1.Thai Tom Yum Soup


1200ml of water

100g of TOM YUM sauce

50g of lemon herb (cut into thin slices)

10g of lime leaves (shredded)

10g of red pepper (sliced)

20ml of fish sauce

200g of shelled shrimp

200g of straw mushrooms



1. Add in all of the ingredients (chutney, lemongrass, lime leaves, red pepper and fish sauce) to the soup pot.

2. After it had boil, simmer it for 5 minutes under low heat.

3. Them ,add in shrimp to the soup and let it simmer for 5 minutes. Add straw mushrooms and Enjoy.


2.Thai Style Tom Yum Steamed Fish


A piece of banana leaf (no cracks)

600g of devil fish/stingray

5 spoons of Tom Yum sauce

7 garlic cloves (chopped)

1 large onion (cut into pieces and finely chop)



1. Clean the devil fish and marinate with a teaspoon of salt

2. Heat the oil in a pan, and add garlic and onion to the pan and fry until aroma is produced.

3. Add tom yam sauce, some water and 1 teaspoon of salt, stir-fry until the silk becomes sticky. Once done, pick up and set aside.

4. Next, pour oil in another pot (a stainless steel pot is recommended). Spread the banana leaves, and coat the devil fish with the tom yam sauce just fried (both sides are required).

5. Put in the pot and cover the pot for (8 minutes), turn it over when it is almost done.

6. After turning it over, continue the same step (8 minutes), and wait until it is fully cooked and ready to be serve.


Gentle reminder:
Try to use a small fire, always pay attention to the heat to avoid burning


3. Thai Tom Yum Seafood Pasta



150g of spaghetti

80g of shrimp

25g of mushrooms

2 tablespoon of Tom Yum sauce

40g of small tomatoes

40g of cucumber flower

1/2 teaspoon of olive oil

1L of water

10g of salt



1. Put water in the pot and boil, add olive oil, salt and pasta.

2. Open the lid and cook for 8 minutes on medium heat. Then, turn off the heat and remove the water to remove the dryness. Add half a teaspoon of olive oil, and mix the pasta well.

3. Slice the mushrooms and place them in water for half a minute and remove them for later use.

4. Boil the Arctic shrimp for half a minute and remove it for later use.

5. Add two spoons of Tom Yum sauce and mix well

6. Add cucumber flowers, blanched shrimp and mushroom slices. Then, mix slightly to finish the dish.


4.Thai Tom Yum Grilled Chicken


15 chicken wings

2 tablespoon of minced garlic

1 lemongrass

Tom Yum sauce

1 Facing heaven pepper

2 slices of lemon leaves

3 teaspoons of white sugar

1 tablespoon of fish sauce

2 tablespoon of lime juice

2 tablespoon of water



1. Firstly, cut the chicken wings in half with kitchen scissors and dry the water with kitchen paper. Then, chop the lemongrass, chili pepper and lemon leaves

2. Mix all seasonings with chicken wings, put them in a fresh-keeping bag or a large bowl, and marinate them for three hours or overnight (which will be more delicious)

3. Put the chicken wings on the grill and place them in the oven at 220 degrees for 15 minutes, Then turn to the other side and let it cook for about 10 minutes. Place it on the upper layer near the heating wire, and cook for 5 to 10 minutes until it turns golden.

4. You can now serve after finishing the topping with lime juice.


5. Thai Style Tom Yum Egg Fried Rice



1 bowl of overnight rice

1/2 scallion

Moderate amount of Cabbage(other vegetables are fine)

2 scoops of Tom Yum sauce

Shrimp, fish ball

Moderate amount of carrot shreds (your choice)

Sugar, salt, dark soy sauce, soy sauce



1. Temper the garlic and shallots, then add shrimp and fish balls (these ingredients need to be cooked) and stir-fry together.

2. Add in the vegetables and stir-fry with green onions.

3. Add in Tom Yum sauce and dark soy sauce. Then, pour in the overnight rice and stir evenly.

4. Lastly, add in other seasonings and turn on the heat and continue to stir fry.

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