Tom Yum from The Sims

About this dish

Tom Yum is the most famous spicy Thai soup, and the one your Sim unlocks only at cooking level 7. In the game it debuted in The Sims 4 «Cottage Living» expansion, and in real life Thai cuisine has consistently ranked in the top 5 most popular Asian cuisines in Western markets for over a decade. Authentic Tom Yum brings four foundational flavors into a single bowl: sour (lime), salty (fish sauce), spicy (paste and chili), and sweet (coconut milk) — the four pillars of Thai cooking philosophy.

This version uses AROY-D ready-made concentrated broth, which dramatically simplifies prep while keeping the dish authentic: the broth base already contains lemongrass, kaffir lime leaves, and galangal. We then add a serious lineup of seafood — whole mussels in shells for richness, peeled shrimp, and a mixed seafood medley with octopus, squid, and shelled mussels. Coconut milk balances the heat and gives the soup its signature creamy-orange color.

The quantities listed yield a large pot — 11 generous servings, perfect for a family dinner or a Simmer-themed gathering. Each serving lands around 210 kcal thanks to rice being served separately. Total time is 50 minutes including seafood prep, which is fast considering how many components the dish carries.

Step-by-Step Cooking

1

Lay out the ingredients

Set up everything you need: two 1.03-L cans of AROY-D Tom Yum broth, a carton of coconut milk, plates with mussels in shells and peeled shrimp, sliced mushrooms, cherry tomatoes, neutral cooking oil, and silicone spatulas. Thorough mise en place is essential for Thai cooking — once the heat is on, things move fast.

2

Cook the basmati rice

Rinse 1 ½ cups of basmati rice under cold water until the water runs clear. Load it into a Tefal Steam Cuisine and set the timer for 20 minutes. Alternative: cook on the stovetop with rice and water in a 1:1.5 ratio, bringing to a boil and then simmering covered on minimum heat.

3

Sear mussels, slice mushrooms

Place the shelled mussels in a dry pan over medium heat and sear for 3–4 minutes until the excess liquid evaporates and they turn an appetizing orange. While the mussels cook, slice the mushrooms (5 oz) into thin 3 mm slices. Set the prepared mushrooms aside in a separate bowl.

4

Pour in the ready broth

Open both cans of AROY-D Tom Yum broth and carefully transfer the contents into a large Staub pot. Set the pot over medium heat and bring to a boil — usually 5–7 minutes. The signature lemongrass and kaffir lime aroma kicks in at this stage.

5

Prep the shrimp

While the broth comes up to a boil, double-check the 12 oz of peeled shrimp — the dark vein along the back should already be removed. If they're still frozen, thaw in cold water, then briefly blanch with hot water so they pick up that classic pink hue.

6

Stir the boiling broth

Once the broth is at a rolling boil, give it a gentle stir with a silicone spatula so any solids from the bottom of the cans distribute evenly. Check the color: proper Tom Yum broth should look slightly cloudy with a golden-amber tone.

7

Add mussels and seafood medley

Drop the seared mussels (22 oz) and the mixed seafood (15 oz) into the pot. Bring back to a boil and cook for 5 minutes so the seafood absorbs the broth and heats through. Stir gently every minute or so.

8

Add mushrooms and ginger

Add the prepped mushrooms and grated ginger root (1.5 oz) to the pot. Cook for another 4–5 minutes — the mushrooms should soften but hold their shape. This is also the moment to add 1 ½ tablespoons of fish sauce for a salty backbone.

9

Pour in the coconut milk

Open the 1 ½ cup carton of coconut milk and pour it into the simmering soup in a slow, steady stream. Drop the heat to minimum immediately — coconut milk doesn't like a hard boil and can split. Stir in 4 tablespoons of Tom Yum paste.

10

Add cherry tomatoes

Add the halved cherry tomatoes (5 oz) to the pot. They contribute a soft natural tartness and beautiful red accents. Cook for another 3 minutes — the tomatoes should soften slightly but keep their shape.

11

Final touches

Drop the peeled shrimp into the soup and immediately pull the pot off the heat — the residual heat will cook them through in 1–2 minutes. Add the juice of 1 ½ limes and the chopped cilantro (1 ½ small bunches). Cover and let the soup rest for 10 minutes.

12

Plate and serve

Ladle the Tom Yum into deep bowls, dropping a wedge of lime into each for freshness. Serve the rice separately — in a small bowl alongside or right inside the soup, however the eater prefers. Done!