Tom Yum Soup Recipe
Learn how to make Tom Yum Soup. This recipe is so tasty, fresh, sweet, sour, spicy and salty. The perfect combination for an explosion of flavours on your palate. This recipe is easy to make and very rewarding once it’s done. I also show you how to transform this Tom Yum Soup into a Tom Kha Soup. Learn how to make this now!
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Serves – 2 to 4
Ingredients –
300g (10oz) Whole Prawns ( I used banana Prawns)
2 – Lemongrass Stalks, Halved
4 – Garlic Cloves, Crushed
1 1/2 cm (25g) – Galangal, Sliced
1 – Birdseye Chilli, Halved (Can be left out)
6 – Kaffir Lime Leaves, Torn or Crushed
1/2 Cup (125m) – Chicken Stock – 4
3 Cups (750ml) – Water
60g – King Oyster Mushrooms
40g – Enoki Mushrooms
Note* 100g – Mushrooms of your choice
1/2 – Brown Onion, Thinly Sliced
1 – Tomato, Large Diced
1 1/2 tsp (15g) – Brown Sugar
3 Tbs (50ml) – Fish Sauce
2 Tbs (45g) – Thai Red Chilli Paste
Juice of 1 Lime
Bean Shoots for garnish
Coriander (Cilantro) for garnish
Chilli for garnish
To turn the Tom Yum into Tom Kha, add – 1/3 Cup (75ml) – Coconut Milk
Note* – Tom Kha is Tom Yum with coconut milk added
How to make Chicken Stock – 4
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Music in this video
Song – Turn It Up (Instrumental Version)
Artist – Mike Parr
Song – Faster Car (Instrumental version)
Artist – Loving Caliber
Thank you for watching!
Recipe Video:
