Exotic, but unbelievably tasty Asian Tom Yum Soup

Exotic, but unbelievably tasty Asian Tom Yum Soup

Exotic, but unbelievably tasty Asian Tom Yum Soup

Course: Featured, Seafood, SoupCuisine: Thai


Calories per serving


The great tragedy about cooking traditional Asian food is that it is usually easy to cook, it’s absolutely delicious, but on the other hand, those specific ingredients are not that easy to find, especially if you’re living in a small town somewhere far from Asia.

I was absolutely exited to cook this soup, since it taste is just something else! I feel like I went to a fancy high-level Asian restaurant while eating this dish, and the best part – I did it! I think my husband loved it even more, he just won’t say it. You know how men are! 🤣 Anyway, the golden nugget of this soup is the wonderful combination of spicy-sour taste and tender shrimp meat. This mix of flavors just makes your taste buds go crazy and ask for more and more of this traditional Thai soup. Don’t forget that Spicy food has actual health benefits such as increased metabolism, improved digestion, heart health and many more. So, this dish is a wonder, I’m just wishing you luck finding those specific ingredients such as Tom Yum paste and Thai fish sauce. Because this is so much worth it!


  • 30 ml (1 fl oz) Thai fish sauce

  • 100 g – 3.5 oz (3-4 pcs) champions

  • 60 g (2 oz) tom yum paste

  • 123 g (4.5 oz) cherry tomatoes

  • 1 liter (33 fl oz) fish broth

  • 250 ml (8.5 fl oz) coconut milk

  • 100 g (3.5 oz) onion

  • 20 g (0.7 fl oz) lime juice

  • 15 g (0.5 oz) cilantro

  • 100 g (3.5 oz) bell pepper

  • 25 g (1 fl oz) coconut oil

  • 311 g (11 oz) shrimp


  • Chop the onion, mushrooms, cherry tomatoes and bell pepper. Set aside.
  • Pour the fish broth into the saucepan and boil the shrimp in it for about 5 minutes.
  • Remove the shrimp from the saucepan and peel them, also remove the intestine (devein). For convenience, you can leave the end of their tails unpeeled. This will make it easier pick them from the soup. Leave the broth in the saucepan, we will need it later.
  • Saute the vegetables in coconut oil for about 3 minutes until they are soft.
  • Then add the fried vegetables to the broth where the shrimp were previously cooked. Boil the mixture for about 5 minutes.
  • Now add coconut milk, tom yam paste, fish sauce, shrimp and lime juice to the saucepan. Boil for about 2-3 minutes.
  • Serve with chopped cilantro on top. You can also garnish the soup with lime wedges. Bon appetit!

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