It must be odd for my readers to get a soup recipe in the month of June. But this year June is not like any other June in London, that’s because it’s still raining. For those who watched the India-Pakistan match today am sure you have witnessed the rain in Birmingham. This bought me to the creation of this Thai soup, Tom-Yum Soup. Found in most of the Thai restaurants it comes with a unique blend of Hot and sour flavor with a coconut base. As its light and goes well with prawns, it was just perfect to end my Saturday night.
1. 5-6 Slices of Galangal
2. 2 sticks of lemongrass, cut into 1″ pieces and mashed lightly with the back of a knife.
3. 2 Kaffir lime leaves, shredded
4. 1/2 cup of water and 1 cup of coconut milk
5. 10-15 prawns, cleaned and deveined (I have kept the tail on)
6. 1 tsp of thai chili paste
7. 2 tbsp of Thai fish sauce
8. Half of lemon juice
9. bird chilies crushed 3
10. Coriander leaves for garnishing
- In a pot add the water, lemongrass, galangal, kaffir lime leaves and bring it to a boil.
- Add the prawns.
- When cooked add the chili paste and coconut milk bringing it to another boil.
- Simultaneously add the fish sauce and lemon juice.
- Add salt if required as Fish sauce has salt in it.
- Garnish it with coriander leaves and crushed chilies.
- Enjoy hot on a wet and grey day.