Main Ingredients:
4 large prawns.
Additional Ingredients:
4 lemongrass stalks; 50g galangal; 30g kaffir lime leaves; 50g coriander; 40g Thai coriander; 50g shiitake mushrooms; 4 cherry tomatoes; 50g onions; 200g chicken bones; 10 bird’s eye chilies; 1 lime; 200g salmon bones; 30g chili paste; 10g tomato paste; 30g evaporated milk; 20g sugar; 15g fish sauce; 5g chicken powder; 45g lime juice.
Taste: Sour and Spicy; Cooking Method: Boiling; Time: 10 minutes; Difficulty: Moderate.
Tom Yum Soup Cooking Steps
Peel and slice the lemongrass, slice the galangal, cut the coriander into sections, cut the shiitake mushrooms in half, cut the cherry tomatoes in half, and devein the prawns.
Boil 1kg of water and add chicken bones, lemongrass, galangal, coriander roots, kaffir lime leaves, and lemon grass stalks. Simmer on low heat for 1 hour and keep 400g of the soup base.
Add the soup base to the seasoning (excluding the evaporated milk) and ingredients. Bring to a boil, turn off the heat, add the evaporated milk and Thai coriander.
