July 28, 2013

Tom Yum Soup

The Hot and Sour Authentic Tom Yum Kung

The famous 4 Thai spices - The Sour, Salty, Sweet and The Spicy. Besides the tasty soup, they say this dish is an excellent cure for cold. Don't believe...Try it ! 

This is the clear soup version mainly found in the northern part of Thailand.

Preparation: Prawn, ShallotGalangal, Lemongrass, Kaffir Lime Leaves, Mushroom, Bird's Eye Chilli, Tomatoes and Coriander Leaves.

Clean the Prawns, remove heads and shells, discard the vein. Put aside.

Heat up a pot of water boil the prawn heads and shells for 15mins to get the stock, once it done sieved the stock. Pour the stock back to the pot over medium high heat.

Add the Galangal, Lemongrass, Shallot, Kaffir Lime Leaves, and Chilli, and bring them to boil. In goes the Mushroom, Tomato and Prawn, and continue to cook for another 3mins or till the Prawns are cooked. 

Season with Fish sauce, Sugar and Salt to taste. Remove from heat and add Lime juice. Garnished with Coriander Leaves. I like to serve it hot.

Serving for 3paxs


400g Prawn, (shelled)
100g Mushroom
80g Tomatoes, (sliced)
10g Bird's Eye Chilli
30g Shallots, (sliced)
20g Lemongrass stalk, (bruised)
30g Galangal (sliced)
10g Coriander Leaves, (chopped)
6pcs Kaffir Lime Leaves

2tbsp Thai fish sauce
4tbsp Lime juice
1/2tsp Salt, to taste
1tsp Sugar, to taste
4cups Water


backStreetGluttons said...

Freshest looking tomyam soup we have ever seen...

clearly deadly

NyonyaChef said...

Ya, it was so clear till smoke coming out from the head...nice to do it on a rainy day.