Easiest Way to Make Yummy Tom yum soup

Tom yum soup. Save time and buy groceries online from Amazon.co.uk Check Out Tom Yum Soup on eBay. Fill Your Cart With Color today! Method Place the stock and water into a large pan over a high heat and bring to the boil.

You can't ignore the distinct flavours of Tom Yum. Thanks to its fragrant spices and herbs like lemongrass, Thai chillies. Flavored with aromatics and filled with vegetables and lean shrimp, tom yum is a healthy option for lunch or dinner. You can cook Tom yum soup using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Tom yum soup

1. It's of ginger.
2. Prepare of lemongrass (slices into 3).
3. It's of shallots, quartered.
4. You need of whole green chillies, bashed.
5. You need of kaffir lime leaves, stalks discarded.
6. It's of garlic cloves - halved.
7. You need of mushrooms quartered.
8. You need of cherry tomatoes, halfed.
9. Prepare of veg stock pot in 800ml water (or fish stock if you have it).
10. Prepare of fish sauce.
11. You need of coriander stalks and leaves.
12. It's of chilli sauce or siracha sauce.
13. You need of flat rice noodle nests.
14. You need of raw prawns.
15. Prepare of Juice of 2 limes.

To make this soup lighter, use low-fat coconut milk or omit it altogether. More vegetables can also be used in place of the shrimp. Use low-sodium soy sauce to reduce the amount of salt. Tom Yum Goong (ต้มยำกุ้ง) soup is one of the most well known dishes in Thai cuisine, and in this recipes you'll learn to make the authentic Thai street food style version.

Tom yum soup step by step

1. Quickly fry off the ginger, lemongrass, shallots, chillis, kaffir lime leaves, chopped coriander stalks (reserve leaves for later) and garlic..
2. Add the stock and simmer for 10 minutes, then add the fish sauce, siracha, mushrooms and tomatoes. Cook for another 2-3 minutes. Check and season to taste..
3. Add the noodles and prawns and simmer for 5 minutes more. Check the prawns and noodles are cooked through and remove from the heat..
4. Squeeze in the juice of two limes. Serve and garnish with the coriander leaves..

In a large saucepan, bring the chicken stock to a boil. Stir in the lemon grass and kaffir lime leaves. Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Add cooked shrimp and remove from the heat. Trim off the top third and very bottom of the lemongrass stalks.