Prep 5 mins
Cook 20 mins
A quick & super simple soup. Tom Yum is a thai hot and sour soup, as well as being spicy. I don't really like cooking Tom Yum from scratch because its a very common dish, and whenever one gets the craving for Tom Yum, they want it here and now, rather than waiting hours for it! (TIP: Feel free to add seafood or substitute the vegetables inside to whatever your preference. It's Tom Yum Soup!)
- 59.16 ml tom yum paste (Available at Asian grocers)
- 14.79 ml garlic, chopped (optional)
- 2 stalk celery, chopped
- 2 medium tomatoes, diced
- 4 button mushrooms, diced
- 1 chicken breast, diced
- 4 large prawns
- 1 chicken stock cube
- 1000.0 ml water
- 29.58 ml pepper
- 4.92 ml salt
- 3 sprig coriander
- Set water to boil in a pot, add water and mix in tom yum soup.(NOTE:Unless the tom yum paste has instructions, follow as above to prepare the tom yum soup base.).
- Put garlic, celery, tomatoes, mushrooms, chicken and prawns inside the pot. Leave to boil.
- Add chicken, stock cube, salt and pepper. Leave to boil for another 5 - 10 minutes, until the fragrant smell of the soup wafts around the kitchen or until the oil from the tom yum soup appears on the surface on the soup.
- Garnish with coriander and serve.
This is one of the worst recipes I?ve ever read. It makes no sense and so, is impossible to follow.<br/><br/>Step 1. Bring water to a boil then add water.<br/>Step 2. Add chicken etc and boil. How long? Five minutes? Three weeks?<br/>Step 3 Add chicken again.<br/><br/>And to the person who subsituted cilantro for coriander, they are the same thing.
This was a great quick and easy soup. Bought the paste last minute at a Market in Burlington, MA called "H Market". My hubby was crazing Tom yum soup being sick and all, but the best is way out in Boston. Decided to be a little creative and make it myself. 5 stars from me :)
I'm sorry but I won't be making this again. It was quick and easy and with the addition of a little fish sauce, sugar and a lot more fresh coriander was alright but nothing to rave about. I was dubious about the 2 tablespoons of pepper and so used 2 teaspoons but that was still too much. Maybe I used the wrong kind, as black or white isn't stated. I also followed someone's advice and used strained tinned tomatoes as I didn't have any fresh in but it gave it a very stew-like quality, especially with the chunks of celery in there, which I wasn't keen on. The tom yum paste, garlic and chicken stock made for a very tasty base, however and if people start from there and add their own personal favourite tom yum bits and pieces they won't go far wrong.