Tom Yum Soup

Today’s menu is Tomyum soup. Instead of the usual fiery & spicy bowl of hell, I opted to prepare the milder version of the oh-so popular Thai dish because I think it’s time that the kids graduate to the level 1 of the Scoville scale. Hehe. 

This recipe is crazy simple but I promise you that a sip of the  clear yet flavorful and aromatic soup would be like a taste of Thailand bursting in your mouth. πŸ™‚

But the obvious reason why Tomyum soup, it’s because I just want the leftover ingredients to be put to good use before grocery day. πŸ˜‰


  • 1-2 large chicken breasts (sliced)
  • some squid
  • some prawns
  • some vegetables (capsicum, broccoli, cauliflower, carrots, snow peas, tomatoes etc)
  • some mushrooms (oyster, enoki, button, shiitake, etc)
  • 1-2 onions (rings)
  • 1-2 garlic (crushed)
  • A small knob of ginger root (roughly chopped)
  • A small knob of galangal/blue ginger (roughly chopped)
  • 3-4 sticks of lemongrass (white part only, crushed)
  • 4-5 kaffir leaves
  • 2-3 bird’s eye chilli (more if you like- slit lengthwise)
  • 2-3 tbsp fish sauce
  • 2-3 tbsp lime juice
  • Salt & sugar 


  • Fill pot halfway with water. Let it come to a rolling boil. 
  • Add onions, garlic, ginger root, galangal, lemon grass, kaffir leaves, bird’s eye chilli, fish sauce, lime juice and chicken breasts. 
  • Lower the fire to medium and let the chicken cook through. 
  • Add hardy vegetables (carrots) and let come to a boil. 
  • Add prawns & squid and let it cook through and not for too long. 
  • Finally, add the less hardy vegetables (capsicums) & mushrooms (oyster). 
  • Correct the taste with salt and sugar and lime juice and fish sauce.  
  • Garnish with coriander leaves and serve with warm rice. 

Ps: did I tell it’s a one pot meal? so less mess. πŸ˜‰


4 thoughts on “Tom Yum Soup

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