Tom Yum SoupRecipe By: Nuit Regular
Chef Nuit Regular of popular Thai restaurants Sukothai, Khao San Road, Sabai Sabai, Pai and Kiin, shares her recipe for Tom Yum Soup.
Whisk tom yum paste with a bit of water to help loosen, which will make it easier to add to the broth.
- 20 pieces deveined shrimp (size 21/25)
- 1 1/3 cups tom yum paste
- 4 1/2 cups water
- 1/2 tsp sea salt
- 3 stalks lemongrass, cut into 2″ pieces, bruised
- 3 shallots, peeled
- 1″ piece galangal, peeled and thinly sliced
- 8 kaffir lime leaves
- 4 mushrooms, halved
- 2 Roma tomatoes, cut into cubes
- 2 tbsp fish sauce
- 1 tbsp granulated sugar
- 5 tbsp lime juice
- 3 green onions, cut into 2″ pieces
- 1/2 cup fresh coriander, cut into 2″ pieces
- 3 stalks long-leafed coriander, coarsely chopped
- Red chili, finely sliced on the diagonal
- Cut along back of shrimp, deepening the incision to allow flavors to penetrate. Reserve. In bowl, mix tom yum paste with 1/2 cup water until smooth. Set aside.
- In medium pot, bring 4 cups water to boil. Add salt. Bruise lemongrass and shallots to release flavor. Add to pot with galangal and kaffir lime leaves. Reduce heat to medium and boil for 3 minutes.
- Stir in tom yum paste and boil again. Add mushrooms and tomatoes and cook 1 minute. Add shrimp and let simmer until shrimp are cooked or turn orange in color, about 1 minute. Turn off heat.
- Taste broth. If flavor is too strong (it will spend on the paste), adjust by adding more water 1/2 cup at a time.
- In bowl, combine fish sauce, sugar and lime juice and mix well. Add mixture to soup, to taste, to impart sweet, sour and salty flavors.
- Top soup with green onions, corianders and chili, then serve.