Thai Prawn Sour and Spicy Tom Yum Soup

Name: How to cook Thai Prawn Sour and Spicy Tom Yum Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 people
Cuisine: Us

Introduce

Chef :

romantiqueluxe

Thai Prawn Sour and Spicy Tom Yum Soup

Credits for this recipe: https://hot-thai-kitchen.com/tom-yum-goong/#recipe

Ingredient

Food ration :

4 people

Cooking time :

1 hr 30 mins

1 L

red bird's eye chillies - chopped (adjust to preference)

green bird's eye chillies - chopped

8 slices

lemongrass (smashed and cut into 2 inch pieces)

makrut lime leaves - torn into chunks, center stems removed

1/2 cup

cheese tofu (I add these for fun) - you can omit these

2 stalks

sweet corn - you can omit these

1 L

or 12 large prawns - heads and shells on

Cooking instructions

* Step 1

Peel the shrimp and remove the heads, then add all the shells, tails and heads into a stainless steel pot (or Instant Pot) with vegetable oil. Saute over medium high heat, pressing out any tomalley from the shrimp heads with your spatula.

* Step 2

Once the bits that are stuck to the bottom of the pot start to brown and smell like grilled shrimp, deglaze with water and scrape all the bits off the bottom of the pot.

* Step 3

Simmer over medium low heat for 45 minutes.

* Step 4

Strain, making sure to get out any liquid from inside the shrimp heads. You need about 4 cups for the soup, but if you don't have enough you can add water.

* Step 5

Add the shrimp or chicken stock, lemongrass, makrut lime leaves, galangal and chillies to the pot. Bring to a boil and let it boil for about 5 minutes until you can smell the fragrance of the herbs from the pot.

* Step 6

Add button mushrooms, cheese tofu and corn (if using) and bring back to a boil.

* Step 7

Add the fish sauce, chilli paste, sugar and stir. Taste and adjust the seasoning to your liking. (You may need to add more chillies, or sugar depending on how sweet your chilli paste is).

* Step 8

Add the shrimp and when the soup starts to bubble again, turn off the heat. Let the residual heat of the soup cook the shrimp completely for another minute or so.