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Tom Yum Soup
Discover the Thai ingredients which deliver the hot and sour to Tom Yum Soup. Here is a quick and easy recipe recipe for this Thai classic. Make sure you buy whole, medium-sized, green (raw) shrimp with heads, shell and tail so you can make stock.
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| Servings | Prep Time |
| 2people | 15minutes |
| Cook Time |
| 5minutes |
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Ingredients
- 7ozs fresh shrimp (prawns)whole, fresh, uncooked, shrimp with head, shell and tail
- 1stalk lemongrasspale, lower section, thinly sliced #
- 1 1/2ozs galangalthinly sliced #
- 1/3cup shallotsthinly diced #
- 1cup mushrooms, freshcut into bite-size pieces #
- 3 kaffir lime leavesthinly sliced #
- 1 tomatocut into bite size pieces
- 2tbsp fish sauce#
- 1tbsp red chilies, long Asian stylethinly diced #
- 1tbsp lime juice#
- 2tbsp cilantro (coriander)roughly chopped #
Instructions
- Remove the heads and shells from the shrimp. Make shrimp stock by simply boiling the heads and shells in 2.5 cups of water for 3 minutes. Strain well and reserve the stock. Discard the heads and shells.
- Bring the stock to a boil over medium heat. Then add the lemongrass, galangal and shallots. Cook for 3-5 minutes. Add the mushrooms and kaffir lime leaves. Cook for 1 minute than add the tomato and simmer until soft. Add the prawns and cook for about 30 seconds. Remove from the heat.
- Season with fish sauce, chili, lime juice and sprinkle cilantro leaves on the top. Combine well before serving.
Recipe Notes
Alternatives:
Use chicken stock instead of shrimp stock.
Use chicken, squid or fish instead of shrimp.
Use coconut milk instead of stock.
# Our free, Asian cooking guide includes a detailed catalog of typical Asian herbs, vegetables and ingredients (including close-up pictures). Become a Compass & Fork subscriber and download it for free.
https://compassandfork.com/recipe/this-tom-yum-soup-will-make-you-believe-you-are-in-thailand/
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https://compassandfork.com/recipe/this-tom-yum-soup-will-make-you-believe-you-are-in-thailand/ |