Tom yam is the famous hot and sour soup originating from Thailand. You can use chicken or seafood, each region has its own variation of the recipe.Amount of the bird's eye chilli and chilli paste used can be adjusted to your preference.
8 oz (250 g) shrimp/prawns, shelled and deveined, with tail intact
3 cups water
2 garlic cloves minced
5 kaffir lime leaves)
3 thin slices fresh or dried galangal
1/4 cup fish sauce (nam pla)
2 stalks lemon grass only take the white part
4 shallots, sliced
1/2 cup sliced straw mushrooms
5-10 bird's eye chilli
1/4 cup lime juice
1 tablespoon chilli paste
1. Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.
2. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and bird's eye chili , if using. Cook gently for 2 minutes.
3. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the coriander leaves, and serve.SERVES 4.
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