Monday, March 2, 2015

Tom Yum Soup

Tom Yum is one of Thailand most popular soup. The soup is characterised by its distinct spicy hot and sour flavour that defines Thai flavor. Basically the broth is made of stock and fresh ingredients but because of the availability, There is a ready-made tom yum paste or tom yum cubes sold around the world but I never tried one.

For my version of Tom Yum soup,  I only used the ingredients available in my kitchen and lemon grass, kalamasi leaves  and cilantro fresh from my garden. My alternative to galagal  is ginger powder.


  • 10 medium size shrimp
  • 2 cups chicken broth/soup stock
  • 1 stalks fresh lemongrass, lightly pounded, cut into 1 inch long segments
  • 3 table spoons fish sauce
  • 1 tsp  ginger powder
  • 1 small onion, quartered
  • 1 cup cubed fried tofu 
  • 3  kalamansi leaves
  • juice of half lemon juice
  • 1 tsp dried crushed peppers flakes. For extra spice, add more peppers
  • chopped fresh cilantro

  1. Wash the shrimps. Trim the hair.I left the shell and head intact for more flavor but you can shell them if you want. 
  2. Fry the cubed tofu, set aside.
  3.  In a sauce pan, bring chicken broth to a boil. 
  4. Add lemongrass, ginger and kalamansi leaves. 
  5. Bring back to a boil, add the tofu, fish sauce and lemon juice. 
  6. Add prawns and fresh chile peppers. 
  7. Season with salt and ground black pepper according to your taste. 
  8. As soon as prawns turn pink (cooked through) serve garnished with cilantro.


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