Chicken, Tom Yum and Karengo Soup

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"This is a very spicy and tasty Asian style soup that is easy to prepare. It is slightly exotic and will impress friends, so make it for a large gathering. Try garnishing with fresh cilantro."
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servings 134 cals
Serving size has been adjusted!

Original recipe yields 40 servings



  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 18 g
  • 36%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 796 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large stock pot saute onions, red bell peppers, celery, lemongrass, chile peppers and ginger in sesame oil.
  2. Add chicken stock and simmer for 5 minutes.
  3. Add lime leaves, oyster sauce, soy sauce, tom yum paste and cut up chicken. Simmer for 20 minutes and then check the seasoning. Add more oyster sauce, soy sauce or tom yum paste if necessary. At this point also season with salt.
  4. Add seaweed, garnish with cilantro and serve.



Brought down to smaller no of servings. Did not have karengo, used other sea weed but the soup was good.

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