Chef Tenzin Losel presents authentic Tom Yum Kung, Thailand’s cherished winter comfort bowls

During my recent two-week culinary R&D trip to Thailand for Andreas World Cuisine, I discovered how truly authentic Tom Yum is prepared vastly different from the versions commonly made in India.

The real Thai Tom Yum is a clean, vibrant, and aromatic broth, built on the pure flavours of lemongrass, kaffir lime, and galangal. It delivers an immediate warmth and brightness, making it one of Thailand’s most cherished winter comfort bowls.

As we prepare for our upcoming winter menu, I am bringing this authenticity to Andreas — a Tom Yum that captures the perfect balance of heat, citrus, and herbaceous freshness.

I bring to you Tom Yum Kung, Thailand’s famous spicy and sour prawn soup. Prawns lend depth and flavour to the soup while the fish sauce adds umami and saltiness. The Thai chilli paste enhances aroma and colour while palm sugar provides sweetness.

More than just a soup, it’s a winter tonic: reviving, comforting, and a burst of tropical warmth for the coldest days ahead.

Tom Yum Kung

Ingredients

Lemongrass (lightly sliced)                                          5 gm

Galangal/Thai ginger (thinly sliced)                          5 gm

Red chilli (sliced)                                                            1

Kaffir/makrut lime leaves (torn by hand)                 1

Onion petals (lightly crushed or separated)              5 gm

Mushroom (sliced)                                                          10 gm

Prawns 13/15                                                                     3

Tom yum stock (readily available)                               1 ½ ladle (150 ml)

Tom yum paste (flavour base)                                      5 gm

Thai chilli paste (nam prik pao)                                   5 gm

Palm sugar                                                                         30 gm

Fish sauce                                                                           2 tbsp

Coriander stem                                                                  5 gm

Sugar                                                                                    5 gm

Coconut cream                                                                    150 ml

Broth powder (seasoning enhancer)                              5 gm

Lemon juice                                                                          10 ml

Coriander leaves                                                                 For garnish

Chilli oil (for finishing and colour)                                 A few drops

Method

In a pot, add 1½ ladle (approx 150 ml) of prepared Tom Yum stock base. (This base is for one portion. Increase as per requirement). Bring it to a gentle boil over medium heat. Add sliced red chillies and galangal to the boiling stock. Simmer for 1-2 minutes to release their natural aroma.

Add a few prawns, sliced mushrooms, onion petals and coriander leaves to the pot. Simmer gently until the prawns start turning pink and opaque. Prawns add depth and flavour to the soup.

Add fish sauce, palm sugar, Thai chilli paste (Nam Prik Pao), and a touch of sugar for balance. Stir well until all the seasonings are dissolved and well balanced. Continue to simmer for about two minutes to allow the flavours to blend.

Taste and adjust seasoning. Add lemon juice in the end. It should taste sour, spicy, salty and sweet.

Once the soup comes to a gentle boil, finish with a splash of coconut cream for richness and smooth texture.

Garnish with fresh coriander leaves and drizzle a few drops of chilli oil before serving.

— A graduate of IHM Chandigarh, Chef Tenzin Losel is presently Corporate Chef at Andrea’s. His signature style blends Asian, European and Indian flavours