Thai Tom Yum soup

Avg. user rating

Not rated yet

Rate this recipe

Prep time:

Cook time:

Serves: 4

By soupmaker



  • 1 lime juiced

  • 2l water or chicken stock

  • 3 pak choi

  • 6 large tomatoes halved or 12 small tomatoes

  • 1 tsp lemongrass paste

  • 1 handful fresh coriander

  • 1 splash fish sauce

  • 1 handful king prawns d cooked chicken (optional)

  • 6 spring onions sliced

  • 2 tsp Tom Yum paste

  • 12 mushrooms quartered or halved

  • 100g dried egg noodles (optional)


  1. If using, cook the noodles, drain and set aside.
  2. Bring the stock or water to the boil, add the Tom Yum paste and the lemongrass paste.
  3. Add the tomatoes and mushrooms and cook for 3-5 minutes.
  4. Add the pak choi and cook for 2 minutes.
  5. Add the spring onions, noodles and prawns or chicken. Cook for a further 2 minutes.
  6. Add the lime juice, coriander and fish sauce. Season to taste and serve.

Handy Hint

If you want to add even more heat, add a sliced chilli to the broth at the same time as the spring onions. Tom Yum paste is available in supermarkets or asian stores.

Additional Information

  • thai

  • Kids can help

  • Low fat

  • Soup

  • Chicken

  • Main Course

  • Dairy Free

  • Nut Free

This recipe has not been rated.

Rate this recipe

Your comments

  • soupmaker 11/09/13 21:55

    This is quick and easy to make. Adding the noodles and prawns or chicken makes this a meal in a bowl. A great way to use of left over chicken from a roast.