John Myers
Contents
show
Ingredients
To garnish:
- 1 liter Water
- 1 Glass Fish stock (approx. 400 g)
- 10 g Shrimp paste (terasi udang)
- 20 g Thinly sliced ginger, fresh or TC
- 100 g Tomato paste
- 100 g Coconut milk, creamy
- 200 g Canned mushrooms
- 300 g Prawns, peeled, raw, frozen
- 300 g Fish sauce, light (Finna, King Lobster)
- 300 g Celery leaves, fresh or frozen
- 300 g Flowers and leaves
- 8 Discs White BREAD
Instructions
- Drain the mushrooms, rinse and cut into slices. Put all ingredients from tom yam paste to mushrooms in a 3 liter saucepan, stir well and bring to a boil. Thaw the raw prawns in a colander over the simmering soup and remove them as soon as their color has turned light pink.
- Add salt to the soup with fish sauce, distribute on the serving cups, add the prawns to the soup, garnish and serve with warm white bread (baguette or similar).
Annotation:
- The tom yam soup is one of my favorite soups, which I usually cook from fresh ingredients for 6 people and freeze 5 servings. But I don't always have the opportunity to replenish my supply and so I always have frozen (e.g. sliced ginger) or long-life (tom yam paste) ingredients for a tom yam soup. Tom Yam soup used to be a typical street food in Thailand, which was served with small, headless, but shell-boiled shrimp and lots of rice. The soup has conquered the whole world in 3 decades and is offered in many Asian restaurants. They now range from vegetarian to chicken to lobster (lobster or king prawns). In the XO restaurants it is the basic broth for a kind of Mongolian hot pot.
Nutrition
Serving: 100gCalories: 40kcalCarbohydrates: 8.1gProtein: 1.4gFat: 0.2g
