Tom Yum Soup

Source – Bing

Serves 4


500ml chicken stock
2 shallots, sliced
4 kaffir lime leaves
2 chilli padi
2 thin slices of galangal
400g seafood – firm white fish/prawns/squid/scallops
150g straw or oyster mushrooms halved
2 T fish sauce
1 T lime juice
1 T sugar

Sliced green or red chilli and fried onions
1 bunch coriander


Boil all ingredients, except seafood and mushrooms and adjust taste with chilli padi, fish sauce and lime.

Add seafood and mushrooms. Once seafood is cooked through. Dish into bowls, garnish and serve.

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