Tom Yam (or Tom Yum) is a type of Thai soup. Tom refers to the boiling process and Yam, the spicy/sour flavour combination. While it’s usually cooked with shrimp, we love this version that features fresh mushrooms.
It’s basis is a good stock. And while a quality store-bought vegetable one will work, we recommend using a homemade classic vegetable stock recipe to really make your flavours pop.
INGREDIENTS (For the Tom Yam Stock)
- 300g vegetable stock
- 45g Galangal, Pressed
- 25g Lemongrass, Sliced
- 10g Coriander Root, Pressed
- 0.5g Kaffir Lime Leaf, Stemmed
INSTRUCTIONS
- In a soup pot, bring vegetable stock, galangal, lemongrass and coriander root to boil for 15 min.
- Add kaffir lime leaf at the end.
- Drain and discard the ingredients.
INGREDIENTS (For the Tom Yam Soup)
- 1g Bird Chili
- 3g Pressed Galangal, Peeled
- 3g Fine Sliced Lemongrass, Peeled
- 30g Finely Sliced Prawns, Peel and Deveined
- 30g Mushroom, Trimmed
- 10g Soy Sauce
- 10g Lime Juice
- 150g Tom Yam Stock
- To garnish: Red Chili, Sliced; Kaffir Lime Leaves Stemmed; Coriander leaves Finely Sliced
INSTRUCTIONS
- In a soup pot, place the tom yam stock to rolling boil.
- Add galangal, lemongrass, chili and straw mushroom and prawns.
- Cook until soup starts to boil, then remove from heat.
- Season with soy sauce and lime Juice and garnish with red chili, kaffir lime leave and coriander leaves.
