Super Easy Tom Yum Soup Recipe!

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and lower in calories, while chicken is more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce offers a similar umami flavor, while salt is a basic alternative.

galangal

🥗Healthier: ginger

💰Cheaper: ginger

Ginger is more commonly available and provides a similar flavor profile.

kaffir lime leaves

🥗Healthier: lime zest

💰Cheaper: lime zest

Lime zest can mimic the citrus aroma of kaffir lime leaves.

Remove the heads and shells from the prawns, saving them for flavor.

Heat a little oil in a pot and add the prawn heads to cook for flavor.

Slice ginger into rough pieces and add to the pot.

Peel garlic and add it to the pot whole.

Slice galangal in half and add it to the pot without peeling.

Bend and crush the lemongrass before adding it to the pot.

Add Thai bird's eye chilies to the pot, either whole or chopped for more heat.

Add lime leaves to the pot.

Pour in chicken stock and bring to a boil.

Add 2 tablespoons of Thai chili paste to the boiling stock.

Reduce heat and bring the mixture down to a simmer.

Prepare the mushrooms and prawns while the stock simmers.

Butterfly the prawns and cut them in half, deveining them as well.

Skim any scum off the top of the stock.

Simmer the stock for a minimum of 5 minutes, ideally 20-30 minutes for flavor.

Add evaporated milk to the stock and stir.

Season the soup with 2-3 tablespoons of fish sauce.

Remove the chunky ingredients from the stock after 20 minutes.

Add the chestnut mushrooms to the pot and cook for 2-3 minutes.

Add the prawns to the pot and cook for 1 minute until pink.

Remove from heat and let sit for a couple of minutes before adding lime juice.

Squeeze in the juice of one lime, taste, and adjust with more lime if needed.

Serve the soup with prawns, garnished with coriander and chili.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens