Easy Thai Tom Yum Soup Recipe
|Vegetable stock||4 Cup (64 tbs)|
|Galangal piece||1 Inch|
|Kaffir lime leaves||6|
|Thai chiles||3 (2-3)|
|Oyster mushroom||100 Gram|
|Straw mushroom||100 Gram|
|Roma tomato||1 Cup (16 tbs) (2 handfuls)|
|Shallot||1 Cup (16 tbs) (2 handfuls)|
|Fish sauce||2 Tablespoon (2-4 Tbsp depending on taste)|
|Lime juice||4 Tablespoon (4-6 tbsp , 2-3 limes)|
|Cilantro||To Taste (Handful of Clinatro)|
|Red chili paste||2 Tablespoon (Thai Roasted Red Chilli Paste)|
1. Put 4 cups of vegetable stock into a pot to boil.
2. Once your water is boiling, turn down the burner to medium and add your lemongrass, galangal and lime leaves (no need to cut the lime leaves, just tear them – which will help release their flavour)
3. Add shallots and Thai Roasted Chilli Paste.
4. Give it a stir.
5. Cut your chillies in half and add to pot. If you like spice but not too much, you can also remove the seeds within the chilies.
6. Boil your soup with all the herbs in it for about 5 minutes.
7. Now, add your mushrooms, roma tomatoes, fish sauce and sugar.
8. Boil the Tom Yum for another 1-2 minutes.
9. Turn off the heat so you don’t overcook your soup. The mushrooms and onions should be soft at this point, if not then cook for another minute.
10. Once your heat is off add about 4-6 tablespoons of lime juice (the more you add, the sour it will be).
11. Now comes the fun part. Taste test time! Give it a taste and add more fish sauce, sugar, or lime juice until it’s just right for your tastebuds.
12. Finally chop up a handful of fresh coriander and green onions. Toss them into the soup and give your Tom Yum a final stir.
13. Now all that’s left is to sit back and enjoy your Tom Yum soup!
Calories 142 Calories from Fat 9
% Daily Value*
Total Fat 1 g1.5%
Saturated Fat 0.16 g0.81%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1447.2 mg60.3%
Total Carbohydrates 29 g9.5%
Dietary Fiber 4.2 g16.8%
Sugars 7.6 g
Protein 7 g13.8%
Vitamin A 54.8% Vitamin C 31%
Calcium 4.1% Iron 12.3%
*Based on a 2000 Calorie diet