Yummy Tom Yum Soup
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
3-4
ingredients
- 4 cups water
- 2 stalks lemongrass, cut into strips and smashed
- 3 slices fresh ginger
- 4 dried kaffir lime leaves
- 1 tablespoon tamarind paste, with or 1 tablespoon without seeds
- 1 tablespoon fish sauce
- 300 g medium to large shrimp, shelled, deveined and butterflied if desired (optional) or 300 g some other protein like tofu, lentils
- 1⁄2 small onion, sliced
- 2 tablespoons roasted chili paste
- 1 punnet halved button mushroom
- oil or butter for frying mushroom
- 5 g dried wild mushrooms, plus warm water to soak them
- 12 fresh whole chilies (I used chilli flakes) or 2 medium sized jalepeno chilies, cut lengthwise into strips (I used chilli flakes)
- 1 small tomatoes, cut into wedges
- 1 small lime, juice of
- 2 spring onions
- 2 sprigs fresh coriander
directions
- 1. Lightly fry mushrooms in oil or butter. Soak dried mushrooms in warm water for 20 min.
- 2. Bring water to boil over high heat.
- 3. Add the lemongrass, ginger, kaffir lime leaves, tamarind paste and fish sauce.
- 4. Add the prawns, bring to a boil, and cook for three minutes.
- 5. Add the onion, chilli paste and mushrooms.
- 6. Boil for another 7 minutes until the shrimp is cooked through.
- 7. Add the chilli peppers, spring onions and tomatoes.
- 8. Turn off the heat.
- 9. Add the lime juice.
- 10. Taste and adjust the seasoning if necessary.
- 11. Garnish with coriander.
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