Tom Yum Soup
Shopping/Pantry Guide 6-8 cups chicken stock 24 medium or large raw shrimp, shelled 4 tbs fish sauce cherry tomatoes shiitake mushrooms, sliced thinly 1 can coconut milk (or more to taste) optional: 1 tsp. brown sugar
Recipe type: Soup
  • 6-8 cups chicken stock
  • 2 stalk lemongrass, lower ⅓ minced
  • 6 kaffir lime leaves
  • 12-14 medium or large raw shrimp, shelled
  • 4 tbs fish sauce
  • 1-2 large red chilies, minced
  • 5 cloves garlic, minced
  • optional: a handful of cherry tomatoes
  • generous handful fresh shiitake mushrooms, sliced thinly
  • 1 green and/or red capsicum, sliced
  • 1 can coconut milk (or more to taste)
  • 1 cup fresh coriander, roughly chopped
  • Optional: 1 tsp. brown sugar, and a squeeze of lime juice
  1. To prepare the lemongrass:
  2. Wash it thoroughly, peel off the tough outer leaves and trim the ends. You'll need a sharp knife, as the stalks are very fibrous. Use the heart of the stalk as it is the centre that is finely chopped. Then get out a mallet or it can be bruised with the back of a knife before you slice or cut it as it releases the oils.
  3. It has a tough texture so lemongrass is usually added to recipes whole, then removed and discarded before serving, much like a Bay leaf.
  4. Pour stock into a deep cooking pot and turn heat to medium-high.
  5. Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn't slice. Boil for 5 minutes, or until fragrant.
  6. Add garlic, chili, lime leaves, and mushrooms to broth. Continue cooking for another 5 minutes.
  7. Add shrimp, bell pepper, and cherry tomatoes (if using). Cook 5-6 minutes, or until shrimp is pink and plump.
  8. Turn down the heat to low and add ½ can coconut milk plus fish sauce. Taste test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 tsp brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it's too spicy for your taste.
  9. Serve in bowls with fresh coriander sprinkled over.
Recipe by Harvest Hub at