Tom Yum Soup

Tom Yum Soup
Serves 4
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  1. 8 cups chicken stock (2 X 900ml boxes)
  2. 4 slices of fresh ginger (don't need to peel)
  3. 1 1/2 stalks of lemon grass* chopped in 3 inch pieces, sliced down the middle
  4. 4 kaffir lime leaves*
  5. 2 tbsp fresh ground chili paste**
  6. 4 tbsp chili paste with soy bean oil (nam prik pao)***
  7. 1 package oyster mushrooms approx. 125g (can be regular or shitake mushrooms if you can't find)
  8. 1-2 lb of fresh or frozen shrimp (depends on your love of shrimp!)
  9. 2-3 tbsp fish sauce
  10. 3 limes juiced
  11. Rice noodles (portion depends on how hungry you are)
  1. Bring the chicken stock to a boil and add the ginger, lemon grass, kaffir lime leaves, the fresh ground chili paste and chili paste with soy bean oil.
  2. Simmer for 20 minutes and taste. Add more of the fresh ground chili paste if you want it spicier.
  3. Remove the lemon grass, kaffir lime leaves and ginger.
  4. Add the mushrooms, the shrimp and the fish sauce.
  5. Simmer until the shrimp is pink and cooked.
  6. Remove from heat and stir in lime juice.
  7. In a bowl add cooked rice noodles (or ramen for a fun twist) and pour broth to cover noodles.
  8. Garnish with tomato slices, sliced green onions and chopped cilantro
Adapted from
Adapted from

*Usually lemon grass and kaffir lime leaves come in bigger quantities. They both freeze really well, so freeze them both (separately) and save a trip to the asian food store next time you make the soup!
** The fresh ground chili paste might already be a staple in your fridge, I use this one
***The chili paste with soy bean oil (nam prik pao) I found at my local asian food store, which was this one