One of the best Tom Yum Soup that I’ve ever eaten in Singapore.
Soup was thick, laden with fresh seafood. A generous serving of coconut milk brought much fragrance to the soup. Just the right balance of fragrance, spiciness and a tinge of acidity. Although personally I thought that more freshly sliced chili padi could be added.
Unlike those thin broth Tom Yum paste soup found in most of the Chinese Fish Soup/Ban Mian stalls at Kopitiams & Hawker Centers.
Hot (Spicy): 辣
Learn how to make traditional Tom Yum Soup from Planet Food Thailand.