Not yet – Tom Yum Soup


It’s difficult for a physicist to crack and deal with css codes: days running with speed of light feels like it’s taking ages but we are reaching there. By then….

Are you all set and ready to hop in with me in a culinary express to Thailand?  You will be served a warm, spicy tom yum soup.

Tanginess in the soup to tickle the coldness and sparks from chilly to warm up



My association with Thai food is through a good friend of mine, who has always been feeding me when I was in Finland. Now that we are some miles apart I had to take efforts in cooking than asking her can you cook for me? Even when she visited me in Belgium, she brought the home made green curry paste and cooked my most most favourite kaeng khiao wan along with silky rice noodle, I went on for many rounds as If there is no tomorrow rather than me cooking something extravagant for her.  Yes, I do make my guests to cook but we are not going to start a discussion on how to treat your guest and this is how your part the world works?



Well, this is one of my personal favourite of Thai soups. It’s light, rich in flavours and visually appealing. It goes great along with sticky/jasmine rice, or even with toasted bread.  Finishing it off with fried banana, vanilla ice cream and generous dollop of honey is a luxury.


Tom Yum Soup

Serving Size: 4 - 6

Tom Yum  Soup


  • 2 Stalk of lemongrass - 2 (cut into 1" pieces and gently smashed )
  • Lime leaves- 6 (torn in pieces and centre vein removed)
  • Galangal 1" - 2 (thinly sliced)
  • Coriander roots - 2 (gently smashed)
  • Garlic – 2 pod (gently smashed)
  • Shallots – 3 (thinly sliced)
  • Cherry tomato – 100 gram (halved)
  • Chicken stock – 3 cubes
  • Water - 1.5 litter
  • Mushroom – 150 grams (halved)
  • Thai red chilies – 2 (gently smashed)
  • Fresh Prawns – 8 (Deveined)
  • Fish sauce - 2 1/2 tspn
  • Tom yum paste - 2 tspn
  • Shrimp paste – 1/4 tspn
  • Lime juice - 2 tbspn (adjust according to your, add more or less)
  • Coriander - 1 tbspn (coarsely chopped)


    Notes for ingredients preparation
  • Remove the outer layer of the lemongrass stalks and cut off the end. Chop them into 1-2? pieces and smash them gently in a motor pestle or using back of your knife to release flavour.
  • Tear through centre vein of the lime leaves and remove the vein
  • Slice galangal into thin slices.
  • Cut the cherry tomato into halves.
  • Finely chop the shallots into thin slices.
  • Clean the coriander roots well and smash them gently in a motor pestle or using back of your knife to release flavour.
  • Slice the fresh red chilies.
  • Half/dice the cleaned mushrooms.
  • Devein the fresh prawns, let the tail be there.
  • Procedure for soup
  • Boil the water on high until it comes to a rapid boil add in the stock cubes.
  • Add the lime leaves, lemongrass, coriander root, galangal, shallots and garlic. Boil for 5 minutes until the taste of the herbs infuses in the broth.
  • Next add in mushrooms let them boil in broth for about 5 minutes.
  • Add the fish sauce, tom yam paste, shrimp paste, fresh chilies and shrimp and let them boil for 1 minute, until prawns turn pink.
  • Take the pot out from heat add lime juice. According to your taste adjust or add more lime juice (for sourness), fish sauce (for saltiness) and chilies (for more spiciness).
  • After you’ve boiled 4-5 minutes, add a pinch of salt and the shrimp. Strain the cooked mushrooms and add them to the soup as well. Cook until shrimp turn pink, about a minute.
  • Add chopped coriander, halved cherry tomato and serve. This soup is best when served hot!


  1. Finla says:

    I love soup like this but Hans is not a huge fan of souo with sour taste. Love you board, from which shop did you get the paint, i get mine in hubo but mine is too shiny always.

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