Thai Tom yum soup
Very good--almost like what is served at the Tai Po Cooked Food Centre (our favourite Thai place), though it could have been a bit more creamy. Some Nam Prik Pao sauce as a substitute to the Thai sweet and spicy sauce would also add more of the reddish colour reminiscent of Tom Yum (at least in Hong Kong)
| Ease of Cooking | Yummy Factor | Apprx. Cost |
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HK$40 (US$5) |
- 4 cups of fine chicken stock
- 3 stalks of lemongrass, coarsely chopped
- 4 kaffir lime leaves
- 2 tbsp Thai fish sauce
- 4 Thai red chillies, coarsely chopped
- A handful of cherry tomatoes
- A handful of enokitake or straw mushrooms
- A handful of shrimp, peeled and deveined (optional)
- 1/2 can coconut milk
- 1/3 cup fresh coriander, coarsely chopped
- 1 inch galangal (or ginger)
- 2 cloves garlic
- 1 shallot
- 2 tbsp Thai sweet and spicy sauce
- 1 tsp sugar
- 1-2 limes, squeezed
- Pour stock into a deep cooking pot on medium-high heat. Add lemongrass and galangal to the pot and boil 5-6 minutes, until fragrant.
- Reduce heat slightly to simmer.
- Add garlic, shallot, chili, and lime leaves to broth. Simmer for an additional 5 minutes.
- Add coconut milk and fish sauce, along with mushrooms, cherry tomatoes and shrimp.
- Test soup for spice and salt, adding more chili and/or fish sauce instead of salt, or sugar and/or lime to reduce saltiness. Add more coconut milk to make soup creamier or to reduce the spicy taste.
- Serve with fresh coriander sprinkled over.
Other Attempts:
Instead of Nam Prik Pao, we tried adding 1 tbsp red curry paste. Taste was pretty good, though the colour wasn't perfect
