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Thursday, 28 August 2014

Thai Tom Yum Soup with Prawns & Mushrooms

       
          This is a traditional Thai clear soup which has all the flavours - hot, sweet and tangy. It is simply delicious, spicy and mouth watering. The prawns and mushrooms brings out the true flavour. Prawns can also be substituted with boiled and shredded chicken.

          For a more filling version, try with noodles. It is a complete meal and a bowl of this appetizing soup gives complete satisfaction. It is almost like an Indian rasam.

           This is a Thai street food which is found all over the country. It has become very popular here now and can be found in many restaurants and eating joints. But a homemade Tom Yum soup is simply just out of this world. I also experiment with rajma (kidney beans), pasta and chicken balls.





  • 1 litre chicken stock
  • 7-8 kafir lime leaves
  • 2" galangal (Thai ginger), sliced
  • 2 stalks of lemon grass, each sliced into four 
  • 2 green chilies, chopped
  • 1 tsp. tomato paste
  • 1/2 tsp. red chili powder
  • 1 tbsp. tomato sauce
  • 1/2 cup mushroom, thinly sliced
  • 1/2 cup prawns, cleaned and deveined
  • salt to taste
  • juice of 1 lemon
  • coriander leaves to garnish


          Bring the stock to a boil.  Add the kafir lime leaves, sliced galangal and lemon grass and simmer on low flame for 8 minutes.

          Add the mushroom, prawns, salt, red chili powder, green chillies, tomato paste and tomato sauce and simmer further for 3-5 minutes.

          Add lemon juice and simmer for a minute. Serve, garnished with coriander leaves.




     





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