Tom Yum Soup (Thai soup) Recipe

Tom Yum soup – all people’s favorite Thai soup is lastly right here! Select from the traditional clear Tom Yum Goong, or make the creamy Tom Yum model – each are made with the identical broth.

Easy to make utilizing entire recent OR peeled frozen prawns / shrimp, that is astonishingly simple to make when you’ve gathered the components! Bonus: Tom Yum might be the healthiest Thai dish ever, clocking in at simply 156 energy!

Asian meals has a few of the finest soups on the planet! From the wealthy coconut Laksa Noodle Soup to Vietnamese Beef Pho, and Japanese Ramen, there’s an unlimited selection and Thailand’s Tom Yum Soup is true up there with one of the best of them.

And the bonus? Tom Yum Soup is good for you, with simply 156 energy per serving and really low fats.

Two kinds of Tom Yum

First up, let me clarify that there’s two various kinds of Tom Yum Soup:

1. Clear Tom Yum Soup (Tom Yum Goong Nam Sai); and

2. CREAMY Tom Yum Soup (Tom Yum Goong Nam Khon) which is constituted of the clear model with the addition of evaporated milk and a great hit of Thai Chilli Paste.

I’ve no concept which is extra in style, and honestly I like each equally so I don’t play favourites. The creamy model has a barely larger flavour punch due to the addition of the chilli paste. The evaporated milk actually doesn’t add flavour, it simply adjustments the looks.

Tom Yum is finest made with entire prawns/shrimp that you just peel your self. However I’ve received a recipe made with frozen peeled prawns too – see recipe notes!!

There’s 2 components to Tom Yum Soup:

1. Making the soup broth; and

2. The stuff that goes in the broth.

Firstly, the broth. Along with gadgets proven beneath, you additionally want the pinnacle and shell of the peeled prawns/shrimp (see picture beneath). When you can’t get entire prawns, don’t fear – within the recipe notes, there’s instructions for making this with frozen pre-peeled prawns!

Key to this soup broth are all of the aromatic recent herbs and spices you see beneath. The kaffir lime leaves, lemongrass, galangal, chilli and garlic. They convey such lovely flavour into the soup!

And right here’s the stuff IN the soup.

I dwell within the higher northern seashores of Sydney, which is a wonderful a part of the world however is unfortunately in Asian meals and produce. However even I can get my arms on all of the components for this recipe from my grocery and recent produce shops!!

The ingredient gathering is the toughest a part of this recipe, being that the aromatics aren’t pantry staples and relying how nicely stocked your grocery retailer is, would possibly require a visit to an Asian retailer.

The making half may be very straight ahead, calling for not way more than plonking and simmering, straining, extra plonking then simmering once more. EASY!

See? Lots of plonk and simmer above to make the broth.

And extra plonk and simmer beneath once you add the “stuff” into the soup.

That’s the way you make the clear model of Tom Yum Soup which I discover is the yet one more generally served at Thai eating places in Sydney.

The broth appears deceptively easy – clear and unassuming. However wait till you strive it! It’s received terrific complexity of flavour from the prawn/shrimp shells – mainly it’s a do-it-yourself prawn inventory with a ton of aromatics added!!

Are you able to freeze Tom Yum soup?

Sure you possibly can! What I love to do is make the broth, pressure it, then simply prepare dinner the shrimp/prawns and freeze it like that, earlier than the mushrooms and tomato go in. However in actual fact, it might freeze fantastic even with the tomato and mushrooms – I simply really feel it’s higher including them in recent later.

And now for the creamy model!

For the creamy model, you merely take the clear one, add a great dollop of Thai Chilli paste then a splash of evaporated milk.

I feel that folks assume that the creamy model is made with coconut milk, being an ingredient related to Thai cooking. However it’s not, it’s evaporated milk.

However coconut milk can also be wonderful – in actual fact, that adjustments Tom Yum into Tom Kha soup and a few individuals who sampled this most popular that one of the best!

Whichever you select – traditional clear or the creamy model, you will adore it. It tastes 100% genuine, nearly as good as you get at Thai eating places. I exaggerate not – some favorite takeout dishes are troublesome or just can’t be replicate at house as a result of we don’t have business grade tools. And when that’s the case, I’m very upfront about how shut a do-it-yourself model may be (for instance, Chicken Tikka Masala, Char Kway Teow)

Tom Yum soup will not be a type of! It’s astonishingly simple, SUPER HEALTHY, and tastes similar to the true deal! 

