Cheat’s fish and tofu tom yum soup

Tom yum soup reminds me of college.  A friend who lived across the hallway from me in the dorm offered to cook for a few of us girls. We contributed some money, she did the shopping and cooked a lovely chicken tom yum soup in a rice cooker. That was 16 years ago. I’ve made tom yum soup every now and again, but they could never live up to Far’s cooking.

When I typed out my meal plan for the week last night, we had just come home from Tom Baxter’s gig and it was brass monkeys.  Hubby still had a cold, so I figured it was time tom yum soup, albeit a cheat’s version, appeared on the blog.

I went grocery shopping after work today. I decided on fish instead of chicken as it cooks quicker. I added tofu, pak choy, green beans, cherry tomatoes to bulk up the soup and it was delicious.  Took me only 20 minutes to get this done, and most of it was spent faffing about. 


  • 2 Knorr tom yum cubes (you can get this at oriental supermarkets)
  • 1 lemongrss, bruised
  • 1 kaffir lime leave
  • 1/2 red chilli, sliced
  • 2 shallots, sliced
  • 1 pack firm tofu, cut into small cubes
  • 300g cod fillet, cut into 4 portions
  • 1 bunch of pak choy
  • a handful of cherry tomatoes
  • a handful of chopped green beans
  • 1 tsp palm sugar
  • salt and black pepper to taste
  • 1 tbsp vegetable oil
  • 1 ltr water


  1. Heat oil in a pan. Fry shallots  until fragrant but not brown
  2. Add in the chilli, lemon grass and lime leave and fry for 30 seconds
  3. Pour in the water, add the stock cubes and stir until cubes dissolve
  4. Once the water start boiling, add the green beans, followed by the tofu and tomatoes
  5. Leave to cook for a minute
  6. Add the pak choy and fish, put the lid on and leave to cook for 2 minutes
  7. Season with palm sugar, salt and pepper before taking the pot off the heat
  8. Serve soup with a side of rice, or lovely on its own

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