Tom Yum Soup

Tom Yum Soup
Serves 2
  1. 12 prawns
  2. 1/2 cup sliced mushrooms
  3. 4 cups chicken stock
  4. 4-5 hot chilis (crushed)
  5. 2 sticks lemongrass, only use the bottom stem portion (crushed and halved)
  6. 6 thin slices of galangal
  7. 4 kaffir lime leaves (stems removed)
  8. 1 small onion cut into large chunks
  9. 2 tablespoons tom yum paste
  10. 3 tablespoons fish sauce
  11. 2 teaspoons sugar
  12. 4 tablespoons fresh squeezed lime juice
  13. 2 tomatoes (cut into quarters)
  14. 2 tablespoons cilantro, roughly chopped
  15. 2 tablespoons sliced green onions
  1. Bring chicken stock to a boil over medium heat. Add lemongrass and galangal and keep cooking until fragrant (about a few minutes). Add mushrooms and onion. Continue cooking until boiling. Add fish sauce, tom yum paste, sugar, chilis (if desired) and stir well to combine. Add prawns. When prawns are fully cooked (only a minute or two), add tomato, kaffir lime leaves, cilantro and green onions.
  2. Remove from heat and add fresh lime juice.
  1. Tom yum paste can be found at asian grocery stores and whole foods. If you cannot find kaffir lime leaves, add more fresh lime juice (according to your desired taste).
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