I am a big fan of Tom Yum soups, particularly ‘Tom Yum Goong’. I don’t cook it at home as I usually don’t have ingredients such as Lemongrass and Kaffir Lime Leaves. So it is a restaurant food for me, though I often find it too spicy. This is my recipe to make a similar soup using what I always have. And its flavour has been altered to suit my taste, and it is not too spicy. I add Harusame Noodles. The noodles suck up the delicious soup and they make this soup a filling meal.


1 Serving


1 teaspoon Oil
1/4 Onion *thinly sliced
1/2 Red Capsicum *cut into thin strips
1 small clove Garlic *finely chopped
1 to 2 thin slices Ginger *cut into fine strips
300ml Chicken Stock *OR 300ml Water & 1 teaspoon Asian Chicken Bouillon Powder
1 teaspoon Fish Sauce
1 teaspoon Soy Sauce
1 teaspoon Toban Djan (Chilli Bean Sauce) *OR Chilli as required
1/2 teaspoon Sugar
Salt *optional
4 to 6 shelled & deveined Prawns *about 100g
40g Dry ‘Harusame’ Noodles (Bean Thread Noodles)
1 tablespoon Lemon Juice
Rāyu (Chilli Oil)
Coriander Leaves

  1. Heat Oil in a saucepan, and cook Onion, Red Capsicum, Garlic and Ginger. When softened, add Chicken Stock, and bring to the boil.
  2. Add Fish Sauce, Soy Sauce, Toban Djan (Chilli Bean Sauce) and Sugar, and mix well. Taste it, and add some Salt if required. You may wish to add more Toban Djan (Chilli Bean Sauce).
  3. Add Prawns and Harusame Noodles. When noodles are soft and Prawns are cooked, add Lemon juice and stir, and it is done.
  4. Drizzle with some Rāyu (Chilli Oil), add some Coriander Leaves, and enjoy.