Tom Yum
Soups • Thai
Description
Tom Yum
Ingredients
- Ground coriander 0 oz
- Coconut Milk 15 fl oz
- Mild Chili Spice 1 piece
- Marinated cherries 10 pieces
- Fresh Mushrooms 5 pieces
- Lime 1 piece
- King Prawns 10 pieces
- Chicken Broth 0 qt
- Ocean salt to taste
- Brown Sugar 3 teaspoons
- Olive Oil 2 tablespoons
- Garlic 5 cloves
- Ginger 0 oz
- Tom Kha paste 1 teaspoon
- Fish Oil 2 tablespoons
Step-by-Step Guide
Step 1
Chop the ginger coarsely.
Step 2
Grate the chili along with the seeds.
Step 3
Cut the mushrooms into eighths.
Step 4
Tear the leaves off the cilantro.
Step 5
Peel the prawns, leaving the tails for presentation.
Step 6
Mix the coconut milk well in the can.
Step 7
In a preheated heatproof pot, add the oil and sauté the ginger, garlic, cherry tomatoes, and chili.
Step 8
Pour in the broth. Let it simmer for a few minutes and then add the coconut milk (it's better to use canned, as it's thicker).
Step 9
When the soup comes to a boil again, add the mushrooms and Tom Yum paste.
Step 10
It's best to cook on high heat for 7–10 minutes.
Step 11
Then squeeze the lime juice in, add the prawns and 2 tablespoons of fish sauce, season with salt if needed, and add a few pinches of brown sugar.
Step 12
Serve in bowls, garnish with cilantro, and enjoy.
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