Tom Yum soup is simple and easy to make. It has big, juicy shrimp, earthy mushrooms, and tart tomatoes in a broth with a hint of sourness. It only takes 15 minutes to make. Tom Yum Soup combines all your favorite Thai food flavors in one bowl. Spicy, sour, a little bit sweet, and with an amazing smell simultaneously.
This famous Tom Yum Soup gives a salty and sour broth, mixed with plump, juicy shrimp, earthy mushrooms, and sour tomatoes. Fresh cilantro is sprinkled on top as a garnish. The traditional way to make Tom Yum Soup is to make a shrimp stock and add the wonderful flavors of traditional Thai ingredients like lemongrass, galangal, and kaffir lime leaves.
You can make this quick and easy Tom Yum Soup in a lot less time if you use Tom Yum Paste, which you can find at most grocery stores. Try this recipe the next time you're having a Thai meal and want the perfect side dish to go with it. This delicious Easy Tom Yum Soup can be on your table in about 15 minutes.
How To Make Tom Yum Soup Quickly And With No Trouble?
Put a medium-sized pot or saucepan on the stove and pour 4 cups of chicken stock. You could also put one bouillon cube in four glasses of water and let it dissolve. If you don't have chicken stock or bouillon, you can substitute plain water for either of them.
Two halves of lemongrass stalks and three slices of galangal should be added to the chicken stock (or water). About 1/8 of an inch should be how thick the galangal slices are.
Boil the stalk over medium-high heat. When the chicken stock starts to boil quickly, add 2 teaspoons of Tom Yum paste and cook for another minute.
Two kaffir lime leaves would make the soup taste better. Add one cup of mushrooms that have been sliced. Tom Yum can be made with almost any kind of mushroom, but oyster mushrooms, shiitake mushrooms, straw mushrooms, enoki mushrooms, and white or brown button mushrooms are some of the most common ones.
The soup would be better with one cup of cherry or grape tomatoes. For a little more heat, add one Thai bird chile that has been cut in half. You can skip this step if you want your soup to be less spicy.
Wait until the soup returns to a full rolling boil before adding 8 to 10 big shrimp. You can eat shrimp with or without the shell. Shrimp are used with their whole bodies, including their shells, as is the norm (head and all).
After the first tablespoon of sugar, add one tablespoon each of fish sauce, lime juice, and sugar. Stir right away.
The shrimp will only take a minute or two to cook, which isn't very long. It is important not to overcook the shrimp because that will make them tough.
After giving the Tom Yum soup one last quick stir to mix everything, it's ready to be served. Since lemongrass, galangal slices, and kaffir lime leaves are not meant to be eaten, you should strain the soup before serving to get rid of these ingredients. Lime wedges should be served on the side, and fresh cilantro leaves should be used as a garnish.
This soup is good but tastes even better when drizzled over cooked jasmine rice. Of course, it goes well with a lot of other Thai foods as well.
How Should I Store Any Tom Yum Soup?
If you have any leftover Tom Yum soup, you can store it in the fridge for up to three days or in the freezer for up to four months if you put it in an airtight container.
Since seafood should be eaten as soon as possible after it is cooked, you should avoid freezing or storing shrimp from the Tom Yum Soup. You can always add fresh shrimp to the soup when you boil it again. Enjoy our Thai and Pure Asian foods and do visit our website for details regarding our foods.