8 people
  • 1 1/2 lb sea bass

Tom Yum Soup (base)

  • 1 onion sliced
  • 1 stalk lemongrass chopped
  • 4 oz ginger sliced
  • 1 whole garlic bulb cut in half
  • 2 pc star anise
  • 1 whole jalapeno sliced
  • 3.5 oz tom yum paste
  • 2 cups chicken stock
  • 2 cans coconut milk
  • 6 oz sea bass scrapes, skin, bones
  • 1 lime zested and juiced
  • 2 tbsp sriracha
  • 1 oz cilantro
  • 1 oz mint
  • 2 tbsp sesame oil
  • salt to taste

Vegetables for soup

  • 1 red pepper large diced
  • 1 cup celery small diced
  • 1 zucchini diced
  • 6 oz maitake mushrooms
  • 1/2 onion diced
  • 3 garlic cloves chopped
  • 1 tbsp ginger chopped
  • 1 lb sea bass large diced
  • 2 tbsp sesame oil


  • 1 cup green onions chopped
  • 1 cup daikon radish julienned
  • 1/4 cup cilantro leaves
  • 1/4 cup mint leaves
  • 1 lime sliced

Nutritional information

Calories: 652kcalCarbohydrates: 24gProtein: 46gFat: 43gSaturated Fat: 27gCholesterol: 176mgSodium: 431mgPotassium: 1501mgFiber: 5gSugar: 7gVitamin A: 1768IUVitamin C: 57mgCalcium: 128mgIron: 8mg
Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Servings 8 people

To make the soup (stock)

  • In a large soup pot add sesame oil, onion,ginger, garlic, star anise, lemongrass, and jalapeno. Cook for 5 minutes and then add the fish bones, skin, scraps, and chili paste.
    Cook for 2 minutes and then add the fish/or chicken stock, coconut milk, and sriracha. Bring to a boil and then turn down and simmer for 30 minutes. Finish the stock with mint, cilantro, a touch of salt (or fish sauce if you have it.)

To Finish

  • In a deep, large saute pan add sesame oil, carrots, celery, mushrooms, onion, garlic, ginger. Cook for five minutes and then add zucchini and bell pepper and cook for another 2 minutes.
    Season the sea bass with salt and then add to the pan. Strain out the stock and pour into the pan with vegetables and sea bass. Allow to come to a simmer and cook for 3 minutes until the sea bass is cooked through and the vegetables are tender.
    Season everything with salt if need be and finish the soup with cilantro and mint. Pour into a bowl and top the soup with julienned daikon radish, cilantro, green onions, and a slice of lime. Serve and enjoy!
    Tom Yum Soup recipe

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