Easy Tom Yum Soup Recipe
Easy Tom Yum Soup recipe
Tom Yum Soup is one of Thailand’s most iconic dishes, known for its bold, tangy, and spicy flavors. In this recipe, I am making an easy and delicious version at home using simple ingredients you can find at most Asian supermarkets. The fragrant broth is made with lemongrass, lime leaves, coriander and chili, simmered together to create a warm and comforting soup that’s packed with flavor. You can use prawns, chicken, or tofu depending on your preference. This recipe takes less than 20 minutes from start to finish, making it perfect for busy weeknights or a cozy weekend treat. Whether you’re new to Thai cooking or just looking for a quick and satisfying dish, this Tom Yum Soup will become one of your go-to favorites.
INGREDIENTS
Prawns - 180g
Assorted mushrooms - 200g
Tomatoes - 120g or 1 medium size
Coriander - 2 bunches
Water - 3 cups
Chicken Stock - 3 cups
Lemongrass - 1 stalk
Lime Leaves - 4-5 leaves
Lime Juice - 2 tbsp or to taste
Fish Sauce - 1 tbsp or to taste
Birdseye Chili - 3 or to taste
Tom Yum Paste - 2 tbsp
Evaporated Milk (optional) - 1/4 cup
Ingredients
Tom Yum Paste
Lemongrass
Cooking process - adding chicken stock
Cooking process - boiling the aromatics
Cooking process - adding prawns
Cooking process - adding lime juice
Ready to enjoy!
COOKING PROCESS
PREPARING THE INGREDIENTS
Clean 200g of assorted mushrooms and trim or cut them to your preferred size, if needed. For this recipe, I'm using button mushrooms and oyster mushrooms.
Smash one stalk of lemongrass with the back of a knife to release its aroma, then cut it into 1–2 inch pieces.
Lightly bruise a few lime leaves with your fingers to release their fragrant oils.
Dice one medium-sized tomato.
Roughly chop two bunches of coriander (cilantro), separating the leaves from the stems.
MAKING THE BROTH
Prepare the broth by combining 3 cups of water and 3 cups of chicken stock in a saucepan. Then add the aromatics - lemongrass, coriander stems, lime leaves and chillis, and slowly bring it to a boil.
Once the broth is boiling, strain out the aromatics to keep it clear. Leave the chilies in if you prefer extra heat.
Stir in 2 tablespoons of Tom Yum paste until fully dissolved.
Add the diced tomatoes and mushrooms, then continue boiling for about 5 minutes.
Add the prawns and cook for about 3 minutes, or longer if using larger prawns.
Once the prawns and mushrooms are fully cooked, reduce the heat and stir in the chopped coriander.
Adjust the flavor with lime juice and fish sauce to taste.
(Optional) For a creamier version, add 1/4 cup of evaporated milk.
Your dish is now ready to serve!
Hope you enjoy this recipe! Please watch the Youtube video for more info - Beginners Tom Yum Soup with prawns and mushrooms! Easy 20 minute recipe
