The Thai Tom Yum soup is one of the most well-known and appreciated dishes of Thailand, usually prepared with shrimp.
With the same soup base, you can substitute shrimp with seafood, chicken, pork, or tofu.
It is a delicious soup, slightly sweet and spicy, as the coconut milk sweetens the pungent flavor of the red curry with the result of a delightful soup that you can serve in any season, even accompanied by white rice. Let’s see how to prepare it, because it’s really simple.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Thai
Ingredients
- 400 ml vegetable broth
- 200 ml coconut milk (canned coconut cream)
- 3.5 oz shrimp (already cleaned and peeled)
- 1.75 oz red bell pepper (cut into small strips)
- 3 tablespoons sesame oil (or sunflower oil)
- 2 tablespoons fresh ginger (grated)
- 2 tablespoons fish sauce (or oyster sauce)
- 1 tablespoon red curry (in paste, or Tom Yum paste)
- 1/2 lime (juice)
Steps
Clean the shrimp well, remove the shell and the intestine on the back and set them aside.
Prepare the vegetable broth, the coconut cream, and the red bell pepper cut into small strips.
In a saucepan, put the sesame oil, or sunflower oil, with the grated ginger and the red curry paste, replaceable with Tom Yum paste. Turn the heat on low and sauté for 1 minute, stirring with a spoon to prevent sticking.
Add the vegetable broth and fish sauce to the sauté and mix well. Add the bell peppers and cook on low heat for 10 minutes, stirring occasionally.
After 10 minutes, add the coconut milk and shrimp and finish cooking for another 5 minutes.
Turn off the heat and before serving, add the lime juice and if desired, also a pinch of fresh lemongrass (optional). It is excellent accompanied with steamed white rice.
