Tom Yum Soup

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For 2 (For 4)

Jasmine Rice: 1 bag (2 bags)

Chicken Stock Pot: 1 (2)

Lemongrass: 1 stick (2 sticks)

Shallots: 2 (4)

Oyster Mushrooms: 1 pack (2 packs)

Galangal: 1 piece (2 pieces)

Lime Leaves: 1 pack (2 packs)

Prawns: 1 pack (2 packs)

Fish Sauce: 1 pod (2 pods)

Palm Sugar: 1 pod (2 pods)

Lime: 1 (2)

Nam Prik Pao (Thai Chilli Paste): 1 pod (2 pods)

Recipe Description

Nutritional Information:

Per serving: Energy (kcal) 440 Fat 10g of which saturates 4g Carbohydrates 52g of which sugars 16g Protein 36g Salt 6.56

Please note our recipes are packed 
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.


Recipe Description:

The Chao Phraya river runs through the heart of Thailand into Bangkok, near where it meets the sea. Abundant with freshwater shrimp, its riverports would also have played a major part in the trade of spices and new aromatics like chilli. The spicy-sour soup called tom yum is an evocative journey into the river’s past and present, a microcosmic bowl of tender prawns swimming in a spicy, perfectly seasoned aromatic broth. Often voted the world’s favourite Thai dish, tom yum’s popularity has not sullied its authenticity: it’s still the perfect marriage of Thai culinary ingenuity and the gently flowing currents of nature and history.

  • Preparation time:

    For 2 - 15 minsFor 4 - 25 mins
  • Cooking time:

    For 2 - 25 minsFor 4 - 30 mins

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