Hot and Sour Thai Soup

Tom Yum Thai Soup

Continuing on with my new found love of cooking Thai food recipes. This healthy Thai food tom yum soup recipe is a simple soup ready in under thirty minutes. It is spicy and tasty and a water based soup rather than a thick vegetable base soup. I have spoken with people about the soup and some don’t like a water based soup. I was the same, but now I love it. It is most definitely one of the more tasty soups I have had.

Again I enlisted the help of my new found Thai friend who I met while shopping at my local Oriental supermarket.  Once again she was most helpful and let me select the Tom Yum paste based on her previous advice of choosing product with Thai written descriptions.

I then mentioned what I have used to make the soup in the past, she was pretty impressed and only added one more ingredient and that was galangal (Thai ginger).

Tom Yum Soup Ingredients

  • 2 tablespoons of Tom Yum paste – I use Penta Tom Yum Paste
  • 150cl tap water
  • 20cl chicken stock
  • 300 – 400 grams of chopped meat
    • prawn (Tom Yum Kung) – slice the back of the prawn and remove the shell
    • chicken (Tom Yum Kai) – slice into small but significant pieces
  • vegetables (this is a list of what I use – you should choose what you like really limited only by imagination)
    • Shitake mushrooms – halved then sliced
    • small cherry tomatoes – left whole
    • bell peppers (red and yellow)
    • Thai red chillies – sliced and seeds removed
  • 2-3 stalks of lemon grass – chopped and pressed
  • 1-2 kaffir lime leave – torn into tiny bits and pressed
  • ½ a lime
  • 1-2 cloves garlic – crushed
  • 1 teaspoon of brown sugar (or palm sugar)
  • 1 teaspoon of fish sauce
  • few coriander leaves


  • 1 bundle scallop egg noodles

Cooking Directions

Tom Yum Soup Ingredients

Add the water, chicken stock and lemon grass to a pot and bring it to the boil on a high heat. Once boiling, continue for a further 2-3 minutes.

Add Tom Yum paste, lime leaves, garlic, and mushrooms and turn to medium heat. Stir for 2 minutes.

Add chicken and fish sauce. Stir for 1 minute making sure the chicken pieces separate nicely. If you are using egg noodles, add them now.

Add the rest of the ingredients (except the coriander and bean sprouts) and turn to a low heat. Leave for 3 minutes.

Turn of heat and serve.

Serving Suggestion

Serve hot in a soup bowl topped with a few coriander added at serving. Perfect as a low calorie meal (with the noodles) or as a starter with a main.

I have made this recipe a number of times now and I have made it too watery and slightly unflavored. The above has been tested twice and I can say that it is now a great mix but it will depend on the paste you use.

Please add your comments or questions below. Feel free to Tweet and share this recipe.

Comments are welcomed