Tom Yum Soup

by chef@home (follow)
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Tom Yum is a hot and sour seafood soup from Thailand, which is popular around the world. The broth is made out of fresh fragrant herbs and stock.

Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes: 6 servings

300g prawns
300g squid rings
250g button mushrooms, quartered
2 brown onions, roughly diced
1 stalk lemongrass, bruised and cut into 5cm lengths
2 red chillies, roughly chopped
1 piece thumb-size ginger, thinly sliced
2 tomatoes, roughly chopped
Juice of 2 limes
2 bunches coriander, roughly chopped
1/2 cup fish sauce
2 tablespoons brown sugar
2L vegetable stock
165ml light coconut milk

In a bowl, mix the lime juice, fish sauce, brown sugar and stock.

In a large stockpot, heat 2 tablespoons of vegetable oil and add in the onions, ginger, chillies, lemongrass and coriander. Cook until they are fragrant and onion has turn opaque.

Add in the chopped tomatoes and cook until they are soft.

Pour in the stock mixture and bring to the boil.

Turn off the heat and add in the mushroom, prawns and squid rings. Cover and leave them to cook in the steam for 7 minutes.

Uncover and stir in the coconut milk.

Ladle to a bowl and serve as an entree or with steamed jasmine rice.

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