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Recipe: Tom Yam Soup
Simple to make, this fragrant Thai soup is a combination of hot and sour flavours. Traditionally made with prawns it can be served as a starter or as part of the main meal. This recipe uses large fresh tiger prawns but if you decide to use frozen prawns do defrost them first and add to the soup at the end.
Heat the stock to boiling point and add the Mai Siam Tom Yum Paste and the kaffir lime leaves.
Add the prawns, fish sauce, chilli, lime juice, mushrooms and simmer for 2 minutes. If you choose to use frozen, cooked prawns do defrost them first and add at the end.
Adjust seasoning, if you like a stronger flavour add a little more tom yam Paste.
Garnish with corriander sprigs when serving.
1 tbsp Mai Siam Tom Yam Paste
800ml clear fish or chicken stock
2 kaffir lime leaves (optional)
handful of coriander sprigs
12 large tiger prawns (deveined and butterflied)
2-3 tbsp Mai Siam Fish Sauce
28g sliced mushrooms