When the husband was holidaying in Thailand some years back, he joined a Thai cooking class and learned how to make an authentic tom yum soup. With tips that he provided me with, I tried making my first tom yum soup for a recent family get-together meal and was really glad the folks enjoyed the clear broth soup that was packed with flavours – spicy, sour and just refreshing. Before this attempt, I thought making tom yum soup wasn’t going to be simple but I was wrong. It really was that easy and quick. I managed to find pre-packed tom yum spices from NTUC Fairprice (at the chilled cooler section where chillies and limes normally are) that had all the essentials of lemongrass, lime, chilli padi, galangal, shallots and kaffir lime leaves – so convenient!
Seafood Tom Yum Soup Recipe
Ingredients (serves 4)
2 squids, sliced
12 prawns, shells removed with tails intact & deveined
180g canned button mushrooms, halved
handful of kaffir lime leaves
juice from 1 lime
2 stalks lemongrass, cut into thirds & gently bruised
5 chilli padis
1 piece galangal, sliced
3 shallots, peeled
2 tomatoes, sliced into wedges
4 cups water
4 tbsp fish sauce
1 tsp chicken seasoning powder
1/2 tbsp sugar
1 tsp sweet chilli sauce
1. Bring the water to a boil.
2. Add lemongrass, lime leaves, galangal and chillies and cook for 2-3 minutes.
3. Add tomatoes, shallots and mushrooms and cook for 30 seconds
4. Add sugar, fish sauce, lime juice, chicken seasoning powder and chilli sauce. Adjust seasoning to your preference.
5. Add in prawns and squids and cook till they turn opaque. Serve immediately.
My version of tom yum soup had so much ingredients in it! Good thing was, they made the soup even more sweet and robust.
And for those who are interested to try out some easy Thai cooking at home, I have a couple more recipes to share as well: