Tom yum soup – Thai hot and sour soup
Dinner

Tom yum soup – Thai hot and sour soup

Thailand's famous hot-and-sour soup with prawns, lemongrass, galangal, and fresh chili. Tangy, spicy, and deeply aromatic — a soup that awakens all senses.

TraditionalEverydayQuickDinnerSoupGluten-free
Shopping List
Rate:
25 min total
4 servings
Easy

Ingredients

servings

  • Tom yum

    • 1 l Chicken or seafood stock
    • 300 g Prawns, peeled
    • 3 stk Lemongrass stalks, lightly bruised
    • 5 skiver Galangal
    • 5 stk Kaffir lime leaves
    • 200 g Mushrooms, halved
    • 3 spsk Fish sauce
    • 3 spsk Fresh lime juice
    • 2 spsk Chili paste (nam prik pao)
    • 3 stk Fresh red chilies
    • 1 håndfuld Fresh cilantro

Instructions

  1. 1

    Simmer aromatics

    1. Bring stock to a boil. Add lemongrass, galangal, and lime leaves. Simmer gently for 5 min to extract the aromas.
    7 min
    Pot
  2. 2

    Add mushrooms and prawns

    1. Add mushrooms and chili paste. Cook 3 min. Add the prawns and cook 2 more min until pink.
    5 min
    Pot
  3. 3

    Season and serve

    1. Remove from heat. Add fish sauce and lime juice — taste: sour, salty, and spicy should balance. Top with fresh chili and cilantro.
    2 min

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Details

Storage

Fresh

  • • Duration: 2 days
  • • Temperature: 5°C
  • • Method: Store separately from prawns for best texture. Reheat gently.

Tips

Cooking

  • • Never add fish sauce and lime while the soup boils — the acidity evaporates and the flavour goes flat.

Author

N

Nordmad

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Comments

Author

N

Nordmad