Thai Tom Yum (Print Version)
# Ingredients:
→ Prawns
01 -
300g unpeeled prawns/shrimp with their heads on
→ Broth
02 -
3 cups water
03 -
1/2 cup mild chicken stock
04 -
2 lemongrass stems, outer part removed
05 -
1.5cm chunk of galangal, cut into 4 slices
06 -
5 kaffir lime leaves, roughly ripped
07 -
2 small hot chillies
08 -
3 cloves of garlic
→ Soup Add-Ins
09 -
120g oyster mushrooms
10 -
1 roma tomato, sliced into wedges
11 -
1/2 medium white onion, chopped into 1cm chunks
12 -
1 tsp sugar
13 -
3 tbsp fish sauce
14 -
3 tbsp fresh lime juice
15 -
Handful of fresh cilantro for topping
→ Creamy Version (Optional)
16 -
1 1/2 tbsp Nam Prik Pa (Thai spicy roasted sauce)
17 -
1/3 cup evaporated milk
# Instructions:
01 -
Take off the prawn shells and keep the meat nearby. Throw the shells and heads in your pot - they'll give amazing flavor!
02 -
Take something heavy and smack the garlic, chilli and lemongrass to break them open. This lets all those tasty Thai smells escape into your soup.
03 -
Squeeze those lime leaves in your hands before dropping them in. Add your galangal pieces, stock and water. Get it bubbling on high, then cover, turn to medium and let it cook for about 10 minutes.
04 -
Pour through a strainer and toss out the prawn bits and herbs. Put that tasty broth back in the pot on low flame.
05 -
Add onions and mushrooms, letting them cook for 3 minutes. Throw in tomato pieces and cook just 1 more minute.
06 -
Drop in the prawn meat you saved and let them gently cook for 2 minutes until they turn nice and pink!
07 -
Mix in sugar and fish sauce, and simmer another minute. Pour in lime juice and try it. Make it yours by tweaking - more sugar for sweetness, fish sauce for salt, or lime for tang. You'll feel when it's just right!
08 -
Pour your fragrant soup into bowls and top with cilantro and fresh chilli if you want more kick. Now you've got classic clear Tom Yum that's bright and tangy.
# Notes:
01 -
To make creamy Tom Yum, just add the Thai Chilli Paste and evaporated milk when you're putting in the sugar.
02 -
Looking for Tom Kha? Follow the creamy steps but swap evaporated milk for coconut milk.
03 -
Can't get fresh lemongrass? Just use 1 tbsp of lemongrass paste instead.
04 -
No galangal around? Try ginger with a bit of black pepper as a backup.
05 -
Always grab fresh kaffir lime leaves when you see them - they go in the freezer perfectly for next time!
06 -
Don't worry, this soup brings gentle heat, not tongue-burning spice.