Tom Yum Soup: A Spicy and Sour Delight
Tom Yum soup is a popular Thai dish that is both spicy and sour at the same time. The name “Tom Yum” literally means “boiling water” in Thai, but this flavorful soup is far from just boiling water! It’s a staple of Thai cuisine, made with a variety of ingredients including prawns, lemongrass, lime leaves, and mushrooms, all combined in a fragrant broth.
Recipe: Tom Yum Soup
Ingredients:
- 2 cups chicken or vegetable stock
- 1/2 cup coconut milk
- 2 tablespoons tom yum paste (available at Asian grocery stores)
- 1/4 teaspoon ground white pepper
- 2 prawns, peeled and deveined
- 1 lemongrass stalk, bruised
- 2 kaffir lime leaves
- 2 mushrooms (button or cremini), sliced
- 2 cloves garlic, minced
- Salt to taste
- Fresh cilantro, chopped (optional)
Instructions:
- Combine the stock, coconut milk, and tom yum paste in a large pot. Bring to a boil over high heat.
- Reduce the heat to medium-low and add the prawns, lemongrass, lime leaves, and mushrooms. Simmer for 5-7 minutes or until the prawns are pink and cooked through.
- Add the garlic and white pepper to the soup. Stir well.
- Taste and adjust the seasoning as needed with salt and tom yum paste (if desired).
- Serve the Tom Yum soup hot, garnished with chopped cilantro if desired.
Tips:
- Use high-quality ingredients, including fresh lemongrass and kaffir lime leaves for the best flavor.
- Adjust the level of spiciness to your liking by adding more or less tom yum paste.
- You can also add other protein sources like chicken or pork to the soup if you prefer.
- Tom Yum soup is best served immediately, but it can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat before serving.
Enjoy your delicious and authentic Tom Yum soup!
Text model: llama3
Image model: Shuttle3Diffusion
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