A bold and aromatic soup where tender bass simmers in a vibrant Tom Yum broth packed with lemongrass, galangal, and fiery Thai chilies. This dish delivers a perfect balance of spicy, sour, and savory flavors in every spoonful. The layered fragrance of traditional Thai herbs infuses the broth with character, while the fish adds richness and a delicate texture. Every bite feels bright and bracing, making it ideal for warming up or clearing your senses.
Ingredient Breakdown
The foundation of this soup is built upon a carefully curated combination of classic Thai aromatics. Lemongrass stalks, when bruised and simmered, release citrusy notes that form the backbone of the broth. Kaffir lime leaves contribute an unmistakable perfume—bright, sharp, and lingering. Galangal, a relative of ginger, brings a peppery and almost pine-like warmth that sets the tone for the broth’s complexity. Bird’s eye chilies, whether bruised or sliced, lend fire and intensity, allowing you to control the heat level.
Bass fish, cut into chunks, is ideal for absorbing the broth while remaining firm enough to hold its shape. The broth’s umami comes from fish sauce, with lime juice cutting through the saltiness and delivering a sharp sour finish. Optional Tom Yum paste adds richness and depth, giving the soup a more concentrated body and color.
The vegetable additions bring contrasting textures and mellow flavors. Straw mushrooms or button mushrooms soak up the broth’s essence. Cherry tomatoes, added at the end, gently release sweetness and acidity. Optional onion slices enhance the aromatic base, while cilantro, spring onions, and red chilies serve as vibrant garnishes that complete the dish with freshness and heat.
Step-by-Step Preparation Guide
Start by creating the flavor-packed broth. Pour chicken or vegetable stock into a pot and bring it to a boil. Toss in the bruised lemongrass, torn kaffir lime leaves, galangal slices, and chilies. These ingredients should simmer for about 5 to 7 minutes to fully infuse the broth with their oils and aroma. This stage lays the groundwork for the soup’s distinctive profile—fragrant, zesty, and bold.
If using Tom Yum paste, stir it in next. Its concentrated flavor amplifies the intensity of the soup, offering a richer, spicier base and deep orange hue that’s signature to restaurant-style Tom Yum.
Introduce the mushrooms and optional onions to the pot and allow them to cook for 2 to 3 minutes. The goal is to soften them just enough so they maintain bite but start to absorb the broth’s character.
Carefully slide in the bass fish pieces, distributing them evenly to ensure even cooking. The fish should simmer for no more than 3 to 5 minutes—just until it turns opaque and flakes gently with a fork. Overcooking will make it tough, so this part requires attention.
Once the fish is just cooked through, remove the pot from heat. Stir in the lime juice and fish sauce, adjusting both until the broth achieves the right balance of sourness and saltiness. If the lime is overly tart, a dash of sugar will mellow it out. Lastly, add the halved cherry tomatoes and let them sit in the hot broth briefly—just long enough to warm without losing shape.
To serve, ladle the soup into bowls. Scatter cilantro over the top, and for added visual and flavor impact, sprinkle with sliced spring onions and fresh red chilies. Serve immediately, piping hot, with a side of jasmine rice to soak up every drop.
Recipe Tips & Frequently Asked Questions
Use fresh galangal and lemongrass for a more fragrant broth
Fresh aromatics release more essential oils and complex flavors than their dried counterparts. They’re worth sourcing for an authentic result.
Always bruise aromatics to release their essential oils
A few firm hits with the side of a knife or pestle help the herbs open up and infuse better into the liquid.
Adjust chili quantity based on your spice tolerance
Two chilies will offer a gentle kick, while four will produce serious heat. Always taste as you go.
Add fish last to avoid overcooking and preserve flakiness
Bass is delicate; even a few extra minutes in hot liquid can make it rubbery. Always add it once everything else is nearly done.
Taste before serving to find your ideal balance of sour, salty, and sweet
Tom Yum is all about harmony. The lime juice, fish sauce, and sugar should work together without one overpowering the others.
