Creamy tom yum soup
Create this delicious soup for a cold fall dinner
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Warm up on a chilly fall day with this delicious soup recipe! You’ll definitely be going back for seconds.
Ingredients
12
whole Shrimp, shell and head on
1
400ml can Tomatoes
2
cups Water
4
cups Chicken or seafood stock
3
stalks Lemmongrass, smashed
3
Shallots, sliced
4
slices Ginger
4
slices Galangal
4
Thai chillies
6
Garlic cloves, smashed
6
Kaffir lime leaves
6
Coriander stems, pick leaves and reserve for garnish
1/4
cup Rice wine
1/4
cup Fish sauce
1
tablespoon Palm sugar
1
tablespoon Red shrimp paste
2
tablespoon XO Ninjachef secret sauces
Soup Assembly
2
Roma Tomato, cut into wedges
1
small red onion, sliced
1/2
cup coconut cream
3
Tbsp lime juice
Coriander leaves
Instructions
Method:
- Peel the prawns.
- Place heads and shells in a pot, and reserve shrimp meat for soup assembly.
- Smash the garlic, ginger, galangal, lime leaves, chilli and lemongrass so they burst open to release flavour.
- Add into the pot with the rest of the Tom Yum Broth ingredients and bring to a boil.
- Turn down to a simmer on medium-high heat. 30-40 minutes.
- With a fine strainer - strain the broth into a large bowl then return the broth into the same pot and return to the stove and bring it to a boil.
- Reduce heat to medium-high heat and add king oyster, tomato, red onion, and coconut milk to the broth and cook for 5-7 minutes.
- Add the shrimp and lime juice and check to season.
- If needed add more sugar and fish sauce.
- Take off the heat and let the shrimp slowly cook in the broth off the heat.
- In 4 bowls ladle 3 shrimps and enough soup to fill the bowl. Garnish with coriander leaves and ENJOY!