Tom yum soup is a hot and sour soup with a distinct flavor. It originated in Central Thailand, but has made its way into kitchens and restaurants around the world. I make it up a few times a year and my family and guests love it. Give it a try, and let us know what you think.
There are a few alterations to the recipe. First up, I managed to locate a tom yum kit, which included all the necessary ingredients, at a grocery store called No Frills. The ingredients can be purchased individually, however. The only thing that might be difficult to locate is the Thai chilli paste. If you cannot find it, sriracha or any other hot sauce is always an option.
The ingredients in this recipe can be adjusted according to individual liking. In example, if you like the soup spicy, add a bit more chilies or chili paste. On the other hand, if your not a fan of spicy food, add less.
It is best to use large prawns with the heads on. If you are in a location where you cannot find these, purchase whatever is available. It should be mentioned that other proteins such as chicken or beef can be used, as well.
Tom Yum Soup
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- 8-10 prawns or large shrimp with tail and head on, deviened
- 10 shitake or oyster mushrooms, sliced
- 1 onion or shallots, chopped
- 2 thumb size galangal or ginger, sliced
- 1 stalks of lemon grass, chopped
- 3 Thai chilies
- 1 tomato, chopped (optional)
- 4 – 5 kaffir lime leaves
- 4 cups of chicken or shrimp stock
- 1/2 cup of coconut milk or milk
- 2 tbsp of fish sauce (to taste)
- 1 tbsp of Thai chilli paste or any hot sauce
- 1/4 cup of lime juice or lemon juice
- cilantro for garnish
- Add the chicken stock, lemon grass, galangal, onion, mushrooms, chilli, and tomato into a pot. Bring it to a boil.
- After a boil, lower the heat, add in shrimp. Season with chilli paste, fish sauce, lime leaves, lime juice, and coconut milk. Stir and simmer for additional 3-5 minutes.
- Serve it in a bowl and garnish with cilantro.
- Enjoy your Tom Yum soup.
