Tom Yam Soup

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Prawns 5 pieces

Lemon leaves 3 pieces

Enoki mushroom 60g

Chili 10g

Lemongrass 4g

Fish sauce 2 teaspoon

Chicken Stock

Salt to taste


  1. Wash and devein prawns, cut the bottom of Enoki mushroom & rinse under tap water.
  2. Pour chicken stock into a Corningware casserole, heat over stove till the chicken stock starts to boil, add lemon leave, chili, lemongrass and fish sauce. Boiled, turn to medium fire, add prawns, mushroom and continue cooking for 5 minutes until the prawns turned red. Add salt and seasoning.