Why Our Tom Yum Soup Takes So Much Work

At Thong Thai Bistro, Tom Yum soup is one of the most labour-intensive dishes in the kitchen because every bowl starts completely from scratch.

Chef June does not rely on pre-made soup bases or shortcuts. Each pot begins with fresh herbs and aromatics such as lemongrass, galangal, kaffir lime leaves, chillies, lime juice, and seafood stock slowly coming together.

Once the ingredients are added, the soup is allowed to boil properly so the flavours fully develop and blend into the rich balance Tom Yum is famous for — spicy, sour, savoury, aromatic, and deeply comforting all at once.

There are many ingredients involved in creating an authentic Tom Yum soup, and preparing each bowl requires time, effort, and constant attention from the kitchen.

For Chef June, Tom Yum should never taste flat or one-dimensional. Every spoonful should carry layers of flavour and aroma that reflect traditional Thai cooking.

It is hard work behind the scenes, but for the diner, it becomes a deeply flavourful and memorable experience 😊