Cooking Time: 10 MIN
Serving People: 2-4 PEOPLE
Ingredients
for Tom Yam Koong Soup
- 400ml of stock (VG or chicken) or water
- 70g BE Tom Yam soup paste
- 10-12 headless prawns
- 8-10 pces mushrooms
- 2 pces tomatoes
- 1/2 Tbsp sugar
- 1 pinch of salt
- 2 1/2 BE Fish sauce
- 1 lime
-
Optional :
- 100ml Evaporated milk (unsweetened) or coconut milk > for the milky version of this soup
- 1 stalk lemongrass
- 2 slices galangal
- 2 kaffir lime leaves
- chili
How to cook Tom Yam Koong Soup
Follow these easy steps to bring authentic Thai flavors to your dishes.
- STEP 1
- Put 400ml of water/stock in a sauce pot. Add the Tom Yam soup paste and optional herbs. Bring to a boil.
- STEP 2
- Add the prawns, mushrooms and tomatoes.
- STEP 3
- Add the evaporated milk (unless you prefer the clear soup version) and season to taste with fish sauce, sugar and salt.
- STEP 4
- Simmer until cooked through.
- STEP 5
- Remove from the heat and add a squeeze of lime or lemon juice to taste.
Chef’s Tip
Garnish with coriander leaves and serve hot with Thai Jasmine rice to make this soup a full meal!
Master Chef Nooror
Bangkok Sathorn
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