6 June, 2011
Tom Yum Soup
This is a traditional Thai soup with a creamy coconut base infused with a little spice and heat. I was taught this recipe by one of my co-workers and it was one of the most delicious soups I have ever tried.
Tom Yum Soup
Author: Adam Quay-Ross
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 4
Delicious, Creamy and Spicy soup with prawns/chicken.
Ingredients
- 900 mls Chicken Stock
- 1 stalk of fresh lemongrass, minced
- 3 kaffir lime leaves
- 300 gs Prawns, raw and shelled
- 2 tbsp Thai Fish Sauce
- 2 small red chilies, minced
- 3 cloves garlic, crushed and finely chopped
- 3-4 cherry tomatoes, washed and halved
- 5-6 fresh shitake mushrooms, slice
- 1 medium green pepper, sliced
- 1 medium red pepper, sliced
- 220 mls Coconut Milk
- Bunch of Coriander, chopped roughly
- Lime juce to taste
Instructions
- Heat a large pan on the stove and add the chicken stock over medium-high heat. Add lemongrass and boil for 5 minutes (or until fragrant).
- Reduce heat to a simmer and add garlic, chilies, kaffir lime leaves and mushrooms. Cook for a further 5 minutes.
- Add prawns and peppers and simmer for 5-6 minutes (or until prawns and cooked through).
- Turn to a low heat and add the coconut milk and fish sauce plus a squeeze of fresh lime juice.
- Server while hot and sprinkle top with chopped coriander.
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