2           skinless, boneless chicken breast fillets - cut into thin strips or 2 cup or seafood

1 tbsp    tom yum paste

1 tbsp    chilli oil paste

3 cups   (750ml) chicken stock

1 stalk   lemon grass, chopped

2           kaffir lime leaves

3           shallot or half brown onion

100g      fresh mushrooms, thinly sliced

5           cherry tomatoes

1 tbsp    fish sauce

1 tbsp    fresh lime juice

1 tsp      chopped fresh chilli

1 bunch  fresh coriander, chopped

1 cup     coconut milk (if you like thick soup)



1. In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and cook for about 2 minutes. Stir in the lemon grass, shallot or brawn onion. Place the chicken in the saucepan and cook 5 minutes, or until cooked through.

2. Mix in the mushrooms and tomatoes. Add the chilli oil paste, fish sauce, lime juice, chilli and kaffir lime leaves. Continue cooking until well blended. If you like thick soup you can add coconut milk at this stage.

3. Remove from heat and serve hot and sprinkle coriander leaves on top. 


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