Clear Tom Yam Soup

Prep Time : 15 mins

Cook Time : 20 mins

Serves : 4

Prepare with
Niigata Japanese Anchovy Powder Niigata Japanese Anchovy Fish Sauce
  • 1⁄2 litre water
  • 2 tsp Niigata Japanese Anchovy Powder for the soup base
  • 2 stalks lemongrass, thinly sliced
  • 1 inch galangal, thinly sliced
  • 1⁄2 holland onion, thinly sliced
  • 3–4 kaffir lime leaves
  • Oyster mushrooms, bite-size pieces
  • 5–10 cleaned prawns with heads and tails
  • 6–10 green bird’s eye chillies, halved or crushed
  • 2 Tbsp Niigata Japanese Anchovy Fish Sauce
  • 3 squids, cleaned and cut into rings
  • Tomatoes, quartered
  • Juice of 2–3 key limes
  • Coriander
  • Salt to taste
  1. Heat water with Niigata Japanese Anchovy Powder, lemongrass, galangal, and onions in a pot.
  2. Simmer for a while then add kaffir lime leaves, mushrooms, prawns, chillies, tomatoes, and Niigata Japanese Anchovy Fish Sauce. Simmer for a bit more.
  3. Add in squids and salt to taste.
  4. Once the soup is boiling, turn off the heat and pour in the key lime juice.
  5. Garnish with coriander and you are done!
  • Prawns with heads and tails infuse a little bit of seafood sweetness into the soup.
  • Remove spines from kaffir lime leaves to prevent the soup from tasting bitter.
  • Squids should be added after prawns so they don’t become leathery from overcooking.
  • 2 teaspoons of Niigata Anchovy Powder is enough for the soup base.
  • Niigata Japanese Anchovy Fish Sauce adds better umami.
Share it

Recipe by Che Nom

Umami-rich Recipes

Recognized By JAKIM
ISO-certified Manufacturer