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Photo of Seafood tom yum by WW

Seafood tom yum

Total Time
45 min
15 min
30 min
This soup, with its assortment of seafood and veggies and flat rice noodles, is the perfect blend of hot, spicy, sour, and sweet flavours


Peanut oil

1 tsp

Red capsicum

1 medium, thinly sliced

Tom yum paste

1 tbs

Fresh lemongrass

1 piece(s), finley chopped

Kaffir lime leaves

3 individual, shredded

Chicken stock

4 cup(s), (1L)

Fresh rice noodles

300 g

Seafood marinara mix

500 g

Snow peas

50 g, thinly sliced

Bok choy

1 bunch(es), (400g), trimmed

Lime juice

¼ cup(s), (60ml)

Fish sauce

¼ cup(s), (60ml)

Green shallot(s)

2 individual, thinly sliced


  1. Heat oil in a large saucepan over medium heat. Add capsicum and cook, stirring, for 5 minutes or until softened. Add tom yum paste and cook, stirring, for 1 minute or until fragrant.
  2. Add lemongrass, lime leaf and stock and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes.
  3. Add noodles, marinara mix, snow peas, bok choy, juice and fish sauce and bring to the boil. Reduce heat and simmer, uncovered, for 5 minutes or until noodles are tender and seafood is cooked through. Serve soup topped with shallots.


TIP: To prepare lemongrass, remove the tough outer layers and trim the base. Only chop the pale lower part of the stem.Fresh kaffir lime leaves are sold on trays in the fresh produce section of most supermarkets. If unavailable, you can use a strip of fresh lime peel for each leaf.Tom yum paste is a spicy sweet and sour paste used in Thai cooking. It is available in the Asian section of most supermarkets.