Reviewed: Nov. 17, 2009

This was very good, much like you would get at a Thai Resturant....I had to add some red pepper flakes, because it wasn't quite spicy for us.

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PAMELA60

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

This tastes just like the one I get in Thai restaurants. I made a vegetarian batch for my mom using vegetable broth and vegetarian fish sauce (in your asian market) and it turned out great if not better than the meat version. I didn't have to use the chiles since the tom yum paste is plenty spicy for me. I cut my lemon grass into thirds and used the back of a knife to break it and release the flavors in the soup. Next time I will try using the actual kaffir lime juice and add more things like canned baby corn, bamboo shoots, and tofu.

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fenglinh

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Aug. 24, 2009

I tried a lot of recipes before I discovered this one. A Thai woman told me that it tastes just like the Tom Yum that she used to have in Thailand! You can find the Tom Yum paste in Asian grocery stores.

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DINGBLIP

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Reviewed: Jan. 25, 2009

Kept to the recipe, but used Tofu instead of meat suggested. Really good. Have made it twice within 2weeks!!

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hatle76

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Reviewed: Apr. 8, 2008

Very impressed.

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KRYSTILUV

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Reviewed: Nov. 15, 2007

The recipe was pretty good and authentic. I added some scallops when I made it. I always prefer seafood flovor for this Thai soup.

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MaoMao

Cooking Level: Intermediate

Home Town: Hong Kong, Hong Kong Island, Hong Kong

Living In: New York, New York, USA

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Reviewed: Nov. 9, 2007

This is really close to the restaurant style tum yum soup that I love. Thank you! I have been looking for this recipe for years.

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SHANNONMS1

Cooking Level: Intermediate

Home Town: Poulsbo, Washington, USA

Living In: Silverdale, Washington, USA

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Reviewed: Aug. 19, 2007

YUM! I used canned straw mushrooms and had to leave out the green chile (had none). I also left out the chicken because i was making this a starter. Had I followed this exactly it would be 6 stars. Thanks

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jul. 13, 2007

It had good flavor, but was a little leafy for me.

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jennnypennny

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Reviewed: Jan. 22, 2007

Very good, tasted very much like the Tom Yum soup from our fave Thai restaurant. To make it a little more authentic, I used straw mushrooms instead of regular. Good stuff. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 16, 2007

Delicious! What a great flavor. We used lime zest insetad of kaffir lime leaves (couldn't find them), and it was easy and awesome. Next time, we will cut chicken in half and add shrimp. Probably would serve 4 as a first course easily, but 6 is a stretch. All in all, a keeper that we will make again.

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BECCA22

Cooking Level: Intermediate

Living In: Phoenix, Arizona, USA

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Reviewed: Jul. 29, 2006

mmmmm...YUMMY! Tastes like the Tom Yum at the Thai Restaurant that will charge you 4 bucks for a small bowl full. I was impressed, not that difficult either. I used low sodium canned chicken broth and substitued tofu instead of chicken and it was fantastic!

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Mara Jade

Cooking Level: Intermediate

Home Town: Morristown, Tennessee, USA

Living In: Hiroshima, Hiroshima, Japan

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Reviewed: Mar. 26, 2006

This turned out great the first time! Next time I'll tweak by adding more mushrooms and going a little lighter on the fresh herbs. Thanks for sharing.

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Halicat

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Reviewed: Sep. 15, 2005

I have used this same recipe for two years now and it is the best. I have not used basil or coriander with it though but I will try it next time. Refreshing with the lemongrass and sinfully spicy. Great recipe!

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