Volcanic Tom Yum Soup

A super spicy Thai hot and sour soup, inspired by one of the best Thai restaurants in Manhattan: Jaiya Thai. Thankful for my NYC loving best friend for bringing this into my life!

Jaiya Thai Oriental in New York City is by far one of the best Thai restaurants I’ve ever ate at. And let’s just say, I’ve been to plenty Thai restaurants in my life. Ever since I was taken there when visiting the city, I can’t help but still obsess over it. It’s almost become a tradition to eat Jaiya every time I go to Manhattan. Not only that, but I tell any out-of-towners to eat there. It’s authentic. It’s menu is traditional. It’s just so good.

One particular dish that caught my attention and love was the VOLCANIC TOM YUM. Not only does this soup pack flavor, but it packs hella amount of heat. Enough for the waiters to warn you it’s ***spicy AF*** and will open up your sinuses. Well lucky for me, I can take the heat – in and out of the kitchen. 😉

It’s served in a steel bundt like bowl that has a fire lit in the middle like a volcano… haha get it! Real talk though. My best friend can attest to this: no other Thai restaurant’s Tom Yum can match up to this soup. While I can’t fully say it’s better than Jaiya (not until I somehow get their Chef/Owner to try it and tell me for themselves at least…), I’m pretty damn proud of how close I got to their recipe and was able to recreate the soup.

To fulfill the void when not in NYC. To share my love for this soup. To clear up them sinuses. My cheerful holiday gift for you all.

Here’s to hoping you find Jaiya Thai’s Volcanic Tum Yum Soup in your life – whether you’re in New York City or anywhere in the world. ♥

PS – there’s no fish sauce or fish oil in this dish or paste. Completely vegetarian! 

PREP: 15 minutes
TOTAL: 30 minutes
YIELD: 4-8 servings


  • 8 cups Water
  • 1 8oz. jar of Maesri Tom Yum Paste Hot & Sour (I use 2 tbsp. paste per 1 cup of water)
  • 1 8oz. package White Button Mushrooms (slice if whole or buy pre-sliced)
  • 1 small White Onion, sliced
  • 1 large Plum Tomato, deseeded and diced
  • 1/2 cup Basil leaves, chopped
  • 1/2 tbsp. Lime Juice
  • 2 tsp. Lite Soy Sauce
  • 1 tsp. Minced Garlic
  • 1 tsp. Minced Ginger
  • 1 tsp. Brown Sugar
  • 1 tsp. Olive Oil
  • Chopped Cilantro (for garnish)


  1. In large pot over medium-to-low heat, add Olive Oil. Add in Minced Garlic and Minced Ginger. Stir and let cook for 30 seconds.
  2. Mix in sliced Mushrooms, sliced Onions, and diced Tomatoes. Saute. Let cook for 1-2 minutes.
  3. Add Maesri Tom Yum Paste and chopped Basil leaves. Stir gently until paste is incorporated with all veggies. Let cook for 1-2 minutes.
  4. Add Water, Lime Juice, Soy Sauce, and Brown Sugar to pot. Slowly stir all ingredients together, making sure the paste is dissolved.
  5. Cover pot and let soup cook for 6-8 minutes on medium heat.
  6. Garnish with chopped Cilantro, and any left over Basil leaves.
  7. Serve and enjoy!

#TashTip: Add some fried or steamed tofu for extra protein! If making a smaller quantity of soup, just remember 2 tbsp. (1oz.) of Tom Yum Paste per 1 cup of Water.



5 Comments Add yours

  1. Raz mason says:

    I am just soo surprised and amazed that I’m not the only one who has felt this way about jayas Tom yum soup!! Infact I googled jayas Tom yum soup and got this recipe!! And yes this soup was indeed the closest to jayas Tom yum soup!!! I dream about having this soup and make trips to this restaurant every time I’m in Ny as well!! Thank you so much for bringing it to my home!!
    The only thing in addition I added to it was shrimps!! Also I fried the shrimp heads in canola oil for abut 5to 7 minutes and poured the oil from the Pan into the soup pot before adding the water per the recipe!! This added a lot of flavor!! I also added some extra Kroger lime leaves as that’s the flavor in Tom yum soup that adds a zing for me!! Thank you soo much again for this awesome recipe!! I give it 5 stars!!

    Liked by 1 person

    1. This means the world to me, extremely humbled!!! Appreciate the extremely kind words and happy the recipe turned out as I intended it! I miss Jaiya Thai myself and makes me excited to know that it can now be enjoyed even in your home with a close recipe! Adding shrimp and hot oil makes it sound even better, will have to try that myself. Thank you!! 🙂

      Liked by 2 people

  2. Steve Kaczmarczyk says:

    Excellent, looks great and as Jaiya was and is – will make this tonight! I lived on 25th street @ 3rd ave for 15 years, lived on this soup and Jaiya! First place I would always recommend and take NYC visitors.

    Need your HELP! —> Do you happen to have the Jaiya “Special Sauce” recipe ??? Searching everywhere for it, to no avail 😦 I am desperate to make it as I live in Europe now……

    Liked by 2 people

    1. One of my favorite spots as well, thank you so much! Humbled to know you feel the same about this soup. I have not found a way to recreate Jaiya’s Special Sauce recipe, but will do my best to find it and share with you! 🙂

      Liked by 1 person

      1. Jasmine says:

        I’ve been looking for the same recipe as well if you ever recreate it I’ll be overjoyed been eating crab with special sauce at Jaiyas since I was a tiny tot in the 80’s


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