Tom Yum and Tom Kha Soup
Tom Yum is a delicious, fragrant soup with deep complexity of flavour. Tom Kha is the creamy version and my preferred choice.
Tom Yum and Tom Kha Soup
Tom Yum is a delicious, fragrant soup with deep complexity of flavour. Tom Kha is the creamy version and my preferred choice.
Cooking Instructions
- 1
Peel the prawns and remove the veins. Add heads and peels to oil and fry at medium heat until crisp, while crushing the heads to extract as much flavour as possible. Strain and set oil aside to be added to soup before serving.
- 2
Add the fried heads and shells to 1 - 1.5 litres of water, add in fish or chicken stock and lime leaves, bring to boil then simmer for 20 minutes. Occasionally crush the shells and heads with a masher to extract all their flavour, then remove from heat, strain and discard the shells and heads. You now have a tasty prawn broth as the basis of your Tom Yum or Tom Kha soup.
- 3
To this broth, add in 3 crushed garlic cloves and a teaspoon or two of grated ginger, plus 2-3 lemongrass stalks (smash them first to extract their full flavour), tom yum paste and salt to season, bring to boil then simmer. After about 5 minutes, add in chopped spring onions, sliced mushrooms and diced roma tomatoes and cook for a further 10 minutes.
- 4
Before serving, add in the raw prawns and the prawn shell oil, plus the chopped red chillies. The prawns only need about a minute to cook. If you prefer a creamy version, then add a tin of coconut cream to turn the soup into Tom Kha.
Serve and garnish with freshly chopped coriander (dhanja)
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