Recipes

Tom Yum

Tom Yum

Tom yum is a spicy clear soup typically from Loas and Thailand and is widely served in neighbouring countries such as Maylasia, Singapore and Indonesia. Tom Yum has been popularised around the world. It is characterised by its distinct hot and sour flavours, with fragrant herbs generously used in the broth. The basic broth is made of stock and fresh ingredients such as lemon grass, Kaffia lime leaves, lime juice, fish sauce and hot chilli peppers.

Difficulty medium
Preparation Time
Cooking Time
Servings
Main Ingredients
  • 1ltr of chicken stock
  • 1 stalks of lemon grass, sliced
  • 1 bulb of galangal, chopped
  • 3 lime leaves, crushed
  • 150g tom yum paste
  • 8 green birds eye chillies, finely sliced
  • 50g Palm sugar
  • 50ml Fish sauce
  • To Serve
  • Portavogie prawns
  • Coriander and Thai basil chopped
  • Scallion chopped
  • Oyster mushrooms torn
  • Cherry tomatoes cut in half
  • Lime juice

Main Instructions
  1. Method;
  2. Bring the stock to the boil, add the lemon grass, galangal, lime leaves and tom yum paste, simmer for a minute. Add the chillies, sugar and fish sauce. The soup should taste sour but balanced and fiery hot.
  3. To Serve;
  4. Place a portion of broth into a pan and bring to the boil, add the prawns and simmer for a minute, add the herbs, scallions and the mushrooms. Finish with lime juice and serve.
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