Super Easy Tom Yum Soup
ID: 18f8744c...
A classic Thai Tom Yum Soup featuring a vibrant spicy and sour broth, enriched with evaporated milk, fresh herbs, mushrooms, and prawns. A comforting, restaurant-quality soup made incredibly easy.
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🍳 Cooking Flow
Prepare the prawns, keeping heads/shells to sauté in oil with fresh aromatics (lemongrass, galangal, ginger, garlic, chilies, lime leaves). → Add chicken stock and Nam Prik Pao, simmer for 15-20 minutes to build a rich soup base, then skim and strain out the solids. → Stir in evaporated milk and fish sauce, then cook the mushrooms for a few minutes. → Cook the prawns for 1 minute, turn off the heat, and squeeze in fresh lime juice. → Garnish with coriander and red chilies, then serve.
Cooking Steps
Brief Cooking Order
Prepare the prawns, keeping heads/shells to sauté in oil with fresh aromatics (lemongrass, galangal, ginger, garlic, chilies, lime leaves). → Add chicken stock and Nam Prik Pao, simmer for 15-20 minutes to build a rich soup base, then skim and strain out the solids. → Stir in evaporated milk and fish sauce, then cook the mushrooms for a few minutes. → Cook the prawns for 1 minute, turn off the heat, and squeeze in fresh lime juice. → Garnish with coriander and red chilies, then serve.
Introduction
A classic Thai Tom Yum Soup featuring a vibrant spicy and sour broth, enriched with evaporated milk, fresh herbs, mushrooms, and prawns. A comforting, restaurant-quality soup made incredibly easy.
Step 1
Peel the prawns, reserving the heads and shells for the stock. Butterfly, de-vein, and cut the prawn meat in half.
Step 2
Heat a little oil in a pot and sauté the prawn heads and shells briefly to extract their savory flavor.
Step 3
Prep and add the aromatics to the pot: sliced ginger, smashed garlic, sliced galangal, bruised lemongrass, and slightly sliced bird's eye chilies. Add kaffir lime leaves as well.
Step 4
Pour in the chicken stock (or water), add 2 tablespoons of Nam Prik Pao (Thai chili paste), bring to a boil, then lower the heat to simmer for 15-20 minutes.
Step 5
Skim off any scum from the surface of the simmering soup to keep the broth clean.
Ingredients List
Important Notes
Using prawn heads and shells adds immense umami depth to the soup stock.
Squeeze lime juice off the heat at the very end to keep its bright, tart flavor intact and to prevent the evaporated milk from splitting.
Adjust the amount of bird's eye chilies depending on your spice tolerance; slicing them open releases a moderate heat without being overwhelming.
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