Can I use frozen fish for this recipe?
Yes, but thaw it thoroughly and pat dry before cooking to maintain the right texture and prevent the broth from diluting.
What can I substitute for kaffir lime leaves if I can’t find them?
Try adding a strip of lime zest as a backup. It won’t be identical, but it adds a citrus note in the same spirit.
How spicy is this dish, and how can I tone it down?
The heat level depends on the number of chilies used. Reduce or omit them entirely for a milder soup, or deseed them to soften the blow.
Can this soup be made ahead of time and reheated?
Yes—prepare the broth in advance and add the fish just before serving. Reheating with the fish already in may result in overcooking.
What to Serve With This Recipe
Steamed jasmine rice is the classic side, perfect for catching the flavorful broth and mellowing the soup’s intensity. A crisp Thai cucumber salad with vinegar, sugar, and chili flakes offers a cooling crunch alongside the heat. To add variety, serve with golden-fried spring rolls or prawn crackers—both pair well with the soup’s tart and spicy profile. A chilled glass of Thai iced tea or refreshing coconut water will complement the meal beautifully and help cool the palate between bites.
Creative Variations
If bass isn’t available, substitute with other firm white fish like snapper, tilapia, or even cod. For a plant-based version, firm tofu works surprisingly well, soaking up the rich broth while maintaining structure. Adding a small bundle of rice noodles transforms this soup into a one-bowl meal, while a splash of coconut milk brings a creamy counterpoint for those who prefer a gentler heat. Tossing in vegetables like baby corn, bok choy, or enoki mushrooms can enhance texture and visual appeal while sticking to the Thai-inspired roots of the recipe.
A sensory-rich soup that’s both comforting and vibrant, this Spicy Boiled Bass Fish in Tom Yum Soup brings the essence of Thai cuisine to your table with minimal fuss and unforgettable flavor. From the aromatic base to the tender fish and invigorating sour-spicy finish, this dish is a lively yet comforting bowl that transforms everyday ingredients into something extraordinary. Whether served for a cozy dinner or to impress guests, it’s a recipe worth revisiting again and again.
Ingredients
For the Tom Yum Soup Base:
2–3 tbsp fresh lime juice (or to taste)
2–3 tbsp fish sauce (or to taste)
4 cups (about 1 liter) chicken or vegetable broth
1 tbsp palm sugar or granulated sugar (optional, to balance flavors)
2–4 Thai bird’s eye chilies, bruised or sliced (adjust to your spice preference)
5–7 kaffir lime leaves, torn or bruised
2–3 stalks lemongrass, tough outer layers removed, bruised and cut into 2-inch pieces
1–2 galangal slices (about 1-inch thick), bruised (fresh is best, otherwise dried)
1–2 tbsp Tom Yum paste (optional, but can enhance flavor and color)
For the Fish and Vegetables:
1 lb (about 450g) bass fillet, skin on or off, cut into 1-inch thick pieces
1/2 cup cherry tomatoes, halved
1 cup straw mushrooms or button mushrooms, halved
1/2 medium onion, thinly sliced (optional)
2–3 spring onions, chopped (for garnish, optional)
1/4 cup fresh cilantro, chopped (for garnish)
Fresh red chilies, sliced (for extra garnish, optional)
Instructions
Start by bringing the broth to a brisk boil in a medium-sized pot over high heat. Once the liquid is bubbling, toss in the lemongrass stalks, kaffir lime leaves, galangal slices, and Thai chilies—each ingredient should be bruised to help release its essential oils and aroma. Lower the heat to medium and allow the mixture to simmer gently for 5 to 7 minutes. This infusion step builds the soup’s signature fragrance and depth.
If you’re opting for Tom Yum paste, now’s the time to stir it into the pot. It blends seamlessly into the broth, adding body, color, and an additional layer of rich, spicy complexity.
