Tom Yum Sai (Hot and Sour Soup)

This delicious soup uses coconut water (readily available in most stores) as a base rather than plain water or prepared stock.

Most people are familiar with Tom Yum Khon, that is the creamy version. This soup is much more popular in the Northern Thai region. It is also vey heart healthy.

Although this recipe calls for Shrimp, you can use any seafood, chicken, pork or mushrooms and tofu for a vegitarian version. what makes this dish delicious is not the "meat". What I love most about tom yum is the flavors of lemongrass, galangal, kaffir lime leaves, fresh Thai chilies, and fresh lime juice, that all combine to create a healthy and soothing broth that will light up your taste buds.

Fresh young Thai coconuts are becoming widely available, along with packaged pure coconut water, either of which can be used to make this wonderful soup. 

For 4 Person(s)


  • 4 Cups Coconut Water
  • 2 Stalks Fresh Lemongrass
  • 3 Small Slices Fresh Galangal
  • 4 Tablespoons Fish Sauce
  • 4 Tablespoons Lime Juice
  • 3 Fresh Mushrooms
  • 1 Tablespoon Prik Pao
  • 12 Large Shrimp
  • 7 Grape Tomatoes
  • 1 Shallot, Quartered
  • 3 Sliced Leaves Fresh Kaffir Lime Leaves
  • 4 Fresh Thai Chilli Peppers
  • Fresh Cilantro for Garnish

Delicious Thai Food


Wash the prawns and shell them without removing the tails. In a medium pot heat coconut water add lemongrass, galangal, fresh chile, shallot, tomatoes and lime leaves. Bring it up to a boil then add mushrooms and shrimps. Wait until its back to a boil then season with fish sauce, prik pao and lime juice. Remove from heat. Serve in a bowl.  Garnished with cilantro.  Enjoy!

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