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A combination of sour, spicy and savoury flavours — tom yum soup is a distinctively Thai dish. Tom yum soup is viewed as a crucial element of Thai heritage because it represents the local agricultural communities, reflecting the uncomplicated dietary culture that has remained constant over time. The tom yum is mainly presented in two versions — the traditional clear soup and a contemporary version that is made creamier with dairy. The traditional tom yum broth is a clear soup which becomes slightly richer in taste cooked with fat from prawns’ heads. In order to produce a thick broth, chilli paste, evaporated milk or coconut cream are usually added for extra flavour. Recently, creamy tom yum dishes are gaining popularity, with foreign dairy products such as cheese and cooking cream coming into the picture.
Firstly, pour water in a pot and let it boil. When the water starts simmering, toss in a MAGGI® Tom Yam Stock Cube to create a base flavouring. Next, add in seafood or chicken together with ingredients like kaffir lime leaves and lemongrass for fragrance. Allow it to boil for 10 minutes then lower the heat. Now, it’s time to spice it up! Add in some pounded bird’s eye chilli, onion, celery, carrots, cauliflower and tomatoes to create an appetizing spicy and sour taste. Lastly, allow it to simmer for 10 minutes before serving.
This tom yam soup has all the food ingredients for a balanced diet — proteins from the meat, fibres from the vegetables and spices for a flavour punch. Discover more soup dishes with MAGGI® — hot & sour szechuan soup, chicken soto soup or even black bean soup!
This dish has been optimized for 3 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
In a pot, pour in water and let it boil.
When the water starts simmering, add in the MAGGI® Tom Yam Stock Cube.
Next, add in prawns, squid, kaffir lime leaves and lemongrass.
Allow it to boil for 10 minutes.
Then, lower the heat on the stove. Add in the pounded bird’s eye chilli, onion, celery, carrot, cauliflower and tomato.
Finally, allow it to simmer for 10 minutes before scooping it into a serving bowl.
This tom yam soup is best served with warm steamed rice.
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