Tom Yum Soup (Thai soup) Recipe

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Serves: 2 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 156 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 300g / 10oz whole prawns / shrimp with heads and shells on (Note 7)
• 3 cup (750 ml) water
• 1/2 cup (125 ml) chicken stock/broth , low sodium
• 2 stalks of lemongrass , outer layers peeled(Note 1)
• 1.5 cm / 3/5" piece of galangal , cut into 4 slices (Note 2)
• 5 kaffir lime leaves , torn roughly (Note 3)
• 2 Thai or birdseye chillies (Note 4)
• 3 garlic cloves
• 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 (Note 5)
• 3 tbsp lime juice
• Coriander/cilantro , for garnish
• 1 1/2 tbsp Thai roasted chili sauce (Nam Prik Pa, Note 6)
• 1/3 cup (75 ml) evaporated milk

Instructions

1. Peel the prawns. Place heads and shell in pot, reserve meat.
2. Use a meat mallet or similar to bash the garlic, chilli and lemongrass so they burst open to release flavour. Add into pot.
3. Crush kaffir lime leaves with your hands. Add into pot.
4. Add galangal, stock and water. Bring to simmer on high heat, cover, then reduce to medium and simmer for 10 minutes.
5. Strain the broth, discard the prawn shells etc, then return broth into same pot over low heat.
6. Add onions and mushrooms, simmer 3 minutes. Add tomatoes, simmer for 1 minute.
7. Add prawns, simmer 2 minutes or until just cooked.
8. Stir in sugar and fish sauce, simmer for 1 minute.
9. 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!).
10. Ladle into bowls and serve with fresh coriander and fresh chilli! This is the CLEAR version of Tom Yum.
11. When you add sugar, also add Thai Chilli Paste and evaporated milk.
12. Then continue with recipe!
13. Following Creamy Tom Yum steps but use coconut milk instead of evaporated milk.

Notes

1. Lemongrass – To prepare, cut in half, peel the reedy green shell to reveal the softer white part on the bottom half of the lemongrass. If lemongrass is hard to come by, you can use PASTE: stir in 1 tbsp.
2. Galangal is like ginger but it has a more sour and peppery flavour. If you can’t find it, just substitute ginger and a grind of black pepper.
3. Kaffir Lime Leaves are the leaves of a kaffir lime tree. It’s used to add earthy citrus flavours into Asian food. Sold at large grocery stores (Coles, Woolies, Harris) and Asian stores. Dried is an ok substitute (same amount), but I really urge you to try to find fresh if you can because it adds that “something-something” that really makes this “restaurant quality”. Freezes 100% perfectly, I always have a stash!
4. Chilli – This soup is not that spicy but has a mild hum to it!
5. Fish Sauce – I’m afraid this is key to getting enough flavour in the broth so I can’t offer a sub here!
6. Thai roasted Chilli Paste – you’ll need to go to a Thai grocery store for this. If you can’t get to one, use another Asian Chilli Paste and some chilli oil to achieve a similar flavour and effect. Sambal Oelak + chilli oil is an excellent fall back.
7. SHORTCUT FROZEN PRAWN/SHRIMP VERSION: I wanted to make a faster version made using pre-peeled frozen prawns. Even I was astonished how well it came out! Here’s how to make it:
Skip prawn/shrimp shells and head in the broth. Instead, add 1.5 tsp shrimped paste into the broth. Proceed with recipe.
Use 200g/7oz frozen peeled prawns (this is more than the weight of peeled whole prawns) and add them in step 7. The resulting soup is extremely good, quite similar to making the broth using the prawn shells!
8. Storing – leftover soup can be kept for 2 days in the fridge then gently reheat in microwave without prawns/shrimp and add them in later (so you don’t accidentally overcook them). 
Freezing – broth freezes 100% perfectly. For best results, follow recipe to strain, then return into pot. Gently cook shrimp/prawns than remove. Add fish sauce and sugar. Allow to cool separately, return shrimp into broth and freeze. Add mushrooms and tomato once soup is reheated, as well as lime (best to add these fresh).
9. Nutrition per serving.