- shrimp - 1/2 kilo, shelled and deveined
- squid - 1/4 cleaned and cut into rings
- button mushrooms - 1 cup
- tomato - 3, squared
- onion - 1, squared
- lemongrass - cut into stalks
- fish sauce - 3 tablespoons
- galangal - 1/3 cup
- kaffir lime leaves - 6-8 pieces
- nam prik pao - 3 tablespoons
- Tom Yum paste - 3-5 tablespoons
- coconut milk - 1 cup
- cilantro - for garnishing
- Make sure to wash all the ingredients before cutting them ;)
- In a pot, pour one liter of water and set to boil. While waiting, add tomatoes, onions, nam prik pao, the Tom Yum paste, galangal, lemon grass, fish sauce, and kaffir lime leaves. Let it boil for five minutes.
- Add the coconut milk in the soup and let it simmer for another minute. Afterwards, add the remaining ingredients such as the squids and shrimps.
- Taste the soup and add spices if it is necessary. Wait for the prawns to turn pink, then turn off the heat.
- Put cilantro on top for garnishing.
- Serve your Tom Yum with a hot plate of steamed rice. Share and enjoy!
Source: Joy Ira Cooks
Share It To Your Friends!
Loading...
