A delicious and spicy Thai soup with seafood and vegetables, flavored with lemongrass, galangal, kaffir lime leaves, and chili paste.
Ingredients
Seafood
- 3Tiger Prawn
Vegetables
- 2Tomato
- 60gStraw Mushroom
- 50gLemongrass
- 30gGalangal
- 10gKaffir Lime Leaves
- 60gShallots
- 10gSpicy Red Chili
- 1/2gCulantro
Chilled
- 200gShrimp Heads
- 100gChili Paste
Condiments
- 3tbspWhite Sugar
- 2tbspFish Sauce
- 1tspChicken Powder
- 3tbspLime Juice
Side Dishes
- 1bunch Coriander
- 1Chili
Others
- 500mLChicken Stock
- 100mLFresh Milk
How to make Tom Yum Spicy Soup
Preparation
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.
Chill the shrimp heads and chili paste in the refrigerator.
Cooking
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.
Add the tiger prawns, tomatoes, straw mushrooms, and shrimp heads. Cook until the prawns are pink and cooked through.
Stir in the chili paste, fish sauce, chicken powder, and white sugar. Simmer for another 5 minutes.
Finish by adding fresh milk and lime juice. Remove from heat.
Garnish with coriander and chili before serving.
Tips & Tricks
For a spicier soup, increase the amount of spicy red chili in the recipe.
Adjust the seasoning with fish sauce and lime juice according to your taste preferences.
