Servings: 2-4   |  Prep: 5mins  |  Cook: 10mins

Nutritional information: (average serve)

  • Calories: 106
  • Protein: 13g
  • Carbs: 4g
  • Fat total: 5g


4 cups (1 L ) vegetable stock

2 tbsp. (30g) Tom yum paste

½ cup (100ml) canned coconut milk

1 cup (225g) chopped tomatoes, canned

1 cup (100g) shitake mushrooms, roughly chopped

¾ cup (200g) shrimps

2 tbsp. fish sauce

1 tbsp. lime juice

coriander, to garnish

chili, to garnish


Step 1

Pour the stock into a pot, add the tom yum paste and bring to a boil.

Step 2

Add coconut milk, tomatoes and mushrooms, and cook for about 5 minutes.

Step 3

Next, add the shrimps, and cook for about 1 minute on low heat. Season with fish sauce and lemon juice.

Step 4

Garnish with fresh coriander and chili to serve.