Description
A fragrant and tangy Thai Tom Yum Soup bursting with the flavors of lemongrass, galangal, lime leaves, and chili. This authentic dish can be made clear or creamy, offering a perfect balance of spicy, sour, and savory notes with tender prawns in every spoonful.
Ingredients
300g / 10oz whole prawns (with heads and shells on)
3 cups (750ml) water
1/2 cup (125ml) low-sodium chicken stock or broth
2 stalks lemongrass, outer layers peeled and lightly crushed
1.5cm piece galangal, cut into 4 slices
5 kaffir lime leaves, torn roughly
2 Thai or bird’s eye chillies, lightly crushed
3 garlic cloves, lightly crushed
120g / 4oz oyster mushrooms
1 roma tomato, cut into wedges
1/2 white onion, cut into 1cm wedges
1 tsp sugar
3 tbsp fish sauce
3 tbsp lime juice
Coriander (cilantro), for garnish
Optional (Creamy Version): 1 1/2 tbsp Thai roasted chili sauce (Nam Prik Pao)
Optional (Creamy Version): 1/3 cup (75ml) evaporated milk or coconut milk
Instructions
- Peel the prawns, setting aside the meat and placing the heads and shells in a pot.
- Lightly crush the lemongrass, chillies, and garlic, then add them to the pot along with the prawn shells.
- Add the galangal, torn kaffir lime leaves, chicken stock, and water to the pot.
- Bring to a boil, then reduce heat and simmer covered for 10 minutes to infuse the flavors.
- Strain the broth, discarding solids, and return the clear broth to the pot over low heat.
- Add the onion and mushrooms and simmer for 3 minutes. Then add the tomato and cook for 1 more minute.
- Add the prawn meat and simmer for 2 minutes, until just cooked through.
- Stir in the sugar and fish sauce, simmering for 1 minute.
- Add the lime juice, then taste and adjust seasoning for balance of sour, salty, and spicy flavors.
- (For creamy version) Stir in the Thai roasted chili sauce and evaporated milk (or coconut milk) when adding sugar, then continue cooking as above.
- Ladle soup into bowls, garnish with coriander and sliced fresh chili, and serve hot.
Notes
For a vegetarian version, use vegetable broth and replace prawns and fish sauce with tofu and soy sauce.
Adjust spice level by adding more or fewer chillies.
Galangal can be substituted with fresh ginger and a pinch of black pepper.
The broth can be frozen for up to 2 months—add fresh vegetables and lime juice when reheating.
Serve with jasmine rice for a more filling meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 4g
- Sodium: 960mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 170mg
