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Tom Yum Soup

Tom Yum Paste


3 Onion chopped

6 Garlic cloves

1/2 cup Dried shrimp

8 pcs dry red chilli

1/4 cup Oil

1 tsp brown sugar

5 sliced Ginger / Galangal

4 Lemon grass ( bottom)

3 tsp Fish oil


Pan fry chopped onion, garlic, dry red chilli, dry shrimp for 2 minutes. Put the ingredients in a blender, add oil, brown sugar, lemon grass ( bottom piece), fish oil and ginger. Grind into a thick paste. Saute the paste for another 2 minutes. Set aside to rest.

Thai soup


6 Chicken/Seafood stock

3 Lemongrass stalk

5 pcs Galangal/ Ginger

5 pcs Lime leaves

1 lb Shrimp

3 Tomatoes chopped

5 pcs Thai red chilli

1/2 cup Coconut milk

8 pcs Portobello Mushrooms

1/4 cup lime juice

1 tsp brown sugar


In a large pot, mix seafood stock with hot water and let it simmer. Add thai red chilli, lemon grass, ginger, lime leaves and cover with lid, let it come to a boil. Add tom yum paste, coconut milk, brown sugar, shrimp and let it cook until shrimps are cooked through (3-5 mins). Turn off heat, add lime juice, tomatoes, mushrooms and let it cook for 10 mins.

Serve hot! Enjoy!

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