Tom Yum Soup

Tom Yum Soup

Influenced by "Street Food Asia" on Netflix, made this Classic Thai hot and sour soup. Easy to make, light, healthy, gluten-free with the right amount of healthy protein. Perfect for lunch or a light dinner.


1kg medium-sized whole raw shrimp (with heads intact)

1/3 cup oil 

6 cups of water

3 stalks fresh lemongrass

12 Kaffir lime leaves, fresh or frozen

1tbsp Thai chile paste

1-inch piece galangal root (optional, you can use ginger instead)

2tbsp fish sauce

1cup shitake mushrooms

1 lime, juiced

Cilantro leaves and lime wedges to garnish



  1. Pull the heads off the shrimps and set aside. Peel and clean the shrimps' body and set aside.
  2. Saute the shrimps' heads till red and crispy. Keep the oil as we will use it later.
  3. Cut the lemongrass and the galangal.
  4. Using the side of a knife, smash the lemongrass, lime leaves, and galangal.
  5. Place them in a soup pot, add the water and let simmer for 10 minutes.
  6. Remove the tough sections of lemongrass.
  7. Increase heat to high and add the mushrooms. Boil for 2 minutes.
  8. Stir in the shrimps, Thai chilli paste and fish sauce and cook for 1 minute.
  9. Turn off the heat and stir in the lime juice.
  10. Serve with lime wedges and fresh cilantro.


Also in GA Food Stories

Veggie Ramen
Veggie Ramen

I love Asian food, soups in particular. This is the easiest dish to put together, perfect for a warm, winter dinner. 
Read More
Chicken fillets with sage, lemon & butter
Chicken fillets with sage, lemon & butter

A dish all kids will easily eat. Serve with Basmati Rice.
Read More
Shortbread cookies
Shortbread cookies

The traditional Scottish cookie is glorious in all its simplicity. My kids could eat the whole batch for dinner with milk. The key here is the high quality of butter, soft at the consistency of mayonnaise. Also, always freeze your cookies before baking
Read More

Sign up