You don’t have to go all the way to Thailand to enjoy a delicious Tom Yum soup. The preparation isn’t difficult, so you can try this unique combination of shrimp, coconut milk, and exotic spices at home.
For the soup, we will need:
- 1 200 ml of water
- 400 g of whole shrimp
- 250 g of oyster mushrooms
- 100 ml of coconut milk
- A 5 cm piece of ginger
- 2 larger tomatoes
- 2 tablespoons of fish sauce
- 1–2 chili peppers
- 1 onion
- 1 lime
- 1 lemongrass stalk
- 1 tablespoon of cane sugar
- 1 tablespoon of olive oil
- A handful of fresh coriander
- salt to taste
For finishing, we will need:
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Preparation:
Clean the shrimp by separating the heads, peeling them from the shells, and removing the black vein from the back. Sauté the shells and heads in oil in a large pot. Then, pour in 1,200 ml of water and add the lemon grass, ginger, and chili peppers, chopped into larger pieces. Cover the pot and let the soup boil for about 20 minutes. Then, strain the broth, add the tomatoes and onions cut into wedges, roughly chopped oyster mushrooms, pour in the coconut milk, and simmer together for a few minutes. Finally, add the peeled shrimp, roughly chopped coriander, lime juice, sugar, fish sauce, and salt. Let the soup simmer for 3 minutes and then remove from the heat.
We serve it with zero noodles prepared according to the instructions. For garnish, add a piece of lime and fresh coriander.
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| Energy value | 227 kcal |
| Protein | 22 g |
| Carbohydrates | 12 g |
| Fats | 9 g |
| Fibre | 5 g |
This Thai soup will win over all lovers of exotic flavours who enjoy the combination of coconut milk, shrimp, and spices.
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