Dry Tom Yum

When a dish has ‘yum’ in the name, you know it’s good. Well, technically, tom yum is Thai for “boiling” and “spicy sour”- but you get our drift! This dry tom yum recipe makes for an incredible, balanced meal packed with nutrients and flavor. If you’re craving the classic taste of tom yum soup but with a different texture, this is the dish you go for.

Simple Tom Yum Paste Stir-Fry


(serves 1-2):

  • 10-11 oz enoki mushroom
  • 1-2 tbsp coconut milk
  • 3-4 tsp of Mekhala Organic Tom Yum Paste
  • 10-11 oz bean sprouts
  • 2 fl.oz your favorite stock (we recommend chicken, pork, or vegetable stock)
  • 4-5 shrimps, does not matter if shell is still on or peeled off
  • 3-4 oz squid rings
  • Coriander/cilantro
  • 1-2 tbsp oil
  • Salt

For garnishing:

  • Lime


  1. Heat oil in a wok or deep dish pan.
  2. Add in mushrooms. Toss until cooked.
  3. Add in Mekhala Organic Tom Yum Paste, stock, and coconut milk.
  4. Add in shrimp. Toss until half cooked.
  5. Add in squid. Toss until cooked.
  6. Add in bean sprouts. Toss until cooked.
  7. Salt to taste.
  8. Serve your tom yum stir fry with chopped cilantro and a lime.

Itching for more Thai food? Want something as delicious and nourishing as this dry tom yum noodle recipe? We got you!

Try out our:

Our Organic Tom Yum Paste is as versatile as it gets. Here are a few other Mekhala Tom Yum Paste recipes to create.


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