Yannis Martineau, Executive Chef of the luxury train the Eastern & Oriental Express, shares his recipe for a classic Thai dish served with modern flair.


You might also like to read the culinary story of Chef Yannis: click here.


Tom yam cappuccino with fennel and celery
Serves 10 (in coffee cups)


  • 1 tbsp           butter
  • 2 tbsp           olive oil
  • 400g             fennel bulbs, sliced and chopped
  • 200g             celery root (celeriac), sliced
  • 100g             leek, large
  • 100g             white onion, peeled
  • 100g             potatoes, USA
  • 2 pcs            garlic cloves, finely chopped
  • 40cl              chicken stock
  • 50cl              milk



  • 10g               kaffir lime leaf
  • 20g               galangal
  • 20g               lemongrass


Tom yam foam

  • 40cl              chicken stock
  • 50cl              water
  • 10g               kaffir lime leaf
  • 20g               galangal
  • 30g               lemongrass
  • 2 pcs            tom yam cube
  • 1 pc              lime juice
  • 75cl              whipping cream
  • Sugar, salt and pepper



  • Red chilli, finely chopped
  • Kaffir lime leaf, finely julienned


Preparation and presentation

Heat the butter and olive oil in a large saucepan. Add the fennel, celery, leek, onion, potato and garlic and sauté well for 10mins. Add the spices and stock (water to cover, if needed) and simmer for 30mins.

Remove the spices before blending the mixture into a puree. Warm the puree, stir in the milk and continue cooking to smooth consistency. Add seasoning.

Strain through a fine sieve.


Tom yam foam

Bring all ingredients to a boil and simmer until the liquid has reduced to three-quarters its original volume. Add the cream, and further reduce liquid.

Add seasoning, strain, allow to cool and whip to a foam. Store in the refrigerator.

Reheat the soup, pour into coffee cups, top with tom yam foam. Garnish and serve.


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