TOM YUM SOUP.
Ingredients
2 tablespoons of oil (anything but olive oil)
1 onion, roughly chopped
2 cloves of garlic, finely chopped
2 stalks of lemongrass, finely chopped
6 kaffir lime leaves
1 lime, roughly chopped
1 red chili pepper, finely sliced
1 liter of chicken broth
375 ml water
1 tbsp tamarind paste
2 tsp brown sugar
1 tsp 7-Oceans spice mix
2 tablespoons of Thai herb mix
1 finger-sized piece of galangal, chopped (or 1 tsp galangal powder)
2 celery stalks, finely sliced
3 medium-sized carrots, sliced thinly
1 can of shiitake mushrooms (or 100g of dried, soaked mushrooms)
340 g king prawns
450g pineapple chunks with juice (canned)
2 tbsp lime juice
2 spring onions, finely chopped
preparation
1. Sauté the onion in hot oil until translucent. Add garlic, lemongrass, kaffir lime leaves, lime wedges and chili, and fry for 2 minutes.
2. Deglaze with chicken broth and water and simmer for 10 minutes over reduced heat.
3. Pour the broth through a sieve into another pot to remove solids.
4. Season the broth with tamarind paste, sugar, 7-Oceans spice mix, Thai herb mix and galangal.
5. Add celery, carrots and mushrooms and simmer for another 20 minutes over low heat.
6. Finally, add the shrimp, pineapple with its juice, and lime juice and heat briefly.
7. Garnish with finely chopped spring onions and serve.
Tip
For a variation as Tom Kha Gai (Thai coconut soup with chicken), simply halve the amount of broth and replace it with coconut milk.
The story
Tom Yum is one of Thailand's most famous soups. Its name means "sour and spicy"—two flavors that harmonize perfectly. Fresh herbs, lime, chili, and shrimp give it the typical aroma and taste that has made Thai cuisine popular worldwide.
