Every time Sunday night rolls around, I am always amazed at how quickly the weekend has gone by. As I write this, I’m shocked that we’re already close to mid-March! Seriously, where does the time go.
Like some people, I spend my Sunday evenings prepping for the work week: cleaning up, making a few good meals, and reading a good book. Tonight, I’m making one of my favourite soups of late, Tom Yum.
I ate this soup for the first time while I was in Thailand in January and with several attempts under my belt, I’ve finally been able to replicate it quite well at home.
Tom Yum is a spicy, clear soup that tastes both hot and sour. It is very common in Thailand and its neighbouring countries, Laos, Malaysia, Singapore and Indonesia.
There are various versions of Tom Yum soup, with varying ingredients and spice levels, but the basic broth consists of fresh lemon grass, kaffir lime leaves, galangal, fish sauce, crushed chili peppers and chili paste. You can get all of these ingredients at your local Asian grocery store.
I first learned how to make Tom Yum soup while attending a cooking class in Chiang Mai, but I have since changed the recipe to reflect my taste preferences.
Tom Yum Soup
2 cups of water
1 stalk of lemongrass (crushed and sliced)
2 – 3 kaffir lime leaves
3 to 4 chilies, crushed
2 to 3 pieces of sliced galangal
12 shitake mushrooms, coarsely chopped
1 small tomato, chopped
1 spring onion, finely chopped
10 headless prawns
2 to 3 tsp of Thai chili paste
2 tbs of fish sauce
2 tbs of lime juice
finely chopped coriander – for garnish
Boil water. Add lemon grass, kaffir lime leaves, crushed chilies, galangal, mushrooms, tomato and spring onion. Bring back to a boil.
Add prawns, chili paste, fish sauce and lime juice. Simmer until cooked through.
Just before removing from heat, garnish with fresh coriander.
Serves just me.