Tom Yum Soup
Tom Yum Soup serves 4. Aromatic broth with straw mushrooms, bird's eye chillies, and lime juice balanced with fish sauce and fresh coriander.
TOTAL TIME
27 min
ACTIVE TIME
7 min 15s
QUANTITY
4 pieces · ~2.65 l
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.
Ingredients0/13
Tools0/8
Ingredients0/13 gathered · 4 servings
4piece
30g8piece
4piece
10piece
1,500ml
200g
400g
60ml
1tsp
3piece
60ml
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4piece | — | — | |
| 2 | | 30g | — | — | |
| 3 | 8piece | — | — | ||
| 4 | | 4piece | — | — | |
| 5 | | 10piece | — | — | |
| 6 | | 1,500ml | — | — | |
| 7 | | 200g | — | — | |
| 8 | | 400g | — | — | |
| 9 | | 60ml | — | — | |
| 10 | | 1tsp | — | — | |
| 11 | | 3piece | — | — | |
| 12 | | 60ml | — | — | |
| 13 | | 15g | — | — |
Tools9 items
Serveware1 item
Procedure22 steps
1 of 22
Trim the root end of each lemongrass stalk, remove the tough outer leaves, and cut each stalk into 4 cm lengths, then bash each piece firmly with the flat of the knife to open it up.
Lemongrass stalk · 4 piece
⏱ 1 min
ResultSliced lemongrass2 of 22
Drop the lemongrass pieces into the saucepan.
⏱ 10s
ResultSliced lemongrass3 of 22
Cut the galangal into thin coins, about 3 mm thick, no need to peel.
Galangal · 30 g⏱ 40s
ResultSliced galangal4 of 22
Add the galangal slices to the saucepan.
⏱ 10s
ResultSliced galangal and sliced lemongrass5 of 22
Tear each kaffir lime leaf in half along the central rib and drop them into the saucepan.
Kaffir lime leaf · 8 piece
⏱ 15s
ResultSliced galangal and sliced lemongrass and kaffir lime leaf6 of 22
Peel the shallots and discard the papery skins.
Shallots · 4 piece⏱ 40s
ResultPeeled Shallots8 of 22
Add the halved shallots to the saucepan.
⏱ 10s
ResultHalved shallot and sliced galangal mixture9 of 22
Bash each chilli with the flat of the knife to split it open and release the heat.
Bird's eye chillies · 10 piece⏱ 30s
ResultCrushed bird's eye chillies10 of 22
Add the bruised chillies to the saucepan.
⏱ 10s
ResultHalved shallot and sliced galangal mixture11 of 22
Pour the water into the saucepan over all the aromatics.
Water · 1,500 ml⏱ 10s
ResultHalved shallot and sliced galangal mixture12 of 22
Bring the saucepan to a rolling boil over high heat, then reduce to a steady simmer and cook for 10 minutes so the aromatics fully infuse the broth.
⏱ 10 min
ResultAromatic broth13 of 22
Tip the straw mushrooms into the broth, halving any large ones as you go.
Straw mushrooms · 200 g⏱ 10s
ResultAromatic broth and straw mushrooms14 of 22
Simmer for 2 minutes until the mushrooms are just tender.
⏱ 2 min
ResultBroth with simmered mushrooms15 of 22
Add the raw king prawns to the saucepan.
Raw king prawns · 400 g⏱ 10s
ResultBroth with simmered mushrooms and raw king prawns16 of 22
Simmer for 3 minutes, stirring once or twice, until every prawn has turned pink and opaque all the way through.
⏱ 3 min
ResultSoup with cooked prawns17 of 22
Pour the fish sauce into the soup.
Fish sauce · 60 ml⏱ 10s
ResultSoup with cooked prawns and fish sauce18 of 22
Add the sugar to the soup.
Sugar · 1 tsp⏱ 10s
ResultSoup with cooked prawns and fish sauce and sugar19 of 22
Roll each lime firmly on the counter before halving and squeezing out all the juice.
Lime · 3 piece
⏱ 40s
ResultFresh lime juiceused in step 2120 of 22
Stir the evaporated milk into the soup.
Evaporated milk · 60 ml⏱ 10s
ResultSoup with cooked prawn and fish sauce mixture21 of 22
Pour all the lime juice into the saucepan and stir to combine.
