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)
- 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.
- Mix in sliced Mushrooms, sliced Onions, and diced Tomatoes. Saute. Let cook for 1-2 minutes.
- Add Maesri Tom Yum Paste and chopped Basil leaves. Stir gently until paste is incorporated with all veggies. Let cook for 1-2 minutes.
- Add Water, Lime Juice, Soy Sauce, and Brown Sugar to pot. Slowly stir all ingredients together, making sure the paste is dissolved.
- Cover pot and let soup cook for 6-8 minutes on medium heat.
- Garnish with chopped Cilantro, and any left over Basil leaves.
- 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.