Wake up your taste buds to a bowl of Thai hot and sour clear soup. One of the many favourite recipes that I keep coming back is Tom Yum Soup. I have made and blog about about the recipe before (read it here). Ever since I have cooked it so many times, I have refined the recipes so I thought I will make a new blog entry on this dish. Tonight I’m cooking it with chicken and prawn but you can use any other meat or seafood or even just plain vegetables as you wish.
- 200gm prawns; cleaned and deveined with tails intact
- 200gm chicken thighs; cut into chunks
- 1 cup of white mushrooms, sliced
- 6 kaffir lime leaves
- 1/2 tomato, cut into quarters
- 1/2 white onion, thinly sliced
- 1 red bird eye chili
- 1 teaspoon fish sauce
- 1/2 fresh lime
- 3 coriander roots, bruised
- 1/4 cup chopped coriander
- 1 stalk lemongrass, cut into 2 inch lengths
- 3 tablespoons of ready made Thai Tom Yum Paste (I used Valcom)
- 4 cups of water
- 1 tablespoon of cooking oil
- Place a pot on the stove and add the cooking oil. When hot, add in Tom Yum paste and stir fry until aromatic.
- Add onion and cook, stirring, until onion is light brown.
- Add the chicken pieces and stir around to lightly cook it.
- Add the water and bring to boil.
- Add tomatoes, lemongrass, coriander roots, mushrooms, lime leaves and chili into the pot. Place a lid and boil for 2 minutes.
- Place the prawns in the pot along with the fish sauce and squeeze the lime juice.
- Lower the heat and simmer for 3 more minutes, or until all protein are cooked and firm.
- Garnish soup with fresh coriander before serving.
ทานให้อร่อยนะ (Bon Appetite!)
I am submitting this post to Asian Food Fest ( Thailand ) – November Month hosted by Lena of frozen wings