Tomyam Soup Thailand Recipe

Name: Tomyam Soup Thailand
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 liters fish stock, 1% pt; 4 tablespoons oil; 6 tablespoons sugar; 2 cups tom yam paste; 2 stalks lemongrass, sliced into rings; 8 slices fresh galangal root; 8 kaffir lime leaves, torn into three pieces each leaf (Thai lime leaves taste like grapefruit leaves of Vietnam); 3 tablespoons chili paste, roasted (or dried chilli powder); 8 hot chili peppers, to taste; 16 button mushrooms, cut in half (straw or abalone mushrooms are fine); 16 king prawns (raws); 8 large squid, cut its horizontally body, into rings, size approximately 1or 2 inch thick; 8 pieces fish fillets (Red snapper, mackerel, salmon or snakehead fish, etc..., option); 3 lbs clams (or mussels); 8 tablespoons lime juice, fresh; 9 tablespoons fish sauce; 2 tablespoons coriander, chopped (special coriander, called ''Rau ram'' in Vietnamese); 2 tablespoons spring onions, finely sliced; 5 tomatoes, the average size, 2 tomatoes cut into six equal pieces. 3 tomatoes cut into diced; 2 yellow onions, sliced; 16 coriander leaves, just to garnish; 2 cups coconut milk (if you like)

Servings: persons

2 liters fish stock, 1% pt
4 tablespoons oil
6 tablespoons sugar
2 cups tom yam paste
2 stalks lemongrass, sliced into rings
8 slices fresh galangal root
8 kaffir lime leaves, torn into three pieces each leaf (Thai lime leaves taste like grapefruit leaves of Vietnam)
3 tablespoons chili paste, roasted (or dried chilli powder)
8 hot chili peppers, to taste
16 button mushrooms, cut in half (straw or abalone mushrooms are fine)
16 king prawns (raws)
8 large squid, cut its horizontally body, into rings, size approximately 1or 2 inch thick
8 pieces fish fillets (Red snapper, mackerel, salmon or snakehead fish, etc..., option)
3 lbs clams (or mussels)
8 tablespoons lime juice, fresh
9 tablespoons fish sauce
2 tablespoons coriander, chopped (special coriander, called ''Rau ram'' in Vietnamese)
2 tablespoons spring onions, finely sliced
5 tomatoes, the average size, 2 tomatoes cut into six equal pieces. 3 tomatoes cut into diced
2 yellow onions, sliced
16 coriander leaves, just to garnish
2 cups coconut milk (if you like)

1
Preparation.
2
- Clams (mussels): soak them in a bowl of water as soon as you've brought home from the shops, washed, and then pour into the pot, poured the water, then boil, when you see a clam shell opening, please take the pot off the stove. Pour the clam broth in a large bowl, to sediment (sand), and then take the meat inside the shells of clams on a small plate, set aside.
3
- Boil the water first and then pour shrimp, squid, fish meat -- into the pot about 3 minutes, then remove it to the basket, drained, mixed with a little seasoning salt.
4
- Place the saucepan on the stove, heat oil, add yellow onions, stir until the wonderful odor emitted, and turn yellow golden. Then add Roasted chilli paste, galangal, lemon grass and stir well to get up the scent.
5
Add the diced tomatoes, and continue to stir untill it soft, puor the Tom Yum Paste into it. stir for about 3 minutes.
6
Draw off the water (make sure no sand) of clam broth, pour into the pot and boil about 3 minutes to get up the scent.
7
- Next, increase the heat and bring to the boil, add prawn, squid and fish into the saucepan and heat to boiling for 2 minutes, when shrimp and squid are just cooked, add the clams, mushrooms, the remaining tomatoes, fresh peppers to the pot and stir together briefly.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 liters fish stock, 1% pt, 4 tablespoons oil, 6 tablespoons sugar, 2 cups tom yam paste, and more.

Yes, Tomyam Soup Thailand falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tomyam Soup Thailand

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions