Tom Yum Guung (Thai Tom Yum Soup)

Tom Yum Guung. A Thai classic, this head-clearing broth is very easily made. Pretty much this is a quick turnaround meal that sure please everyone. I had a bottle of store bought Tom Yum paste – I know I am not quite a master of cooking yet so I did not attempt to make everything from scratch. (Sorry for taking the shortcut, as I have been really busy at work and personal matters lately).
The other key ingredients are fresh meat/seafood and kaffir lime leaves and lime juice. Oh, did I tell you my in laws have a kaffir lime tree so that was pretty easy for me to pluck as many leaves as I want!


  • 4 cloves garlic, crushed
  • 1 small red onion, finely chopped
  • 6-8 cups water
  • 1 stalk lemongrass, cut into 2 inch lengths
  • 4 kaffir lime leaves, scored (if using dry, soak in warm water until pliable)
  • 250 gram of mix seafood; fish meat, medium shrimp (cleaned and deveined), calamari rings
  • 1 packet of oyster mushroom, cut into half
  • 2 tablespoons fish sauce
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped coriander
  • 3 tablespoons of ready made Thai Tom Yum Paste (I used Valcom)


  1. Heat 2 tablespoons of cooking oil in a pot. Add in the garlic and stir fry until aromatic.
  2. Add onion and cook, stirring, until onion is light brown.
  3. Add in the Tom Yum paste and stir fry until fragrant.
  4. Add the water and bring to boil.
  5. Add tomatoes, lemongrass, mushrooms, lime leaves; return to a boil and boil for 2 minutes.
  6. Place all the seafood in the pot along with the fish sauce and lime juice.
  7. Simmer for 3 more minutes, or until seafood are firm and cooked.
  8. Garnish soup with fresh coriander before serving.
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