Made with Aharn Thai Premium Tom Yum Soup
Serves 2 people
Cooking time: 10 minutes
A bright, hot and sour Thai soup with king prawns, fresh herbs and bold citrus flavours. Tom Yum is one of Thailand’s most iconic dishes, known for its vibrant balance of sourness and aromatic spice. We have kept this recipe true to tradition — light, refreshing and beautifully fragrant, with natural sweetness coming only from fresh ingredients.
Ingredients
• 1 pouch Aharn Thai Premium Tom Yum Soup (450 ml)
• 8–12 king prawns, peeled and deveined
• 1 cup mushrooms (button or oyster mushrooms)
• 1 cup cherry tomatoes
Aromatics
• 1–2 kaffir lime leaves, torn
• Fresh coriander
To Serve
• Steamed jasmine rice (optional)
Chef’s Notes
Tom Yum is traditionally a hot and sour soup, and we have kept it that way — with no added sugar. The natural sweetness comes from fresh ingredients, allowing the soup to sit high on the palate.
For a classic Tom Yum, we recommend:
• King prawns or fresh seafood
• Cherry tomatoes
• Mushrooms
• Fresh coriander to finish
If you prefer a slightly sweeter soup, you can add a small amount of sugar.
For a creamy version, add a splash of evaporated milk to create a rich Tom Yum Nam Khon.
This soup works beautifully with prawns and seafood, and is best suited to white meats rather than beef.
However remember — you are the chef in your own kitchen. Feel free to add any vegetables or protein you like. With Aharn Thai it’s simple:
Our Sauces. Your Inspiration.
Method
1. Heat the soup base
Defrost your Aharn Thai Premium Tom Yum Soup in the refrigerator overnight or microwave using the defrost setting (450 g).
Pour into a saucepan and bring to a gentle simmer over medium heat.
2. Add prawns
Add the king prawns and simmer for 2–3 minutes until just cooked through.
3. Add vegetables
Add mushrooms and cherry tomatoes.
Simmer for 1–2 minutes until just tender.
4. Finish the soup
Add kaffir lime leaves and stir through.
Taste and adjust if desired.
5. Serve
Serve hot and top with fresh coriander.
Serve on its own or with steamed jasmine rice.
Chef’s Tips
• Do not overcook the prawns — they should be tender and juicy.
• Keep the soup light and fresh — Tom Yum is all about balance.
• Add fresh chilli if you prefer extra heat.