Tom Yum Soup
This aromatic and flavorful Thai Tom Yum soup is a delightful blend of lemongrass, galangal, fresh herbs, and a touch of heat from red chillies. The balance of sweet, salty, sour, and spicy flavors creates a comforting and satisfying bowl of soup. Perfect for a cozy meal on a chilly day or whenever you crave a taste of Thai cuisine.
— Constant Cookbook
Ingredients
- 1 litre/2 pints chicken stock
- 300ml/11fl oz water
- 6 sticks lemongrass
- 4 fresh coriander
- 110g/4oz fresh galangal
- 8 tomatoes, cut into quarters, seeds
- 6 kaffir lime leaves
- 1-2 limes
- 75ml/3fl oz tamarindtamarindtamarindtamarind
- 3 red chillies, thinly sliced
- 75ml/3fl oz fish sauce
- 75g/3oz palm sugar (available from Asian supermarkets), use brown sugar
- 12 raw tiger prawns
- 2 boneless skinless chicken breasts
- 1 small bunch fresh coriander
- 1 small bunch fresh Thai basil
- wedges lime
Instructions
- Place the stock and water into a large pan over a high heat and bring to the boil.
- Add the lemongrass, coriander roots, galangal, tomatoes, lime leaves, lime juice, tamarind water and red chillies. Return to the boil, then reduce the heat and simmer for 15-20 minutes.
- Taste the stock and add as much fish sauce and palm sugar as necessary to keep the salty-sour-hot-sweet taste, then remove from the heat.
- Transfer 220ml/8fl oz of the stock into a separate pan over a high heat and bring to the boil. Add the chicken and cook for 1-2 minutes, then add the prawns and cook for a further 1-2 minutes, or until completely cooked through.
- To serve, pour the soup into two bowls and top up with the hot stock. Garnish with Thai basil, coriander and a wedge of lime.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 2
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