Tom Yam Soup
Notoriously hot and sour!
Ingredients Servings: 2 people
| Tom Yam paste | 70g (1 sachet) |
| Prawns (peeled and deveined) | 8-10 pieces |
| Fish sauce | 1 tbsp |
| Dried kaffir leaves | 4 pieces |
| Dried chillies | 2 pieces |
| Galangal paste | 15g (1 sachet) |
| Shallots (minced) | 2 pieces |
| Lemongrass (sliced) | 1 stem |
Mushrooms (quartered) | 100g |
Lime juice | 1 tbsp |
Method
1. Boiled water with spices
Boil 500ml of water in a big saucepan.
Add 1 chicken stock cube when the water is boiling.
Then stir until the cube has dissolved in the boiled water.
Add the lemongrass, shallots, sachet of galangal paste, a few kaffir lime leaves and the red chillies.
Add 1 chicken stock cube when the water is boiling.
Then stir until the cube has dissolved in the boiled water.
Add the lemongrass, shallots, sachet of galangal paste, a few kaffir lime leaves and the red chillies.
2. Add Tom Yam paste
Stir in the Tom Yam paste into the boiling water until it has completely dissolved.
3. Add prawns & seasoning
Next, add the prawns, mushrooms and the fish sauce.
Then add the lime juice. Simmer until all the ingredients have cooked through properly.
Then add the lime juice. Simmer until all the ingredients have cooked through properly.
4. Garnish & serve
Serve your Tom Yam Soup in soup bowls and garnish with a handful of fresh coriander.