Tom Yum Soup

Name: Tom Yum Soup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: European
Ingredients: 12 tbsps Tom Yum Soup Paste; Cooking Oil; 2 lt Boiling Water or ½ chicken stock, ½ water; 1 Shallot finely chopped; 2 Large tomatoes chopped small; 1 Lime Juiced; 1 tsp Galangal Paste (optional); 3 Lemongrass stalks slit down the middle, keeping the top end intact; 6 Fresh Kaffir Lime Leaves or dried if fresh unavailable; 4 tbsp Fish Sauce; 1 tsp Palm sugar or brown sugar; 150g Mushrooms of choice, I used baby king oyster and oyster; 100g Sugar Snap Peas; 12 Large King Prawns peels leaving tails on and deveined; 225g Tinned bamboo shoots; 2 Nests Vermicelli Noodles; Large handful Coriander

by Zarina February 21, 2021

February 21, 2021

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Salty, sour, hot, and sweet… serious flavours going on in this umami-bursting soup. Undoubtedly one of my favourite weeknight dinners, which can be whipped up in under 30 minutes… the perfect bowl of yumminess on a cold, gloomy day.

Tom Yum Soup

Serves: 6 Prep Time: 30 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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Ingredients

12 tbsps Tom Yum Soup Paste

Cooking Oil

2 lt Boiling Water or ½ chicken stock, ½ water

1 Shallot finely chopped

2 Large tomatoes chopped small

1 Lime Juiced

1 tsp Galangal Paste (optional)

3 Lemongrass stalks slit down the middle, keeping the top end intact

6 Fresh Kaffir Lime Leaves or dried if fresh unavailable

4 tbsp Fish Sauce

1 tsp Palm sugar or brown sugar

150g Mushrooms of choice, I used baby king oyster and oyster

100g Sugar Snap Peas

12 Large King Prawns peels leaving tails on and deveined

225g Tinned bamboo shoots

2 Nests Vermicelli Noodles

Large handful Coriander

Instructions

Cook vermicelli noodles according to packet instructions and set them aside

In a saucepan with a little oil over medium-high heat, sauté the shallots for a couple of minutes

Add Tom Yum paste and continue to cook for a minute

Add a good glug of the water to the saucepan and mix until all the paste is combined

Add the remaining water/ stock to the saucepan and bring to a boil

Add the tomatoes, fish sauce, lime juice, lime leaves, galangal (if using), and lemongrass

Reduce the heat and simmer for 15-20 minutes.

Add fish sauce and palm sugar, taste to ensure the salty-sour-hot-sweet taste.

Add mushrooms, sugar snaps, peas, prawns, and bamboo shoots and cook for 3-4 minutes until prawns are cooked through, and sugar snaps are cooked but still crisp.

Remove lemongrass and discard

Add coriander and vermicelli noodles.

Serve hot immediately and garnish with more coriander and lime wedges.

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Asian soup tom yum

Tom Yum Soup

Tom Yum Soup

Ingredients

Instructions

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