⏱ 10s
ResultSoup with cooked prawn and fish sauce mixture22 of 22
Stir everything together thoroughly so the fish sauce, sugar, lime juice and evaporated milk are fully blended into the broth.
⏱ 30s
ResultSeasoned tom yum soupTotal Time27 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 piece | | Trim the root end of each lemongrass stalk, remove the tough outer leaves, and cut each stalk into 4 cm lengths, then bash each piece firmly with the flat of the knife to open it up.⏱ 1 minResultSliced lemongrass |
| 2 | Sliced lemongrassstep 1 | | Drop the lemongrass pieces into the saucepan.⏱ 10sResultSliced lemongrass |
| 3 | 30 g | | Cut the galangal into thin coins, about 3 mm thick, no need to peel.⏱ 40sResultSliced galangal |
| 4 | Sliced galangalstep 3 | | Add the galangal slices to the saucepan.⏱ 10sResultSliced galangal and sliced lemongrass |
| 5 | 8 piece | | Tear each kaffir lime leaf in half along the central rib and drop them into the saucepan.⏱ 15sResultSliced galangal and sliced lemongrass and kaffir lime leaf |
| 6 | 4 piece | | Peel the shallots and discard the papery skins.⏱ 40sResultPeeled Shallots |
| 7 | Peeled Shallotsstep 6 | | Cut each shallot in half from root to tip.⏱ 20sResultHalved shallots |
| 8 | Halved shallotsstep 7 | | Add the halved shallots to the saucepan.⏱ 10sResultHalved shallot and sliced galangal mixture |
| 9 | 10 piece | | Bash each chilli with the flat of the knife to split it open and release the heat.⏱ 30sResultCrushed bird's eye chillies |
| 10 | Crushed bird's eye chilliesstep 9 | | Add the bruised chillies to the saucepan.⏱ 10sResultHalved shallot and sliced galangal mixture |
| 11 | 1,500 ml | | Pour the water into the saucepan over all the aromatics.⏱ 10sResultHalved shallot and sliced galangal mixture |
| 12 | — | | Bring the saucepan to a rolling boil over high heat, then reduce to a steady simmer and cook for 10 minutes so the aromatics fully infuse the broth.⏱ 10 minResultAromatic broth |
| 13 | 200 g | | Tip the straw mushrooms into the broth, halving any large ones as you go.⏱ 10sResultAromatic broth and straw mushrooms |
| 14 | — | | Simmer for 2 minutes until the mushrooms are just tender.⏱ 2 minResultBroth with simmered mushrooms |
| 15 | 400 g | | Add the raw king prawns to the saucepan.⏱ 10sResultBroth with simmered mushrooms and raw king prawns |
| 16 | — | | Simmer for 3 minutes, stirring once or twice, until every prawn has turned pink and opaque all the way through.⏱ 3 minResultSoup with cooked prawns |
| 17 | 60 ml | | Pour the fish sauce into the soup.⏱ 10sResultSoup with cooked prawns and fish sauce |
| 18 | 1 tsp | | Add the sugar to the soup.⏱ 10sResultSoup with cooked prawns and fish sauce and sugar |
| 19 | 3 piece | | Roll each lime firmly on the counter before halving and squeezing out all the juice.⏱ 40sResultFresh lime juiceused in step 21 |
| 20 | 60 ml | | Stir the evaporated milk into the soup.⏱ 10sResultSoup with cooked prawn and fish sauce mixture |
| 21 | Fresh lime juicestep 19 | | Pour all the lime juice into the saucepan and stir to combine.⏱ 10sResultSoup with cooked prawn and fish sauce mixture |
| 22 | — | | Stir everything together thoroughly so the fish sauce, sugar, lime juice and evaporated milk are fully blended into the broth.⏱ 30sResultSeasoned tom yum soup |
| Total Time | 27 min | ||
Serving
- Ladle the soup evenly into 4 bowls, distributing the prawns and mushrooms equally among them.
- Scatter fresh coriander leaves over each bowl and serve immediately. The lemongrass, galangal and lime leaves stay in for flavour and are not eaten.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 204kcal | |
| 25g | |
| 2g | |
| 0.9g | |
| 21g | |
| 7g | |
| 4g | |
| 1,454mg |
Ingredients0/13
Tools0/8
Recipe
Tom Yum Soup
Tom Yum Soup serves 4. Aromatic broth with straw mushrooms, bird's eye chillies, and lime juice balanced with fish sauce and fresh coriander.
