Tom Yum soup

Tom Yum soup




  • 2 1/2 cups water
  • 1 sachet Tom yum paste
  • 4 button mushrooms, sliced
  • 4 baby corn, halved
  • 1/4 red capsicum, sliced into strips
  • 2 shallots, sliced
  • 6 green prawns, peeled with tails intact
  • Coriander to garnish


Bring water to boil in a saucepan and add Tom yum paste.

Stir well to dissolve and add vegetables.

Simmer for 5 minutes and add prawns.

Cook for a further 3 minutes and serve garnished with coriander.

Serving Suggestions



  • Most Thai recipes are written per person and when testing this recipe I discovered that the paste satchet is just exactly enough for one person, therefore if you are making this for a family of four you will need 4 satchets.
  • This is a really refreshing soup and I love the hot and sour aspects of it coupled with the crunchy prawns.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Leave A Comment