At Thong Thai Bistro, Tom Yum Soup is not made from pre-mixed paste or ready-made stock. Every pot begins very simply — with water.

From there, Chef June slowly builds the soup layer by layer using fresh herbs and aromatics such as lemongrass, galangal, kaffir lime leaves, chillies, lime juice, seafood stock, and traditional Thai seasonings.

Authentic Tom Yum is not meant to be just spicy. According to Chef June, it must strike the taste buds with balance, aroma, sourness, richness, and layers of flavour all at the same time.

The large amount of herbs used in the soup gives Tom Yum its signature fragrance and depth. Every ingredient plays an important role in creating a soup that feels comforting, bold, refreshing, and deeply satisfying.

Preparing proper Tom Yum takes hard work because timing, freshness, and balance are extremely important in Thai cooking. But for Chef June, the effort is worth it when diners taste the final result.

At the end, what arrives at the table is not just soup — it is authentic Thai flavour slowly built from scratch