Tom Yum(Yam) Recipe


John Hung, Writer/Reporter









Stock – shrimps, lemongrass, galangal (if you can find some), shallots, chili peppers, lime leaves

Garnish – coriander, sawtooth coriander

Seasoning – chili jam, fish sauce, lime, coconut milk


  1. Prep the Ingredients.
  • Devein the shrimp and cut the head to use for the stock
  • Smash the lemongrass (not completely) to release the aroma
  • Slice galangal into thin pieces
  • Slice shallots in half (peel the skin if needed)
  1. Make the stock by placing all the ingredients into a boiling pot. (Let it simmer for about 15 to 20 minutes)
  • Add chili peppers and shredded lime leaves
  • Add salt (to your preference)
  1. Prep the garnish.
  • Dice the coriander and sawtooth coriander and put in a plate or bowl for later use
  1. Make the seasoning.
  • Add 4 to 5 spoons full of chili jam in a bowl
  • Add the fish sauce (to your preference)
  • Squeeze about 2 to 3 limes into the mix
  • Add coconut milk to the mix to give it a creamy texture (to your preference)
  • Mix well
  1. Strain the broth and put it back on the heat
  2. Place the shrimps (body) into the broth
  • Add mushrooms if you like (sliced to your preference)
  1. Add the seasoning into the broth
  2. Plate into a bowl and garnish it with cilantro


And voila, you have yourself a Tom Yum soup