Tom Yum is a traditional Thai clear soup which has all the flavours - spicy sweet and sour. It is simply delicious, spicy and mouth watering. The prawns and mushrooms brings out the true flavor. Prawns can also be substituted with boiled and shredded chicken. For a more wholesome dish, I also added some noodles. It is a complete meal in itself and a bowl of this appetizing soup gives complete satisfaction.
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. This is an instant version where I made use of store bought tom yum paste. So when time is a restraint, this is a perfect one pot comfort meal to lift up your spirits. It is almost like a South Indian rasam.
- 1/2 litre water
- 2-3 tbsp. tom yum paste
- 1 tsp. red chili powder
- 1 tsp. sugar
- 2 green chilies
- 1 tomato, cubed
- 1 onion, cubed
- 1 cup Shimeji mushroom
- 8-10 prawns / shrimps, cleaned & deveined
- 1/3 cup evaporated milk
- juice of 1/2 lime
- 2-3 tbsp. spring onion (both white & green part)
- 1 tsp. coriander leaves to garnish
- lemon slices to garnish
- 1-2 boiled eggs, sliced into half
- 2-3 dumplings (opt)
Bring the water to a boil. Then add the tom yum paste, sugar and red chili powder. Simmer on a low flame for 4-5 minutes.
Then add the prawns, mushroom, onion, tomato, milk, white part of the spring onion and green chilies. Simmer for 2-3 minutes.
Ladle the soup into a serving dish and add lemon juice. Serve, garnished with chopped spring onion, coriander leaves, dumpling, lemon slices and boiled eggs.
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