Tom Yum Soup is a traditional dish from Thailand or Laos. For this meal, you'll need prawns, oyster mushrooms and rice noodles to give it the right consistency. And a good seasoning.

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  • 3 prawns
  • 20 g oyster mushrooms
  • 10 g rice noodles
  • 1/4 lime
  • 1 tablespoon Tom Yum paste
  • 10 g coriander
  • 1 lime leaf
  • 1/2 teaspoon lemongrass
  • 2 teaspoons sugar
  • 3 cherry tomatoes
  • 1 tablespoon fish sauce
  • 5 g chilli pepper
  • 10 g ginger
  • 2 cloves of garlic
  • 50 ml coconut milk
  • Sesame oil
  • 6 tablespoons fish stock
  • 1 teaspoon oil
  • 1/4 teaspoon hondashi


  • Use a pestle to crush the salt and pepper in a mortar.
  • In a bowl, after peeling the prawns, add the seasoning with salt and pepper on top. Add a squeeze of lemon juice, then drizzle over the fish sauce and oil. Mix everything together with a spoon and leave to marinate.
  • In a frying pan, drizzle the sesame oil over the prawns and add a whole clove of garlic. Add the prawns, then turn them over when they are nicely coloured and remove from the heat.
  • On a board, chop the mushrooms, oyster mushrooms, garlic clove and ginger. Cut the cherry tomatoes into 4, chop the coriander, finely chop the chilli, cut a small wedge from a lime and grate a lemon zest over the rest.
  • In a wok, drizzle the oil and sesame oil. First add the ginger, chilli and garlic. After a few minutes, add the cherry tomatoes and mix well. To season, add the lemon leaf and lemongrass. Then add the oyster mushrooms and Tom Yum paste. Mix well to obtain a good compote. Add the lemon juice, fish sauce and hondashi. Add the fish stock and leave to simmer. Add the sugar, then stir in the prawns and rice noodles. Add the coconut milk and coriander and mix well.
  • Pour the soup and a few coriander leaves directly into a bowl.

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