If you have not heard or haven’t had Tom Yum before, I can promise you that it’s not like any soup you’ve ever had. All of the big, bold flavor from the coriander, galangal, Thai chillies, galangal, shallots, kaffir lime leaves and lemongrass brings the flavor together.
Prepare this soup on a chilly fall or winter day and you’ll soon feel thoroughly warmed from the inside out.
- 100 gram prawn
- 100 gram squid
- 2 stalk lemon grass, bruised
- 2 shallots, quartered
- 4 slices of galangal
- 1 teaspoon dried Chilli, blended
- 2 Bird’s Eye Chilli
- 1 tablespoon Fish Sauce
- 4 to 5 cups hot water
- 1 Chicken Cube
- 4 to 6 kaffir lime leaves
- 1 tablespoon palm sugar
- 1 teaspoon Chilli Black Bean Sauce
- lime juice from 2 limes
- 1 cup button mushrooms, quartered
- 1/4 cup cherry tomatoes
- Chinese Cabbage
- 1/4 cup coriander
- 1/4 cup spring onion
- In a dutch oven and on medium heat, add oil. Sauté dried Chilli, Bird’s Eye Chilli, shallots, lemongrass, galangal and water. Bring to a boil for 2 minutes.
2. Add fish sauce, lime juice, Chilli bean paste, kaffir leaves, carrots, mushroom. Let it simmer for another 5 minutes, or until mushrooms are soft.
3. Add the seafood and let it simmer over medium heat 2 minutes then add the Chinese lettuce, coriander and spring onion. Let it simmer for another 1 minute, until shrimp turns pink. Do not overcook them. Once they are cooked, turn off the heat.
4. Scoop the soup to the serving bowl and serve with steamed rice.
If you’ve tried the recipe, don’t forget to tag us on instagram at #thespatulaandwok