Classic Thai Tom Yum (Print Version)
# Ingredients:
→ Prawns
01 -
300g prawns or shrimp, keep heads and shells on
→ Broth
02 -
5 kaffir lime leaves, ripped into big pieces
03 -
3 garlic cloves
04 -
1.5cm chunk of galangal, cut into a few slices
05 -
2 stalks lemongrass, tough outer layers removed
06 -
3 cups water
07 -
2 Thai or bird’s eye chilies
08 -
1/2 cup chicken stock (look for low sodium)
→ Soup Add-Ins
09 -
1 tsp sugar
10 -
3 tbsp fish sauce
11 -
1/2 medium white onion, cut into chunky wedges
12 -
3 tbsp lime juice
13 -
A handful of fresh cilantro/coriander for sprinkling
14 -
1 roma tomato, sliced into wedges
15 -
120g oyster mushrooms
→ Creamy Version (Optional)
16 -
1/3 cup evaporated milk
17 -
1 1/2 tbsp roasted chili paste (Nam Prik Pa)
# Instructions:
01 -
Remove the shells and heads from the prawns, but don’t toss them—they add loads of flavor! Put the shells and heads in a pot while reserving the prawn meat for later.
02 -
Use something like a rolling pin or meat mallet to smash the garlic, chilies, and lemongrass. This will really bring out their bold scents and flavors!
03 -
Tear the lime leaves with your hands to release their oils, then toss them into the pot with the water, chicken stock, galangal slices, and smashed aromatics. Bring it all to a boil over high heat, then lower the heat, cover it halfway, and let it gently bubble for 10 minutes.
04 -
Pour the broth through a strainer to remove the shells, leaves, and chunks. Keep the clear broth warm in the pot over low heat.
05 -
Add the mushrooms and onions, letting them cook softly for about 3 minutes. Then throw in the tomato slices and cook for just another 60 seconds.
06 -
Drop in the prawn meat you saved earlier. Simmer gently for 2 minutes, just long enough for them to turn pink and cook through completely.
07 -
Mix in fish sauce and sugar. Simmer for about a minute. Finally, pour in the lime juice and taste the broth. Tweak the balance of salty, sweet, and tangy to your liking.
08 -
Divide this flavorful soup into bowls. Garnish with cilantro and, if you’re into spice, add extra chilies for an extra kick. The result? A light and zesty bowl of Tom Yum!
# Notes:
01 -
For a creamy twist (Tom Yum Goong Nam Khon), mix in evaporated milk and roasted chili sauce when you add sugar.
02 -
Want it like Tom Kha? Use coconut milk instead of evaporated milk in the creamy version.
03 -
If you can’t get fresh lemongrass, a tablespoon of lemongrass paste works as a substitute.
04 -
No galangal? Try fresh ginger with a hint of ground black pepper.
05 -
Frozen or dried lime leaves work fine and are easy to store long term. Fresh is better, though!
06 -
This soup has a gentle heat but isn’t overpoweringly spicy.