easy tom yum soup recipe with homemade tom yum soup paste

Easy Tom Yum Soup Recipe Shrimp ? Thai Soup Paste

Easy tom yum soup recipe is everything you come to expect from Thai food.  Deliciously spicy, zingy, sweet and every other taste sensation you can imagine.  Full of fragrant herbs, healthy vegetables, and fats ? it?s pretty darn good for you too.

easy tom yum soup recipe with homemade tom yum soup paste

I love sour flavors so I always add an extra squeeze of Lime over my coriander to serve but feel free to add and leave out things according to taste.

Easy Tom Yum Soup Recipe

best easy tom yum recipe thai soup paste

Easy Tom Yum Soup Recipe – Thai soup paste

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Soup
Cuisine: Thai
Keyword: easy thai recipe, i cook the world, thai recpes, thai soup recipe, tom yam, tom yum soup recipe easy
Servings: 4
Calories: 121kcal

Ingredients

Tom Yum Soup Paste Ingredients:

  • 5 dried red chilies
  • 5 garlic cloves
  • 2 shallots
  • 1 tbsp oil
  • 1 tsp? dried shrimps
  • 1 tsp monk fruit extract
  • 2 tbsp Thai Fish sauce
  • Juice of 1 Lime

Tum Yum Recipe Ingredients:

  • 1 kg cooked peeled prawns
  • 1.5 litres chicken stock
  • 2 Lemongrass stalks
  • 7 kaffir lime leaves
  • 30 g galangal ginger will do
  • 3 fresh red chillies
  • 1/4 tsp monk fruit extract
  • 1 400 g tin coconut milk
  • 1 small pack of button mushrooms
  • 10-12 cherry tomatoes
  • 1 tbsp soy sauce
  • 2 limes juice and zest
  • 1 small bunch coriander

Instructions

  • Place a frying pan over a medium heat and place the dried red chilies in dry
  • Shake the pan a few times until they have browned then remove from the pan
  • Finely chop the garlic and shallots and cook in the oil on a high heat
  • Stir to avoid sticking until they are browning then remove to a small food processor
  • Add the remainder of the paste ingredients and pulse until smooth adding some water if needed to reach a paste consistency
  • After the paste has been made set aside until ready to use
  • In a large soup pot add the stock, lime leaves and galangal and boil on a high heat for 20 minutes
  • Strain the liquid and set aside
  • Add the Tom Yum Paste to the soup bowl and cook on a medium heat until becoming fragrant
  • Pour the stock back into the pot with the paste and stir until well combined
  • Stir in the monk fruit extract and soy sauce
  • Finely chop chilies and add to the soup
  • Add the whole mushrooms and tomatoes and turn the cooker to low and cook for 5 minutes
  • Add the prawns/shrimp, grate in the zest from the limes and squeeze in the juice too and add the coconut milk
  • Ladle into a deep bowl to serve and sprinkle over some finely chopped coriander according to taste

Nutrition

Calories: 121kcal
Tried this recipe?Mention @icooktheworld or tag #icooktheworld!

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