Tom yum is a hot and sour Thai soup. The name translates to boiled mixture. It comes in different varieties but in this recipe I show you how to cook Tom yum kung. The main ingredients of this delightful soup are king prawns.
INGREDIENTS
(2 servings)
12 king prawns
100g (straw) mushrooms
400ml coconut milk
500ml water
2 tomatoes
2 lemon grass stalks
2 spring onion stalks
4 (kaffir) lime leaves
1 galangal root
4 shallots
2 tbsp tamarind paste
2 tbsp coriander seeds
2 tbsp fish sauce
1 lime
2-5 hot chillies
Chives
Most of the ingredients can be found at regular supermarkets whereas for others you probably need to go to an Asian food shop. Usually, I buy the kaffir lime leaves, galangal and tamarind paste there. You can also make the tamarind paste from scratch if you can find tamarind pods. In my previous Pad Thai recipe I explain how to make tamarind paste from scratch.
Start by cleaning the prawns. Take off the skin of the back but leave half of them with the head on. This ensures some extra flavor will develop and it looks nice for the final presentation too.
Next we need to get the other ingredients ready for the Tom yum. Let's start with the shallots, galangal, spring onions, lemon grass, tomatoes, chillies and chives.
Cut both tomatoes into 8 pieces each. Coarsely chop the lemon grass into about 3cm long sticks. The chillies, shallots, spring onions and chives can be cut into smaller pieces. Set some of the chives to garnish the dish later.
Get your mortar and pestle out because it's time to grind the coriander seeds. Make sure to smash all coriander seeds into tiny pieces. Press the lime juice into a little cup and set aside.
Take a large wok and bring half a litre of water to boil. Then first pour in the coconut milk.
Now add all other ingredients at once, except for the prawns. Let it boil for about 5 minutes.
Last but not least, you can also add the prawns to the Tom yum soup. The prawns will only need another minute or so until they are cooked. You know they are ready when their grey color changes into a beautiful opaque white color with pink and red accents.
Serve the Tom yum kung in a bowl and garnish with chives.
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