Musings from Kyoto Japan, mostly on Mushrooms, Food, Travel and the like

Johnnobiのトムヤムクン如何でしょうか? Here’s my favourite recipe for Tom Yam Kun Spicy Thai Prawn Soup


It doesn’t take so long to prepare. And we don’t mind cheating with some help from Thai mixes, etc, do we?

Ingredients 材料:

Fresh Tiger Prawns 800g

車えび 800g


Venus Clams 350g (the fresher the better)

あさり 350g


White Button Mushrooms 1 pack

マシュルーム 1パック


Garlic 1 clove

にんにく 1片

Sesame Oil 2 tablespoons

胡麻油 大さじ2杯


Water about 750ml

水 about 750ml  

Chopped Canned Tomatoes 1

缶詰のトマト 1缶

Fresh Coriander to taste


Nuoc Nam or Nampura fish Sauce to taste

フィッシュソース(ナムプラー) 好みに合わせて

Sake 200ml

酒 200ml

Thai herbs: Galangal (Thai Ginger), Kaffir Lime Leaves, Lemon Grass, Red Chillis (alternatively buy the Nguan Soon Dried Tom Yam mix at

ガランガル(良薑)、カフェライムリーフ(コブミカンの葉)、レモングラス、唐辛子 (又はタイハーブミクス



1 pack of Maegate Tom Yam Soup Paste, or similar (if you like the Nam Prik spicy chilli and tamarind taste).



Youki Kaibashira Scallop-Eye Soup Powder 1 teaspoon

貝柱スープ 小さじ1杯


Wei Paa Chinese Soup Base 2 teaspoons


Instructions 作り方

1. Soak the Venus Clams in water for at least 30 minutes. あさりを水に浸して。水を流す。

2. Shell and de-vein the prawns using a toothpick. Don’t discard the prawn shells, and reserve the prawn meat. 海老の 殻 を剥いて。 つまようじでわたをとる。 殻も身も捨てないでね!


3. Finely chop the garlic, and in a heavy-bottomed frying pan, gently brown it in the Sesame Oil. にんにくをみじん切りにして、胡麻油でゆっくり キツネ色にこんがりと焼く


4. Add the prawn shells (and heads) and cook over a strong heat for a few minutes until they appear bright pink. 殻を入れて、強火で数分間鮮やかなピンク色になる迄焼く。


5. Add the water (should be enough to almost cover the shells), the Kaibashira Scallop-eye powder and the Wei Paa. Heat for a further two minutes. ひたひたくらいに水を入れ、市販の貝柱パウダーとウェイファー(中華練り調味料)を入れる。


6. Strain the mixture into a large lidded saucepan.ざるで濾して、蓋付の鍋に入れる。

7. Add the Venus Clams (having discarded the soaking water), the prawns, the sake, the Thai herbs (tied together in a muslin bag), the Tom Yum paste and the canned tomatoes. Simmer over a low heat for about 25 minutes, spooning off any scum. あさり、殻を剥いた海老、酒、タイのハーブ(茶こし袋等に入れる)、トムヤムペーストと缶入りホールトマトを入れ25分程弱火でコトコト煮る。たまにあくを取って。


8. Add the coriander (but save a little for a final garnish), the mushrooms (halved) and the fish sauce.フレッシュコリアンダー(香菜、タイ語ではパクチー。トッピング用にも少し取っておく)、半分に切ったマッシュルームとナンプラーを加える。

9. Cook for a further ten minutes, then serve in individual bowls, topped with coriander leaves. Serve with white rice.10分程煮て、それぞれの器に入れる。トッピングに先ほど取っておいた香菜のみじん切りを散らす。白い御飯とサーブする。

Et voila! Sorry, I was so hungry I forgot to take a photo of the finished product. But it was well-received, and one of the guests was Thai. It should look something like this:


Or better!






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