Tom Yum is a mix of both hot and sour, and it’s one of the signature dishes that defines Thai flavours. It is a clear soup flavoured with fragrant lemon grass, fresh galangal root and kaffir lime leaf. Not only delightfully tangy but with medicinal properties!
- 2 cups Water
- 2 cups Chicken broth
- 2 stalks fresh Lemon grass (cut into 1 inch pieces)
- 3 slices Galangal root (optional)
- 2 Kaffir lime leaves
- 2 sprigs fresh cilantro
- 1 Tomato (cut into wedges)
- 1 Carrot (chopped)
- 1 Celery stick (sliced)
- 1/2 Small onion (thinly sliced)
- 2 Birds eye chilli (cut length wise)
- 8 Cooked fish balls
- 8 Prawns (shelled and de-veined)
- 6 Crab sticks
- 1 tsp Sugar
- 1 small lime, squeezed
- 2 tbsp Roasted chilli paste (also known as Nam prik Pao in Thai)
- 1 tbsp Tamarind paste
- 1 tbsp Fish sauce
- If Kaffir lime leaves, Roasted chilli paste and Galangal is not readily available, then you can use pre packed Tom Yum paste (2tbsp) instead (it’s available in most supermarkets).
- If you don’t prefer fish balls, you can substitute it with more fresh prawns or tofu.
- Bring the chicken broth and water to boil over high heat in a saucepan. Add the lemon grass, galangal, kaffir lime leaves and tamarind paste.
- Add the shrimp, bring to a boil and cook 3 minutes. Add the fish balls, chilli peppers, onion, red chilli paste and fish sauce. Boil for another 7 minutes until the shrimp is cooked through.
- Add the tomato and crab sticks. Turn off the heat after a minute. Add the lime juice. Garnish with cilantro and a splash of coconut milk if desired and serve hot.
- Serves 3 to 4.