PenangTime.com: Recipe Guide
TOM YUM
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Broth: 1 liter Chicken stock, 3 stalks lemongrass (bruised), 1 inch galangal (sliced), 5 kaffir lime leaves.
- Paste: 2 tbsp Thai roasted chili paste (Nam Prik Pao).
- Ingredients: 300g Prawns/Chicken, mushrooms (straw or oyster), tomato wedges, coriander.
- Seasoning: 4 tbsp lime juice, 3 tbsp fish sauce, crushed bird's eye chilies.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Infuse: Boil chicken stock. Add lemongrass, galangal, and kaffir lime leaves. Simmer for 10 mins.
- Season: Stir in the chili paste, fish sauce, and chilies.
- Cook: Add chicken/prawns and mushrooms. Cook until done (2-3 mins).
- Finish: Turn off heat. Stir in lime juice (boiling lime juice makes it bitter). Garnish with coriander.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Adjust the balance of Fish Sauce (Salty) and Lime Juice (Sour) to your preference.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Tom Yum in Penang and compare flavour profiles.