Tom Yum Soup

Homemade Tom Yum Paste Recipe

Ingredients for tom yum paste:

1. 1 Stalk Lemongrass

2. 6cm Piece fresh Galangal

3. 3 Makrut Lime Leaves

4. 1 tsp Nam Prik Pao

5. 4 Red Chillies

6. 2 tbsp Fish Sauce

7. 2 Limes

8. 1 Shallot

9. ½ tsp Sugar

10. 20g Coriander

Directions for tom yum paste:

1. Roughly chop the lemongrass, peel and roughly slice the galangal and shallot. Thinly slice the makrut lime leaves and red chillies. Juice the limes. Roughly chop the coriander leaves and stalks.

2. Place all of the ingredients into blender and blitz to form a paste.

3. Place in a sterilised glass jar and keep in the fridge for 2 – 3 weeks.

Tom Yum Soup Recipe.

Ingredients for soup:

1. 400ml Coconut Milk

2. 2 tbsp Tom Yum Paste

3. 1 Lime

4. 3 Cloves of Garlic

5. 4 Kaffir Lime Leaves

6. 1 Stalk of Lemongrass

7. 2 inch Piece of Ginger

8. 4 Red Chillies

9. 4 tbsp Fish Sauce

10. 1 tbsp Palm Sugar

11. 1/2 White Onion

12. 150g Shiitake Mushrooms

13. 100g Cherry Tomatoes

14. 300g Raw King Prawns

15. 25g Flat-Leaf Parsley

Directions for Soup:

1. Roughly tear the kaffir lime leaves. Finely slice the lemongrass, chillies, garlic and ginger.

2. Fill a medium-sized saucepan with 1 litre of water. Add the torn kaffir lime leaves, sliced lemongrass, ginger, garlic and chilies. Cover and bring to a boil over medium-high heat.

3. Let the water boil for 5 minutes; add the tom yum paste and coconut milk. Bring heat to medium-low Simmer for another 5 minutes.

4. Slice the onion into thin wedges, slice the mushrooms and halve the tomatoes.

5. Add the fish sauce, sugar, shrimp, mushrooms, onion and tomatoes. Cover and let simmer for 10 minutes.

6. Juice the lime, and roughly chop the parsley.

7. During the last five minutes of simmering, add the flat-leaf parsley and lime juice.

8. Serve in bowls with a wedge of lime.

9. Enjoy!