The landmark of Thailand, Tom Yum Soup is a repository of exhilarating flavours from major corners of sharpness: sour, spicy and sweet. A sanctuary of Thai herbs: lemongrass, kaffir lime leaves and galangal are immersed in boiling water to extract those fragrant oils and hidden hints of flavoursome spices; all of these ingredients are balanced so that when eating, we acknowledge a full blown taste of all of those bright natural flavours. This dish has been brewing for a great deal of time in Thailand and remains the most devoured soup in that nation. Some areas in Thailand prefer this soup to be slightly stronger in sourness with emphasis on lime, whilst other regions are attuned to enrichment of fish sauce. Whichever version, this soup is truly courtesy of herbal richness as vegetal plants are immersed in hot water to bring about deep hues from the Thai forest.
Garlic crushed & peeled 4 cloves
Lemongrass sliced into quarters & crushed 1
Kaffir Lime Leaves stalks removed and torn 4
Galangal peeled & thinly sliced 15g
Small Red Bird’s Eye Chilli halved vertically and crushed 1
King Prawns shells removed 6
Cherry Tomatoes halved 120g
Mushrooms quartered 100g
Coriander Leaves a very small bunch (around 5 g)
Lime 3 tbs
Cayenne 1 tsp
Fish Sauce 2 tbs
Fine Sea Salt a pinch
- Put a pan of water on medium heat and add garlic, lemongrass, kaffir lime leaves, galangal and small bird’s eye red chilli. Bring to the boil then simmer for 5 minutes for infusion.
- Add prawns, cherry tomatoes and mushrooms along with all of seasoning, except lime. Allow prawns to cook (turning white), around a minute.
- Once prawns have turned white and mushrooms darkened, take pan off the heat and squeeze lime juice over the soup.
- Taste and adjust. Once you get that trio of hot, sour and salty flavour, Tom Yum Goong is ready. Transfer soup into a serving bowl and sprinkle over some coriander leaves.