Tom Yum Soup

Tom Yum FIsh Soup RS CC

Tom Yum Soup

  • Servings: 2 Serves
  • Difficulty: Easy
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If I’m feeling sick and I’m in Keto it can be difficult to find medication and remedies in the supermarket that aren’t packed with sugar. My go to when I’m not feeling well is to make sure I increase my antioxidants and vitamin c levels by eating fresh berries (blueberries, raspberries or blackberries) and taking high doses of sugar free vitamin C’s. The other thing I do is to eat a big bowl of Tom Yum Soup. The combination of hot, sour and salty, with fresh coriander and basil really clears your sinuses and helps sweat out a fever. It also happens to taste delicious!!! 

Tom Yum Paste Front RS CCThe great thing about this soup is you can keep the Tom Yum paste in your refrigerator and chicken stock in your freezer ready to go. If you don’t have this on hand, boiling water and stock powder or liquid stocks are perfect. You can use any type of meat you like, chicken, pork, seafood they all work well. I prefer to use cooked meat or seafood as it saves on cooking time and I always have frozen cooked chicken meat on hand in the freezer. The vegetables you can use are practically endless.

This soup is a great way to use up left over vegetables as almost anything in your fridge can be used. My favourite vegetables are button mushrooms, broccolini and fresh tomato with lots of fresh herbs. Carrots, Asparagus, Cauliflower, Spinach, Celery, Bean Sprouts and any type of Asian greens would also go very well. 

If you wanted a higher carb version of this, add a portion of vermicelli rice noodles or dried egg noodles into the soup with the meat and simmer until both the noodles and meat are cooked through. 



  • 2 cups liquid chicken or vegetable stock or 2 cups boiling water with 2 heaped tsp of powdered chicken or vegetable stock.
  • 1 heaped tsp of tom yum paste (this will depend on the heat of the tom yum paste and how much chilli heat you can handle)
  • 1 tbsp fish sauce
  • 300g of meat – Can be cooked shredded chicken or pork, raw diced fish, prawns or marinara mix also works well
  • 8 small button mushrooms cut into quarters
  • 1 small bunch broccolini cut into thirds, or 1 cup broccoli florets washed and sliced into smalled pieces
  • 2 green shallots cut into 1 inch lengths. 
  • 1 handful fresh coriander leaves washed
  • 1 handful fresh basil leaves washed
  • 2 medium tomato’s sliced into thin wedges
  • juice of 1 lime



  1. Bring the chicken stock or water to the boil and add the stock powder if not using fresh stock. Whilst heating, add the Tom Yum paste and fish sauce.  
  2. Once simmering add the meat, mushrooms, broccolini and shallots and cook until the broccolini is tender. 
  3. In the meantime, prepare 2 bowls by halving the coriander and basil leaves between each bowl and top with the thin tomato wedges.
  4. Once the broccolini is tender, take the soup off the heat and add the lime juice. Taste the soup to make sure the balance of sour, salty and heat is correct. You can use extra Tom Yum paste, lime juice or fish sauce to do this. 
  5. Pour the hot soup over the herbs and serve immediately. 



Copyright 2019 Food Facts for Healthy Eating