grams, coriander roots
• 2,500 millilitres, water
  

Instructions for tom yam kung broth:

1. Start by peeling the prawns, and separating the prawn fat, prawn meat, and shells.
2. Heat the lard (or mild oil) in a pot to make the broth base.
3. Once the oil is hot, add the shallots and sauté until fragrant.
4. Add the prawn shells and sauté until they turn golden.
5. Season with salt.
6. Add the herbs: lemongrass, kaffir lime leaves, and coriander roots.
7. Pour in clean water and bring to a boil.
8. Let it simmer for about 1 hour.
9. Once done, strain out the solids.

Ingredients for stir-fried prawn fat

• 15 grams, lard (or substitute with mild oil)
• 10 grams, shredded lemongrass
• 5 grams, kaffir lime leaves, torn into small pieces
• 5 grams, salt
• 150 grams, prawn fat

Instructions for stir-fried prawn fat:

1. Heat lard (or mild oil) in a pan until hot.
2. Add lemongrass and kaffir lime leaves, stir-fry until fragrant.
3. Add prawn fat, season with salt, and stir-fry until cooked.
4. Strain out the herbs.
5. Keep the prawn fat to use as an ingredient in the tom yam kung.
   

Instructions for tom yam:

1. Place the stock in a pot and season with fish sauce and salt.
2. Add the kaffir lime leaves.
3. Add the prawns and cook until they’re nicely done.
4. Add bird's eye chillies and straw mushrooms.
5. Squeeze fresh lime juice into the serving bowl.
6. Pour the hot tom yam broth from the pot into the bowl.
7. Taste and adjust the seasoning for a tangy flavour.
8. Finally, add the prawns and mushrooms to the bowl.
9. Garnish with shredded lemongrass and coriander leaves.

Chef Chantop’s secret:

• “The trick to making the perfect tom yam kung is to sauté the prawn fat with herbs before adding it to the soup. This enhances the aroma. Also, when cooking with lime, make sure the lime juice doesn’t come into direct contact with heat for too long. This helps preserve its fragrance.”
• "If you prefer a clear tom yum broth, you can simply leave out the prawn fat."