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Tom Yum Spicy Soup recipe

Tom Yum Spicy Soup

by Chef Big (@chefbig29)
Prep Time
15min
Cook Time
20min
Total Time
35min
ThaiLunchDinnerDairy-FreeGluten-FreeSeafoodSpicyNon-Vegetarian

A delicious and spicy Thai soup with seafood and vegetables, flavored with lemongrass, galangal, kaffir lime leaves, and chili paste.

Ingredients

4 Servings
(1 serving = 1 bowl)

Seafood

  • 3
    Tiger Prawn

Vegetables

  • 2
    Tomato
  • 60g
    Straw Mushroom
  • 50g
    Lemongrass
  • 30g
    Galangal
  • 10g
    Kaffir Lime Leaves
  • 60g
    Shallots
  • 10g
    Spicy Red Chili
  • 1/2g
    Culantro

Chilled

  • 200g
    Shrimp Heads
  • 100g
    Chili Paste

Condiments

  • 3tbsp
    White Sugar
  • 2tbsp
    Fish Sauce
  • 1tsp
    Chicken Powder
  • 3tbsp
    Lime Juice

Side Dishes

  • 1
    bunch Coriander
  • 1
    Chili

Others

  • 500mL
    Chicken Stock
  • 100mL
    Fresh Milk

Method

Preparation

  1. Clean and devein the tiger prawns. Slice the tomatoes, shallots, and spicy red chili. Cut the lemongrass and galangal into thin slices. Wash the straw mushrooms and kaffir lime leaves. Crush the culantro.

  2. Chill the shrimp heads and chili paste in the refrigerator.

Cooking

  1. In a pot, bring the chicken stock to a boil. Add the lemongrass, galangal, kaffir lime leaves, shallots, spicy red chili, and culantro. Simmer for 5 minutes.

  2. Add the tiger prawns, tomatoes, straw mushrooms, and shrimp heads. Cook until the prawns are pink and cooked through.

  3. Stir in the chili paste, fish sauce, chicken powder, and white sugar. Simmer for another 5 minutes.

  4. Finish by adding fresh milk and lime juice. Remove from heat.

  5. Garnish with coriander and chili before serving.

Tips & Tricks

  1. For a spicier soup, increase the amount of spicy red chili in the recipe.

  2. Adjust the seasoning with fish sauce and lime juice according to your taste preferences.

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Recipe by

Chef Big

(@chefbig29)

I am a Thai chef. Cooking mixed food Asian and Western

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