Tom Yum Soup with Shrimp | Tom Yum Goong

®This is a RAS signature Recipe©

The ever-popular Thai Hot and Sour Soup – made with prawns. Full of aromatics and flavour! The same recipe may be used for Chicken Tom Yum Soup (Tom Yum Gai). Here is my signature recipe on how to make Tom Yum Soup  at home.

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♦Prep time:10 min ♦Cook time:10 min ♦Yield:4 servings ♦Original RAS recipe

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Method:

1. Roughly chop the Long fresh red (mild) chilli, the shallots, and the galangal. Add to a grinder jar, and without adding water, grind to a paste – (as smooth as possible).
2. Heat oil in a pot and add the freshly made spice paste.  Stir till it gets, nice and aromatic.
3. Also, add the dried red chilli paste and stir this in. Stir till the oil somewhat separates.
4. Now add the cleaned prawns. Coat the pawns with the paste and cook them for just about a minute till slightly seared.
5. Pour in the water(3 1/2 cups) and bring this to a boil.
6. Meanwhile, gently bruise the white portion of lemongrass stalks, by pounding on them ( without breaking up the stalks). Also remove the midvein section of the kaffir lime, thereby tearing each leaf into 2 pieces. This is to help release more aromatics and flavour from the lemongrass and Kaffir lime leaves.
7. Once the soup has come to a boil, add the lemongrass stalks and kaffir lime leaves.
8. Add tamarind solution (3 tsp) or (to taste) if using concentrated paste.
9. Also add salt or fish sauce, whichever you are using, to taste. Although Thai fish sauce is used traditionally, not everyone likes the pungent smell of the fish sauce in their soup.
10. Add light brown sugar (1/2 tsp) to balance the overall taste.
11. Simmer the soup on a medium flame for 8-10 minutes, till the prawns are just cooked. Once simmered a while, add the whole green and red (/ small) chillies. Taste once more and add salt if needed.
12. At the very end, add lime juice. Taste as you go. Add the juice of half the lime and add the rest if needed.
13. Delicious, simple and satisfying Tom Yum Soup is ready. After the soup has rested for some time, you can remove the lemongrass stalks, kaffir lime leaves, and whole green and red chillies. This is so that none of these overpowers the soup, by being left in the soup too long.
14. Garnish with chopped fresh cilantro(coriander) and serve along with your meal. Tom yum soup is often served alongside steamed white rice. It is even poured over rice at times, instead of adding curry.

Tom Yum Soup with Shrimp | Tom Yum Goong

Notes:

• Tom Yum Goong is a more or less clear reddish coloured soup. It is light and you can have it more often. Some people add evaporated milk to the broth to give a creamier finish. Also, another version ‘Tom Kha’ or ‘Tom Kha Gai’  uses coconut milk in the stock, making it richer and creamier.
• You can use either store-bought or homemade, dried red chilli paste. Dried red chilli paste is made by soaking dried red chillies in hot water till plump and soft, and then grinding the soaked chillies to a smooth paste. You can check out my video on How to make dried red chilli paste at home.
• When grinding together the shallots, red chilli and galangal, at the beginning of the recipe, make sure you make a smooth a paste as possible. Since galangal, is quite fibrous, you don’t want that stringy, tough texture in your soup.
• Usually, for tom yum soup, the tails are kept on the prawns for presentation purposes. If you don’t like that, you can remove them.
• Always taste as you go when making the hot and sour soup, to balance the flavours of hot, sour and sweetness correctly to your personal preference.
• You can make Tom Yum Soup with chicken using the same recipe (Tom Yum Gai), use bite-size chicken breast or thigh meat. You could also use cooked chicken breast and shred it into the soup.

Key Ingredients: Prawns, Lemongrass, Kaffir Lime Leaves, Galangal,  Shallots, dried chilli paste, Red Chillies, Hot chilli, Tamarind, Lime, Salt.

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Tom Yum Soup with Shrimp | Tom Yum Goong

Author: Shana Shameer