- 1 L shrimp stock (or chicken stock or water)
- 20 pcs medium sized prawns (head and shell on if possible)
- 150 gr Fish fillet (a type of white fleshy fish, cubes)
- 200 gr Champignons (chopped into bite-sized pieces)
- 6 pcs kaffir lime leaves (roughly torn or cut)
- 1 pcs lemongrass (crush it with a tool such as meat tenderizer or mortar & pistil)
- 8 thinly sliced galangal
- 4 pcs Bird's eye chili (chopped into big chunk)
- 3 tbsp Thai chilli paste (or chilli sauce)
- 6 tbsp Lime juice
- 3 tbsp Fish sauce
- 2 tsp Sugar
- 1 cube Tom Yum Broth cube from Knorr
- Cilantro for garnish
- Add the shrimp stock, lemongrass, kaffir lime leaves, galangal and chilies to the pot. Bring to a boil and let it boil for 5 minutes until you can smell the fragrance of the herbs from the pot.
- When the soup is done simmering, add the Champignons and Tom Yum Broth cube, and bring the soup back to a boil.
- Once the soup comes back to a boil, add the shrimp and fish, when the soup just starts to bubble again, turn off the heat. Let the residual heat of the soup cook the shrimp and fish completely, another minute or so.
- Add the lime juice, fish sauce, chili paste (or chili sauce) and sugar to your soup and stir. Taste and adjust seasoning to your liking.
- Garnish with cilantro leaves and serve with rice or turn it into a “Kuay Tiew Tom Yum” by pouring the soup over rice noodles for a pho-style meal!