Tom Yum soup, with its sour and spicy taste, irresistible aroma, and creamy texture, will take you on a true journey through Asian flavors. Bring something different to your kitchen this weekend with this exquisite dish from the Land of Smiles by following this authentic recipe from Hello Asia!
Quick overview
What is Tom Yum?
“Tom” means soup, while “yum” refers to sour and spicy flavors. Tom Yum is therefore a soup with a sour and spicy taste, a familiar and much-loved flavor in Thailand. Tom Yum soup is ranked among the 50 most delicious dishes in the world, according to CNN. The harmony of spices in this dish offers a truly unique culinary experience.
It is a subtle combination of the heat of chili, the acidity of lemon, the gentle sweetness of coconut milk, the distinctive aroma of galangal, and fragrant herbs. Although complex in flavor, the recipe for Tom Yum soup is actually very simple to prepare. You can serve this soup with rice or turn it into a hot pot to impress your guests at a festive dinner.
Ingredients for Tom Yum soup
- 300 g giant prawns
- 150 g straw mushrooms
- 30 g galangal, thinly sliced
- 250 ml coconut milk
- 50 g lemongrass
- 5 kaffir lime leaves
- 150 g onions
- 10 g chilies
- 5 cloves of garlic
- ½ tbsp tomato sauce
- 4 tsp tamarind juice
- 1 tsp lemon juice
- 1 liter water
- 2 tbsp cooking oil
- 4 tsp fish sauce
- Salt
Preparing Thai Tom Yum
1. Prepare the aromatics
Lightly crush the lemongrass and cut it into small pieces.
Wash and finely slice the kaffir lime leaves and chilies.
Crush the garlic. Peel and thinly slice the onions.
2. Prepare the mushrooms and prawns
Trim the mushroom stems and soak the mushrooms in salted water for 15 minutes, then rinse and drain.
Clean the prawns, remove the heads and reserve them for cooking the broth. Peel the bodies, leaving the tails on for a more attractive presentation.
3. Sauté the aromatics
Heat 2 tablespoons of oil in a pot. Once the oil is hot, add the crushed garlic and sauté until fragrant. Then add the onions and prawn heads and continue cooking until they release a pleasant aroma.
4. Cook the broth
Once the onions and prawn heads are fragrant, add one liter of water, the mushrooms, and the tomato sauce. Stir well until the tomato sauce is fully dissolved, then bring to a boil. Next, add the lemongrass, chilies, kaffir lime leaves, galangal, and coconut milk. Mix well.
5. Season and add the prawns
When the soup begins to boil, season with 4 teaspoons of fish sauce and the tamarind juice. Add the prawns and bring the soup back to a boil. Finally, stir in the lemon juice, mix well, and remove from the heat.
Serving and tasting
Serve the soup in a bowl with the prawns and mushrooms. Tom Yum soup is best enjoyed hot. It has the characteristic spicy and sour flavor suggested by its name. The heat of the chili blends with the acidity of lemon, while coconut milk adds a creamy touch. Galangal provides a distinctive aroma, complemented by the fragrance of kaffir lime leaves. You can serve this dish with rice or rice vermicelli for an even more satisfying meal.
Tips for a successful result
Tom Yum soup should have a light sourness that is not too intense, a gentle level of heat, no bitterness, and the natural sweetness of fresh prawns. The aromas of kaffir lime leaves, galangal, and lemongrass should blend beautifully with the richness of the coconut milk.
You have now prepared the famous Thai Tom Yum soup! This recipe will not only delight your guests with its intense, spicy, and slightly creamy flavors, but also offers nutritional value thanks to its natural ingredients and herbs. Enjoy the soup while it is piping hot to fully appreciate its unique taste. Good luck with this recipe!
In addition to Tom Yum soup, you can discover more Thai dishes on helloasia.ch. Find all the ingredients for this recipe in our online shop, with delivery throughout Switzerland!
