Ingredients

  • Serves 4 people
  • stock:

    8 shrimps (heads removed and peeled)

  • 1 large onion

  • 4 garlic cloves

  • 1 lemongrass stick

  • 1 medium piece fresh ginger

  • a few kaffir lime leaves (if available)

  • salt (to taste)

  • 1 ½ L water

     

  • soup:

    8-10 peeled tail on large shrimps

  • baby calamari

  • 4 tbsp tom yam paste

  • 1 tbsp tamarind paste

  • 2 tbsp fish sauce

  • 1 whole lemongrass

  • 1 tbsp ginger (finely sliced)

  • 1 can coconut cream

  • handful of halved cherry tomatoes

  • 2 spring onions (finely chopped)

  • 1 cup mushrooms (quartered)

  • handful of coriander leaves

  • 2 fresh red chillies

May's Tom Yam Soup
Recipe Courtesy of
May Yacoubi

May's Tom Yam Soup

The secret to creating a really yummy Tom Yum Soup is having a rich stock broth made from seafood, the one-of-a-kind taste of kefir lime leaves and plenty of limes! You can add more shrimp heads to get a richer broth and cook it for a longer time to extract all that sweet nutrients from the prawns. This soup combines sweet, sour, bitter and salty flavors all in one, and makes our mouth water just thinking of it. No Thai dinner is complete without this much appreciated dish!
  • Easy
  • 10 min
  • 30 min
  • 10 min
  • 2 steps
  • 21 Ingredients
  • Easy
  • 2 steps
  • 21 Ingredients
  • 10 min
  • 30 min
  • 10 min

Instructions

  1. Make soup stock

    • In a pot, cook all the ingredients of the stock crushing the shrimp heads to get all the flavors in a pot over high heat.
    • Add 1½ liters of water and bring to boil. Leave to simmer for 15 minutes. Strain and place in a new pot.


  2. Cook tom yam soup

    • Add the tom yam paste, tamarind paste, sliced ginger, fish sauce, kefir lime leaves, lemongrass and tomatoes. Bring to a boil.
    • Add the seafood and continue cooking for 5 minutes before adding the mushrooms.


Plate and Serve!

Allow the soup to boil for another 5 minutes and serve, topped with coriander leaves, spring onions, chopped chili peppers and lemon wedges.

Plate and Serve!

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Ingredients
  • Serves 4 people
  • stock:

    8 shrimps (heads removed and peeled)

  • 1 large onion

  • 4 garlic cloves

  • 1 lemongrass stick

  • 1 medium piece fresh ginger

  • a few kaffir lime leaves (if available)

  • salt (to taste)

  • 1 ½ L water

     

  • soup:

    8-10 peeled tail on large shrimps

  • baby calamari

  • 4 tbsp tom yam paste

  • 1 tbsp tamarind paste

  • 2 tbsp fish sauce

  • 1 whole lemongrass

  • 1 tbsp ginger (finely sliced)

  • 1 can coconut cream

  • handful of halved cherry tomatoes

  • 2 spring onions (finely chopped)

  • 1 cup mushrooms (quartered)

  • handful of coriander leaves

  • 2 fresh red chillies

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