Tom Yum Soup Made Easy
From wynrol 15 years ago
- 40 minutes to make
- Serves 6
A Traditional Thai or Balinese Tom Yum soup with easy to find ingredients including lime, coriander and lemon grass
Ingredients
- 6 cups chicken stock or 1 1/4 pint stock made from OXO or bullion shopping list
- 2-3 stalks lemongrass, lower 1/3 minced or mashed in a mortar (or 6tsp of prepared lemongrass from a jar) shopping list
- 3-5 kaffir lime leaves (depending on size of leaf) shopping list
- juice from 2 fresh limes or 4TBS concentrated lime juice shopping list
- 1 tin cocuonut milk (or 1 block of coconut cream + 1/2 pint milk) shopping list
- 1/2 to 1Lb (250g-500g) ready cooked shrimp/prawns shopping list
- 2 TBSP. Thai or Singapore fish sauce shopping list
- 1-2 small red chilies, minced OR 1/2 -1 tsp. dried crushed chili (to suit your taste) shopping list
- 3 cloves garlic, minced (or from a Lazy garlic jar) shopping list
- 2 inches of fresh ginger (or 4tsp from Lazy ginger jar) shopping list
- 3 generous cups of fresh shiitake mushrooms OR pack of dried shiitake OR chestnut OR button mushroom (whatever you have in the fridge) shopping list
- 1/2 - 1 cup fresh coriander shopping list
- 2 TBS sugar (to taste, so the soup is sweeter rather than tart) shopping list
- optional: a handful of cherry tomatoes OR red bell pepper thin sliced shopping list
How to make it
- Pour stock into a deep cooking pot and turn heat to medium-high.
- Add processed lemongrass to the pot, including the parts of the lemongrass stalk you didn't slice, kafir leaves, ginger, galic and chilli.
- High simmer for 5 minutes, or until fragrant.
- Add 2 cup thin sliced mushrooms to broth along with tin of coconut milk and lime juices. Continue cooking gently (lowest setting) for another 8-9 minutes.
- Add shrimp, bell pepper, coriander and cherry tomatoes (if using). And cook on low 5-6 minutes more. Add 1 cup remaining sliced mushrooms and a few whole ones as well, then cook on low for 4-5 minutes. Add extra coriander at this stage if you love the taste (like I do)
- Add fish sauce, stir and then test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add your sugar at this stage; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer/creamier, or if it's too spicy for your taste.
- Serve in bowls with fresh coriander sprinkled over. Enjoy!! (See below for more variations on this recipe.)
In the pan
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Ingredients without stock
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The Rating
Reviewed by 7 people-
Great post - love Thai Soups!
valinkenmore
in Malott loved it
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~HELLO~
AMAZING "5"FORK!!!!! Soup~(^_^)~
When I want to IMPRESS my Friends
I will be sure to prepare this recipe!
~Blessings~
~*~mj~*~
~Photo~FLAGGED!!!!!
mjcmcook
in Beach City loved it
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Just reading through the list of ingredients made my mouth water. It made me remember the wonderful flavors of this Soup, and how much I really LOVED it.
Thank You.
5 Forks and Spoons !!!!
trinii
in HAWTHORNE loved it
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