Tom Yum
This is such a flavorful soup no wonder it is one of Thailands most famous recipes.
Equipment
- Stove
Ingredients
Nam Prik Pao
- 300 ml - 10 fl oz sunflower oil
- 50 g - 2 oz garlic thinly sliced
- 100 g - 3.5 oz shallots thinly sliced
- 50 g - 2 oz puya chillies deseeded
- 25 g - 1 oz dried shrimps
- 100 g - 3.5 oz palm sugar
- 90 g - 3 oz tamarind paste
- 50 ml - 2 fl oz fish sauce
Tom Yum
- 400 g - 1 lb shrimps whole
- 1.5 L - 5 cups water
- 1-2 tbsp sunflower oil
- 2 oyster mushrooms chopped
- 2 tbsp nam prik pao
- 2 garlic finely sliced
- 4 thai chillies diced
- 2 stalks of lemongrass
- 10 kaffir lime leaves
- 2 tbsp galangal paste use fresh if you can find it
- 50 ml - 2 fl oz fish sauce
- Limejuice to taste
Instructions
Nam Prik Pao
- Wok on medium gas, add the sunflower oil and bring it up to temperature.
- Add the thinly sliced garlic and let it fry until it's golden brown.
- Once the garlic is ready, take them out.
- Add the thinly sliced shallots till they are golden brown.
- Once ready, take them out.
- Add the de-seeded puya chillies until they get really fragrant.
- Add in the food processor the dried shrimps and grind into a very fine powder.
- Once ready take the dried shrimp powder out of the food processor.
- Add all the fried ingredients into the food processor and give them a good mix.
- Add in the wok the dried shrimp powder and let it fry till subsides a little bit.
- Add the palm sugar and let it dissolve.
- Add all crumbled chilies, garlic and onion.
- Add the Tamarind paste.
- Add the fish sauce.
- Mix it, let it boil and reduce for a couple of minutes till it thickens.
Tom Yum
- Clean up the shrimps.
- Add to the pot with medium heat for 20 sec. the heads and shells of the shrimps to create the soup stock .
- Add the water.
- Let it boil for 15-20 minutes and strain it.
- In the same pot add a splash of oil and the oyster mushrooms, let it fry until golden brown.
- Add 2 tbsp Nam Prik Pao.
- Add the finely slice garlic.
- Add the diced Thai chillies and let it fry for 30 sec.
- Add the broth.
- Add a sachet of lemongrass.
- Add the kaffir lime leaves.
- Add the Galangal paste and stir until it dissolves.
- Let it simmer for 10 to 15 minutes.
- Add the mushrooms.
- Add the shrimps.
- Add the fish sauce.
- Let it cook for 2 to 3 minutes until the shrimps are cooked through.
- Taste it with lime juice for the flavor.