Tom Yam Soup

A beloved classic, this well-known Thai recipe for hot and sour soup will leave you asking for more!
Tom Yam Soup

Serves 2 people
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients
  • 4 giant river prawns, (substitute with regular prawns)
  • 2 stalks lemongrass, chopped
  • 1 pcs 2cm galangal, sliced
  • 2 Tbsp tom yam paste
  • 1 red chili padi (bird's eye chili), chopped
  • 2 dried chilies
  • 4 kaffir lime leaves
  • 6 straw mushrooms, halved
  • 1 Tbsp coconut milk
  • 3 lime, juiced
  • ¼ cup fish sauce
  • 4 cups water
  • ½ tsp salt
Fun Fact
  • “Tom” in Thai translates to the boiling process and “yam” refers to a Thai spicy and sour salad
Method

Prepare soup base

Prepare soup base

In a pot, add 4 cups of water, lemongrass, galangal, kaffir lime leaves and ½ tsp of salt. Boil for 5 minutes.


Boil prawns and mushrooms

Boil prawns and mushrooms

In the same pot, add in prawns and mushrooms. Boil for 5 minutes until prawns are cooked.


Season the soup

Add 2 Tbsp tom yam paste, lime juice, coconut milk and ¼ cup fish sauce to the boiled soup. Stir well until tom yam paste dissolves.

Season the soup

To the same pot, add 1 crushed chili padi and 2 dried chilies. Simmer on medium heat for another 5 minutes.

Chef's Tip
  • Adjust the spiciness level of this dish by adding or removing the amount of chili padi

Plate the dish

Plate the dish

Scoop prawns onto the serving bowl and ladle tom yam soup over. Best served hot with a hearty bowl of rice!