Yummy Tom Yum Soup

Name: Yummy Tom Yum Soup
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 3-4 serving(s)
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

Be the first to review this recipe

Recipe by Lily of the Cape

I found this recipe in a magazine while on a trip to Port Elizabeth. I made Tom Yum once before, but wasn't the biggest fan of the prawns so I substituted red lentils just for protein. This soup can easily be made vegetarian. Normally, this recipe calls for straw mushrooms but I couldn't find them so I fried some button mushrooms and reconstituted some dried shitake mushrooms I had. Most importantly, find the tamarind paste. I searched and had help from the recipezaar forums to finally find it. It really adds a distinctive taste. I also didn't use so many chillies, but instead just used dried flakes. I'm sure the fresh chillies make it even better. Yum!

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 50mins

SERVES: 3-4

UNITS: US

INGREDIENTS

Nutrition

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.

Submit a Recipe Correction