Super Quick Torn Yam Fix's picture

Sep. 21, 2011


Chicken/Pork 10 1/2 Ounce (optional)
Tiger prawns 8 Large
Squid 1 Medium
Sweetcorn 9 Ounce (Mini, canned or fresh, 250 g)
Straw mushrooms 9 Ounce (250 g)
Carrot 1/2
Ginger piece 1 Small (1 small knob)
Lemon 1/2
Lemongrass stalks 3
Red chilli/Bird's beak chillis 2 to 3
Thai basil 1 Cup (16 tbs) (1 large handful)
Coriander 1 1/2 Cup (24 tbs) (2 large handfuls)
Water 34 Ounce (1 liter)
Tom yum paste 3/4 Tablespoon (thai, 1 dessertspoon)
Sugar 1 Pinch (large pinch)
Thai fish sauce 3/4 Tablespoon (nam pla, 1 dessertspoon)
Light soy sauce 1 Teaspoon



1. Shell, clean and devein the prawns well.

2. Wash and clean the meat, squid and then cut them into squares or manageable pieces.

3. Wash the vegetables and cut the corn, chilies, coriander, the mushrooms and the carrot and then set them aside till required.

4. Bruise the ginger and the lemongrass stalks

5. Juice the lemon and set the lemon juice aside till required.


6. In a large stockpot or wok, add all of the water and boil it.

7. Add the tom yum paste to the hot water and simmer again

8. Add the basil, coriander, sugar, fish sauce, and soy sauce and simmer again

9. Add the vegetables and the sliced meat and simmer till the vegetables are done.

10. Add the seafood to the pan and simmer again


11. Garnish the soup with coriander and serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 507Calories from Fat 107

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 3 g15%

Trans Fat 0 g


Sodium 1618 mg67.42%

Total Carbohydrates 21 g7%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 81 g162%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet