Tom Yum Soup

Tom Yum is a mix of both hot and sour, and it’s one of the signature dishes that defines Thai flavours. It is a clear soup flavoured with fragrant lemon grass, fresh galangal root and kaffir lime leaf. Not only delightfully tangy but with medicinal properties!


  • 2 cups Water
  • 2 cups Chicken broth
  • 2 stalks fresh Lemon grass (cut into 1 inch pieces)
  • 3 slices Galangal root (optional)
  • 2 Kaffir lime leaves
  • 2 sprigs fresh cilantro
  • 1 Tomato (cut into wedges)
  • 1 Carrot (chopped)
  • 1 Celery stick (sliced)
  • 1/2 Small onion (thinly sliced)
  • 2 Birds eye chilli (cut length wise)
  • 8 Cooked fish balls
  • 8 Prawns (shelled and de-veined)
  • 6 Crab sticks
  • 1 tsp Sugar
  • 1 small lime, squeezed
  • 2 tbsp Roasted chilli paste (also known as Nam prik Pao in Thai)
  • 1 tbsp Tamarind paste
  • 1 tbsp Fish sauce


  1. If Kaffir lime leaves, Roasted chilli paste and Galangal is not readily available, then you can use pre packed Tom Yum paste (2tbsp) instead (it’s available in most supermarkets).
  2. If you don’t prefer fish balls, you can substitute it with more fresh prawns or tofu.


  • Bring the chicken broth and water to boil over high heat in a saucepan. Add the lemon grass, galangal, kaffir lime leaves and tamarind paste.
  • Add the shrimp, bring to a boil and cook 3 minutes. Add the fish balls, chilli peppers, onion, red chilli paste and fish sauce. Boil for another 7 minutes until the shrimp is cooked through.
  •  Add the tomato and crab sticks. Turn off the heat after a minute. Add the lime juice. Garnish with cilantro and a splash of coconut milk if desired and serve hot.
  • Serves 3 to 4.

Tom Yum Soup


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