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Tom Yum Soup with Steamed Thai Scallops



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Tom Yum Paste

  • 5 cm fresh ginger
  • 5 cm fresh galangal, Peeled
  • 5 cm Fresh Tumeric
  • 4 cloves garlic
  • 10 leaves mint
  • 10 leaves thai basil
  • 10 cm lemongrass
  • 2 long red chillies
  • 40 g Fresh Corriander, Roots and stems only
  • 20 g peanut oil

Tom Yum Soup

  • 20 g peanut oil
  • 1 brown onion
  • 1500 g water
  • 30 g fish sauce
  • 50 g soy sauce
  • 200 g Snake beans
  • 400 g White Fish Fillets
  • 2 long red chillies
  • 200 g bean sprouts
  • 10 sprigs Fresh Corriander, Leaves
  • 1 lime, Cut into wedges
  • 50 g Vermicelli noodles
  • 100 g Boiling water

Thai Scallops

  • 12 scallops, In shell, roe removed
  • 40 g soy sauce
  • 1 long red chilli
  • 5 sprigs Fresh Corriander, Leaves
  • 5 cm lemongrass
  • 1 lime, Cut into wedges

Recipe's preparation

    Make Paste
  1. Cut ginger, galanga and tumeric into 2mm coins

  2. Place garlic, mint, basil, chillies and corriander into TM bowl. Chop 10 sec/Spd 7. Scrape down sides.

  3. With blades running at Sp 7, place ginger, galangal and tumeric into bowl through hole in lid, one piece at a time. Scrape down sides of bowl.

  4. Add oil and chop again, 10 sec/Sp 7. Remove 1 table spoon of paste and set aside for scallops.

  5. Tom Yum Soup
  6. With paste in bowl, add onion and chop 5 secs/Sp 7.

  7. Add oil and saute 3min/Varoma/Sp 2. Scrape down bowl ensuring paste is not sticking to bottom.

  8. Add fish sauce and soy sauce, saute 1min/Varoma/Sp 1.

  9. Add TM stock, water and snake beans, simmer for 10mins/100deg/Counter-clockwise operation/Gentle stir setting. Meanwhile, chop fish into 2cm cubes.

  10. Add fish to Varoma bowl and place onto of TM with soup. Cook for a futher 10min/Varoma/Counter-clockwise operation/Gentle stir setting.

  11. Place noodles in ThermoServer and cover with boiling water. Set aside.

  12. Thai Scallops
  13. While soup is cooking, place soy sauce, and reserved tom yum paste into a bowl and mix thoroughly.  Finely slice chilli and lemon grass for garnish.

  14. When timer is finished on soup, place scallops onto varoma tray (if using scollops removed from shell, place a piece op backing paper on tray first) the cook 3mins/Varoma/Counter-clockwise operation/Gentle stir setting

  15. Serving and Garnishing
  16. Tip out boiling water from noodles and pour over soup. Add fish to soup.

  17. Place scallops onto plate and cover each with a spoonfull of resevered soy sauce and paste. Then garish with lemongrass, chilli and corriander leaves. Serve with a wedge of lime.

  18. Ladel soup into bowls and garish with bean sprouts, chilli and corriander leaves. Serve with a wedge of lime.


Accessories you need



You can use a jar of tom yum paste if you prefer not to make your own.

I used Ocean Trout for the fish - it is relatively cheap but flavoursome.

For those of you who live in Perth, I purchase all my seafood from Innaloo Seafresh Fish Market. They are well priced, have a huge range, always fresh and super friendly staff. Plus there is an Asian green grocer opposite the shop for all the Tom Yum Paste ingredients.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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