Easy Tom Yum Soup Recipe (Tom Yum Nam Khon)
A classic sour and spicy Thai soup that is eaten along with Jasmine rice. Don't make the mistake of trying to eat this as a soup in it's own!
Equipment
- 1 wok
Ingredients
- 300 g of Prawns
- 80 ml of Evaporated Milk
- 15 g of Lemongrass
- 15 g of Galangal
- 30 g of Shallot
- 3 Kaffir Lime Leaves
- Handful of Coriander
- 2 Spring Onions
- 5 - 10 Birds Eye Chillies
- 1 Tomato
- 120 g Oyster Mushrooms
- 3-4 tbsp of Lime Juice
- 2 Cups of Water
- 1/2 tsp Salt
- 2 tbsp of Fish Sauce
- 1 tbsp of Chilli Paste If you don't have any Thai Chilli paste you can buy some Tom Yum paste online.
Instructions
- Prepare the lemongrass by cutting the ends, pulverize it with a pestle to release more flavour and then cut it into small pieces
- Slice the galangal
- Cut the shallots
- Pull apart the kaffir lime leaves
- Cut up the coriander
- Slice the spring onions
- Pulverize the chillies
- Slice the tomatoes
- Cut up the oyster mushrooms
- Squeeze the limes into a bowl
- Add 2 cups of water to your wok and turn up the heat
- Add the lemongrass, shallot & galangal
- Add half a tsp of salt and bring it to the boil
- Let it boil for a minute or so then add the chilli paste
- Let it boil for another minute then add your prawns
- Let it boil for a couple of minutes before adding 80ml of evaporated milk
- Bring it to the boil again then turn off the heat
- Add the lime juice and fish sauce and stir them in
- Add the coriander, tomatoes and spring onions and mix them in
- Your Tom Yum Soup is now ready to serve