Quick & Easy Tom Yum Soup
Fast, fiery, and full of flavor—this Cheat’s Tom Yum Soup delivers all the tangy, aromatic goodness of the classic in a fraction of the time. Juicy prawns, tender fish, and earthy mushrooms swim in a fragrant broth infused with lemongrass, kaffir lime, and a punchy tom yum paste. Perfect for a quick, soul-warming meal.
This recipe is brought to you by:
Quick & Easy Tom Yum Soup
Servings: 4
This vibrant and aromatic cheats tom yum soup is a quick, tangy, and flavorful blend of prawns, fish, mushrooms, and fragrant herbs, perfect for a speedy and satisfying meal.
Print Recipe
Ingredients
- A chopped chilli
- 2 sliced lemongrass stalks
- Sliced Ginger
- 6 kaffir lime leaves spine removed
- 600 g uncooked prawns peeled, tail intact
- 300 g mixed mushrooms trimmed and quartered
- 200 g grape tomatoes halved
- 150 g store-bought Thai tom yum paste
- 2 tbs fish sauce
- Juice of 1 lime
- 4 chopped coriander stems roughly chopped, plus extra leaves to serve
- 2 L Chicken Massel Stock
Instructions
- In a pan or a wok, add a drizzle of extra virgin olive oil. Add the coriander stems, lemongrass, ginger, and chilli. Add a pinch of salt and allow this mixture to heat up and release its aromatic oils, stirring occasionally. Gently bruise and tear the kaffir lime leaves, add to the pan and stir.
- Add in the stock, tom yum paste, fish sauce and let come to the boil. Once the stock is infused with the aromas, add the prawns, fish, mushrooms, and tomatoes to the pot.
- Bring everything to a boil, then reduce the heat to a simmer and let it cook for 1-2 minutes, or until the prawns and fish are just cooked through.
- Divide the soup into serving bowls, ensuring each bowl has a good amount of the prawns, fish, mushrooms, and broth. Serve immediately, topped with extra coriander leaves for garnish.
