Recipe Image

Tom Yum Soup

  • Servings


  • Heat Level

    White Pepper IconWhite Pepper Icon

  • Prep Time

    10 mins

  • Cook Time

    20 mins


  • ½ cup, sliced mushrooms
  • 2-3 tbsp of Blue Dragon Thai Red Curry Paste (vary this depending on desire heat level)
  • 2 cups chicken stock
  • 2 cups water (TIP:  Replace water with Blue Dragon Coconut Milk to make Tom Kha Soup).
  • 1 lemongrass stalk cut in half and bashed
  • 1 sliced fresh red chilli (optional)
  • ¼ cup snow peas 
  • Juice from 1 lime 
  • Some fresh coriander to garnish
  • ¾ -1 cup raw Shrimp or 2 medium chicken breasts or a mixture of both
  • 4 tbs Blue Dragon Fish Sauce
  • 3 Kaffir lime leaves (optional)
  • 3-4 thinly sliced pieces of galangal (optional)
  • 1 tsp of sugar


  1. Heat oil in a pot and sauté Blue Dragon Thai Red Curry Paste, sliced mushrooms and the lemongrass for a minute.
  2. Add chicken stock, water, sugar, fresh chilli, lime leaves and galangal (if using) and bring to a boil and cook for 3-4 minutes.
  3. Add shrimp or chicken, snow peas, and poach till cooked.
  4. Add the Blue Dragon Fish Sauce and lime juice to taste, and serve with coriander and fresh chilli to garnish.