Tom Yum Soup with Oyster mushrooms


  • 4 cups water

  • 1-2 cups coconut milk(optional)

  • 2 Tbsp Tom Yum paste

  • Juice of one lime

  • 3 garlic cloves, peeled

  • 4 kaffir lime leaves

  • 6cm pieces of ginger (or galangal)

  • 4 bird's eye chilies, stems discarded

  • 4 Tbsp fish sauce

  • 1 bsp coconut palm sugar

  • 1/2 white onion, cut into wedges

  • 1 cup sliced FreshlyGrounds oyster mushrooms

  • 2 Roma tomatoes, diced

  • 1 cup shrimps/Prawns - add extra if you'd like

  • 1 handful roughly chopped coriander or flat-leaf parsley 


  • Fill a medium-sized saucepan with 4 cups of water. Add torn kaffir lime leaves, roughly chopped lemongrass, ginger, whole garlic cloves, and sliced chilies. Cover, and bring to a boil over medium-high heat.

  • Let the water boil for about 5 minutes; add tom yum paste and coconut milk (if using). Bring heat to medium-low. Simmer for another 5 minutes.

  • Add the shrimp, oyster mushrooms, onion, tomatoes, fish sauce, and sugar. Cover, and let simmer for 10 minutes.

  • During the last five minutes of simmering, add the coriander or flat-leaf parsley, and the lime juice.

Adapted from