If you looking for something for body and soul but you’re already fed up with the chicken soup, this recipe is for you. It’s colourful, flavourful and tasty – a heart-warming treat for you and people you love. Tom Yum is also known for its ability to fight off colds and invigorating your immune system.
Try our version of Tom Yum on a cold autumn evening or on a rainy weekend, and you’ll never regret it. Mind you, we love it even on a bright, sunny day, too.
If you prefer chicken over prawns, substitute with 2 boneless and skinless chicken breast, cut into bite-size pieces and you’ll have Tom Kha Soup.
Preparation time: 25 minutes
1,5l homemade chicken or fish broth
4 stalks lemongrass, or 4 tbsp. prepared lemongrass (available at Asian stores)
150g fresh shiitake mushrooms (substitute with button or chestnut mushrooms), sliced thinly
24 medium raw prawns (shrimps), shells removed
100g cherry tomatoes
300ml good-quality coconut milk
200ml light (single) cream
2 tbsp. Thailand red curry pasta
1-2 red chilies, finely sliced or 1/2 tsp. dried crushed chilli
1 tbsp. fresh lime juice
3 kaffir lime leaves (available fresh or frozen at Asian stores)
3-4 cloves garlic, minced
handful fresh coriander (cilantro), roughly chopped
Optional: extra vegetables of your choice, like broccoli or peeled and chopped green bell peppers.
If you’re going to use fresh lemongrass, prepare it first – peel away the tough outer leaves and discard, together with the bulb. Slice the lower half of the uncovered softer part of the lemongrass into small pieces. For more flavour, use the tougher upper half of the stalks, (pound them lightly with a pestle in the mortar), add into the pot and remove, before serving.
Pour stock in a big saucepan and bring to boil. Add the lemongrass and boil for 1-2 minutes. If using fresh lemongrass, add also the upper stalk pieces now.
Add garlic, chilli, lime leaves, and mushrooms. Reduce the heat to medium and simmer for 3-4 minutes. When the mushrooms are already soft, add the prawns (shrimps). We add the cherry tomatoes a bit later, but if you are going to use other vegetables too, add them now. Simmer for 5 minutes, or until shrimps are pink and plump.
Meantime in a small sauce pan heat coconut milk and single cream. Add the red curry, mix well and bring to boil, continuously stirring. Pull the mix off the heat, leave it for minute or two, then again bring to boiling point, stirring.
Reduce heat to medium-low and slowly and gently add the coconut milk mixture in the big saucepan, continuously stirring to combine. Add more salt and spice, if needed and take off the heat.
Before serving add the lime juice and stir well. Serve in bowls with fresh coriander sprinkled over.