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Tom Yum Soup

Category: Starters

Serves: 2 people

Preparing time: 00:00

Cooking time: 00:00


250ml Chicken Stock

1 Tbsp Mai Siam Tom Yum Paste

1/2 clove Garlic, finely chopped

1 stalk Lemon Grass, chopped

1 kaffir lime leaf, (available in jars)

1 skinless, boneless chicken breast fillets - cut into thin strips

40g Fresh Mushrooms, thinly sliced

1 Tbsp Mai Siam Fish Sauce

1 pc Mai Siam Palm Sugar (optional)

1 Tbsp Lime Juice

1 tsp Green Chilli, finely chopped

1 bunch Fresh Coriander, chopped

1 sprig Fresh Thai Basil, chopped

Cooking Method

Step 1

1. In a large saucepan, bring the chicken stock to a boil. Stir in the Mai Siam Tom Yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaf. Place the chicken in the saucepan, and cook for 5 minutes, or until cooked through.

Step 2

2. Mix in the mushrooms. Add the fish sauce, lime juice, and green chilli. Continue cooking until well blended. Taste the soup and if you find it too hot add 1 pc of Mai Siam Palm Sugar and stir until fully dissolved. Remove from heat, and serve hot with the coriander and Thai basil sprinkled on top.

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