Crab Tom Yum Soup
  • Crab, cleaned small - 7 (or use shrimp, large-12)
  • Chicken stock, low sodium- 4 cups
  • Lemon grass, cut small- 1 stalk
  • Galanga, cut small- 2 pieces (or use ginger, 3 inch slice)
  • Kaffir leaves- 3 (or use lemon peel of 1 lemon)
  • Garlic, cut small- 4 cloves
  • Fish sauce- 3 tsp
  • Lemon juice- juice of ½ lemon
  • Soy sauce- 2 tbsp
  • Chili paste or Sambal Oelek- 1 tsp
  • Basil leaves- 2
  • Mushrooms, oyster, enoki or straw- 1 box
  • Tomatoes, chopped- 2
  • Cilantro, chopped- ¼ cup
  • Spring onion, chopped- 1 stalk
  • Ground pepper- ¼ tsp (depending on your spice level)
  1. Clean the crab thoroughly under running water, remove the crab butter that is found inside and the intestine.
  2. Read my old post on how to clean crab.
  3. Keep aside the middle part and twist the legs from the crabs.
  4. In a large pot or soup pot, pour the chicken stock, add lemon grass, galanga, kaffir leaves or lemon peel, garlic to it.
  5. Let the stock come to a rolling boil.
  6. Add the cleaned crab into it.
  7. Add mushroom, tomatoes, fish sauce, chili paste, lemon juice, basil leaves and soy sauce.
  8. Cover the pot and lower the heat, let the crab cook in the stock for about 30 minutes.
  9. After 30 minutes of simmering, open the lid and have a taste of the soup.
  10. Adjust the spice and salt level according to your needs. If needed add more of chili paste and fish sauce.
  11. Add cilantro, green onions and ground pepper to the soup.
  12. Cook the soup for 10 more minutes.
  13. Ladle the soup on a bowl along with the crab and enjoy when it is hot.
Please make sure to adjust the spice level according to your needs, if it's too spicy for you add little brown sugar to adjust.
Use low sodium chicken stock.
You could add shrimp, chicken or just veggies instead of crab.
If you don't have galanga use ginger instead.
If you don't have kaffir leaves, use lemon peel instead.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at