Tom Yam Koong Soup

Written by Blue Elephant

Your Thai Culinary Ambassador since 1980

Cooking time: 10 min

Serving: 2-4 people

August 4, 2020

Ingredients

• 400ml of stock (VG or chicken) or water
• 70g BE Tom Yam soup paste
• 10-12 headless prawns
• 8-10 pces mushrooms
• 2 pces tomatoes
• 1/2 Tbsp sugar
• 1 pinch of salt
• 2 1/2 BE Fish sauce
• 1 lime

Optional :
• 100ml Evaporated milk (unsweetened) or coconut milk > for the milky version of this soup
• 1 stalk lemongrass
• 2 slices galangal
• 2 kaffir lime leaves
• chili

Cooking Steps

Step 1

Step 2

Step 3

Step 4

Step 5

Put 400ml of water/stock in a sauce pot. Add the Tom Yam soup paste and optional herbs. Bring to a boil.
Add the prawns, mushrooms and tomatoes.
Add the evaporated milk (unless you prefer the clear soup version) and season to taste with fish sauce, sugar and salt.
Simmer until cooked through.
Remove from the heat and add a squeeze of lime or lemon juice to taste.

Cooking Steps

Step 1

Put 400ml of water/stock in a sauce pot. Add the Tom Yam soup paste and optional herbs. Bring to a boil.

Step 2

Add the prawns, mushrooms and tomatoes.

Step 3

Add the evaporated milk (unless you prefer the clear soup version) and season to taste with fish sauce, sugar and salt.

Step 4

Simmer until cooked through.

Step 5

Remove from the heat and add a squeeze of lime or lemon juice to taste.

Chef s Tip

Garnish with coriander leaves and serve hot with Thai Jasmine rice to make this soup a full meal!

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© Blue Elephant International 2020
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© Blue Elephant International 2020
Website made by LB Digital Consulting - Web Marketing Services