Tom Yum is a strong tangy soup originating from Thailand. No Thai restaurant’s menu is complete without it. The soup is usually made with prawns, sea food, fish or chicken. (‘goong is prawns and ‘ghai is chicken).
Because the soup is full of fresh herbs and spices, the potent soup has health benefits. In fact this soup is currently under scientific study for its immune-boosting qualities as a natural remedy for colds and flu. A bowl of it would certainly clear your sinuses and will warm you up inside!
Here's the recipe...
PREPARATION TIME. 10 mins
COOKING TIME. 20 mins
6-10 pieces of prawns, cleaned and shelled
2-3 pieces squids, cleaned and cut to strips
4 cups of water
The juice of 6 limes
1 cup fresh button mushrooms, cut into halves
2 stalks of lemon grass, cut in small strips diagonally
1 small Galangal ginger, cut thinly
2 "kaffir" lime leafs (use lime zest if you can't get it)
10-15 prik ki nu (Bird’s eye chilis), crushed
2 medium tomatoes, quartered
2 coriander [cilantro] leafs, chopped
1 stalk spring onions, chopped
2-3 tablespoons of fish sauce, to taste
1. Boil 5 cups of water and add the mushrooms, lemon grass, kaffir leaves, ginger, tomatoes, chilies and lime juice. Simmer for 10min.
2. Add prawns, squid and fish sauce. Simmer until seafood is lightly cooked.
3. Garnish soup with spring onions and coriander.
4. Adjust the taste when serving. The soup should be tangy (sour and strong). It’s best to be generous with the chilies to give a real taste of Thailand.
*There is a ready-to-use Tom Yum paste on most major grocers. Just add the prawns, mushrooms and fresh spring onions.
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