Dining at a Thai restaurant is incomplete without a bowl of Tom Yam soup. The warm, spicy and sour flavor is a great appetizer before the main dish. Cooking Thai Tom Yam soup is so simple! It is also therapeutic to prepare this dish as you are being surrounded by the fragrances of the spices when it’s cooking.
Thai Tom Yam Soup
- 1.5 cups chicken broth
- 7 – 8 large shrimp de-shelled and de-veined leaving the head and tail section intact
- 6 – 7 pieces kaffir lime leaves freshly torn into pieces and lightly bruised
- 2 sticks lemongrass pound the thick part to release the flavours and slice into pieces
- 7 – 8 slices fresh galangal thinly slice
- 10 slices abalone mushroom drained and halved. Add more if you love mushroom.
- 1 tablespoon nam prik pao
- 3 – 4 tablespoons lime juice or more to taste
- 2 tablespoons fish sauce or more to taste
- 5 – 6 pieces red padi small fresh sliced
- Cilantro / coriander leaves)
- In a medium saucepan, bring the broth to a very gentle boil over low-medium heat for 3 minutes.
- Add in lemongrass, galangal, and kaffir lime leaves to the broth; simmer for 5 mins to allow the taste of spices fully infused into the soup.
- Add the mushrooms.
- Stir in Nam Prik Pao.
- Add the fish sauce, chilies and lemon juice. Simmer for another 5 mins and have a taste. If you prefer richer flavor, feel free to add in more spices and condiments.
- Add in the shrimps and slowly stir it till the flesh is firmed and turn opaque.
- Switch off the heat and stir in the cilantro leaves.
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