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Tom Yum Soup

Tom Yum Soup with the fresh fragrances of herbs, lemongrass and tamarind. This dish is a bit complex and may require some practice. Servings: 4


  • 2 tbs – CurryFresh Red Curry Paste

  • 4 asparagus spears

  • 32 oz water

  • 12 oz chicken stock

  • 10 oz – oyster mushrooms (alternative: button mushrooms)

  • 12 oz – peeled and deveined raw shrimp

  • 2 tender celery stalks

  • 5 tamarind pods

  • 2 lemongrass stalks (cut into 4 inch length and bruise with the flat side of a cleaver to release flavor)

  • 2 cloves – garlic (sliced)

  • 6 – kaffir lime leaf

  • 3/4 inch section of galangal (cut into thin slices)

  • 1 tsp of turmeric

  • 1 fresh Serrano chilie (sliced thin)

  • 2 tsp fish sauce

  • 1 tsp sugar

  • Salt – to taste

  • 6 sprigs of fresh cilantro (coriander)

  • 1/2 lime (juice)

  • 1 red ripe tomato (cut into wedges)


  • Add the water and chicken stock to a large pot and bring to a boil to make your broth.

  • Put the tamarind in a small bowl. Add about 1 cup of broth. Allow the hot broth to soften the tamarind for about 60 second. Then with a fork press the tamarind to extract the pulp. Remove any seed casings or fibers from the pulp and set it aside

  • Add the fresh curry paste, fish sauce, and about 1 tbs of salt

  • Add the celery and asparagus; bring it to a boil

  • Add lemongrass, serrano chili, oyster mushrooms and galangal; bring to a boil

  • Add the kaffir lime leaves, lime juice, tamarind pulp and turmeric

  • Add the prawns and tomato wedges; bring to a boil

  • Add additional salt and/or fish sauce to taste – there should be a savory balance between briny saltiness and sour with aromas of lemongrass, kaffir lime, tamarind, and a hint of galangal

  • Turn off the heat once the prawns have curled

  • Remove the kaffir lime leaves and lemongrass prior to serving

  • Serve with chopped cilantro for an extra fresh aroma

"This recipe has many moving parts and a diversity of ingredients. Follow our recommended sequence when adding ingredients to the pot. You don't want to over cook or under cook ingredients. The lemongrass and lime leaves are to be discarded once the soup is done."

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