The authentic Thai tom yum is surely tasty but time-consuming. Our version of tom yum is equally delicious but very quick to make. We recommend the use of Penta tom yum paste, fresh lemongrass or kaffir lime leaves for the best results.
Recipe & Photo: Lili Tu
|10 mins||15 mins||4|
- 300g prawns
- 500g fish tofu
- 1 large tomato, cut in quarter
- 225g tinned pineapple in juice, cut into chunky pieces
- 200g cup mushroom, sliced
- 2 tablespoons tom yum paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 5 chillies (optional)
- 1 lemongrass stalks (optional)
- 5 kaffir lime leaves (optional)
- 1 bunch coriander
- Bring 2 litres of water to the boil, season with the tom yum paste then add tomato and pineapple with all the juice. Simmer for several minutes until the tomato begins to break up.
- Peel and de-vein the prawns, but leave the tails and head attached.
- Rinse the fish tofu over the water. Add them to the simmering stock, bring the stock back to the boil, then add mushrooms.
- Simmer for 5 minutes or so, until the mushrooms are tender before adding the prawns. Prawns are cooked in about 2 – 3 minutes.
- Season the stock with the fish sauce. Turn off the heat, add lime juice to the soup.
- In a serving bowl, add fresh coriander and chilli as you wish, pour in the soup and stir thoroughly.
- Serve with steamed rice or vermicelli.