What you’ll doYou will prep aromatic ingredients and build the broth by simmering lemongrass, galangal, lime leaves, shallots and chillies for ten minutes. Then add mushrooms, prawns, fish sauce, sugar and lime juice in sequence, tasting the seasoning as you go.
Serves4
Total27 min
LevelMedium
Ingredients
- Lemongrass stalk4 piece
- Galangal30 g
- Kaffir lime leaf8 piece
- Shallots4 piece
- Bird's eye chillies10 piece
- Water1,500 ml
- Straw mushrooms200 g
- Raw king prawns400 g
- Fish sauce60 ml
- Sugar1 tsp
- Lime3 piece
- Evaporated milk60 ml
- Coriander leaves15 g
Tools
Large saucepanSmall bowlChef's knifeCitrus juicerWooden spoonBowlLadleChopping boardSoup bowl
Method
1
Trim the root end of each lemongrass stalk, remove the tough outer leaves, and cut each stalk into 4 cm lengths, then bash each piece firmly with the flat of the knife to open it up.
1 minChopping board, Chefs knifeLemongrass stalk · 4 piece
2
Drop the lemongrass pieces into the saucepan.
10sLarge saucepanSliced lemongrass · step 1
3
Cut the galangal into thin coins, about 3 mm thick, no need to peel.
40sChopping board, Chefs knifeGalangal · 30 g
4
Add the galangal slices to the saucepan.
10sLarge saucepanSliced galangal · step 3
5
Tear each kaffir lime leaf in half along the central rib and drop them into the saucepan.
15sLarge saucepanKaffir lime leaf · 8 piece
6
Peel the shallots and discard the papery skins.
40sChopping board, Chefs knifeShallots · 4 piece
7
Cut each shallot in half from root to tip.
20sChopping board, Chefs knifePeeled Shallots · step 6
8
Add the halved shallots to the saucepan.
10sLarge saucepanHalved shallots · step 7
9
Bash each chilli with the flat of the knife to split it open and release the heat.
30sChopping board, Chefs knifeBird's eye chillies · 10 piece
10
Add the bruised chillies to the saucepan.
10sLarge saucepanCrushed bird's eye chillies · step 9
11
Pour the water into the saucepan over all the aromatics.
10sLarge saucepanWater · 1,500 ml
12
Bring the saucepan to a rolling boil over high heat, then reduce to a steady simmer and cook for 10 minutes so the aromatics fully infuse the broth.
10 minLarge saucepan
13
Tip the straw mushrooms into the broth, halving any large ones as you go.
10sLarge saucepanStraw mushrooms · 200 g
14
Simmer for 2 minutes until the mushrooms are just tender.
2 minLarge saucepan
15
Add the raw king prawns to the saucepan.
10sLarge saucepanRaw king prawns · 400 g
16
Simmer for 3 minutes, stirring once or twice, until every prawn has turned pink and opaque all the way through.
3 minLarge saucepan
17
Pour the fish sauce into the soup.
10sLarge saucepanFish sauce · 60 ml
18
Add the sugar to the soup.
10sLarge saucepanSugar · 1 tsp
19
Roll each lime firmly on the counter before halving and squeezing out all the juice.
Result · Fresh lime juice · used in step 21
40sSmall bowl, Citrus juicerLime · 3 piece
20
Stir the evaporated milk into the soup.
10sLarge saucepanEvaporated milk · 60 ml
21
Pour all the lime juice into the saucepan and stir to combine.
10sLarge saucepanFresh lime juice · step 19
22
Stir everything together thoroughly so the fish sauce, sugar, lime juice and evaporated milk are fully blended into the broth.
30sLarge saucepan, Wooden spoon
23
Ladle the soup evenly into 4 bowls, distributing the prawns and mushrooms equally among them.
30sSoup bowl, LadleSeasoned tom yum soup · step 22
24
Scatter fresh coriander leaves over each bowl and serve immediately. The lemongrass, galangal and lime leaves stay in for flavour and are not eaten.
Result · Tom Yum Soup
20sSoup bowlCoriander leaves · 15 g
Printed 7 October 2026