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Number of pax: 4 pax   Cooking duration: 25 minutes

Good to Know

For those who prefer milk in their tom yam soups, transform clear soup to a creamy one by simply adding low fat milk or fragrant coconut milk.


500 ml water
2 cubes MAGGI® Tom Yam Stock Cube
150 g prawns, peeled and deveined
100 g squid, cleaned and thinly sliced
3 pieces kaffir lime leaves
1 stalk lemongrass
5 bird’s eye chilli, pounded
1 onion, cut into wedges
50 g celery, thinly sliced
50 g carrots, cut into florets
100 g cauliflower, cut into florets
2 tomatoes, cut into wedges
50 ml NESTLÉ Low Fat Milk


  1. In a pot, pour in water and let it boil.

  2. When the water starts simmering, add in the MAGGI® Tom Yam Stock Cube
  3. Next, add in prawns, squid, kaffir lime leaves and lemongrass.
  4. Allow it to boil for 10 minutes.

  5. Then, lower the heat on the stove. Add in the pounded bird’s eye chilli, onion, celery, carrot, cauliflower and tomato.

  6. Finally, allow it to simmer for 10 minutes before scooping it into a serving bowl.

  7. This tom yam soup is best served with warm steamed rice.

Nutritional Info

Energy 66 Kcal

Protein 7g

Fat 2g

Carbs 5g

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