Many people having trouble finding the perfect Thai Tom Yum soup that we can find in Thai, it is either too diluted, not sour enough, not spicy enough or overly spicy and can’t taste the tom yum soup at all! Actually it is quite depressing paying that much for a soup (usually SGD8-12), so little ingredient and not a taste of the Tom Yum.

Today, I will be teaching you how to make Tom Yum soup. Many grocery store do sell tom yum paste, but after following the instruction you still can’t get the taste right. Here is what you can do.

INGREDIENT

  • 3-4 stalk of lemongrass, cut into roughly 5cm.and pound
  • 2 bunch of Kaffir leaves, tear all leaves into halves
  • 2 Galangal roots and chop into slices
  • 3 big lime lemon, cut and squeezed the juice
  • 5 Small green chilli and 5 red chilli, cut away the top part and cut the remaining into rings
  • 2 litres of water
  • 15 pieces of prawn, washed
  • 1 large squid, washed and cut into rings
  • 2-3 tomatos, cut in quarters
  • 1 packet of toufu for soup, cut into cubes
  • 2 packets of Tom Yum paste
  • A bunch of corriander

(usually 1st 5 ingredients are sold in packets in NTUC in Singapore, you just need to buy 2 packets)

    DIRECTIONS

    • Throw in lemongrass, kaffir leaves, galangal roots and small chillis into the 2 litres of water amd let it boil
    • Put in tom yum paste
    • Throw in prawn and squid
    • Continue boiling in low fire for 15min and put in toufu and tomato
    • Off fire and serve 1 bowl of soup with corriander and 2-3 tablespoons of lime juice (you may adjust to your own preference)
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