Thai Tom Yum Soup (Print Version)
# Ingredients:
→ Prawns
01 -
300g raw prawns or shrimp, heads and shells included
→ Broth
02 -
3 cups water
03 -
1/2 cup chicken stock, low salt
04 -
2 lemongrass stalks with the tough layers peeled off
05 -
4 slices of galangal, about 1.5cm
06 -
5 kaffir lime leaves, roughly ripped
07 -
2 bird's eye or Thai chillies
08 -
3 cloves garlic
→ Soup Add-Ins
09 -
1 roma tomato, chopped into wedges
10 -
120g oyster mushrooms
11 -
1/2 small white onion, sliced into 1cm pieces
12 -
1 teaspoon sugar
13 -
3 tablespoons fish sauce
14 -
3 tablespoons fresh lime juice
15 -
Coriander (cilantro) leaves for topping
→ Creamy Version (Optional)
16 -
1 1/2 tablespoons Thai roasted chili paste (Nam Prik Pa)
17 -
1/3 cup evaporated milk
# Instructions:
01 -
Take off the prawn shells and set the meat aside for later. Pop the leftover shells and heads into a pot to pack in some rich flavor!
02 -
Smash the garlic, chillies, and lemongrass a bit with a heavy object like a rolling pin or mallet. This helps release all the scents and oils into the broth.
03 -
Tear up those lime leaves with your hands and drop them in. Chuck in the galangal slices, water, and stock, then crank up the heat. Once it boils, cover it up, turn it down, and let it bubble for 10 minutes.
04 -
Strain the whole mixture, tossing out the shells and chunks. Now you've got a beautiful broth base—pour it back into the pot and keep it warm on low heat.
05 -
Put the onions and mushrooms in the pot and simmer for 3 minutes. Add the tomato pieces and cook for one last minute—don't let them go too soggy!
06 -
Carefully drop in the prawn meat you kept aside earlier, letting it cook for about 2 minutes. They're done when they turn pink and tender.
07 -
Mix in the fish sauce and sugar, simmering for another minute. Squeeze in the lime juice and taste. Adjust what you think it needs—maybe a touch more sweetness, saltiness, or zing. When it feels just right, you're set!
08 -
Spoon the soup into bowls, and top with fresh coriander or a few chopped chilies if you want extra spice. Enjoy this bright and tangy classic dish!
# Notes:
01 -
For a creamy take (Tom Yum Goong Nam Khon), add the roasted chili paste and evaporated milk along with the sugar.
02 -
Want it like Tom Kha? Swap evaporated milk for coconut milk when doing the creamy version.
03 -
If you can't get fresh lemongrass, use 1 tablespoon of lemongrass paste as a substitute.
04 -
No galangal available? Ginger with a bit of ground black pepper works too.
05 -
Fresh lime leaves give the best aroma, but dried ones can work. They freeze well, so stock up if you find them!
06 -
The soup has mild heat—not too spicy, just a gentle kick.