Tom Yum soup is a must have when you’re enjoying Thai food. Not only it is good, all that galangal, lemongrass and lime leaves used to make it is actually good for you. Here is a good base recipe for you to try and you can always make it more sour and more spicy and more KAO!
The more you drink, the more intense it gets
Serves 4 people
Add lime juice at the very end just before you turn off the heat so the flavour stays fresh.
2L water/chicken stock
4 lemongrass, crushed
10 kaffir lime leaves, torn
5 slices galangal
5 cloves garlic, smashed
8 – 10 cilli padi, smashed
1 tomato, quartered
1 yellow onion, sliced
1 handful oyster mushroom
8 - 10 prawns
½ chicken breast, cut into strips
2 tbsp. Thai chilli paste
6 - 8 tbsp. fish sauce
6 - 8 tbsp. lime juice
2 tbsp. evaporated milk/coconut milk
Coriander for garnish
1. Put aromatics in a pot and simmer for 5 minutes for the flavours to infuse.
Lemongrass, lime leaves and galanggal will perfume the soup. Tomatoes and onions will soften up so no need to cut too small.
2. Then add in all the yummy bits. Simmer again for a few more minutes.
Use any type of seafood you like. Crabs, squid, clams, mussels or fish fillet are great examples of seafood choices.
3. Finally add in seasoning and adjust flavour to your liking. Garnish with coriander and serve piping hot!
This is chilli paste, not Tom Yam paste. You can use either type to make your soup