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Tuesday, April 5, 2016

Tom Yum Prawn Soup

Tom Yum or Tom Yam soup - name derived from two thai words, 'Tom' refers boiling process and 'Yum' or 'Yam' refers to the spicy and sour flavours. Feels good to have it on a rainy day or when we are having a severe cold and headache ;-)

Thailand's signature dish which is widely prepared with variety of variations. But still, the main ingredients remain lemongrass, galangal, kaffir leaves. It was proven that these ingredients along with cumin and grachai helps in reducing Cancer risk. These form the main ingredients of Thai cuisine, so you can try thai dishes often to boost your immune system.

Source here.

Even if you don't get fresh ones, go for dried bottled spices. My variation of tom yum soup below:

Prawns - 10-12 nos
Tomatoes - 2 sliced
Galangal (Thai ginger) - 1 inch piece, sliced
Kaffir leaves (Lime leaves) - 8-10 leaves
Lemon grass - 2 stalks, sliced into small pieces
Lemon - 1 (extract juice)
Thai chilies (Green/Red) - 4 nos each (Thai red chilies will be damn hot, so I use a mix, adjust accordingly for spice level)
Button Mushrooms - 4-5 (optional), sliced
Oyster or Fish sauce - 1/2 tablespoon (optional)
Chicken stock cubes - 2 (I used Knorr ones)
Coriander leaves few for garnishing
Salt to taste
Water - 4 cups


Peel, devein and wash the prawns and keep aside.

Boil water in a large pan. Add chicken stock cubes and mix well until it dissolves.

Then add galangal, lemon grass, kaffir leaves, tomatoes, chilies and bring it to a boil.

Add prawns, mushrooms and cook for 3-5 minutes, depending on the size of the prawns.

Once prawns are cooked, add oyster sauce and mix well.

Taste and add salt as oyster sauce has salt in it.

Switch off the flame, add lemon juice and mix well.

Garnish with coriander leaves and enjoy it hot.

Note: If it is too spicy, adjust adding more lemon's juice.

Cooking time 15-20 minutes
Serves 4 people