Classic Thai Tom Yum (Print Version)

# Ingredients:

→ Prawns

01 - 300g whole prawns/shrimp with heads and shells on

→ Broth

02 - 3 cups water
03 - 1/2 cup low sodium chicken stock
04 - 2 stalks lemongrass, outer layers peeled
05 - 1.5cm piece of galangal, sliced into 4 pieces
06 - 5 kaffir lime leaves, torn roughly
07 - 2 Thai or birdseye chillies
08 - 3 garlic cloves

→ Soup Add-Ins

09 - 120g oyster mushrooms
10 - 1 roma tomato, cut into wedges
11 - 1/2 medium white onion, cut into 1cm wedges
12 - 1 tsp sugar
13 - 3 tbsp fish sauce
14 - 3 tbsp lime juice
15 - Fresh coriander/cilantro for garnish

→ Creamy Version (Optional)

16 - 1 1/2 tbsp Thai roasted chili sauce (Nam Prik Pa)
17 - 1/3 cup evaporated milk

# Instructions:

01 - Peel the prawns and set the meat aside. Toss the heads and shells into a pot - they're packed with flavor!
02 - Grab something heavy like a meat mallet and give the garlic, chilli and lemongrass a good bash to crack them open. This really helps release all those fragrant Thai flavors into the broth.
03 - Crush those kaffir lime leaves between your hands and drop them in. Add the sliced galangal, stock and water. Bring everything to a simmer on high heat, then cover, reduce to medium and let it bubble away for about 10 minutes.
04 - Strain out all the solids and discard the prawn shells and aromatics. Return that beautiful fragrant broth to the pot over low heat.
05 - Toss in the onions and mushrooms, and let them simmer for 3 minutes. Add the tomato wedges and simmer for just 1 minute more.
06 - Now add those prawns you set aside earlier and simmer gently for 2 minutes until they're just perfectly cooked through - pink and tender!
07 - Stir in the sugar and fish sauce, and let it simmer for 1 minute. Then add your lime juice and taste. This is where you make it your own - adjust the sweetness with sugar, saltiness with fish sauce, and sourness with lime until it hits that perfect balance. Trust me, you'll know when it's right!
08 - Ladle this aromatic soup into bowls and scatter with fresh coriander and some fresh chilli if you like it spicy. This gives you the classic clear Tom Yum soup that's light and zingy.

# Notes:

01 - For creamy Tom Yum (Tom Yum Goong Nam Khon), add the Thai Chilli Paste and evaporated milk when you add sugar.
02 - Want Tom Kha instead? Follow the creamy version but use coconut milk instead of evaporated milk.
03 - If lemongrass is hard to find, you can substitute with 1 tbsp lemongrass paste.
04 - Can't find galangal? Use ginger with a grind of black pepper instead.
05 - Fresh kaffir lime leaves make a big difference but dried will work in a pinch. They freeze perfectly, so stock up when you find them!
06 - The soup isn't super spicy but has a gentle warmth to it.

Back