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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.

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 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. Season the Soup Add tom yum paste, fish sauce, and sugar. Stir well until combined. Add Fish Balls Add white fish balls and simmer for about 4–5 minutes until they are heated through and floating. Add Mushrooms Add mushrooms and cook until tender. Finish with Lime Turn off the heat. Add lime juice and chili oil (if using). Adjust taste—balance should be sour, spicy, and savory. 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

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