Easy Tom Yum Soup (using Tom Yum paste)

Here in the Philippines, it’s a bit difficult to find the ingredients for authentic tom yum soup. Good thing tom yum paste is easy to find in supermarkets. The taste when you use tom yum paste is almost the same as the authentic one. It’s super easy to use too.

Ingredients:

1 pack tom yum paste

2 – 4 cups water (depends on how spicy you want it to be)

200 g chicken breast, cut into cubes

5 – 8 pieces shrimp

1 can straw mushroom, drain and cut into halves

1 small onion, cubed

2 – 3 tomatoes, quartered

Cilantro/wansoy

Fish sauce (season to taste)

Kalamansi (season to taste)

Chicken bones (optional)

Lemongrass (optional)

Cilantro root (optional)

Kaffir lime leaf (optional)

Procedure:

This is the tom yum paste I used.

lobo-tom-yum-paste-30g

 

 

 

 

 

 

 

 

 

 

 

 

 

The packet suggests 2 cups water for one packet of tom yum paste but I find it too spicy for my liking that’s why I added 2 more cups of water. You can also just use ½ of the paste instead.

ingredients

 

 

 

 

 

 

 

 

 

 

Boil 2 – 4 cups water with the chicken bones (if you don’t have chicken bones, that’s fine) with the cilantro root, lemongrass and lime leaf.

tom yum 1

When it boils, add the tom yum paste and chicken.

tom yum 3

Simmer then add the onions and mushrooms.

tom yum 4

Simmer again before adding the shrimp and tomatoes.

tom yum 6

 

 

 

 

 

tom yum 7Once the shrimp is cooked, turn off the heat and add the cilantro. If you used 4 cups of water, it might be a little bland. Add fish sauce and kalamansi if needed.

tom yum 8

Done!

tom yum soup

 

 

 

 

 

 

 

 

 

 

In summary:

Ingredients:

1 pack tom yum paste

2 – 4 cups water (depends on how spicy you want it to be)

200 g chicken breast, cut into cubes

5 – 8 pieces shrimp

1 can straw mushroom, drain and cut into halves

1 small onion, sliced

2 – 3 tomatoes, quartered

Cilantro/wansoy

Fish sauce (season to taste)

Kalamansi (season to taste)

Chicken bones (optional)

Lemongrass (optional)

Cilantro root (optional)

Kaffir lime leaf (optional)

Procedure:

  1. Boil 2 – 4 cups water with the chicken bones (if you don’t have chicken bones, that’s fine) with the cilantro root, lemongrass and lime leaf.
  2. When it boils, add the tom yum paste and chicken.
  3. Simmer then add the onions and mushrooms.
  4. Simmer again before adding the shrimp and tomatoes.
  5. Once the shrimp is cooked, turn off the heat and add the cilantro. If you used 4 cups of water, it might be a little bland. Add fish sauce and kalamansi if needed.

 

 

 

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