Tom Yum Soup

by Zarina
Tom Yum Soup

Salty, sour, hot, and sweet… serious flavours going on in this umami-bursting soup.   Undoubtedly one of my favourite weeknight dinners, which can be whipped up in under 30 minutes… the perfect bowl of yumminess on a cold, gloomy day. 

Tom Yum Soup

Tom Yum Soup

Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 12 tbsps Tom Yum Soup Paste
  • Cooking Oil
  • 2 lt Boiling Water or ½ chicken stock, ½ water
  • 1 Shallot finely chopped
  • 2 Large tomatoes chopped small
  • 1 Lime Juiced
  • 1 tsp Galangal Paste (optional)
  • 3 Lemongrass stalks slit down the middle, keeping the top end intact
  • 6 Fresh Kaffir Lime Leaves or dried if fresh unavailable
  • 4 tbsp Fish Sauce
  • 1 tsp Palm sugar or brown sugar
  • 150g Mushrooms of choice, I used baby king oyster and oyster
  • 100g Sugar Snap Peas
  • 12 Large King Prawns peels leaving tails on and deveined
  • 225g Tinned bamboo shoots
  • 2 Nests Vermicelli Noodles
  • Large handful Coriander


  1. Cook vermicelli noodles according to packet instructions and set them aside
  2. In a saucepan with a little oil over medium-high heat, sauté the shallots for a couple of minutes
  3. Add Tom Yum paste and continue to cook for a minute
  4. Add a good glug of the water to the saucepan and mix until all the paste is combined 
  5. Add the remaining water/ stock to the saucepan and bring to a boil
  6. Add the tomatoes, fish sauce, lime juice, lime leaves, galangal (if using), and lemongrass
  7. Reduce the heat and simmer for 15-20 minutes.
  8. Add fish sauce and palm sugar, taste to ensure the salty-sour-hot-sweet taste.
  9. Add mushrooms, sugar snaps, peas, prawns, and bamboo shoots and cook for 3-4 minutes until prawns are cooked through, and sugar snaps are cooked but still crisp.
  10. Remove lemongrass and discard
  11. Add coriander and vermicelli noodles.
  12. Serve hot immediately and garnish with more coriander and lime wedges.
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