Tom Yum Soup with Salmon


  • 2 stalks lemongrass (bottom portion of the stalk, finely minced)
  • 5 teaspoons galangal
  • 5 leaves kaffir limes leaves
  • 6 cups chicken stock
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1/2 can coconut milk
  • 1/2 teaspoon chopped chilly (less or leave out if you’re not a spice fan)
  • 1/3 cup chopped fresh cilantro
  • 1 teaspoon lime juice
  • 3 cloves minced garlic
  • Filet of salmon (skin off)
  • Black bean noodles


Depending where you live It may be a challenge to find the first 3 ingredients however, you can usually find a packet, box or can of Tom Yum if you must. Sometimes you have to improvise and if that is the case just add the remaining ingredients and make the soup your own creation.

  • If you can find all the above here’s how I make it. Begin to boil your chicken stock and add all the ingredients except the cilantro, salmon and black bean noodles.
  • You want to boil everything so that every bit of flavor comes out of the aromatics and into your soup….at least an hour. Strain until you’re left with only broth and return to low heat.
  • Then in a separate pot boil your noodles until al dente. (firm to bite)
  • Poach your salmon in a shallow pan of seasoned water and soy sauce.
  • Pour the broth into a bowl, then add the noodles, followed by the salmon & lastly the chopped cilantro.

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