This quick and easy Tom Yum Soup features a savory yet tangy broth with large juicy shrimp, earthy mushrooms and zesty tomatoes. Ready in only 15 minutes! Tom Yum Soup delivers all of your favorite flavors of Thai cuisine in a bowl.
Spicy, sour, a little sweet, and incredibly aromatic. This famous Thai soup features a savory yet tangy broth paired with large juicy shrimp, earthy mushrooms, and zesty tomatoes, then topped with fresh cilantro.
Tom Yum Soup is traditionally prepared by making a shrimp stock then infusing it with the amazing classic Thai flavors of lemongrass, galangal and kaffir lime leaves.
Pour 4 cups of chicken stock into a medium-sized pot or saucepan. You may also use 1 bouillon cube in 4 cups of water. For my homemade Chicken stock recipe, click here. If you do not have access to chicken stock or bouillon, you could use just plain water as well. Add 2 stalks of lemongrass halved and 3 slices of galangal to the chicken stock or water. When the chicken stock starts to boil rapidly, add 2 tablespoons of Tom Yum paste to the soup.
You may also use store-bought Tom Yum Paste. Note: I find that store-bought Tom Yum Paste tends to be a bit stronger and spicier than the homemade version. It can also differ by brand. Add 2 kaffir lime leaves to the soup. Just about any type of mushroom will work but some popular options for Tom Yum include oyster mushrooms, shiitake mushrooms, straw mushrooms, enoki mushrooms, and the common white or brown button mushrooms.
Whether the shrimp is peeled or with the shell on is your choice. Traditionally, whole shrimp with the shell are used head and all. It is important not to overcook the shrimp or they will turn rubbery.
I also poached some salmon in the soup instead of shrimp and it was delicious and tender. Instead of straining, one could get a spice infuser giant tea pod if you can find one, or do what I just did: use a percolator. With the percolator you may need to make extra broth or a larger batch depending on the size of your teapot to get a good perc going.
I ordered Tom Yum takeout two weeks ago and was so let down! Thanks Nagi! Skip to primary navigation Skip to footer navigation Skip to main content Skip to primary sidebar. Home Cuisines Thai Recipes.
Tom Yum Soup Asian food has some of the best soups in the world! Difference between Tom Yum and Tom Kha? Author: Nagi. Prep: 15 mins.
Cook: 20 mins. Total: 35 mins. Mains, Starter. Servings 2. Recipe video above! The famous Thai Soup, made at home, and it's honestly the real deal!! Instructions Broth: Peel the prawns. Place heads and shell in pot, reserve meat.
Use a meat mallet or similar to bash the garlic, chilli and lemongrass so they burst open to release flavour.
Add into pot. Add galangal, stock and water. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes. Strain the broth, discard the prawn shells etc, then return broth into same pot over low heat. Finish Soup: Add onions and mushrooms, simmer 3 minutes. Add tomatoes, simmer for 1 minute. Add lime juice, then taste. Adjust sweet sugar , salt fish sauce and sour lime to your taste trust me, you'll know when you like it!
If you skip any of these herbs your soup will not be the same and will greatly lose from its rich and varied flavor. TIP: Taste test before completely pulling your soup off the heat and adjust according to your taste. Your email address will not be published. Notify me of follow-up comments by email. Notify me of new posts by email.
PIN me. About The Author. Related Posts. Leave a reply Cancel reply Your email address will not be published. Pin It on Pinterest. Loading Comments
0コメント