Preparation time: 10
Cooking time: 20
Difficulty: Easy - for beginners
300 grams of fresh prawns (you may substitute with chicken or sotong,clams)
I like it with the chopped white-fish. or sotong ball. use shredded chicken breast.
1 cup of coconut milk I reduce this to 1/2 cup to avoid fat.
1 cup of water
2 tablespoons of i chili paste
3 large tomatoes diced
2 large limes or small lemons. Small limes are best.
3 Kaffir lime leaves sliced
1 stalk of lemongrass thinly sliced
2 tablespoons of fresh sliced galangal
2 tablespoons of fresh sliced ginger
3 fresh red Thai chili peppers chopped <---any chili you have
3 green onions chopped
1/3 cup of mushrooms halved
1/2 tablespoon of chicken oxo <-stock or instant.cube.
2 tablespoons of Thai fish sauce <-secrete ingredient
2 tablespoons of sugar use caster not too sweet.
a pinch of salt
1-tbsp of yogurt and tapioca starch.
The Thai style variety of Tom Yam soup uses whole prawns with the head on, however you can choose to clean the prawns if you would like. Tom Yam can also be made with white fish and a variety of seafood. Needless to say, you should always use the freshest ingredients as possible.
If you are allergic to pawn use prepared shredded chicken-breast, or sotong-, fish-ball. veggie-ball. Cook the chicken separately to avoid the bone from blacking the pot.
1: Bring the water and coconut milk to a slow boil in a large pot.
2: Add the Thai chili paste to the boiling water and milk.
3: Stir the pot until the curry paste is mixed with the water and milk.
4: Add the lemongrass and chicken and continue to stir.
5: Squeeze the juice of the limes into the pot, as well as the remaining ingredients.
6: Simmer until the chicken is cooked (3-5 minutes)
7: Garnish with parsley and serve in a bowl with a side plate of Jasmine rice.
Note: I add the milk last with a spoon of yogurt and tapioca starch.