ISC International

Here’s a healthy recipe to try this week! Tom Yam soup is packed with delicious vegetables and full of vitamins, nutrients and minerals, anti-oxidants and anti-inflammatories! Our Copywriter Jacob has been busy in the kitchen during this MCO period ;)
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This is a freeform recipe so add or subtract to your heart’s content. There are no rules, only nutritional benefits!
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The overall taste should be a combination of spicy, salty, sour and sometimes a touch of sweetness.
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Make sure everything is clean. In a large stainless-steel pot of filtered water, simmer the following:

- Tom yum stock
- Fish sauce
- Lemongrass stalks – finely sliced
- Kaffir lime leaves (crunch up well in your hand to release the aroma and essential oils)
- Carrots - chopped
- Tomatoes - chopped
- Small green chilis (lots!) – chopped and smashed in a pestle & mortar
- Sliced large red chilis
- Onions (red, or shallots - sliced )
- Ginger - grated
- Bean sprouts (add at the end)
- Garlic cloves - whole
- Baby corn - chopped
- Spring onions – sliced
- Green beans - sliced
- Coriander
Limes (loads! Squeeze the juice in at the end)
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You can also add:

- Mushrooms
- Noodles
- Coconut milk - add towards the end
- Fish or prawns – add at the end so they don’t overcook
- Any vegetables or meat that you like!