Tom Yum Soup is a Thai classic and a sought-after restaurant favourite. The name is indicative of the 'boiling' process and the 'sourness' from the spices and fresh herbs used. This easy and convenient recipe uses ready made Tom Yum paste, and an assortment of vegetables, meat and seafood make this soup ‘yum’ indeed!
2 tsp Tom Yum Paste
1/2 tsp Chopped Garlic
2 stalks Chopped Celery
1/2 cup Diced Tomatoes
1/4 cup Diced Button Mushrooms
1/2 cup Diced Chicken Breast
4 Large Prawns
1 Chicken Stock Cube
1 tsp Pepper
Salt, To Taste
1 cup Chopped Coriander
1/2 tsp Lemon Juice
- Bring 4 cups of water to a rolling boil in a soup pot. You can add more or less water, depending on your desired consistency.
- Add the Tom Yum soup paste to the water and stir well.
- Add the chopped vegetables to the soup, followed by the meat and seafood. Continue cooking until the ingredients look almost ready.
- Break the chicken stock cube and add it to the soup pot.
- Season with salt and pepper and keep boiling for another 5-10 minutes.
- Once the oil starts to leave the surface of the soup, it can be considered done.
- Add a dash of lime juice and serve garnished with coriander.