Thai Tom yum soup by pollypocketsy

Thai Tom yum soup

pollypocketsy

Prep

20 min

Cook

20 min

4 servings

US

original

metric

Picture for Thai Tom yum soup

4 servings

US

original

metric

Ingredients

500 gram shrimp

6 clove garlic

7 slice ginger

4 slice galangal ginger

2 kafir lime leaves

2 birds eye red chilli

1 tsp sugar

2 lime

3 tbsp thai chilli paste

3 tbsp fish sauce

200 gram white mushrooms

250 gram firm tofu

400 gram evaporated milk

1.5 L chicken broth

2 lemongrass

3 tbsp fish sauce

2 tbsp lime juice

1 tbsp coconut oil

Directions

Step 1

Clean de vein and de-shell the shrimp leaving the tails on Then melt some coconut oil in a pan and fry the shrimp shells for a few minutes .

500 gram shrimp

1 tbsp coconut oil

Step 2

Make 1 1/2 litres of chicken or vegetable broth then add in the cooked prawn shells and let it sit

Step 3

To the pan with the coconut oil add bashed garlic sliced ginger and galangal bashed lemongrass kaffir lime leaves birds eye chillies (remove seeds if you want less spicy) and 2 limes halved

6 clove garlic

7 slice ginger

4 slice galangal ginger

2 birds eye red chilli

2 lemongrass

2 kafir lime leaves

Step 4

Add the thai chilli paste and fry for a few seconds then add the chicken broth through a sieve to remove the shrimp shells

1.5 L chicken broth

3 tbsp thai chilli paste

Step 5

Add in the evaporated milk mushrooms and tofu and fish sauce and cook for a minute

400 gram evaporated milk

250 gram firm tofu

200 gram white mushrooms

3 tbsp fish sauce

Step 6

Add shrimp then add lime juice and sugar ( add more sugar as needed )

2 tbsp lime juice

1 tsp sugar

Step 7

Some people like the soup more sour so add more lime juice . Garnish with cilantro and red chilli

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