Tom Yum Soup
A hot and sour, Thai seafood soup
- Ingredients (for four people)
- mussels
- tiger prawns
- fresh galangal (sliced)
- fresh birdseye chillies (sliced)
- cherry tomatoes (halved)
- oyster mushrooms
- Tom Yum paste
- fish sauce
- lemongrass stalks
- fresh kaffir lime leaves
- fresh coriander
- Juice of 1 lime
- Boiling water
- Preparation method
- Prepare all vegetables before you do anything else.
- Galangal: peel and then chop into coins
- Chilli: de-seed and chop into coins
- Lemon grass: tie into knots
- Mussels: clean shells
- Prawns: de-shell and de-vein
- Other ingredients: chop roughly
- Cooking
- Bring water to the boil
- Add Tom Yum paste, galangal, kaffir lime leaves, mushrooms, tomatoes and corriander. Boil for 5 minutes.
- Add mussels and cook until they open (about 5 minutes or so)
- Add all other ingredients, except coriander and prawns.
- Simmer for 3 to 5 minutes
- When ready to serve, add coriander, prawns and lime juice.
- Serving
- Remove kaffir lime leaves, lemongrass and galangal as these are inedible
- Ladle soup into bowls and place a sprig of fresh coriander leaf on top
- Serve hot.
