It has taken me a while to master Tom Yum Soup. I think I was always a bit daunted by the ingredients list. Over time I tried pastes and packets and never found a soup that actually tasted the same as a restaurant one.
Finally I decided to give it a shot, and I now have a recipe (or at least a list of key ingredients) that seem to fit well together. I truly believe that Tom Yum is a matter of taste so the following quantities are a guide only (the ripeness of the limes, or the heat of the chilli’s could have a large bearing on the taste)
Tamzin’s Tom Yum Soup (serves 4)
1 shallot (sliced)
a thumb size piece of ginger (grated)
2 stalks of lemongrass
2 red chillies (chopped) or 2 tablespoons of sweet chilli sauce
5 kaffir lime leaves
2 tablespoons of fish sauce
2 tablespoons of rice vinegar
1 tablespoon sesame oil
1 tablespoon Tamarind paste
2 litres of chicken stock and 1 litre of water
Then whatever you want to add – prawns, chicken, bean sprouts, mushrooms, noodles, coriander etc
In a large pot saute the shallot, ginger, chilli, and lemon grass in a little tasteless oil. When softened add the rest of the ingredients up to and including the chicken stock and water. Once the soup is boiling add your meat. Once your meat is cooked through add any extra veges and simmer for a further 2 mins. Serve with coriander on top and an extra squeeze of lime.
I hope you enjoy