How to Make Both Creamy and Clear Tom Yum Soup

tom yum soup

Preparation

  • Prep: 15 mins
  • Cook: 20 mins
  • Total: 35 mins
  • Yield: 4 servings
  • Cooking Method: Cooking
  • Recipe Cuisine: Asian

Ingredients

  • 600grams entire prawns/shrimp including heads and shells
  • 6cups water
  • 1cup low sodium chicken stock/broth
  • 4cups of stalks of lemongrass, the outer layers should be cut
  • 3centimetres/ 1/2" galangal (Thai ginger) slices, cut into 4 slices
  • 10 roughly torn kaffir lime leaves
  • 4Thai chilies
  • 6cloves garlic
  • 240 grams oyster mushrooms
  • 2Roma tomatoes, sliced into wedges
  • 1white onion (medium size), cut into slices around 1 cm thick
  • 2teaspoons sugar
  • 6tablespoons fish sauce
  • 6tablespoons lime juice
  • coriander/cilantrofor garnish
  • 3tablespoons Thai roasted chili sauce
  • 150millilitre evaporated milk

This delicious Thai soup is everyone’s favorite! Tom Yum soup is incredibly easy to make once you have the ingredients! With only 156 calories, Tom Yum soup is the healthiest Thai dish ever!

There are some incredible soups on the Asian menu, and Thailand’s Tom Yum Soup is among the best! This soup can be made in two ways: clear or creamy!

Few details are available on Tom Yum’s origins, however many believe it came about because of the availability of freshwater shrimp. When shrimps were boiled in water, they gave the broth a very fishy taste, so the cooks began experimenting with adding herbs from local Thai regions to the boiling water to control this flavor and it is probably how it was first made.

Instructions

Step 1

Place the heads and shells of the prawns into the pot, and reserve the meat.

Step 2

Then use a meat mallet or something similar to bash garlic, chili, and lemongrass so that they can show their taste quickly.

Bash the kaffir lime leaves with your palms. Add them with galangal, stock, and water into the pot.

Bring to boil over high heat, cover, reduce to medium and simmer for 10 minutes.

Step 3

Strain the broth, remove the broth shells, and so on, and then add the broth to the same pot over low heat.

Step 4

For finishing the soup, add the onions and mushrooms, boil for 3 minutes. Add the tomatoes and boil for 1 minute. Add the prawns, boil for 2 minutes or until it is ready. Stir in the sugar and fish sauce and boil for 1 minute.

Step 5

Add the lime juice, and try it. Adjust sweet (sugar), salt (fish sauce), and sour (lime) for its flavor.

Serve in bowls and eat with fresh coriander and fresh chili! This was the clear version of our tom yum soup.

Cooking Notes

Galangal is similar to ginger, but it has a more bitter and peppery taste. If you can’t find it, just replace it with ginger.

You should go to a Thai grocery store for Thai roasted chili paste. If you can’t get one, pick a different Asian chili paste and some chili oil to create a close taste and effect.

The remaining soup can be frozen in the fridge for 2 days. Reheat the dish in the microwave without the shrimps, add them later (to avoid overcooking).

Add a little brown sugar if the soup is too sour.

Due to the inclusion of chili paste in the creamy form, it has a much greater taste impact.

The evaporated milk does not add any flavor and only affects the appearance.

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