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Lau Thai Recipe: Hot Yum Tom Pot Soup with Vietnamese Flavors

If you’re a fan of Thai cuisine and love the vibrant flavors of Vietnamese dishes, then this lau thai recipe is perfect for you! Combining the best of both worlds, hot yum tom pot soup is a delicious and comforting meal that’s perfect for any occasion. Let’s dive into the world of Thai and Vietnamese flavors and explore the secrets of this mouthwatering dish!

Hot yum tom pot soup with Vietnamese flavors

The Importance of Fish Sauce

Fish sauce is an essential ingredient in both Thai and Vietnamese cuisine. It adds a unique, umami flavor to dishes that simply cannot be replicated with other ingredients. When making your lau thai recipe, be sure to use a high-quality fish sauce for the best results. If you’re looking for more delicious recipes with unique flavors, check out this Chili’s Mango Chili Chicken Recipe.

Fish sauce bottle

The Perfect Large Pot

When making hot yum tom pot soup, it’s essential to have a large pot to accommodate all the ingredients and the broth. Choose a pot that’s big enough to hold all your ingredients, but not so large that it’s difficult to handle or takes up too much space on your stovetop. For other delicious one-pot meals, try this New England Seafood Casserole Recipe.

Spice Things Up with Chili Peppers

Chili peppers are a key ingredient in many Thai dishes, and this lau thai recipe is no exception. The heat from the chili peppers adds depth and complexity to the flavor profile of the soup. Feel free to adjust the amount of chili peppers used to suit your personal heat preferences. For a slightly different spicy dish, check out this Thai Basil Pork Recipe.

Chili peppers

Creamy Coconut Milk

Coconut milk is another essential component of this lau thai recipe, adding a creamy and rich texture to the soup. Be sure to use full-fat coconut milk for the best results, as the reduced-fat versions simply won’t provide the same mouthfeel. For another delicious dish featuring coconut milk, try this Keto Beef and Broccoli Casserole Recipe.

Fragrant Kaffir Lime Leaves

Kaffir lime leaves are a crucial ingredient in many Thai dishes, including this hot yum tom pot soup. Their unique, citrusy aroma adds a refreshing element to the dish that simply cannot be replicated with other ingredients. If you’re unable to find kaffir lime leaves at your local grocery store, try checking an Asian market or ordering them online.

Chicken Broth: The Base of the Soup

Chicken broth is the foundation of this lau thai recipe, providing a rich and flavorful base for the other ingredients. You can use either homemade or store-bought chicken broth, but be sure to choose a high-quality option for the best results. For another delicious chicken dish, try this Instant Pot Chicken Casserole with Stuffing Recipe.

Chicken broth

Cooking on Medium Heat

When making your hot yum tom pot soup, it’s essential to cook the ingredients on medium heat. This allows the flavors of the ingredients to meld together without overcooking or burning anything. Be sure to keep an eye on the pot and adjust the heat as necessary to maintain a gentle simmer.

Green Onions: A Fresh and Flavorful Addition

Green onions are an excellent addition to this lau thai recipe, as their mild, oniony flavor adds depth and complexity to the dish. Be sure to slice them thinly and add them towards the end of the cooking process to maintain their freshness and vibrant color. For another dish featuring green onions, check out this Din Tai Fung Cucumber Salad.

Balancing Flavors with Soy Sauce and Lime Juice

Both soy sauce and lime juice are crucial to achieving the perfect balance of flavors in this hot yum tom pot soup. The salty, savory flavor of the soy sauce pairs beautifully with the tangy, acidic lime juice, creating a harmonious and delicious flavor profile. For another tangy dish, try this Panda Express Sesame Chicken Recipe.

The Beauty of Tom Yum Paste

Tom yum paste is a flavorful and convenient way to add the signature flavors of Thai cuisine to your hot yum tom pot soup. This pre-made paste typically contains ingredients such as lemongrass, galangal, kaffir lime leaves, and chili peppers, making it a simple and easy way to add authentic Thai flavor to your dish. Be sure to check the ingredient list on the package to ensure it doesn’t contain any unwanted additives or preservatives.

In conclusion, this lau thai recipe for hot yum tom pot soup is a delightful and comforting meal that’s perfect for any occasion. The combination of Thai and Vietnamese flavors creates a unique and delicious dish that’s sure to impress. So gather your ingredients, grab a large pot, and get ready to enjoy one of the best soups you’ve ever tasted!

Flavorful Thai-Style Lau (Hotpot) Recipe

Flavorful Thai-Style Lau (Hotpot) Recipe

Yield: 4-6 Servings
Prep Time: 30 minutes
Cook Time: 30 minutes

Experience a taste of Thailand with this delicious and soul-warming hotpot recipe! With a rich and fragrant broth, a variety of vegetables, and your choice of protein, this hotpot is perfect for a cozy family dinner or a fun night with friends.


  • 6 cups chicken or vegetable broth
  • 2 stalks lemongrass, bruised and cut into 3-inch pieces
  • 4 kaffir lime leaves, torn
  • 3 slices galangal, thinly sliced
  • 2-3 Thai bird's eye chilies, chopped
  • 1 cup coconut milk
  • 3 tablespoons fish sauce (or soy sauce for a vegetarian/vegan option)
  • 2 tablespoons lime juice
  • 1 tablespoon light brown sugar
  • 1 cup sliced mushrooms (such as oyster, shiitake, or straw mushrooms)
  • 1 cup sliced vegetables (such as bok choy, napa cabbage, carrots, or bell peppers)
  • 1 cup protein (such as thinly sliced chicken, beef, pork, or firm tofu)
  • 1 cup cooked thin rice noodles
  • A handful of fresh Thai basil
  • A handful of fresh cilantro
  • A handful of fresh mint
  • Lime wedges for serving


  1. Prepare the broth: In a large pot or hotpot, combine the chicken or vegetable broth, lemongrass, kaffir lime leaves, galangal, and bird's eye chilies. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the broth to simmer for 15-20 minutes to infuse the flavors.
  2. While the broth is simmering, prepare your vegetables, protein, and rice noodles. Set aside.
  3. Remove the lemongrass, kaffir lime leaves, and galangal slices from the broth using a slotted spoon or strainer. Add the coconut milk, fish sauce (or soy sauce), lime juice, and brown sugar to the broth. Stir to combine and taste, adjusting the seasonings as necessary.
  4. Add the sliced mushrooms to the broth and cook for 2-3 minutes. Then, add your choice of vegetables and protein to the pot, and cook until the vegetables are tender and the protein is cooked through (about 5-7 minutes for chicken, beef, or pork, and 3-4 minutes for tofu).
  5. Add the cooked rice noodles to the pot, and stir to combine. Allow the noodles to heat through for 1-2 minutes.
  6. Serve the Thai-Style Lau in bowls, garnished with fresh Thai basil, cilantro, and mint. Offer lime wedges on the side for an extra burst of flavor.


This recipe is easily adaptable to suit your personal taste, and can be made vegetarian or vegan by simply replacing the meat with tofu and using vegetable broth.

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 352Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 58mgSodium: 1102mgCarbohydrates: 35gNet Carbohydrates: 32gFiber: 3gSugar: 5gSugar Alcohols: 0gProtein: 19g

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