Reviewed: Jan. 8, 2012

It was okay. I had to double the kaffir leaves and the lemongrass to give it any semblance of authenticity.

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Reviewed: Dec. 13, 2011

Marvelous soup; spicy and balanced. I used clam juice, onions, 1 tsp. tamarine & red curry paste. So simple, yet complex flavors!

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marljong

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Cooking Level: Expert

Living In: San Mateo, California, USA

Reviewed: Nov. 14, 2011

This is a must-try. Seriously. Tasted exactly like it came from my favorite Thai restaurant. Sure, it required a special trip to the Asian supermarket and it was a bit spendy picking up all the special ingredients - who knew kaffir lime leaves were $80 a pound?! - but now I can whip this up whenever I get the craving. Like other reviewers said, do NOT substitute if you can help it. You will spend more but it will be worth it - you won't be sitting there thinking it's missing something. I am absolutely sure the tom yum paste made all the difference - it should not be denoted as optional.

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Kelsey

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Nov. 5, 2011

With the recent October snow behind us and power back on, we wanted something exotic and Tom Yum came to mind. This recipe is very good. We have an Asian foodstore in nearby Nashua and the woman there was very helpful in getting us everything we needed. Enjoyed the preparation, which was easy. After adding all ingredients and allowing for a nice simmer, the smell alone was intoxicating. Bowls were filled and we floated cilantro on top. Wow! It was fantastic. We thoroughly enjoyed this soup. This will be a must-have for the coming NH winter. Thank you for a great recipe!

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nhcook

Cooking Level: Intermediate

Reviewed: Nov. 1, 2011

Sooo Good!! Used fresh shittake and oyster along with a small can of sliced mushrooms. Instead of the shrimp and shrimp stock I just used the plain water and added some additional veggies like bok choy and red pepper. I actually had galangal and bird eye chillies but used sriracha for the red chili paste/sauce. SOO GOOD!! Perfect amount of spice and the house smelt fab!!

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Wesypace

Reviewed: Oct. 15, 2011

Perfect recipe for the Tom Yum soup. The shrimp came out a bit rubbery so maybe the recipe needs to be tweaked a bit. Otherwise, a great recipe. Super easy to make!

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Derfo

Cooking Level: Beginning

Reviewed: Sep. 5, 2011

Delicious. Added some fresh cilantro when I added the lime, etc to the broth.

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BRTW

Cooking Level: Intermediate

Reviewed: Aug. 3, 2011

I LOVE this recipe. I drove 45 mins each way to get the ingredients but it was well worth it. It is BETTER than the restaurants version where I tried it. I don't ever really review things so this is a first.. the flavor was wonderful. I tried doubling it but didn't end up with enough water at the end.. glad I doubled the water initially. It was also spicy so if you want less spice, use less chilis or leave the seeds out... but overall omg. I couldnt find the birds eye chilis so I went with a thai chili instead... still amazing. Definitely my new favorite.

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kukidoh

Reviewed: Jun. 24, 2011

Excellent! We made a few modifications: we added way more fresh mushrooms (double or more) but we did not use the canned ones, used a few more Kaffir leaves, used a tablespoon of frozen lemon grass instead of the dried stocks and we added some thinly sliced chicken. Also, to make things a bit easier, we just boiled the water and then added everything to it. Tasted fantastic.

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TAPJ

Home Town: Sydney, Nova Scotia, Canada

Living In: Embrun, Ontario, Canada

Reviewed: May 16, 2011

I bought a package of Tom Yum soup mix and used this recipe to help me flush out the rather simple and bland sounding directions. My soup turned out almost exactly as it tastes at my favourite Viet-Thai restaurant! Thought I would be in for quite an ordeal, as the soup looks pretty complex and has a lot of exotic ingredients, but it was very easy and I was able to find everything at the local Asian market. I used a whole packet of soup paste and my favourite additions to this soup are shrimp, fried tofu and Thai eggplant (which look like tiny watermelons). Thanks for the recipe!

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