The rainy season is the perfect time to indulge in some stomach-warming soup dishes.

And ones that have a sour kick like the classic Thai tom yum may also have resonance with Filipinos growing up eating sinigang (especially those on the the-more-sour-the-better train). In this simple, lazy-day recipe, we mash up a Filipino favorite with the aforementioned tom yum for a new dish that hits all the right spots.

The question is, what’s your favorite lechon though?

While paksiw is the go-to for preserving leftover lechon, here we offer you a dish that offers the same utility with a radically different taste. And we make it really easy: with tom yum paste readily available in supermarkets, the hard work has already been done for you. Now imagine that nice, lechon fat melting into a hot, sour, and spicy soup and tell us 30 minutes is too long a cooking time for a dish this good.

Lechon Tom Yum

  • Serves: 3-4 people
  • Active time: 30 mins
  • Total time:
  • Difficulty: Easy


Soup Base

  • 4 cups water or 2 cups each shrimp and pork broth
  • 3 tbsp. tom yum paste
  • 1 tsp. brown sugar
  • ¼ cup lime juice
  • 2 tbsp. fish sauce
  • ½ cup straw mushrooms, drained
  • 2 bird’s eye chilies, split in half

Meat and Garnish

  • 300-400 grams lechon, chopped
  • ½ cup cilantro


  1. Add water or broth to a large pot set over medium-high heat.
  2. Add the Tom Yum paste, brown sugar, lime juice, and fish sauce.
  3. Stir to combine until the sugar is dissolved.
  4. Bring soup to a boil and add mushrooms and chili.
  5. While soup is heating, add lechon to a large bowl.
  6. Take soup off of heat and add to the lechon.
  7. Garnish with cilantro and serve with more lime and fish sauce if desired.

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