One of Thailand’s most loved, celebrated dishes, Tom Yum Soup – made with lemongrass, galangal and kaffir lime leaves; all natively grown in Thailand. The authentic creation of this dish involves the use of spicy, exotic flavors native to Thailand. Firstly chop a lemon grass stalk, adding it to a pot of hot chicken stock. Next, the galangal is sliced and some kafir lime leaves, torn, not chopped (as it releases more flavor) are added to the pot.
Two shallots are chopped and placed in the stock, next sweet roasted chilli paste; a tablespoon is added and some of it’s oil giving the soup a lovely red color. Fish sauce is added for seasoning, then lime juice and two roughly chopped tomatoes. A this point the dish is almost ready, straw mushrooms are added, some fiery green chilli and prawns (many choose to leave the tail in tact and split the prawn down the middle, this is not only easier to eat but decorative).
The prawns are dropped in the pot and the heat switched off as it is hot enough to cook the prawns and turn them pink. Torn coriander and spring onions are commonly used for garnish. This can be served primarily as a soup, or alongside steamed rice/noodles.
Tom Yum Soup really is an excellent Thai recipe to recreate the taste of true, spicy, exotic Thai cooking; even better the ingredients can all be found at a supermarket or fresh food store nearby and it is simple to create.