Tom Yum Soup
A hot and sour, Thai seafood soup
- Ingredients (for four people)
- 1/2 kilo fresh mussels (uncooked)
- 1/2 kilo fresh tiger prawns (cooked)
- 100g fresh galangal
- 10g fresh birdseye chillies
- 2 medium-sized tomatoes
- 1 medium-sized red onion
- 2 cups of straw or button mushrooms
- 150g Tom Yum paste
- 1 tablespoon of fish sauce
- 2 stalks of lemongrass
- 5 kaffir lime leaves (fresh if possible)
- Juice of 1 lime
- Chilli paste to taste
- 50g fresh coriander
- 3 stalks of spring onions
- 1.5 liters of 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, onions, mushrooms, tomatoes and corriander. Boil for a 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
- Add coriander and prawns, serve soon
afterwards.
- 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 piping hot.
