Simple to make using whole fresh or peeled frozen prawns/shrimp, this is astonishingly easy to make once you’ve gathered the ingredients! Bonus: Tom Yum is probably the healthiest Thai dish ever, clocking in at just 156 calories.
Ingredients:
300g / 10oz whole prawns/shrimp with heads and shells on (Note 7)
- Broth:
3 cups (750 ml) water
1/2 cup (125 ml) chicken stock/broth, low sodium
2 stalks of lemongrass, outer layers peeled
1.5 cm / 3/5" piece of galangal, cut into 4 slices
5 kaffir lime leaves, torn roughly
2 Thai or birdseye chilies
3 garlic cloves
- Soup Add-ins:
120g / 4oz oyster mushrooms
1 Roma tomato, cut into wedges
1/2 white onion (medium-sized), cut into wedges about 1 cm thick
1 tsp sugar
3 tbsp fish sauce
3 tbsp lime juice coriander/cilantro, for garnish
- Tom Yum Option:
1 1/2 tbsp Thai roasted chili sauce
1/3 cup (75 ml) evaporated milk
Procedure:
- Broth:
- Peel the prawns. Place heads and shells in the pot, reserve meat. Use a meat mallet or similar to bash the garlic, chili, and lemongrass so they burst open to release flavor. Add into the pot. Crush kaffir lime leaves with your hands. Add into the pot. Add galangal, stock, and water. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes. Strain the broth, discard the prawn shells, etc, then return the broth into the same pot over low heat.
- Finish Soup:
- Add onions and mushrooms, simmer for 3 minutes. Add tomatoes, simmer for 1 minute. Add prawns, simmer for 2 minutes or until just cooked. Stir in sugar and fish sauce, simmer for 1 minute. Add lime juice, then taste. Adjust sweet (sugar), salt (fish sauce), and sour (lime) to your taste (trust me, you'll know when you like it!). Ladle into bowls and serve with fresh coriander and fresh chili! This is the CLEAR version of Tom Yum.
- Creamy Tom Yum:
- When you add sugar, also add Thai Chili Paste and evaporated milk. Then continue with the recipe!
Author: Lei Lindog
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