TOM YAM SOUP RECIPE : THE SKINNY COOK

Tom Yam Kung Soup
Hot and Spicy Thai Shrimp Soup

Makes 2 servings in 30 minutes
Posted by Jessy Chow-Glassee  : 02 December 2005

 FISH and SEAFOOD / Asian (Thailand) / Soup / Gas or electric stove / No marination

This recipe is a famous soup in Thailand and it is called "Tom Yam Kung" or Tom Yum Kung in their local language. (Yum, like in yummiest-recipe!)

If you do find yourself in Thailand one day, you must try it. It should be available in each Thai restaurant all over the world, although each restaurant will use its own recipe.

This soup recipe is very spicy and you will feel the heat coming out of your ears ..literally! :)

If you are not in Asia, go and find some of the ingredients in an Asian shop or in "the Asian section" of your supermarket.

I love the aroma of this dish because of the many different smells you can get out of cooking it.

  INGREDIENTS

• 6 medium size prawns
• 2 tablespoons of coriander roots
• 1 inch (2,5cm) piece of lengkuas (sliced thinly)
• 4 kaffir-lime leaves shred into pieces
• 2 stalks of lemon grass (pounded lightly)
• 3 bowls of water
• 2 table spoons of fish sauce
• 2 tablespoons of tamarind juice (or replace with lime juice)
• 2 tablespoons of sugar
• 2 tablespoons (or more if you like it spicy) of tom yam paste (can be bought from any Asian shops) or use our Thai Red Curry Paste Recipe
• 2 spring onions cut into 4 cm in length
• coriander leaves for garnishing
   

  PREPARATION

1. In a pot of boiling water (3 bowls),put in the lengkuas, coriander roots, lemon grass and kaffir leaves and let it boil for about 15 minutes over slow fire.
2. Add in the rest of the ingredients including the prawns, and let it boil for about 3 minutes or so. Do not overcook the prawns and serve immediately when ready.
3. Garnish with coriander leaves.