Drop in the mushrooms and optional onion slices. Let them simmer for 2 to 3 minutes, just until they begin to soften and absorb the broth’s bold flavor.
Gently add the bass fish pieces to the soup, spacing them evenly to avoid overcrowding. Let the fish poach in the hot broth for 3 to 5 minutes. When the flesh turns opaque and flakes apart with ease, it’s ready—be cautious not to overcook, as fish can quickly become dry or rubbery.
Remove the pot from heat and immediately stir in the fish sauce and lime juice. These finishing touches introduce the iconic salty-sour balance of Tom Yum. Taste and adjust—add more lime for tang, fish sauce for umami, or a small pinch of sugar if the citrus is too assertive. Finally, drop in the halved cherry tomatoes, letting them warm briefly in the residual heat without breaking down completely.
To serve, ladle the steaming soup and its vibrant contents into individual bowls. Shower each portion with chopped cilantro, and if desired, a few sliced spring onions and red chilies for extra color and bite. Serve piping hot alongside steamed jasmine rice to round out the meal with comforting simplicity.
Spicy Boiled Bass Fish in Tom Yum Soup Recipe
Ingredients
For the Tom Yum Soup Base:
- 2 –3 tbsp fresh lime juice or to taste
- 2 –3 tbsp fish sauce or to taste
- 4 cups about 1 liter chicken or vegetable broth
- 1 tbsp palm sugar or granulated sugar optional, to balance flavors
- 2 –4 Thai bird’s eye chilies bruised or sliced (adjust to your spice preference)
- 5 –7 kaffir lime leaves torn or bruised
- 2 –3 stalks lemongrass tough outer layers removed, bruised and cut into 2-inch pieces
- 1 –2 galangal slices about 1-inch thick, bruised (fresh is best, otherwise dried)
- 1 –2 tbsp Tom Yum paste optional, but can enhance flavor and color
For the Fish and Vegetables:
- 1 lb about 450g bass fillet, skin on or off, cut into 1-inch thick pieces
- 1/2 cup cherry tomatoes halved
- 1 cup straw mushrooms or button mushrooms halved
- 1/2 medium onion thinly sliced (optional)
- 2 –3 spring onions chopped (for garnish, optional)
- 1/4 cup fresh cilantro chopped (for garnish)
- Fresh red chilies sliced (for extra garnish, optional)
Instructions
- Start by bringing the broth to a brisk boil in a medium-sized pot over high heat. Once the liquid is bubbling, toss in the lemongrass stalks, kaffir lime leaves, galangal slices, and Thai chilies—each ingredient should be bruised to help release its essential oils and aroma. Lower the heat to medium and allow the mixture to simmer gently for 5 to 7 minutes. This infusion step builds the soup’s signature fragrance and depth.
- If you’re opting for Tom Yum paste, now’s the time to stir it into the pot. It blends seamlessly into the broth, adding body, color, and an additional layer of rich, spicy complexity.
- Drop in the mushrooms and optional onion slices. Let them simmer for 2 to 3 minutes, just until they begin to soften and absorb the broth’s bold flavor.
- Gently add the bass fish pieces to the soup, spacing them evenly to avoid overcrowding. Let the fish poach in the hot broth for 3 to 5 minutes. When the flesh turns opaque and flakes apart with ease, it’s ready—be cautious not to overcook, as fish can quickly become dry or rubbery.
- Remove the pot from heat and immediately stir in the fish sauce and lime juice. These finishing touches introduce the iconic salty-sour balance of Tom Yum. Taste and adjust—add more lime for tang, fish sauce for umami, or a small pinch of sugar if the citrus is too assertive. Finally, drop in the halved cherry tomatoes, letting them warm briefly in the residual heat without breaking down completely.
- To serve, ladle the steaming soup and its vibrant contents into individual bowls. Shower each portion with chopped cilantro, and if desired, a few sliced spring onions and red chilies for extra color and bite. Serve piping hot alongside steamed jasmine rice to round out the meal with comforting simplicity.
