Tom Yum is a well known prawn soup originally from Thailand, the name itself means “spicy, sour flavour and the boiling process” but it actually does not take an enormous amount of time to make this dish.
It’s fairly simple, as long as you have all the ingredients ready. My favourite ingredient will always be the coconut milk, it adds that creamy goodness to it, also balance and counter the spicy and sour taste of the dish. Coconut milk is optional, this is just based on how i like my tom yum.
500 millilitres chicken or vegetable stock
Juice of 1 lime
2 tablespoons fish sauce
50 gram of coriander, roughly chopped
2 kaffir lime leaves
1 lemongrass stalk, smashed
200 grams of cherry vine tomatoes
200 gram of button mushrooms, washed
4-5 tablespoons of tom yum paste or adjust the way you like it
180 grams King prawns, tails still intact
1 can coconut milk , thats about 400ml (optional)
salt and pepper to taste
Pour the stock plus 1 cup of water into a large pot, including kaffir lime leaves, lemongrass and boil. Add the tom yum paste (plus the coconut milk if you are using) and continue boiling for a maximum of 10 minutes or until all flavours incorporated. Ideally, you can find ready to use bundle of lemongrass stalk, kaffir lime leaves, galangal etc. These are available from Asian markets.
Add mushrooms and prawns, simmer for a few minutes, but remember not to over cook the prawns. Add the tomatoes, fish sauce, a shake of pepper and freshly squeezed juice of 1 lime. Scatter chopped coriander and serve immediately! Good for 4 people as main or serves 6 as a starter.