Tom Yum Soup | टॉम यम सूप | Soup Recipe | Thai Recipes | Sanjeev Kapoor Khazana

A wonderful, spicy prawn soup made in coconut milk rich with the freshness of kaffir lime, galangal and lemon grass.

TOM YUM SOUP

Ingredients

12-15 medium prawns
2 fresh lemon grass steams
15-20 fresh coriander stems
3-4 garlic cloves
2 inch galangal roughly chopped
3-4 kaffir lime leaves
1 tbsp oil
1 tbsp red Thai curry paste
3 inch lemongrass stalk, diagonally sliced
5-6 kaffir lime leaves
1 inch galangal, sliced
1 tsp fish sauce
7-8 button mushrooms, sliced
¼ cup coconut milk
1 tsp lemon juice
Lemon slices for garnish

Method

1. Snip the head of the prawns, peel the shell and keep the tail intact. Clean and devein the prawns. Wash it thoroughly. Reserve the shell and the heads.
2. Take 2 stems of lemon grass and crush the stem with hammer, repeat the same process for coriander stems and garlic cloves and keep aside
3. For the stock heat a deep cast iron pan, add the prawns shells and heads, lemon grass, coriander stems and garlic cloves, and add the 7-8 cups of water, galangal, torn the kaffir lime leaves and add into the stock.
4. Bring it to boil, lower the heat and remove the scrum, simmer for 20 minutes.
5. Switch of the heat and stain the stock through muslin cloth.
6. For the soup, heat oil in a wok. Add red Thai curry paste and mix well. Cook for 1-2 minutes. Add the stock and mix well. Cook till the mixture comes to a boil.
7. Add lemongrass, kaffir lime leaves, and galangal and mix well. Continue to cook for 1-2 minutes.
8. Add the fish sauce and mushroom and mix. Stir in the prawns and add salt and mix. Cook for 3-4 minutes.
9. Add coconut milk, mix and cook for 1-2 minutes. Add lemon juice, mix and switch the heat off.
10. Transfer into a serving bowl, garnish with lemon slices. Serve hot.

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