Tom yum soup

By Matt Basile
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  • 10-12 large shrimp (preference is head on)
  • 2 stalks of lemongrass smashed and cracked
  • 20 lime leaves
  • 15 Thai chillies
  • 2 tablespoons fish sauce
  • 1/2 cup button mushrooms cut In quarters
  • 1/2 cup baby heirloom tomatoes cut in half
  • 4 fresh limes
  • 4 liters water
  • 2 tablespoons canola oil
  • 2 tablespoons fresh ginger finely chopped
  • 1 tablespoon Thai chilli paste
  • 1 tablespoon rice wine vinegar


  1. Bring four liters of water to boil and add limes leaves, lemon grass three limes cut in half and squeezed into water, ten Thai chillies. Let simmer for three to four hours and strain to remove ingredients. 
  2. Place stock back in sauce pan on simmer and add tomatoes and mushrooms and two teaspoons salt. 
  3. In a side pan heat canola oil and add shallots and ginger and five Thai chilies cut lengthwise in half. Cook for about five minutes constantly stirring and then add the shrimp, Thai chilli paste and fish sauce. Cook for five to six minutes then hit the on with the rice vinegar. Transfer all the contents of that pan to the soup pot. Let simmer together for another ten minutes and squeeze lime juice. 
  4. Pour in a bowl and garnish with fresh cilantro and green onion. 
  5. Cooling agent cucumber and plain white sticky rice.

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