Tom Yum Fish Balls Soup

Tom yum fish ball soup with a tangy, spicy broth, fresh herbs, and tender fish balls—light, comforting, and full of flavor.

Ingredients (2 - 3 Servings)

Main ingredients:

• 10–12 pcs white fish balls

• 1 liter water or light chicken stock

• 100 g mushrooms (button or enoki)

• 1 stalk scallion, sliced

• Fresh cilantro for garnish

  
  

Aromatics:

• 1 stalk lemongrass, bruised

• 3 kaffir lime leaves

• 2 slices galangal (or ginger)

• 2 cloves garlic, lightly crushed

  
  

Seasoning:

• 1½ tbsp tom yum paste

• 1 tbsp fish sauce

• 1–2 tsp sugar (to taste)

• 2 tbsp lime juice

• Chili oil or Thai chili (optional)

Instructions

1. Prepare the Broth

   Bring water or chicken stock to a boil. Add lemongrass, kaffir lime leaves, galangal, and garlic. Simmer for 5 minutes until aromatic.

2. Season the Soup

   Add tom yum paste, fish sauce, and sugar. Stir well until combined.

3. Add Fish Balls

   Add white fish balls and simmer for about 4–5 minutes until they are heated through and floating.

4. Add Mushrooms

   Add mushrooms and cook until tender.

5. Finish with Lime

   Turn off the heat. Add lime juice and chili oil (if using). Adjust taste—balance should be sour, spicy, and savory.

6. Serve

   Garnish with scallions and fresh cilantro. Serve hot.

Serving Suggestions

• Serve as a light main dish

• Pair with steamed rice

• Perfect for a refreshing, warming meal