Tom Yum Broth Base

Origin: Thailand. A hot and sour broth built from lemongrass, galangal, kaffir lime leaf, chili, and lime juice, simmered briefly (unlike long-cooked bone broths) to preserve the brightness of its fresh aromatics.

Flavor Profile: Sharply sour and hot, with intense citrus-herbal brightness from the fresh aromatics rather than deep, slow-cooked richness.

Culinary Uses: Base for tom yum soup, in either a clear (nam sai) or creamy, chili-oil-enriched (nam khon) style; adaptable to shrimp, chicken, or mixed seafood.

Regional Variations: Nam khon (creamy) versions add evaporated milk or chili paste (nam prik pao) for richness; nam sai (clear) versions remain closer to a pure, sharp broth.

Storage: Best made fresh; refrigerate 2–3 days as the fresh aromatics fade over time.